Craftsy

Easter Bunny Brioche Rolls

Easter Bunny Brioche Rolls | Bread in 5

Yes, we took on the Pinterest Easter bunnies. Have you seen them, pinned on everyone’s holiday boards? Turns out that picture is actually of a bunny cookie, and these sad rolls are more an accurate visual of how things would turn out. But, I’m happy to tell you that after making dozens upon dozens of rolls, we have some tips to help you make some cute little bunnies.

However, I won’t lie to you (it is Easter, after all) that they are a little tricky. And you may  have some rolls that end up a little wonky. But, as my children oohed and ahhed over even the misshapen ones, I could see we had a winner idea.

Easter Bunny Brioche Rolls | Bread in 5

Making these bunnies is way too much fun, lots more photos are here…

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Weighing The Ingredients: Whole Grain Baguette Buns With Extra Sourdough Kick. And, a winner in our Super Peel contest…

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Before I launch into these fantastic buns, our winner of the SuperPeel was… Sandy! Congrats, we’ll be in touch. That contest is now closed.

In this post, I’ll go through the method for using a kitchen scale to measure in flour and other ingredients, which some readers, especially outside the U.S., have said they prefer. In this recipe, I used these weight equivalents for scoop-and-swept cup measures:

1 cup white all-purpose flour:  5 ounces (140 grams)

1 cup whole wheat flour:  4.5 ounces (130 grams)

1 cup water:  8 ounces (225 grams)

Most home scales aren’t accurate enough to weigh small quantities of yeast and salt for single recipes.

These buns are from The New Artisan Bread in Five Minutes a Day, being cut from a baguette-shaped cylinder, which gives the buns crusty little edges that will impress your guests.  They’re incredibly easy to make from any of the lean stored doughs that you already have in your fridge, mixed up from our book… Continue reading

Our artisan loaf is the #1 recipe in the history of NPR’s The Splendid Table, chosen by listeners

#1 recipe on the Splendid Table

Whenever Zoe and I are on the Splendid Table, NPR’s cooking show starring Lynne Rossetto Kasper, we leave behind a recipe. Now the show’s national listeners have voted our basic recipe as their all-time favorite (click to view). Thanks Lynne, and all the great producers who create this national show right here in St. Paul, Minnesota.

One thing–an updated, and more extensive online version of our basic recipe is right here on the website, with pictures and more detail (click to view). 

Hear all three of our appearances on the show:

April 4, 2000, when Jeff called Lynne with the book idea.

December 15, 2007right after the publication of the first edition of Artisan Bread in Five Minutes a Day, we talked bread with Lynne.

March 8, 2014, Jeff talked with Lynne about the changing world of cookbooks and the adventures we’ve had.

Super Peel Giveaway CONTEST CLOSED, WINNER HAS BEEN ANNOUNCED

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This is a Super Peel. It is one of those products, like the Danish Dough Whisk, that changes the game for baking with our dough. I was skeptical that this cloth-covered peel would do the trick of transferring our wet dough onto the hot stone in the oven without sticking. I’ve come to use parchment to guarantee the dough won’t stick to the peel, but that’s not at all necessary with the Super Peel. Even after an 1 1/2 hour resting time the dough slid right off the cloth, no sticking, no prying it off with a dough scraper. Voila! The most exciting part is that it scoops the loaf off the hot stone with as much ease. No more chasing the loaf to the back of the oven while trying to get it back on the peel.

Now that we are heading into grilling season, and there is nothing better than pizza on the grill, you have to watch this video about using the Super Peel for transferring pizzas. Gary Casper invented the Super Peel and generously shared the Peel with me to try out. I loved it so much I asked him to do a giveaway so we could share one with you. *Leave a note in the comments below and you will be eligible to win a Super Peel. The winner is: Sandy! We’ll be in touch, Sandy. Continue reading

Gluten-Free Bread in Five Minutes a Day: The Video

GF boule from gluten-free artisan bread in five

(photo by Stephen Scott Gross)

(video by Sarah Kieffer)

Many of the folks who are baking from Gluten-Free Bread in Five Minutes a Day have asked:

  1. What’s the dough supposed to look like?
  2. How do you handle such unstructured dough?
  3. What’s it look like when baked?

Click on the “play” button in the video image above to see Zoe showing all that, using the Master Recipe from the book (the egg-white version, though you can make a version without egg). About stand mixers: We’ve had best results with our gluten-free recipes when we’ve used a stand mixer. Hand-mixing works too, but you really have to go a long time to make it nice and smooth. We have lots of experience with the 5-quart KitchenAid stand mixer. You can use the 6-quart or larger capacity, but we’ve found that those large models have a harder time mixing gluten-free dough.

You’ll notice that Zoe used Red Star Quick-Rise yeast, which is gluten-free (so is their Active Dry Yeast product). Gluten-free bakers can’t use the Red Star Platinum product, which has dough conditioners derived indirectly from a wheat protein–so it has a trace of gluten.

More on gluten-free bread-baking in Gluten-Free Bread in Five Minutes a Dayor on our Gluten-Free FAQs page.

Jeff’s March 17th class at Linden Hills Coop in Minneapolis is cancelled

Jeff at Linden Hills Coop

This class has been cancelled, so sorry!

I’ll be doing another two-hour bread-baking demonstration class on our method, on March 17, 2015 at 6:30pm, at Linden Hills Coop in Minneapolis (3815 Sunnyside Av., Minneapolis MN 55410).

There’ll be lots of bread, pizza, flatbread, dips and salads to sample–so this is dinner! The coop doesn’t have online so call 612.922.1159 to register. I’ll be sampling recipes from our first three books:

The New Artisan Bread in Five Minutes a Day

Healthy Bread in Five Minutes a Day

Artisan Pizza and Flatbread in Five Minutes a Day

I won’t be doing any gluten-free recipes this night (depending on the response, I may schedule that in the future). I will have books for sale, I believe for all four of our titles (including Gluten-Free Artisan Bread in Five Minutes a Day).

See you there!

Cracker-crust pizza: you’ll need this French dowel rolling pin giveaway WINNERS HAVE BEEN CHOSEN

Cracker-crust pizza is so thin the light shines through it

This pizza is so thin and crackly that light shines through it!  It’s much easier to achieve perfection with this Tuscan specialty than you might think. You will need a good rolling pin, and the good folks at JK Adams in Vermont have a terrific French dowel rolling pin that we like (especially the thinner 1 1/2″ model), and they’re providing five of them  to give away in a drawing here. We prefer these tapered handle-less pins to the handled straight rollered versions–seems that you get better control of thinly-rolled items… Continue reading

Our Artisan Bread Baking Class on Craftsy!

Craftsy | Breadin5 titleCard

We are super excited to announce our new Craftsy bread baking video class. We’ve made a video of our most popular breads with lots of tips and techniques for getting a professional loaf every time you bake with very little time or effort! It is the perfect companion to all of our books. In the video we’ll use a single dough to create all the breads, but the techniques are useful for all the doughs from any of our books.

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Here’s some pictures from our video shoot in Denver. Our readers get 50% off the video by clicking the link below. This offer only lasts for two weeks, so join us soon!

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SkinnyTaste Hot Soup and Fresh Bread on a Cold Night!

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It wasn’t that long ago I spent a magic filled weekend with Todd and Diane (White on Rice Couple) in their California studio. It was one of those experiences I will never forget. Not only is their sun soaked space a dream come true for anyone with a camera, but they have a prop room the size of most homes. They invited a group of food bloggers to play in their kitchen and challenged all of us to push our photography in new directions. The talent of the group was mind bending, but it was really the generosity of the group, who freely shared their wisdom, that was so inspiring.

One of the lovely people I met that weekend was Gina Homolka from SkinnyTaste. Her blog and her book are both beautiful and a pure reflection of the woman behind them. She served a salad at the studio party that was simply incredible, so I bought her book. Now that I am home in the polar vortex that is Minnesota, and pretty much snowed in until March, I am all about hot soups. I wanted something that felt hearty enough to conquer the cold, but didn’t make me feel like I needed to nap after. I flipped through Gina’s book and found “Un”stuffed Cabbage Soup. I love stuffed cabbage. It reminds me of my grandmother’s kitchen, but I’ve never had the patience to make them. This soup has all of those wonderful flavors, but none of the work. Perfect for a cold night with a loaf of fresh bread. I went with an ultra crusty Epi, but to keep it skinny, I made mini ones.

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Cinnamon Brioche Wreath, and a book giveaway (WINNERS HAVE BEEN CHOSEN)

cinnamon brioche wreath | bread in 5

I’ve written before about being enamored with braided breads, and after making twisted loaves I thought it was time to add a wreath into the mix. Seeing braided wreaths of bread all over Pinterest makes me immediately think of the Holidays, that holly jolly time of year when everyone turns a blind eye at eating too many delicious sweets. I have a special breakfast for Thanksgiving and my family always makes these cinnamon rolls for New Years Day, but Christmas Eve needed something special. This wreath is the perfect treat. It looks harder than it is: just a few simple twists sprinkled with sugar and cinnamon make for a beautiful presentation. Click continue viewing below for more. But also: anyone posting a comment to this post will automatically be entered into a drawing–we’re giving away a copy of our any one of our U.S. books to five lucky winners (either The New Artisan Bread in 5, Healthy Bread in 5, Artisan Pizza and Flatbread in 5, or Gluten-Free Artisan Bread in 5). Contest closes and winners will be selected on December 19. Usual rules apply, (will only ship to a U.S. address, only one entry allowed, and must respond within 24 hours if you’re a winner). Contest is closed; winners have been chosen and notified in e-mail as of 12/19/14.

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