Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis):
The winners of our book giveaway drawing from October 17 were picked and have been notified…
The New Artisan Bread in Five Minutes a Day is available today, and we started our book tour today, in Minneapolis on KARE-11 TV (NBC). Our first TV segment ever was in the same studio, six years ago. Thanks, KARE-11, and thanks Minneapolis-St. Paul–everything we’ve done with these books started right here. More TV this week here at home, with a class at Cooks of Crocus Hill Wednesday evening. Check our events page for more.
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 in Spinach and Cheese Calzone: Should call for an orange-size piece, not grapefruit-size.
Page 268, Ingredients list for Gluten-Free Master Recipe: The metric weight of brown rice flour should read 155 grams, not 160.
Pages 268 and 275, Ingredients lists for Gluten-Free Master Recipe and Gluten-Free Challah doughs: Add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour to both recipes.
Page 272 (Gluten-Free Whole-Grain Seeded Bread): 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)