The NEW Breadin5 Recipe is on the Gold Medal Flour Bag!

Gold Medal Flour with Breadin5

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!

New ABin5 recipe on the Gold Medal Flour bag | Breadin5.com

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.

The new edition of the best-selling bread cookbook

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:

Recipe on GM bag

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.

Grilled Pizza On A Charcoal Grill

grilled margarita pizza | bread in 5

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.

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The new edition of Artisan Bread in Five Minutes a Day is available for Pre-Order!

The new edition of the best-selling bread cookbook

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!

Keep baking bread all summer long–outside!

cover-on-the-grill.jpg

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:

Grilled pizza

Grilled flatbread

Baguette on the grill

Pumpernickel done on the grill

Rustic fruit tart on the gas grill

Brioche on a grill

Bread on a Coleman stove while camping

Kohlrabi Greens Pizza right on the grates

Fruit pizza on the grill baked with the stone

Pumpernickel done on the grill

Fourth Of July berry pizza

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

Star Spangled Berry Pizza on the Grill – A Gold Medal Flour Post!

4th of July Pizza 10

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.

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Olive Oil Flatbread with Asparagus and Caramelized Onion Spread

olive oil flatbread with asparagus and caramelized onion spread | bread in 5

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.

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Gluten-Free Calzone

G-F Calzone 08

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

Soft Puerto Rican Sweet Buns (Mallorca) with Gold Medal Flour

mallorca

For spring break my family visited Puerto Rico. It took me less than 24 hours to find myself an amazing local bakery with all kinds of tasty pastries and breads to try. My favorites, which I managed to sample several times during our stay, were the Quesitos and Mallorca buns. The buns are a sweet enriched dough that is wound up into a snail shell shape and dusted with a thick coating of powdered sugar. We ate them plain with coffee or split open, stuffed with eggs and bacon, as a breakfast sandwich. When I got back home, I used our brioche dough to recreate the sweet buns and they are delicious and easy to make.  Continue reading

Thanks Michael Pollan, for telling MN Public Radio that you can live on bread alone…

Michael Pollan on MPR

… at least if it’s got some whole grain.  Michael Pollan was on MPR May 2, 2013, with Kerri Miller.  Charming guy, you can listen to the interview (click here).  He was in town to promote his new book Cooked: A Natural History of Transformation.

To our ever-lasting joy, he really focused on bread; that’s where the conversation started.  Long-fermented (like ours), and home-baked. We have lots of whole-grain loaves in Healthy Bread In Five Minutes a Day, while most of our white-flour based breads are in Artisan Bread in Five Minutes a Day. Michael, by the way, talked about the value of a little white bread now and then.  Everything in moderation, including moderation.

Braided Black-and-White Pumpernickel and Rye Loaf in the KitchenAid Mixer

KitchenAid Professional 600

Given how lazy I am, you’d think I’d have started using a KitchenAid mixer years ago.  But believe it or not, I’ve recipe-tested for three books using nothing but a wooden spoon or a Danish dough whisk.

Well, I’m tired.  So above, my new KitchenAid Professional 600 series, 6-quart capacity stand mixerwhich is an outstandingly beautiful piece of industrial design that hasn’t really changed its look in nearly 100 years.  I have been visiting it in the kitchen as a way of avoiding work.  More on the mixer in a bit.

So many doughs, so little time.  I’m hooked on this machine, especially when I have to make more than one dough for a recipe, like in this very beautiful Braided Black-and-White Pumpernickel and Rye Loaf from two doughs in Artisan Bread in Five Minutes a Day (this photo by Mark Luinenburg):

New York Rye

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