WGN in Chicago isn’t your average local TV station–they’re syndicated to cable providers all over the country. We think it’s to satisfy expatriate Cub-fans! Return to TV/Video/Radio page
Loved being on the radio with the Stephanies! Thanks ladies… Return to TV/Radio/Video page
Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.
Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.
To make the Pumpkin Swirl Bread:
Jeff and I just spent a couple of days with the good folks at General Mills and a bunch of super talented bloggers. We got a tour of the GM headquarters, which seems more like a small city, than a company. The campus is outfitted with test kitchens, a cookbook library, photo studios, banks, dry cleaners, grocery stores, secret recipe testing labs (I tried to sneak in, but security is tighter than the white house) and halls lined with the history of the company, which goes back to the 1800s. It is quite amazing to see how this company has shaped Minneapolis and the food culture in general. We were there as part of an event for Gold Medal bloggers. In addition to seeing the inner workings of the company, we got to visit with the people behind the blogs. Some of them we’d travelled to Kansas with to ride the combines and tour the mills, and others we just met for the first time. All of them have amazing blogs, which I have no doubt you’ve visited.
Here are some highlights of our days with Gold Medal – including pictures of us racing on segways. I have to admit I was terrified to reveal any photos on a segway, but it was so much fun I have to own my love for this strange mode of transportation. Continue reading
As you can imagine, I tend to make a lot of bread. And while most of it gets eaten gladly, there are times when the bread box is filled with loaves that have gone stale. I never find it too hard to be creative when it comes to ‘old’ bread; french toast always works, and bread pudding, and bruschetta. While I love a traditional take on bruschetta, I decided to change things up a bit by making something with fall flavors; so I took off the tomatoes and added figs.
Figs are in season just a little longer, and my fridge has been filled with them for weeks now. I tend to snatch them up and then cook them down, making a compote that can be used in a variety of ways. The sweetness of this compote combined with the prosciutto and blue cheese makes for such a flavorful bite. And, if the compote is made ahead of time, this can be put together in mere minutes, making this a simple and delicious afternoon lunch.
These errors snuck through, for The New Artisan Bread in Five Minutes a Day:
Page 83 Crock Pot Bread, Step 1: Add the words “Place it on a sheet of parchment paper.”
Page 224, Step 4: Should call for an orange-size piece, not grapefruit-size.
Page 268, Ingredients list: The metric weight of brown rice flour should read 155 grams, not 160.
Pages 268 and 275, Ingredients list for Gluten-Free Master and Challah doughs: Add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour
Page 272: The metric weight of brown rice flour should read 310 grams, not 280.
Page 286, Gluten-Free Sweet Brioche: note new quantities for rice flour and tapioca, and the addition of cornstarch. The Ingredients list should be changed as follows:
White rice flour: 1 1/2 cups (8 1/2 ounces / 240 grams)
Tapioca flour: 1 cup (5 ounces / 140 grams)
Cornstarch (new ingredient): 4 cups (22 ounces / 625 grams); add it in Step 1, page 287
Use only melted butter in this recipe, not oil (omit oil from ingredients list)
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.