Well, we’ve made our Master recipe in a crock pot, our brioche in a crock pot, dinner rolls, and even our gluten-free dough in the slow cooker. It seemed a good time to add to the list, and so we took on cinnamon rolls. I’m happy to report that they work just as well; it’s as easy as rolling out dough, brushing some butter and sprinkling sugar, shaping rolls, and then letting them bake for an hour. My family couldn’t tell they weren’t baked in the oven, and my kids had the best after school snack of the year.
Our new book, Gluten-Free Artisan Bread in Five Minutes a Day, which officially goes on sale October 21, appears in this October-November issue of Living Without’s Gluten Free & More Magazine. Click here to read the whole piece on-line, or squint and try to read below–we’re one of Living Without’s “Favorite Books”… Continue reading
Tomorrow I will celebrate Rosh Hashanah, the Jewish New Year, with family and friends. It is traditional to eat lots of honey and apples during this high holy day to usher in the new year with sweetness. The challah dough from The New Artisan Bread in Five Minutes a Day is made with honey, then I fold chopped apples into the dough and braid it into a circle. You can do any shape you like, but the circle is meant to symbolize the full cycle of the coming year. This bread may be ubiquitous at the high holy days, but it is wonderful anytime, especially during apple picking season here in the Midwest.
When we wrote Healthy Bread in Five Minutes a Day in 2009, we made a strategic choice. We knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of our tasters, whole-grain bread made from wet dough stored in the fridge could be a little too dense for their taste. So we lightened things up a bit, by boosting the gluten in our whole grain doughs that appear in that book, using vital wheat gluten (VWG). Well, I’ve been experimenting on whole-grain doughs stored without VWG, and I’ve been pleased with the results. Here’s a simple alternative recipe for whole grain loaves without the added gluten. Plus, highlights from our appearance at the Mill City Bread Festival. Continue reading
Thanks, Simply Gluten-Free Magazine, for including Gluten-Free Artisan Bread in Five Minutes a Day (available for pre-order) in your Fall Harvest Issue (we’re in the “How-To” books section on page 108).
And tomorrow, Saturday September 13 at 10:00am, Jeff will be tossing pizzas at the Mill City Bread Festival, hope to see you there–I’ll be doing a demo, handing out some samples, and doing an impromptu book-signing. Last year was great fun…
How is it that I’d never tried Dutch Crunch bread, never even heard of it? It’s a loaf that seems to be ubiquitous in the San Francisco area, and it would seem that they have been keeping it all for themselves. Now that I’ve had it I can’t blame them. Dutch Crunch gets its name from a similar bread found in the Netherlands, which is called Tiger Bread (tijgerbrood or tijgerbol). It’s easy to see how it got that name. The tiger spots are created by covering the dough with a slurry of rice flour, sugar, yeast and toasted sesame oil. The fragrance of the sesame is fantastic and the slightly sweet crispy bits on the loaf are hard to resist picking off and snacking on before you ever cut into the bread. Continue reading
The MN State Fair is open, so the annual food-on-a-stick showdown has begun. This is an update of an old post–a few years ago, Jeff and I presented our bread methods and introduced our latest and greatest achievement; Bread-on-a-Stick at booth run by St. Agnes Baking Company, in the Creative Arts Building.
Making cinnamon rolls is hands down one of the most popular ways that folks use our brioche dough. Not only is this an easy dough to prepare, but since it can be used for up to five days after being made, there is the potential to eat cinnamon rolls every day of the week. Of course, we stand by the phrase “all things in moderation,” but it’s still nice to know that there’s a way to make every Monday morning more enjoyable.
Truck stop cinnamon rolls are not much different than our regular buns, they are just significantly bigger (each one can serve two. Or more?). They are perfect for brunch or company; a special indulgence. We have two ways to make them: large and extra large. Our video for Gold Medal Flour shows how to make them plus-sized for just a few, and our post below shows them just a bit smaller, to feed more. Either way, they’re a great choice.
I was thrilled when doughnuts took over as the “hot dessert trend” from the fanciful cupcake. I do like cupcakes, but they don’t excite me like a freshly made doughnut. These days you can find gourmet doughnut shops popping up all over the USA. They offer the classic flavors along with some very exotic, even esoteric combinations. I’ve seen everything from bacon to rose petals on a doughnut. I’ve tried every combination I can find and for me it all comes down to the dough. I like soft, airy yeast dough and it should be slightly sweet, but not overly so. The gourmet shops use great ingredients and treat their dough with TLC, so they often cost a small fortune. Truth is, homemade doughnuts are super easy and quick to make, especially with our five minute dough. You can make them as fancy or simple as you like and they only cost about 20 cents each, add a few cents for the bacon and rose petals! 😉 Continue reading
Getting a perfect result with homemade pizza on the gas grill in the summertime is easy–you just need to mix up some lean dough from any of our books–we’ve been testing with Red Star Platinum Yeast–with fantastic results (today’s dough was the light whole wheat, but you can use any of our lean doughs)…
… and follow a few simple rules from Artisan Pizza and Flatbread in Five Minutes a Day…
1. Clean the grill’s grates
2. Get your dough thin, to 1/8 of an inch thick
3. Bake the first side of the crust “blind” (without toppings) for about three minutes, then flip and top. Prep all your toppings in advance.
4. Cut the cheese into small cubes, or grate it so it melts fast, before the bottom crust burns. That way, after flipping and topping, the pizza will be finished in five to ten minutes, depending on burner heat and position under the pizza.
5. Don’t overload with toppings
Here’s a video on how to do it: (includes demo of pizza dough-throwing technique):