From the review: “VERDICT: With this revised edition, Hertzberg and Francois continue to perfect their already easy and immensely popular bread-baking method. Essential…”
Here is the perfect treat for back-to-school (or for that brunch your hosting this weekend, or just a midnight snack). This time of year is always bittersweet for us parents. Our little cherubs are headed back to school; we miss them, but also rejoice the quiet, in equal measures. Baking something sweet and tasty seems like a great way to celebrate. The best thing about this recipe is that it is easy enough for the kids to bake themselves (a bit of help with the oven for the little ones.) My 12-year-old son started a “bakery” this summer (read about his entrepreneurial endeavor here) and he made these cinnamon rolls. I handed him the galley copy of The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking; he mixed the brioche dough (using a Scale and a Danish Dough Whisk), rolled it out, made the filling, baked them, whipped up some frosting, and then ate one (quality control) before his customers arrived at 7:30am. I did nothing but photograph his adventure in the kitchen and watched the oven.
As you may know, Jeff and I have been using Red Star yeast since the very beginning of this bread baking venture. We love the results we get, we can get it in bulk and it is less expensive than the other brands, what’s not to love? They have recently come out with a new product, so of course we were eager to give it a try. Truth be told, I’ve been using it for about a year, since they gave me a sample when they first developed it. It has all the great aspects of their regular instant yeast, but they’ve added dough enhancers. These “enhancers” are what professional bakeries use in their recipes to improve the rise and to strengthen the dough. Anything that makes a dough rise better and bake up taller seems like a good idea. The enhancers are all natural, but not gluten-free, so Platinum yeast should not be used in our gluten-free doughs. The other Red Star products are all gluten-free. Continue reading
This weekend I went to the market and bought a bunch of flour. This is nothing unusual for me, as you can imagine. I absentmindedly put several bags of Gold Medal Unbleached All-purpose Flour in my cart, got home and unloaded the bags into my flour bin. That’s when I finally looked at the bag and nearly fell over. There was a logo I recognized, as if I was looking at a family photo, it was our Breadin5 logo, right on the front of the flour bag. Holy-Buckets-of-Dough-Batman, our recipe from the NEW ABin5 is on the bag of Gold Medal Flour!
We’ve always tested our recipes with Gold Medal, so when they suggested we pair up to share our recipe with their customers, we thought it was a great idea, but I didn’t expect to see the bag on the shelves until this fall. I was caught completely by surprise. Pinch me. Scan the shelves of your local markets and see if your store is carrying it. A friend in CA said she found it too, so I know I didn’t dream this.
Here’s the recipe from the bag. Everyone understands that the towel is to be removed from the oven glass before closing the oven door? Some older ovens were made without tempered glass and if you want to be extra careful, protect it. Not a lot of space for clarification on those bags, and some people were confused:
The new book will be out this October in all retail stores, but you can pre-order The New Artisan Bread In Five Minutes a Day any time.
Note: Gold Medal Flour is a sponsor of BreadIn5 LLC’s promotional activities.
We’ve made a lot of grilled pizzas here at Bread in Five, but almost all of them have been on a gas grill. If you’ve ever attempted a pizza on a charcoal grill you know why this is: the pizza is much easier to manage, and there is less change of burning when it’s not over flaming hot coals. However, many people do not own a gas grill, and so we set out to figure out some helpful tips and tricks in making a charcoal grilled pizza a little bit easier. Twenty pizzas later, and we finally have something for you.
There were quite a few things we learned along the way: bread flour makes a nice, sturdy dough, olive oil in the dough keeps the pizza from sticking to the grill, building a hot and cool side in the grill is a must, and keeping the pizzas on the small side makes them easier to manage.
We are very, very excited about this NEW version of our first book, Artisan Bread in Five Minutes a Day. So, what’s new? It’s nearly 150 pages longer, with lots of new recipes, techniques, and WAY more photos (40 gorgeous color and 100 black-and-white instructional shots). There are over 30 brand-new recipes and fun variations, including Crock Pot Bread, Pull-apart Rolls, Pretzel Buns, Stuffed French Toast, gluten-free breads, and lots more.
All our old favorites are still there, and thanks to your suggestions, we’ve added weight measures to all the dough recipes in the book, both U.S. (pounds/ounces) and metric (grams). We’ve expanded our Tips and Techniques section, and included instructions for adjusting salt and yeast to your taste.
As always, you’re pre-mixing dough that can be stored in your refrigerator for up to two weeks, so active time is still only five minutes a day. There’ll be much more to talk about in October when the book hits the stores, but we just had to give you a sneak peek at the beautiful new cover.
Two years in the making, this sixth-anniversary edition of our first book–The New Artisan Bread In Five Minutes a Day–is available for Pre-Order from online sellers. If you pre-order, it’ll ship on October 22, 2013, which is the official publication date. Thanks for all the feedback you’ve given us here–it’s shaped the new book. Cheers!
Below, one of my posts from years back, on baking loaf breads on the gas grill in my backyard. Some folks were having trouble with the bottom scorching and one solution is to crumple a bunch of aluminum foil and put it under the loaf so it insulates under the parchment. And here, click on the video for a TV appearance where I had a chance to show how to handle the dough for flatbreads on the grill (didn’t actually go outside).
Other summer posts:
Even in Minnesota it’s 83 degrees today, so out to the gas grill I went. Last summer, we did pizzas, and other breads on the gas grill (I like the Weber gas grills for this), but I never tried baking on a gas grill with a closed cast iron pot. The results are terrific– the crust is much better than last summer’s projects because the Dutch Oven traps steam next to the bread–you don’t have to add any other steam to the baking environment. But you also need to use a pizza stone under the pot, or it can scorch. Continue reading
There is nothing more American than grilling on the 4th of July, well, maybe a star spangled pizza is the most patriotic of all. This is a super fast pizza that is ideal for breakfast, which I just served my family this morning, or can be throw together at your holiday BBQ as dessert. I made the pizza in a small baking sheet, but you can make a larger one if you have a crowd to feed.
Happy 4th of July! Continue reading
The asparagus season is short, and since we’re on the very tail end of it, working it into a flatbread seemed like a good idea. Technically this might just as easily be a pizza, since there is sauce, some cheese, and a heaping of vegetables. Either way, it’s a delicious dinner. The caramelized onion spread is sweet, and adds a nice backdrop of flavor. The asparagus is peeled into ribbons, and this technique helps them bake easily, leaving a tender bite and a subtle flavor. Goat cheese lends just a bit of tang, and if you happen to have chives growing in your garden, topping it all off with chive flowers makes a beautiful presentation.
Stuff it with any fillings you like and you have a simple and delicious lunch. And if you make them small, individual-serving-size, you can pack them for a great school lunch. There is no end to the flavor combinations. This recipe can be made with any of the doughs in our Artisan Pizza and Flatbread in Five Minutes a Day book, but today I made it with the gluten-free dough, which is super tasty and easy to work with. Because the dough doesn’t have the same gluten-full stretch, we have to handle it slightly differently, but it is just as simple as traditional dough with the right technique. Continue reading