Master Recipe from Gluten-Free ABin5

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In 2007, when our first book hit the stores, I had never heard of celiac disease or gluten intolerance. In the past 7 years I’ve had quite an education on the subject. It all started here on the website. People were writing in to say they loved our method, but couldn’t eat wheat. There were many, many requests, so Jeff and I set off to develop recipes that fit our fast and easy method but used flours that were gluten-free. We’ve put gluten-free breads in all of our books since then, but they were just small chapters among a bunch of wheat filled recipes. It seemed unfair to the folks who couldn’t eat wheat to buy a book filled with recipes that didn’t suit their needs, so we decided to write a book for them. Last week Gluten-Free Artisan Bread in Five Minutes a Day came out and we are thrilled to share the Master Recipe with you here.

We’ve had great feedback from our original gluten-free recipes, but we wanted to simplify the method even more. That meant developing two flour mixes that all our recipes are based on, so you just have to mix the flour once for many loaves. You just mix up a big batch of our Gluten-Free All-Purpose Flour Mix and/or our Whole-Grain Gluten-Free Flour mix and you’ll be able to quickly mix and bake all 90 recipes in our book. (We’ve tried commercial flour mixes, but haven’t found one that is as tasty, nor do they produce as nice a texture. If you have a brand of GF flour that you like to use, give it a try, but you may need to make some adjustments, so we recommend making a small batch to make sure you like the results.)

We also wanted to provide recipes that are mostly vegan (no eggs) and dairy free. Because eggs are a leavening ingredient, we do like the Master Recipe made with eggs for a lighter loaf. In fact, we find that the dough made with egg whites is the lightest of all the options. You can also use an egg substitute if you choose not to use eggs. And as always with our method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.

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The following recipe is our Master Recipe from GFABin5 made with egg whites, but you can make the same recipe with whole eggs, egg substitutes or without any eggs at all. Continue reading

Onion Poppy Seed Twist Bread

onion twist bread | Breadin5 13

Onions and poppy seeds have to be the most aromatic and delicious combination of flavors. They have been featured on Jewish breads from Bialys, Pletzels and Bagels for centuries. Here’s a new twist (sorry couldn’t resist the bad pun) on the classics. I started with whole wheat bread, spread the savory filling on the dough, rolled it up and then cut the log in two before twisting them together, so you can see the filling peek out. The result is beautiful, but the best part of this loaf if the aroma as it bakes.  Continue reading

Dutch Crunch Bread

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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

Big News: Gluten-Free Artisan Bread in Five Minutes a Day is available for pre-order–It’ll be in stores October 21, 2014

Gluten-Free Artisan Bread in Five Minutes a Day

Jeff and I have been busy with another project, maybe our biggest and most exciting yet. We are thrilled to finally be able to introduce you to Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours. We’ve been adding gluten-free recipes to our wheat packed books for years, but we realized that folks who can’t eat wheat probably would prefer a book dedicated to gluten-free breads they can enjoy. Along the way we also decided to tweak our GF baking method to make it even easier and faster to make. Not only are they easy and fast, but they taste fantastic, and they’re made with easy-to-find supermarket ingredients. We’re really excited to have you try them, but you’ll have to give us just a wee bit more time until the print date. Amazon and other retailers have the book available for pre-orders and it will ship on October 22nd. It will be worth the wait! :)

Some of what you’ll find in Gluten-Free Artisan Bread in Five Minutes a Day: Continue reading

Braided Peasant Bread

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Braiding doesn’t just have to be for sweets. I found myself with some 2 week old – (truth be told it was closer to 3 weeks) dough and it was a little wet to shape a nice tall boule. We always recommend using older dough for flatbreads or baking it in a loaf pan, since it can lose some of its rising power in the later stages of storing. Well, it turns out this older dough makes a wonderful braided loaf, with lots of flavor and a really open crumb. Because the braid isn’t as domed as a boule, the older dough has all the rising power it needs.

My dough was made with Gold Medal Organic All-purpose flour, a bit of rye, whole wheat and Platinum yeast by Red Star. Like I said, it was almost 3 weeks old, but this technique can also be done with fresh dough and really any of our doughs, not just the Peasant dough recipe will work great.

Gold Medal Flour | Platinum Yeast | Breadin5 Continue reading

Savory Bread Pudding – how to use up leftover bread

Savory Bread Pudding | Breadin5

When we wrote our first book we were testing dozens of loaves a week, and despite our healthy appetites, we just couldn’t consume all that we baked. Our neighbors were happy to take some of the bread, but there was more than a city block could consume, so we started making all kinds of recipes using up the leftovers. There are beautiful salads and puddings that are perfect for leftover (even stale) bread. In the New ABin5 we added this Savory Bread Pudding, which can be made with just about any loaf you bake. Well, I may have found the exception…I tried this recipe with some leftover Panettone and my very opinionated and vocal family requested that I not use that particular bread again for this. My husband described it as Thanksgiving stuffing, but richer. I liked it, but I was alone. The panettone does make exquisite sweet bread pudding however. They all agreed that peasant bread and/or challah is the way to go. The peasant and challah breads alllow the flavors of the caramalized onions, spinach, spices and cheese to shine through. It is perfect for breakfast (a little bacon in the mix would be fabulous) or as a side dish with dinner.

This week I got a chance to bake with Elizabeth Ries and Chris Egert on KSTP-TV’s show Twin Cities Live. They are great sports and we had fun tossing pizzas together, one of them is a bit more skilled at the toss, but I won’t mention names. Here’s the clip:

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Christmas Stollen

There is 20 inches of snow on the ground here in Minneapolis and the temperature has dipped WAY below zero. This is why we Minnesotans are such bakers, it warms up the house and makes everyone happy. Christmas Stollen is a great tradition this time of year. A sweet loaf that is studded with fruit, spiced with cardamom and a little treat of almond paste runs through it. Once it comes out of the oven we dust it with a thick layer of confectioners’ sugar to look like the snow outside. If there is any left the next day it makes amazing French toast.

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Baking in a Cloche

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There are many ways to get a crusty loaf of bread, but one of our favorites is to use the tried and true method of baking in a clay cloche, here, the Emile Henry brand cloche. It is very similar to using a Dutch Oven, but the cloche was designed to bake bread, so it is an even more intuitive method. In other words, you aren’t lowering the bread into the piping hot vessel, you just lift the lid and slide the loaf onto what is essentially a baking stone. The cloche traps the steam from the dough to create a perfectly crisp and beautifully shiny crust, without having to add steam to the oven.

This loaf was made with our Master Recipe from The New Artisan Bread in Five Minutes a Day, using Gold Medal All-purpose flour, Platinum Yeast from Red Star, water and salt, that’s it! If you’ve never made our bread, or just want a refresher, please watch our new video that we put together in the Gold Medal baking studio. In no time at all you’ll have a gorgeous, homemade, crusty loaf of bread.

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Shopping for Bread-Bakers

People always ask us about our favorite bread-baking tools, so here are some of them, with links to Amazon:

Thermometer

A thermometer: you really can’t get a good crust until you know your oven’s temp. They’re cheap and effective.

Baking Stone

Baking stone: For a great, crisp, crust, you really need one, and this 1/2-inch thick Old Stone brand has been very durable for us. There are other stone/iron options, see our post on that. Continue reading

Pumpkin Swirl Bread

Pumpkin Swirl Bread | Breadin5

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:

Pumpkin Swirl Bread | Breadin5 Continue reading