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!
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!
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.
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:
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.
Today our new book is finally available and we couldn’t be happier to welcome Artisan Pizza and Flatbread in Five Minutes a Day into our happy family. We are so excited for you to get baking from it, so we’re posting one of our favorite doughs from the book. I have to admit it took us a while to decide which one to share, since our favorite seems to change with our moods. This Olive Oil Dough is fantastic for a thin crust, a thick crust and so many of our worldly flatbreads. No matter the technique you decide to try, you’ll love the results.
We like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty.
OK, I’m pretty happy with this photo, but… well, they aren’t really Kaiser Rolls. I was on a “roll” from last week (sorry), when I thought my Brotchen were more than passable. So I wanted to re-create another German roll style– the famous 5-petal Kaiser roll. I have to say that even though the picture is pretty, the rolls didn’t retain the 5-petal shape that defines the Kaiser roll– it ended up as just a round, though beautiful and tasty roll.
And so fellow bakers, I turn to you for help! What did I do wrong? Please make suggestions that help me perfect this beast, and I’ll send you a signed copy of Artisan Bread in Five Minutes A Day to the winning suggestion (as judged, I’m afraid, by me). If no one can help me, I’ll draw a random winner from all the responses. OK, here’s what I did… Continue reading