Corrections to first printing of Artisan Pizza and Flatbread in Five Minutes a Day

These errors snuck through, for Artisan Pizza and Flatbread in Five Minutes a Day:

Page 52, first line:  To freeze a prebaked pizza crust… (page XX) should read (page 48)

Page 72 (Ingredient list for Crisp-Yet-Tender Pizza Dough Even Closer to he Style of Naples):  Lukewarm water amount should be 3 3/4, not 4 3/4.

Page 95 (Rustic and Hearty Rye Dough), last line:  Use 8 cups whole grain flour, not dough.

Page 174, Step 2 (Thick-Crusted Sicilian-Style Pizza with Onions):  Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”

Page 251 (Intro paragraph for Challah Dough):  Omit (450 degrees F) from Line 6

Wild Rice Pilaf Bread

You know it’s fall in the Midwest when your kids are back in school, the thermometer says 45 degrees, and the morning is back to the old scramble.  My wife and I planned to tag-team as usual but it turns out that our kids are old enough now—so independent that they really don’t need much help in the morning.

So it was a relief, though a bit bittersweet, to find myself with some time to relax with a cup of coffee this morning,  and think about this post.  I did my fall baking class at Chef’s Gallery (in historic Stillwater Minn.) at the end of August and baked up Wild Rice Pilaf Bread from Healthy Bread in Five Minutes a Day—and it was a hit (I’ll be back in Stillwater this winter; check our Events page).  I was putting the loaf together this morning, and realized we’d used up our mushrooms, but had plenty of pecans.  It works!  The sauteed vegetables infuse the loaf with flavor and moisture—and the nuts add crunch and richness (not to mention great nutrition).  Read on for the recipe and tips—you can do this variation by using the roll-in technique, which allows you to start with pretty much any of our doughs that you’ve already refrigerated and add in the wild rice, onion, and mushrooms (or nuts) just before you shape the loaf. (more…)

They’re making our dough in Bangkok and selling the bread in the market

We’re in the Wall Street Journal today (click for the article), but not exactly how you’d expect.  Someone got our first book, started making the bread, and found they could sell lots of it in the local street market!  We’re mentioned in the second half of the article.

People have asked how we feel about that (answer, GREAT!).   Just another way to spread the word…

Panettone – The Sweet, Fruit Studded Christmas Bread!

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This post may look familiar to some of you, but will be exciting and new to others. As you may know Jeff and I just sent in the manuscript for our next book, Artisan Pizza and Flatbreads in Five Minutes a Day. We are now either celebrating or sleeping, not necessarily in that order. We are taking this week off from providing new content to the website, but wanted to give you a taste of the holidays.

Panettone was traditionally a Christmas bread sold all over Italy during the holidays. It finds its origins in Milan around the 15th century, and has been the subject of much romantic lore.  The most often told story of how this bejeweled bread came to be goes something like this…  A young nobleman by the name of Ughetto Atellani fell in love with the daughter of a poor baker named Toni.  In order to impress her, Ughetto disguised himself as a pastry chef’s apprentice in her father’s bakery. He creates a tall fruit studded bread to present to her father, calling it “Pan de Toni.”  The bread, rich with eggs and butter, sweet with honey, scented with vanilla and lemon zest, with the finishing touch of dried and candied fruits was a success in the bakery and wins the admiration of the lady and the father’s respect. The baker blesses the marriage and Ughetto marries the daughter.
The story is rich and fanciful, just like the bread.  Today this sweet loaf is no longer saved just for Christmas, it is eaten at other holidays throughout the year and served sliced and toasted for brunch and as a dessert with a selection of cheeses and sweet wines. The bread, despite its rather lighthearted lore is quite sophisticated. The traditional method for making panettone is done over the course of several days. It included long sessions of kneading and allowed for up to 20 hours of rise time in order to create a flavor that is both sweet, but also has a complexity caused by the fermentation of the dough. Today, we want the same balance of flavor, without having to labor over the process or wait several days to enjoy our bread. Although you can bake the bread after only a few hours of refrigeration we recommend letting it sit for about 24 hours to develop its full flavor and it will be easier to work with.

The winners from last week’s contest for the Red Star Yeast package are announced below.

(more…)

Corrections for Healthy Bread in Five Minutes a Day

Early editions of Healthy Bread in Five Minutes a Day had some errors sneak through; all were corrected in later printings:

Page 65 (Step 5 in “Whole Grain Garlic Knots with Parsley and Olive Oil”):  Add the words “Sprinkle grated cheese over the knots.”

Page 79 (Ingredients list for “100% Whole Wheat Bread, Plain and Simple”): The list says you can swap whole grain spelt flour for whole wheat in this recipe, but unfortunately, spelt flour isn’t yet standardized across the market, and some readers find that their brand doesn’t absorb as much water as typical whole wheat flour, resulting in a dough that’s too wet. If you’re finding that, add in additional flour until you have a dough that’s about the usual consistency for what you’re getting in the book, or in this video.

Page 174 (Ingredients list for “Four-Leaf Clover Broccoli and Cheddar Buns”): Quantity for vital wheat gluten should read “1/4 cup” (not “1/4 tablespoon”)

Page 177 (Ingredients list for “Sweet Potato Spelt Bread”): Quantity for water should read “3 cups” (not “3 1/2 cups”)

Page 271 (Step 4 of “Milk and Honey Raisin Bread”): “… use over the next 5 days (not 10).  Or store the dough for up to 2 weeks in the freezer in loaf-sized portions.”

Page 275 (Ingredients list for “Whole Wheat Brioche”): Quantity for vital wheat gluten should read “1/4 cup” (not “2 1/4 cups”), and quantity for lukewarm water should read 2 1/4 cups (not “2 cups”)

Also note, sometime after the publication of the book, the Williams-Sonoma company stopped offering a lifetime replacement guarantee against cracking of its baking stones, so we can’t recommend their product anymore (see page 29).

Panettone for the Holiday!

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Panettone was traditionally a Christmas bread sold all over Italy during the holidays. It finds its origins in Milan around the 15th century, and has been the subject of much romantic lore.  The most often told story of how this bejeweled bread came to be goes something like this.  A young nobleman by the name of Ughetto Atellani fell in love with the daughter of a poor baker named Toni.  In order to impress her, Ughetto disguised himself as a pastry chef’s apprentice in her father’s bakery. He creates a tall fruit studded bread to present to her father, calling it “Pan de Toni.”  The bread, rich with eggs and butter, sweet with honey, scented with vanilla and lemon zest, with the finishing touch of dried and candied fruits was a success in the bakery and wins the admiration of the lady and the father’s respect. The baker blesses the marriage and Ughetto marries the daughter.
The story is rich and fanciful, just like the bread.  Today this sweet loaf is no longer saved just for Christmas, it is eaten at other holidays throughout the year and served sliced and toasted for brunch and as a dessert with a selection of cheeses and sweet wines. The bread, despite its rather lighthearted lore is quite sophisticated. The traditional method for making panettone is done over the course of several days. It included long sessions of kneading and allowed for up to 20 hours of rise time in order to create a flavor that is both sweet, but also has a complexity caused by the fermentation of the dough. Today, we want the same balance of flavor, without having to labor over the process or wait several days to enjoy our bread. Although you can bake the bread after only a couple of hours of refrigeration we recommend letting it sit for about 24 hours to develop its full flavor.
There are traditional Panettone molds that are very high sided which come either straight or fluted, they give the bread its characteristic cupola shape.  These molds can be found in either metal Panettone-Charlotte or Paper Moulds varieties at cooking stores or on the web.  We have also used a Brioche Molds, and many people bake them in large, empty, parchment lined coffee cans to achieve the high domed loaf. (more…)

Authors on KCPQ-TV Seattle (Fox) Monday Morning

Hey, Seattle friends, check us out on KCPQ-TV (Fox) on Monday morning (November 2, 2009).  We’ll be appearing with anchor Mark Wright in a last-minute TV segment.  Gets more and more interesting every day of this tour.

Then on to FoodPortunity and the UW bookstore for events Monday night, hope to see people there.  Portland November 3, and then San Francisco November 4-November 7

Sweet Provençal Flatbread with Anise Seeds

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In our first book, we covered the classic European baking tradition, and that meant lots and lots of bread from France, a country where I love to eat anything, but especially bread.  Sweet Provencal Flatbread with Anise Seeds is a marvelous example of a bread that is  so versatile that it can be split to make great sandwiches today, and then dunked, stale, into strong cafe au lait tomorrow morning.  You can mix a whole batch with the sugar, orange zest, and anise seeds, or roll a little of those three into a plain dough to make just a pound’s worth (see end of post). (more…)