Craftsy

Pizza Party

Our new PizzaPartyin5 Video & an Invitation to Party!!

Jeff and I wrote Artisan Pizza and Flatbread in Five Minutes a Day because we love pizza. So, when it came to making a video about the process, it had to reflect what a riot we have together creating these recipes. You basically can’t bake a pizza without creating a party, whether it is for a night in front of a movie or a big gathering of friends in the back yard. Pick the crust and toppings to suit your mood and within minutes you have pizza, lots and lots of fresh pizza. In fact, we invite you all to join us for a PizzaPartyin5 on November 15th, see below for more details.

We knew instantly who could capture the heart and soul of this project; Todd Porter and Diane Cu of White on Rice Couple. Their work is visually stunning and they have such a joy about them, which is captured in their images. When they said they would do this video with us, I danced around my kitchen, I haven’t stopped yet. We hope you enjoy watching the video just as much as we did making it.

Here are some more images that Todd and Diane captured the day of the video shoot. * Continue reading

Finally received our Chinese copies of Artisan Bread in Five Minutes a Day

Chinese version of Artisan Bread in Five Minutes a Day

We have been waiting for what seems like a year to get this book in our hands!  We’re so pleased that readers in mainland China can now buy this version, in simplified Chinese characters.  We know that many of you have been coming to this website with questions about the English version, and of course, we support all versions of our books here on the site.  This new edition, published by Thinkdom Media Group in China, joins the British version published last year as the second international printing of our books, and the first translation.  A Japanese version is in the works and will be published in the next year or so…

But the constant preoccupation these days is our upcoming Book Tour to promote Artisan Pizza and Flatbread in Five Minutes a Day, which will be released on October 25, 2011.  We’re hitting as many as 12 cities, and some of that schedule is already posted on our Events page.  But more about the Chinese translation of Artisan Bread…

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Apple Strudel Bread

It is apple season again, one of the best times of the year. In MN we are blessed with a bevy of apple choices, which makes baking so exciting. When I make a recipe with apples I like to combine them for flavor, texture and color. In HBin5 we feature apples in our Strudel Bread, which combines all the flavors of the traditional Viennese pastry, with the easy and speed of our dough. Roll the filling into almost any dough and you have a bread that shouts “autumn is here!” Anyone who loves apples will fall head over heels for this loaf.

My eldest son is going through a NO nuts or raisins phase, which I hope to break him of soon, but in the mean time, I bake without them for his sake. Usually this loaf would be made with both of those delicious additions and I highly recommend you try that version. In order to make the loaf more interesting without the nuts and raisins, I replaced them with a sharp cheddar cheese. The loaf was gone within minutes of the school day ending, so I know he appreciated the effort.  Continue reading

Zucchini Flatbread with Roasted Tomato and Pine Nuts for the Minneapolis Bread Festival

Sometimes you just don’t know when to leave well enough alone.  This savory flatbread was in Healthy Bread in Five Minutes a Day (2009), and I was making it tonight as a side dish for a simple baked Coho Salmon with dill.  I’m back on a pizza and flatbread kick again, since our new pizza and flatbread book is coming out in 28 days:

I wanted something to brighten up the flavor and color of all those soft lovely green things—roasted cherry tomatoes did the trick.  The tangy acidity was perfect for cutting the softer flavors of the zucchini, parsley, cheese, and nuts.  The tomatoes weren’t in the original recipe, and neither version has ever appeared on our website before, so here goes.  Plus, I’m going to be doing a demo this Saturday, October 1 at 10:15 am at the Minneapolis Bread Festival, and they’re asking for something like this.  Hope to see you at the festival, but if you can’t make it, give this a try here.  Our pizza book is available for pre-order on Amazon and will ship October 25. Continue reading

Rosemary Crescent Rolls

If you start with a bucket of the Master recipe you can quickly and easily created these tasty, crusty, rosemary crescent rolls. This technique is an easy way to incorporate flavors into the dough without fuss. Shape matters; everything seems to taste better when it looks great and these crescent rolls are adorable. My boys claim to have a certain disdain for the strong flavor of rosemary and yet they ate the entire batch of these rolls when they got home from school, never realizing they were stuffed with the dreaded herb. Oh, the tricks we parents play to get our kids to be more adventuresome eaters. At least this one is fast and easy, as well as delicious! Next time I try it with spinach. 😉

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Loaf Breads – The Best School Lunches start with Homemade Sandwich Bread!

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This is a reposting of one of our most popular topics!

It is now what I consider “sandwich season.” Some may call it “back to school,” “end of summer” or even “fall,” but to me it is the season when I have to come up with a million types of sandwiches and other lunches to keep my boys from growing up on PB&J alone! Although school lunches have come a long way since I was a kid, they still leave much to be desired and are mostly to be avoided.

To start I need the perfect loaf of bread. My boys want a loaf that looks and feels like what all the other kids are eating; square and soft. They love crusty bread, but not on their sandwiches, especially not PB&J. To achieve just the right sandwich loaf I have slightly altered what we do in the book. Continue reading

Wild Rice Pilaf Bread

You know it’s fall in the Midwest when your kids are back in school, the thermometer says 45 degrees, and the morning is back to the old scramble.  My wife and I planned to tag-team as usual but it turns out that our kids are old enough now—so independent that they really don’t need much help in the morning.

So it was a relief, though a bit bittersweet, to find myself with some time to relax with a cup of coffee this morning,  and think about this post.  I did my fall baking class at Chef’s Gallery (in historic Stillwater Minn.) at the end of August and baked up Wild Rice Pilaf Bread from Healthy Bread in Five Minutes a Day—and it was a hit (I’ll be back in Stillwater this winter; check our Events page).  I was putting the loaf together this morning, and realized we’d used up our mushrooms, but had plenty of pecans.  It works!  The sauteed vegetables infuse the loaf with flavor and moisture—and the nuts add crunch and richness (not to mention great nutrition).  Read on for the recipe and tips—you can do this variation by using the roll-in technique, which allows you to start with pretty much any of our doughs that you’ve already refrigerated and add in the wild rice, onion, and mushrooms (or nuts) just before you shape the loaf. Continue reading

Monkey Bread – Brioche dipped in cinnamon sugar and caramel!

I have to admit that I have never made Monkey Bread before. My brother’s used to make it when they were younger, but I’d already left the house for college. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. You know just what I am talking about. This is perhaps why my husband only made them when I wasn’t around. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Luckily, my boys and their friends came home and saved me from eating the entire pan. Continue reading

(Thinking about trying to re-create) gorgeous pastries from France, plus, an even better way to do Dutch oven bread on the grill

The pastry above is layered with chocolate pastry cream, flan, and on top, a very whimsical patisserie (pastry shop) in the Marais district in Paris has placed jelly beans, candy blackberries, and a little pile of minced pistachio.  For some reason, I seem to find the need to put a baguette in every picture.

My family and I’ve been home from France for a month but I’m still not exactly “home.”

More photos if you click below; plus new tips on getting a perfect Dutch oven bread on the outdoor gas grill (we’re going to keep refining this).  I’d planned on trying to re-create this pastry—-baking up brioche, slicing it thinly, and layering it with pastry cream (recipe for the cream in our 1st book on page 225, the brioche on page 189, book available on Amazon).  But as I said, I always seem to end up with bread… Continue reading

They’re making our dough in Bangkok and selling the bread in the market

We’re in the Wall Street Journal today (click for the article), but not exactly how you’d expect.  Someone got our first book, started making the bread, and found they could sell lots of it in the local street market!  We’re mentioned in the second half of the article.

People have asked how we feel about that (answer, GREAT!).   Just another way to spread the word…