Jeff is holding a pizza-throwing clinic (and book-signing) at Borders, Saturday 12/18, Maple Grove MN

I’m going to be at the Borders in Maple Grove, Minnesota, tomorrow (Saturday December 18), at 2:00pm for a book-signing.  I’ll be tossing pizza dough up in the air– come on out if you want an advance look at the throwing instructions that will be in our third book:  Artisan Pizza and Flatbread in Five Minutes a Day, scheduled for release in October 2011–we submitted the manuscript yesterday–Halleluyah!!

Jeff

Whole Wheat Brioche from Healthy Bread in 5 Minutes a Day!

whole-wheat-brioche-crescent-rolls01new-copy

(picture from color insert of Healthy Bread in Five Minutes a Day, taken by Mark Luinenburg)

The brioche dough in Artisan Bread in Five Minutes a Day was the very first recipe I developed after meeting Jeff and deciding to write the book together. It seemed a natural place to start considering my pastry chef roots and absolute love of this quintessential enriched bread. I had plenty of experience making it the traditional way after working in a restaurant with Andrew Zimmern. He put a fabulous sandwich on the lunch menu that was served on fresh brioche. I went to work early, got the butter to just the right temperature, made sure the room was also at the proper temperature and then set about on the long journey which is brioche dough. Too much work, although fabulous. Fast forward a decade and I meet Jeff, he introduces me to his method and I try melting the butter and just dumping it, along with all the other ingredients in a bucket and quickly stirring. Low and behold I have a luxurious brioche dough in a couple minutes of stirring. I was thrilled and only wished I’d figured this out when Andrew set that lunch menu all those years ago.

For Healthy Bread in Five Minutes a Day we still wanted to offer a variation of sweets and enriched breads, but they had to fit with our goal of healthier ingredients. This meant less white flour, less sweeteners, less fat and yet still delicious, tender and rich. It took some time to develop, but we came to just the right balance and now I use this dough for everything from a Tarte Tatin crust to my kids’ sandwiches.

But, in the final push of producing the book some numbers were switched around and it makes the recipe as written in the book unworkable–this only affects the very first printing in 2009. We are sad to see any mistakes in the book, and in particular one that will be such a staple to our readers. We apologize and below is the correct recipe. Continue reading