Garlic Fougasse

Garlic Fougasse | Artisan Bread in 5 Minutes a Day

This is the season of soup. It’s cold outside here in Minnesota and there’s nothing better than a cup of hot soup. Oh, and there’s all that leftover turkey to deal with and the beautiful butternut squash proliferation at the grocery store. To go with all that soup you’ll be making, there’s nothing better than homemade bread. This fougasse is a traditional Provencale French flatbread. It is both crispy, due to all that crusty surface and tender on the inside. It’s like a fancy breadstick. Because it is a flatbread, it is faster to make, since you have such a short resting time. To go with an aromatic soup, I added lots of chopped garlic to the bread dough and the result is fantastic. Read More

Olive Oil Flatbread with Asparagus and Caramelized Onion Spread

olive oil flatbread with asparagus and caramelized onion spread | bread in 5

The asparagus season is short, and since we’re on the very tail end of it, working it into a flatbread seemed like a good idea. Technically this might just as easily be a pizza, since there is sauce, some cheese, and a heaping of vegetables. Either way, it’s a delicious dinner. The caramelized onion spread is sweet, and adds a nice backdrop of flavor. The asparagus is peeled into ribbons, and this technique helps them bake easily, leaving a tender bite and a subtle flavor. Goat cheese lends just a bit of tang, and if you happen to have chives growing in your garden, topping it all off with chive flowers makes a beautiful presentation.

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challah

Braided Flatbread Challah

An interviewer recently asked me, “what’s new in your pizza & flatbread book that you didn’t already cover in “Artisan Bread…” and in “Healthy Bread…”?  My answer:  A lot!  Like how ’bout this Braided Challah Flatbread that requires zero resting time before it goes into the oven?  Braided enriched loaves like these are integral parts of many holiday traditions– Finnish Pulla, Swedish St. Lucia’s Bread, Jewish Sabbath bread, and others.  So this busy holiday season, you can be ready with super-fast festive loaves like these.  Detailed photos ahead… Read More

stuffed naan

Stuffed Naan

One of the most popular recipes from Artisan Bread in Five Minutes a Day is our version of naan. It is a non-traditional way of creating the classic Indian flatbread, and it is incredibly fast and tasty. In Artisan Pizza and Flatbread in Five Minutes a Day we decided to one-up ourselves and create a stuffed naan, made from a dough that has a slight tang from the addition of yogurt. This aromatic flatbread is filled with cilantro and onions, then baked until golden on a hot stone. When it comes from the oven we slather it in ghee and serve it hot. You’ll want to make several, because they go fast and they are as good hot as they are cold. Read More

Pizza

Pizza Margherita! (CONTEST IS CLOSED)

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.

We want to invite you to visit us while we are on book tour. To find dates and cities please visit our Events page. Hope to meet you! Read More

Zucchini Flatbread with Roasted Tomato and Pine Nuts for the Minneapolis Bread Festival

Sometimes you just don’t know when to leave well enough alone.  This savory flatbread was in Healthy Bread in Five Minutes a Day (2009), and I was making it tonight as a side dish for a simple baked Coho Salmon with dill.  I’m back on a pizza and flatbread kick again, since our new pizza and flatbread book is coming out in 28 days:

I wanted something to brighten up the flavor and color of all those soft lovely green things—roasted cherry tomatoes did the trick.  The tangy acidity was perfect for cutting the softer flavors of the zucchini, parsley, cheese, and nuts.  The tomatoes weren’t in the original recipe, and neither version has ever appeared on our website before, so here goes.  Plus, I’m going to be doing a demo this Saturday, October 1 at 10:15 am at the Minneapolis Bread Festival, and they’re asking for something like this.  Hope to see you at the festival, but if you can’t make it, give this a try here.  Our pizza book is available for pre-order on Amazon and will ship October 25. Read More

New video’s coming (on how to get steam into your oven); but we’re two weeks from manuscript deadline, so here’s a Roasted Red Pepper Fougasse…

cover-roasted-red-ppr-fougasse.jpg

… …and I’m having trouble finding time to finish editing the video.  Zoe and I have two more busy weeks of last-minute editing for our pizza and flatbread book (which will be out in October of 2011).  I’ll get the new video up here as soon as possible (on how to get steam into your oven), but meanwhile here’s a re-print of an old post– on roasted red pepper fougasse– a gorgeous stuffed flatbread from France, which looks ahead to next year when we’ll be talking about flatbread all the time. Read More

Cornell Bread

pitas-on-edge

Return to FAQs page

(… and a recipe for pitas from so-called “Cornell” dough).  Our third book will be officially released on October 25, 2011, but it’s now available for Pre-Order on Amazon! To view the book’s cover, which is now finalized, click here. It will have pizza and flatbreads from all over the world—plus, the recipes will be complemented with soup, salad, and dip recipes so that these pizzas and flatbreads become the basis of an entire five-minute meal.  As in all our books, the idea is to do all the mixing once, but serve many times from a big batch.  That’s a perfect fit for soups and dips (and you can get a salad ready while your bread’s in the oven).

Turns out that you can make great flatbreads (like the pitas above) using a modification of our Whole Grain Master Recipe (that original appears in Healthy Bread in Five Minutes a Day).  The modification was inspired by “Cornell Bread,” a bread baked from soy-enriched dough originally developed as a vegetarian protein source during World War II.  Many of you have asked us about whether our recipes work with some soy flour— they do…          Return to FAQs page, or scroll down for more on Cornell Pitas…

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