This weekend we joined Michelle Gayer (above with Jeff) from The Salty Tart Bakery, to make pizzas in a wood-fired oven at the 2nd Annual Bread Festival, hosted by Gold Medal Flour and the Mill City Farmers Market. It was a perfect fall day to bake outside and enjoy freshly baked breads and pizzas. Continue reading
We are excited to announce that we are working on a new project, but sadly, most the details have to end there–our publisher will kill us if we say much about our new book, which should be out in the next 15 months or so. We can tell you that we spent a long, but fun week in Minneapolis with photographer Stephen Scott Gross, and that we worked very hard baking and cooking all kinds of deliciousness. Continue reading
September is the month of the Jewish high holy days of Rosh Hashanah and Yom Kippur. This Six-Strand Braided Challah, using our five minute dough, is a beautiful and festive way to celebrate. Traditionally for Rosh Hashanah we bake the bread in the shape of a ring studded with raisins, but if you serve any of our delicious challahs you will do the holidays justice.
Braiding six strands takes a bit of technique, but once you have the rhythm the braid goes together quickly and easily. Keep in mind that you are only working with one strand at a time, so there is no juggling to do. You want to be sure to keep your hands and work surface well floured so the strands don’t become sticky as you work.
We decided to miniaturize a recipe, just in time for the State Fair. Here in Minnesota we are crazy about our Fair, and we celebrate with much eating: mostly fried foods, of course, and anything on a stick. So today we bring you mini-doughnuts, a delicious treat made easy with our dough. This particular version is made with our whole wheat brioche, which takes away a little bit of the guilt. (It could also be made with whole wheat brioche with stevia, easing your conscience even more.) The doughnuts are coated in sugar while they’re still warm, and then devoured immediately. Continue reading
Here in Minneapolis we have been having a heat wave, and while grilling out can be a great way to keep the kitchen cool, some days it’s just too hot to even do that. So we came up with a quick and easy meal to help beat the heat, a dinner that just requires some stove top time and easy prep.
Couldn’t resist showing you this–I was doing a loaf bread on the outdoor covered gas grill, right on the grates (indirect heat), flipping at midpoint, for about 30 minutes total baking with both burners on low. I figured that since it was being done on “low,” maybe I could skip the slashing.
Wrong! Continue reading
Having just returned from Kansas and seeing the amber waves of wheat, I was moved to bake a bread that represents the American Breadbasket. This simple basket-weave of bread sticks is a stunning way to serve tuna salad (or anything else your craving) at your 4th of July picnic. You can make a large one to share or smaller baskets for individual plates.
Happy 4th of July!
The winner of the Gold Medal Flour giveaway is announced at the bottom of the post. Continue reading
We’re back from Kansas following a terrific learning, baking, and video-shooting trip with our new sponsor, Gold Medal Flour. Many of you know that we;ve used Gold Medal flours for years. We even tested our books with them–they work beautifully and the loaves always turn out great. So we were thrilled to fly to Kansas with the Gold Medal team to visit one of their wheat growers and see their largest mill, and shoot a fantastic video.
Brioche is one of our favorite breads, and our recipe in Healthy Bread in Five has been a great choice for sneaking some whole wheat into our diet. But some of our readers who really need to limit their sugar and carbs have asked about sugar substitutes. After some research and tinkering this past week, I was happy to discover that NuNaturals MoreFiber Stevia Baking Blend can be swapped into our brioche recipe–in place of honey. So this is a no-sugar way to sweeten this loaf– and I’m guessing that it will work in any of our sweet recipes. Continue reading