Last week I did a post about baking a loaf of bread in a slow cooker. The resulting bread was fast, easy and delicious, not to mention it didn’t require a hot oven on a warm summer day. Several people asked if the same technique could be used with our gluten-free doughs. I am happy to announce that YES, it also works with gluten-free. I used the “Not Rye (But So Very Close)” recipe from Healthy Bread in Five Minutes a Day. Check with your crock-pot’s manufacturer before trying this, since some model’s instructions specify that the pot has to be at least partially filled with liquid to avoid safety or durability problems. And never bake in a crock-pot unattended. Continue reading
This week I had the tremendous pleasure of doing an event with the Minnesota Food Bloggers. The group is held together with the love and sweat of Stephanie Meyer and includes 450 passionate food lovers. The group gets together about once a month to celebrate what is exciting and new in the Minneapolis food scene, which is growing larger and more exciting every day. Stephanie invited me to do a pizza class for the group, and I jumped at the chance. An excuse to hang out with this group and an opportunity to get them all tossing dough in the air and baking pizza. The venue was also a tremendous draw for me, we did this giant pizza party at the Kitchen in the Market. A fully equipped professional kitchen run by the sweet, sassy and talented duo Molly McDonald Herrmann and Tracy Morgan. Here is a lovely post of the party by Sarah Kieffer whose site The Vanilla Bean Blog is just beautiful.
We made dough from Artisan Pizza and Flatbread in Five Minutes a Day the kind made specifically for tossing high in the air. The dough for tossing is made with Bread Flour, so it is a bit stronger and can handle being thrown as high as you dare. The group has several folks who are on a gluten free diet, so we had our gluten free crust available to them. The g-f crust is tasty and makes a brilliant pizza, but can’t be tossed high in the air and needs to be handled in a different way from traditional dough. Below are our instructions for the no-fail gluten free crust. But, before I roll out the dough, I want to say a little about the toppings. There are some gifts that are priceless…so rare, so precious and so fleeting that they make you want to weep. Kathy Yerich, one of the partners of Rouge Pottery, brought me such a gift at the pizza party. She went foraging for morel mushrooms, ramps (spring onions) and nettles and brought them to me in a basket. The contents of this basket were almost too gorgeous to eat, but I managed and made this pizza, which my husband said “tastes like summer!” What a gift. Continue reading
Jeff and I wrote Artisan Pizza and Flatbread in Five Minutes a Day because we love pizza. So, when it came to making a video about the process, it had to reflect what a riot we have together creating these recipes. You basically can’t bake a pizza without creating a party, whether it is for a night in front of a movie or a big gathering of friends in the back yard. Pick the crust and toppings to suit your mood and within minutes you have pizza, lots and lots of fresh pizza. In fact, we invite you all to join us for a PizzaPartyin5 on November 15th, see below for more details.
We knew instantly who could capture the heart and soul of this project; Todd Porter and Diane Cu of White on Rice Couple. Their work is visually stunning and they have such a joy about them, which is captured in their images. When they said they would do this video with us, I danced around my kitchen, I haven’t stopped yet. We hope you enjoy watching the video just as much as we did making it.
Here are some more images that Todd and Diane captured the day of the video shoot. * Continue reading
Many of you who are baking the gluten-free breads from our book have asked about making the dough without eggs. I had heard that using ground flax as a replacer was an option, but honestly I doubted it would work. Well, I am happy to report that I was wrong. I’m not sure yet about the science behind this substitution, but it works and provides a wonderful alternatives for those with egg sensitivities.
As many of you know Jeff and I have spent the past year working on a new book, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
(HBin5). It is a project that started with you! Because of your questions, comments and requests for breads made with whole grains, seeds, nuts, fruits, veggies and even gluten-free ingredients, we set to work to create new recipes. We liked them so well, we decided to do another book. We’ve been playing with ways to make breads that are not only nutritious, but incredibly tasty and still fit into our busy lives. The methods will still be fast, easy and only take 5 minutes, but the results are wonderful breads made with ingredients that will keep us happy and healthy, no matter our dietary needs. Who better than a pastry chef and a doctor to write such a book?
Writing a cookbook takes a long time, not only to test and retest and then test again the recipes, but the editing and designing of the book after we write it. Although it is nearly done we still have more work to do before it comes out this fall. HBin5 will be available in the book stores on October 27th of this year. In the mean time Amazon has posted it for pre-orders for those of you who want to avoid the mad rush at the book stores!
In honor of HBin5 we’ve launched this new home page on our website. My husband Graham designed and built the site for us and Jeff’s wife Laura, who is also our copy editor, wrote much of it. We are so fortunate to have such a creative and talented team to help us. We want to thank them for all of their work!And THANK YOU for inspiring us to write our second book. As a thank you we are giving away 5 signed copies of our CURRENT book: Artisan Bread in Five Minutes a Day.
Here is a little glimpse into our life of writing HBin5: Continue reading