Contact

To arrange interviews, print media, or television, please contact our publicist Nick Small at Nick.Small@StMartins.com. For questions about using adapted versions of our recipes or other material on your website or in a publication, please click here for more information. And for inquiries about advertising opportunities with BreadIn5, just post into any of the “Comments” fields.

Answering readers’ questions: If you have a bread-baking question, you’ll probably find the answer on our FAQs (Frequently Asked Questions) page.  If you don’t find your answer there, you can post baking questions and comments, but please be brief, so we can get to all the questions.  Here’s h0w:  Click on any “Comments” field at the top of any of our “posts” and scroll down to the bottom; then enter your question or comment. Tell us which book you’re working from, and which recipe and page number–we need that in order to answer your question. If you enter your e-mail and check off “notify me of follow-up comments by e-mail,” you’ll automatically find out when we respond. We answer all questions ourselves here on the website within 24 hours, often with a reference to a page number in our books where possible.  Please remember that our blog is moderated, so your post may not appear until we’ve read and approved it; this can take 24 hours.  And don’t look for our response in your personal e-mail– come back here to the site, on the page where you posted, to look for our answer.

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1,476 thoughts on “Contact

  1. Do you have a recipe for Italian Easter Bread in any of your cookbooks? I am speaking of the ring with colored eggs baked into it. I would like to make it for the Easter brunch we are having.

      • Your book has brought great pleasure and good food.
        Many thanks. Your book had removed the mystery, and a lot of the time-consuming agony of bread making.

        We have a couple of suggestions that make your process even easier:
        ************************************************************

        (1) Ditch the stone and pizza peel.
        Substitute air-cooled non-stick baking sheets (cheap and readily available on Amazon) use cornmeal before setting loaf on sheet. Too often the loaf deforms when one tries to slide it off the wooden pizza peel, into the oven and on to the stone.
        Properly prepared, the air-cooled non-stick baking sheet cleans up with a wipe of the hand, or at worst a sprinkle of water. Finally, it’s much easier to handle a hot baking sheet out of the oven than a hot stone.

        (2) Use a bread-forming basket (“Brotform”) for the rising to get rounder edges; combined with the corn-meal and non-stick surface, you get a loaf that is easier to slice and without flattened edges that burn in the toaster. [Not to mention the beautiful pattern created by the forming basket's concentric circles.] After rising, drop the well-formed loaf on the sheet, make cuts or slits, and put the loaf in the oven + water, as you suggest.

        (3) If someone forgets to turn on the oven, or to form the bread, consider Bernard Clayton’s method for his Cuban Bread….. cool (80 degree) oven rising in a metal bowl for 20 minutes, followed quick forming and cooking at high temp (start cool) and with water in a lower-shelf pan, similar to your method. Steam and higher temp produce an acceptable, forgiving result; not equally good, but good enough if you need some bread.
        ………………………………………
        The above items (air-cooled baking sheet and forming basket) are cheaper than the stone and pizza-peel combination.) ………………………………………..
        Once again, many thanks for your book(s). Even though we live in an area with so many great bakeries, and s surfeit of great bread, we now prefer, and bake, most of our own.

        Michael Parker
        Berkeley, CA

      • You mean Passover rolls from matzah meal and eggs? Never tried doing those with a hole in them, I don’t think it will work…

    • When I make a baguette I just can’t get the crust stiff and when I stretch the dough it just pulls back together. Also when I slit the bread it doesn’t rise and have the seams bulging it just looks like a smooth piece of bread. What am i doing wrong?

  2. Heard the book review, bought it, combed through it cover to cover! Amazing stuff!! I love it…. quick silly question, the bin for the prepared starter? The book states “not airtight” but all I find is a plastic bin with a lid that fits tightly? making it airtight NO??? Told you it was a silly one. Does it mean to find a plastic “canister type” container? I think yes but was sure ;) Thanks and I’m getting so successful at this I may go into my own business of bread making!! :) Look forward to your comments. P.S. I did go to the KAF website and they offer two types of containers for flour and risen dough? Which one please :)

    • Virginia: Tight is fine, so long as it’s not a hermetically sealed threaded lid. That said, you need to leave it open a crack the first 48 hours to let gas escape, or punch hole into it. If you’re finding that the container is inflating, it’s more airtight than I’m realizing– just leave open a crack.

      • Jeff, Since it is easy to get a “snap-on lid” container (which makes it airtight) I just drilled a 3/32nds hole in the center of the lid and now I can just snap it shut. Since the container is a dedicated dough vessel I do not mind that it has a small hole in it. The hole is sized to be about equal to a tooth pick so it can easily be cleaned out if the dough covers it for awhile.

  3. Hi! My first question was even more basic….about mixing everything before putting it the bin : ) I’ve been using a large plastic container with a snap-on lid I got at a restaurant supply store. The lid snaps on but there is give on the sides so it’s not sealed completely and that’s been working great. I took the “airtight” to mean a screw-type lid….the book is great isn’t it?

  4. Hello,

    I was wondering if you intend to ever get your books translated to French. I have bought your book last summer, and have gotten many people around me interested in you rtechnique. Unfortunately, a lot of them do not feel comfortable reading English, and I have already translated a few recipes for some of them.
    If such a translation project is in the foreseeable future, I would love to offer you my services in a more official fashion.

    Thank you for all the good bread,

    Kind regards,

    Laura Darche

    • Hi Laura,

      Many people have asked, but we need to find a publisher in France to do it. If you have any thoughts or connections, we would be happy to have the information!

      Thanks, Zoë

  5. Howdy Zoe & Jeff,
    With Easter just around the corner, its time to bake one of my most favorite buns. A New England tradition – Hot Cross Buns. The following recipe comes from a 1966 publication titled New England COOK BOOK 300 Fine Old Recipes, published by Culinary Arts Press, PO Box 1182, Reading PA – don’t know if they still exist.

    The recipe: from pg 31; 1 c milk, scalded, 1/2 c sugar, 3 Tbl melted butter, 1/2 tsp salt, 1 yeast cake, dissolved in 1/4 c warm water, 3 c flour, 1 egg, well beaten, 1/2 tsp cinnamon, 1/2 c currants. ** Combine sugar, butter, salt, and milk. When lukewarm, add the dissolved yeast cake and egg, and mix well. Sift flour and cinnamon together and stir into the yeast mixture. Then add the currants and mix thoroughly. Cover and let rise until double in bulk. Shape dough into large biscuits – large is a relative term – and place on a well buttered pan – I use my baking stone. Let rise. Beat 1 egg and brush top of each bun. Make a cross on each bun using a very sharp knife. Bake in a 400F deg oven for 20 minutes.

    Serve hot with butter and jam or marmalade of your choice. Enjoy and a Happy Easter too y’all.

  6. Does anyone have any favorite recipe’s for PASSOVER cookies, breads or pastries which were handed down by family members?

  7. hi and happy passover,
    i was hoping you would come back to me with an other sort of recipe for a cookie that is not so sweet but very tasty. i have mild diabetese.
    i had something in mind that my neighbor use to make which was a hand me down recipe from europe but i dont remember the name or how she prepared it. it was in an unusual shape not round as a normal cookie might be. it might even have been fried or deep fried?

  8. Does it have to be a publisher in France? It could be done in Quebec… lots of foodies here, cookbooks work really well. Good bread is not as accessible here, it would fill a void. I’ve told many people about it, and the response is pretty positive. In my family and circle of friends anyway…
    I’ve traveled to France after buying your book and found a lot of people suspicious about the technique (it must not be real bread), though I was introduced to your book by a French girl living in Quebec…
    Anyway, if you’re not set on doing it in France, I can see what I can find here…
    cheers,
    Laura

    • Laura: It’s virtually impossible to sell translations from English in European languages– the publishers just don’t buy them.

  9. Jeff nothing is impossible. Shift your paradigm and work with Laura. She offered to do the translations on a professional level, therfore, perhaps she can also find a publisher for you.

  10. Lately I’ve used regular oatmeal to coat the pizza peal and sprinkle in a little corn meal to cover areas not covered by the oatmeal and find I like it better than only corn meal. It gives the bread a different flavor and added fiber.

  11. jeff, i am talking about matzoh bagels. you can find numerous recipes through a google search.
    they range with various sweetness, some with cinammon, some pan fried, some baked and some deep fried. i just though you might know of a special tried and proven recipe?

  12. Just wanted to say, thank you for making my Easter less awkward.

    I’m originally from Portland, OR but live in St. Paul now. After I moved here, I discovered I had distant relatives in Hudson. It worked out we visit them every Easter. We’re from different places, have different lives, so sometimes it can be tricky to get the conversation rolling.

    BUT this year it was a lot easier. It ends up that we had something in common, me and a few of my relatives coincidentally were all using the Artisan Bread in 5 Minutes technique. We discussed our successes and failures, swapped technique, and lamented our poor pizza dough technique. It was awesome.

    So, thanks for making our easter a little happier!

    Best/Ian

    • Ian: Welcome 2 Minnesota! Hudson/Stillwater: huge centers of home bread-baking–we get a lot of interest in R books there– I teach @ Chef’s Gallery/Stillwater. So glad Easter recipes worked well 4U. Unfortunately don’t have time 2 review all the links we get– so can’t link to them…

      • Thanks for your reply Jeff. Yea I also saw you & Zoe also each at Cooks Crocus Hill. Will probably take a class at some point.

        The sales people their informed me I had bought the “official” 6 quart container used in your classes for storing dough. It was an exciting movement for me ;)

  13. I just purchased your book ARTISAN PIZZ AND FLATBREADS IN 5 MINUTES A DAY. Interesting read.
    I think I might have an idea on how to make a crispy pizza crust when you start with this bread dough. You do need to make it with a low protein flour and roll it VERY thin as you suggest. I have a 500+ degree oven and do not have a pizza stone. I use a thick aluminum baking pan and sprinkle corn meal on the bottom before I transfer the flattened dough from a floured surface to it. I ALWAYS get the pita bread puffing upon initial heating. Now here is the clue to getting a crisp crust with browned edges. I remove the pan from the oven and turn over the pizza dough so the hard baked bottom surface is now on the top. I then apply the toppings and put it back into the oven for the second heating. This allows me to heat the pizza longer without turning the bottom side to carbon.
    This is my gift to you for creating your great books. I also have ARTISAN BREAD IN 5 MINUTES A DAY and consider it another real resource. Thank you for making bread making easy and fun!

  14. Sorry Art, but I haven’t found these to be terribly useful. The temperature they read partially depends on exactly where you place the thermometer tip, and often they’re not very accurate or quick-reading. I prefer to go by crust color and firmness.

  15. Zoe, I have searched all the messages but do not find anything about long rise time dough making.
    What are your thoughts on the process of using only a small amount of yeast (1/4 tsp) and a larger amount of salt (1 1/4 tsp) with four cups of flour and allow it to rise for 18 – 24 hours before punch down and use? It can be refrigerated and used later as well but needs a little longer time to reconstitute after removal from the refrigeraor.
    The bread has quite a different (and enjoyable) flavor.
    What are your experiences and thoughts?

      • I have the ARTISAN BREAD IN 5 MINUTES A DAY and ARTISAN PIZZ AND FLATBREADS IN 5 MINUTES A DAY.
        I think the flavors should be enough for a new book for you as well.

  16. Jeff, You did cover the topic however, I thing the entire topic of low yeast bread making warrants more in-depth coverage. Do you know of other sources I might locate to get more information on how to swing the bread flavors one way or the other?
    Your books are very well written.

    • Hi Art,

      There are so many schools of bread baking, are you interested in using just less commercial yeast or a natural starter? Beard on Bread is a classic book and the Bread Baker’s Apprentice is a good place to start with traditional bread baking.

      Have fun and happy baking! Zoë

      • No, I am really just interested in flavor. I can handle the yeast part OK.
        I am just looking at making the eating experience more flavorful.
        Thanks again for making baking bread fun!

  17. I am a new bread baker. I bought your book Artisan Bread in Five Minutes a Day. I do not understand liddable top but not airtight. Do you just set lid on top and not snap down? I need more info – help! Thanks.

    • Hi Terry,

      You are exactly right, just set the lid on top, but don’t snap it on tight. This allows the gases from the yeast to escape, but don’t allow so much air in to create a dry film on the dough.

      Hope that helps! Zoë

  18. I love your book (the first one). I took it out from the library, but now I’m buying my own copy! I tried the basic recipe and love the size of the loaves. I also tried the “soft American white bread” recipe – and neglected to add the melted butter!! However, I remembered after the dough was combined and figured I would add the butter anyway and see what happened? It still came out great. I not only made a loaf, but dinner rolls and they were perfect. Thank you! I can’t wait to get that book as well as the flatbread and pizza crust.

  19. I have purchased all three of your books and I’ve been baking up a storm! I’ve always wanted to bake bread on a frequent basis, but just never had the time. Now I do, and I love it! I made my first batch of whole wheat master mix last week, and made seeded bread and pizza crust out of it. They came out great. I’m going to try the whole wheat cinnamon raisins next! Thanks so much for giving me such wonderful ideas!

  20. Hello Jeff and Zoe,
    Found your books and am goign to order the first if not 2 today. Can’t wait. I had been given a breadmaker and found it lacking and subsequently regifted it to a neighbor. But I have really been wanting to make bread.

    On thing I am looking for is a recipe that I remember as a child. A college age neighbor of ours had 2 of her friends drive thru town on a trip across country in a MGB. While in town they shared some bread that they said was their staple on the road. It had the look of a muffin, say baseball size and was very dense. This was some 40 yrs back I am guessing, so I don’t remember the flavors. But I remember asking them then for the recipe. I sure lost it shortly thereafter.

    Long story short, the bread tasted great, was a small meal in itself and lasted for many days without going stale in what I remember being just a paper sack. I think the bread was leaning toward the darker side, though not a rye. I’m remembering nuts and dried fruit, likely raisins.

    I think they referred to them as rocks, but man were they great. Any thoughts on what such a recipe might be?

    Thanks and congrats on what seems to be a great business.

    Regards,
    Jimmy C in Dallas

    • Hi Jim,

      Hmmm, that could be many things. I would think you are looking at a whole grain bread, since the all white flour breads tend to stale a bit faster than those with whole grains. Maybe even an oatmeal bread with some molasses?

      I think we have many breads in our Healthy Bread book that would fit your description, although you may want to add some molasses to get the color you describe.

      Thanks, Zoë

  21. Problem with pecan caramel rolls (ABin5)

    Made these yesterday, they looked fine from the outside, were actually fairly raised and browned when I took them out of the oven, but the middle did not cook, the dough was still wet. I did not use the pizza stone inside the oven. Any idea what may have caused failure? is there a way to test for doneness before flipping the thing out?

    Thanks!

    • Laura: first thing to do is to confirm that your oven (rather than the food) is at the correct temperature, using something like http://ow.ly/8CVPU. I don’t think internal temperature measurement is that reliable– in particular for small items like pecan rolls. That said, using a probe of about that thickness (a fork) is a good way to gauge done-ness– if it comes out with wet dough, it needs more time.

      All things considered– bet your oven temp is off– it may actually be too high (browns outside before inside’s fully baked).

    • Laura, I just made the same mistake today – brown outside, wet inside. I was making Jalapeno/Cheddar bread and added the spicy filler after the first rise of the dough. It added more moisture which made the dough quite sticky. I was trying a bit higher oven temperature as well. My oven temperature control sensor is quite poor and allows the temperature to swing around the set point by 30-35 degrees. I did not use the internal temperature probe and baked the buns for the normal time for buns. When I opened the first bun, it was really wet inside even though the top of the bun was well browned. I baked them for nearly another hour and still had a soggy interior.
      My analysis was that I had too much water in the dough mixture and the high oven temperature sealed the outer covering of the bun before all the water could escape.
      The solution appears to be watch for the potential for extra water in the dough mixture and watch the high oven temperatures. If your oven swings to a high of 480 degrees when you set 450 degrees, you might try baking the bread at 425 degrees to prevent drying out the surface of the dough and prevent the timely release of the moisture.

  22. what’s the target temp that you are trying to reach? i have noticed that at 205 it’s ok. by the time it gets from 205 to 210, it takes over an hour and it’s like brick on the outside.

  23. George, I currently use 205 degrees F like Jeff suggests. I have experimented down as low as 195 degrees on banana breads which get a very tough crust on the bottom at 205 degrees F.
    Actually, I have two thermometers to measure the events in the oven. Being an Engineer, I have instrument grade thermocouple readout which measures the temperature of the oven and use the digital temperature sensor to monitor what is going on inside the bread. Between the two, I come up with the correct temperature to brown the top surface without forming a hard crust on the bottom side.
    High moisture breads need at least 425 degree F ovens to evaporate the water in the center of the bread before the outer crust gets too hard.

    • i have the therma pen and their other oven temp – http://www.thermoworks.com/products/alarm/oven_temp_timer.html

      it’s cheaper than most and very accurate. my thermapen is a K style thermocouple, but i know what you are saying for the temperature differential. thermoworks has that (with two probes) for a BBQ, but i felt it was overkill, so did not get it.

      As i have posted previously (documented my misery), i have tried the oven at 425, but the outside gets super hard and the inside sits at 105F even after 30 mins. and Sears just checked my oven 2 months ago, so i know it’s good.oh, well. guess i will never enjoy the quality of the breads most of you get to make – even in my $2k oven.

  24. How big are you loaves of bread and how much water are you using per batch (4 cups of flour size)?
    When you have a large quantity of water trapped inside a large loaf, it can take seemingly FOREVER to get enough heat inside there to evaporate the water as the crust thickens. If you are not done baking in about 40 – 45 minutes, the outer crust becomes a distinct barrier to water transfer.

  25. Jeff, you have had two distinct examples where the “thump the crust” or color has not worked. What is your advice to them?

  26. Can you make a pizza crust from your dough in your oven? It is thinner than a loaf of bread. I want to see if the problem “rises” from the volume of bread you are making at one time or whether a thin crust cooks OK.

  27. hmm, not sure. never tried it actually. but tried it with several flours (mostly King Arthur) and a generic AP flour.

  28. We need to make a first determination if the problem “rises” from your oven temperature or your bread dough because, let’s face it, 425 degrees F IS 425 degrees F.

  29. I just did a quick calculation on your 16 oz of flour to 1.5 cups of water. I think excess water may be your problem. I use about 2.5 cups of water to 4 cups of flour plus 3/4 cup of 10 cereal breakfast mix and it makes a easy to handle sticky dough. I think the extra 1/2 cup of water is saturating your dough too much that the necessary heat to evaporate the water cannot reach the interior of the loaf before the crust thickens too much to let the water pass through it.

  30. lol. that’s true. i keep it on the counter for 4-5 hrs then i knead it for 10-12 mins. then i let it rest for one hr. when i slice the top, it deflates. when i slice after shaping it, not much difference.

  31. so you think i should use just 1 cup? i have looked through dozens of recipes and they say “3/1.5 flour to Dihydrogen oxide ratio” interesting..

  32. I think you should only add enough water (despite what the recipes say) to be able to adequately and completely mix the yeast/salt mixture throughout the flour.
    I noticed that you let your first rise after mixing go for 4-5 hours. I use a two hour first rise time and I NEVER knead my bread anymore. As Jeff and Zoe pointed out in their great discussion of different flours, using the unbleached white flour gives you the highest protein bread which does not need kneading.

  33. Michaeal – Great Suggestions! I bought a teflon lined dutch oven from TARGET for $26.00 and do my baking inside it rather than using a pizza peel. It has a glass lid which almost seals so the initial baking occurs at high moisture. I put a water soaked paper towel in one corner to make sure the moisture is high from the beginning. After 30 minutes I remove the glass lid, insert the remote read out thermal probe and finish baking it while watching the core temperature.
    To make smaller batches rise higher, I cut the bottom out of a 2 inch tall cake pan which is about 3 inches smaller in diameter than the dutch oven. It sets on the bottom and contains the outside of the dough while it is rising. No problems putting it in or taking it out of the oven, the dutch oven has handles.
    I also always use parchment paper to make cleanup and removal of the finished bread easier.
    I like your solutions as well though.

  34. can a pressure cooker bake even faster then the $26 oven recently mentioned? has someone come up with a creative idea to use a pressure cooker to bake in a shorter time?

  35. Steve, I have never tried it but the temperatures you would reach would not brown the bread. A significant amount of the flavor of bread comes from the browning of the crust (called the Maillard Reaction). This browning caramelizes the sugars and amino acid on the bread surface to form new flavoring compounds. If you have ever tried to eat bread that has not baked completely and is sort of colored a tan/white, you will remember it as being a tasteless experience.
    A pressure cooker may allow you to reach 260 degrees F or so. The Maillard Reaction takes place on the surface of the bread best above 350 degrees F. That is why you toast bread to bring forward flavors that are not evident in the bread alone.

  36. Hey, there!
    I’ve been happily using your master recipe for several months now and love it, but last week I went to a restaurant (Torro Bravo in Portland, Oregon) and they served this bread with a beautiful, crunchy crust. But then it was insanely light and fluffy inside, too. I’ve been going mad, trying to figure out how they did it. Any ideas?

    • Chelsea: Our stuff isn’t meant to be super-light– that’s just a different style of bread. Maybe just ask them?

      Suggestions for tenderizing– 2 tablespoons of oil or butter plus two tablespoons of any sweetener you like, sugar, honey, agave, etc.

  37. i live in a rv and the oven is small 16″x16″ and only goes to 450. I have been successful at white and wheat loaf bread but am unsure if i can reach the temps for artisan type breads. I have the book in my cart @ amazon and am wondering is it possible or should i just stick to the standard type loaf i can do with only a small limited oven. Thanks, Curt

  38. Chelsea – I have a couple of recipes that I’ve tried that use powered milk (I actually used coffee creamer) and the crust stayed crisp, but the inside was very light and fluffy. It may be sacrilege…but it does work : ) I don’t have the porportions in front of me, but I can look them up if you like. BTW – just got BI5 and Pizza/Flatbread – Yea!!! Can’t wait to try the pizza!

  39. Hi Zoe and Jeff

    Would u be able to do a guest post on my blog, The Cooking Doctor? I noted with great interest that Jeff is also a doctor and baker, I would love to feature both of u in my blog, possibly with one of the bread recipes?

    Look fwd to hearing from u!

    • Jehanne: Thanks so much for the offer, but things have become so busy that I can’t do any additional postings above and beyond those I do here.

  40. I have recently purchased a baguette pan and wondered about rising issues with moving your rested dough onto the pan. Can you form your dough and then let it ‘rest’ right in the baguette pan? I have used both the master dough recipe and the whole wheat version. Both on my stone alone and could use a little more expert advice. Thank you!

    • Michael: Sounds like you need to rest it right on the pan surface, these make it unnecessary to slide off a peel. Just form and lay out in the pan, then place into pre-heated oven after the resting time.

  41. I’ve recently begun using coconut oil in my baking. I wonder why you don’t mention this option in your book? Many of my healthy minded friends have done their research and found that coconut oil is healthy.

    • Hi Lucy,

      Yes, you can certainly use coconut oil in our recipes that call for oil. I have also heard great things about its health benefits and I bet the flavor is lovely.

      Thanks, Zoë

  42. This is my 3rd attempt at asking this question. If you’ve answered it, I can’t find it on your site. ABin5, Pg. 205, soft American-style white bread: we love it but using a scale only got two 1.5lb loaves with 11 oz left over. (Just like original recipe: I never get 4 1-lb loaves.) Wondering what to do next time: make two 2lb loaves? Any way to adjust the recipe to actually get 3 loaves? Please reply: I haven’t made any bread in a couple months, waiting for an answer!

  43. Hi Jeff and Zoe:
    I love your concept and have all three of your books. I’ve been baking bread since I was about 12 years old and we’ll just say that was a LONG time ago.

    My questions don’t necessarily relate to one specific recipe but relate to Healthy Bread in general. 1) Have you tried anything with sprouted wheat? 2) Some whole wheat bread recipes (KAF) use some orange juice or ascorbic acid to help feed the yeast and to improve flavor and texture. Have you tried OJ or ascorbic acid? My loaves have not risen as I would expect and I was tempted to throw in some ascorbic acid to see if that would help. Thanks! Bobbi

    • Bobbi: Haven’t yet tried sprouted wheat or ascorbic acid, but I have made bread with juices and like the result (as in the Healthy Bread Book p188).

      Consider extending the rising time to 90 minutes for everything you bake– if you have time. That might give you more rise. Any chance you are using non-standard flours? The co-op stuff often rises less– it’s coarser.

  44. I have a question about Whole Grain Garlic Knots with Parsley and Olive Oil on Page 64 of Healthy Bread in Five Minutes a Day. The instructions do not say what to do with the 2 Tbs. of Parmigiano-Reggiano cheese. Should it be added to the olive oil mixture that is drizzled on the knots, sprinkled on top before baking, or sprinkled on top after baking? Thanks.

    • Sorry Sue! Click on our “Corrections” page above, scroll down to “Healthy Bread” and click to find the correction on page 65

  45. We are both bread lovers and would like to know if there is a low carb bread recipe in the Healthy Bread in Five Minutes A Day book. If there isn’t one do you have a low carb version in any of your books? I have the first two books, and love both books. I grew up in Europe so being able to bake the kind of bread that I grew up with is a treat! Though it is a bit tough on the waist line hence the desire for a low carb bread recipe.

    • Hi Holly,

      None of the breads in the book are really low carb, but you can make them higher in protein by adding some soy flour or other high protein flours. The breads using more whole grains will also be best, rather than those with white flour.

      If you want to add soy flour, I’d start with about 1/2 cup per batch and reduce the flour in the recipe by 1/4 cup.

      Thanks, Zoë

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