We’re on Fox-9 News Minneapolis, October 23, 2013!
Fantastic segment on Fox-9 News yesterday with Tom Butler. Thanks Tom! Return to TV/Video/Radio page
The New Artisan Bread in Five Minutes a Day Master Recipe! (Back to Basics updated)
This is one of the site’s most popular posts. Why? It answers many of the questions that you asked, with the answers incorporated The New Artisan Bread in Five Minutes a Day. Thank you all for making this new edition possible–readers are where the new ideas come from. If you’re having trouble getting this recipe to turn out the way you’d like, check out the troubleshooting tips on the FAQs page here.
For the Master Recipe…
Book Tour for The New Artisan Bread in Five in Five Minutes a Day!
The New Artisan Bread in Five Minutes a Day is available today, and we started our book tour today, in Minneapolis on KARE-11 TV (NBC). Our first TV segment ever was in the same studio, six years ago. Thanks, KARE-11, and thanks Minneapolis-St. Paul–everything we’ve done with these books started right here. More TV this week here at home, with a class at Cooks of Crocus Hill Wednesday evening. Check our events page for more.
On WGN-TV Chicago, syndicated all over the U.S.
WGN in Chicago isn’t your average local TV station–they’re syndicated to cable providers all over the country. We think it’s to satisfy expatriate Cub-fans! Return to TV/Video/Radio page
Live from the Mall of America, on FM107.1 with Stephanie Hansen and Stephanie March
Loved being on the radio with the Stephanies! Thanks ladies… Return to TV/Radio/Video page
Pumpkin Swirl Bread
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:
Bruschetta with Fig Compote
And while most of home-baked bread gets eaten gladly, there are times when the bread box is filled with loaves that have gone stale. You can be creative with ‘old’ bread; french toast always works, and bread pudding, and bruschetta. While I love a traditional take on bruschetta, I decided to change things up a bit by making something with fall flavors; so I took off the tomatoes and added figs.
Figs are in season just a little longer, and my fridge has been filled with them for weeks now. I tend to snatch them up and then cook them down, making a compote that can be used in a variety of ways. The sweetness of this compote combined with the prosciutto and blue cheese makes for such a flavorful bite. And, if the compote is made ahead of time, this can be put together in mere minutes, making this a simple and delicious afternoon lunch.
Corrections to first printings of The New Artisan Bread in Five Minutes a Day (2013)
These errors snuck through in the first printings of The New Artisan Bread in Five Minutes a Day–the important problems were with the gluten-free recipes:
Page 83, Crock Pot Bread, Step 1: Add the words “Place it on a sheet of parchment paper.”
Page 176, footnote under Ingredients: Remove “can substitute white whole wheat.” That won’t work well in this recipe.
Page 224, Step 4 in Spinach and Cheese Calzone: Should call for an orange-size piece, not grapefruit-size.
Page 268, Ingredients list for Gluten-Free Master Recipe: The metric weight of brown rice flour should read 155 grams, not 160.
Pages 268 and 275, Ingredients lists for Gluten-Free Master Recipe and Gluten-Free Challah doughs: Early editions of the book omitted sorghum flour, which is essential here. If your copy of the book doesn’t call for sorghum flour in those recipes, add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour to the Ingredients lists. If your copy calls for sorghum, don’t make any changes, except… on page 268, note that the correct gram-equivalent for brown rice flour is 155 grams, not 160 grams (it’s not a major difference in the result).
Page 272 (Gluten-Free Whole-Grain Seeded Bread): The metric weight of brown rice flour should read 310 grams, not 280.
Page 286 (Gluten-Free Sweet Brioche): note new quantities for rice flour and tapioca, and the addition of cornstarch. The Ingredients list should be changed as follows:
White rice flour: 1 1/2 cups (8 1/2 ounces / 240 grams)
Tapioca flour: 1 cup (5 ounces / 140 grams)
Cornstarch (new ingredient): 4 cups (22 ounces / 625 grams); add it in Step 1, page 287
Use only melted butter in this recipe, not oil (omit oil from ingredients list)
Page 325, Step 9 (Soft American-Style White Bread): Increase baking time to 60 minutes.
Beautiful Day, and a Pizza Recipe, at the 3rd Annual Minneapolis Bread Festival
This past Saturday, we had another opportunity to demo our pizzas and flatbreads at the 3rd-annual Minneapolis Bread Festival and Baking Contest at the historic Mill City Market in downtown Minneapolis. It was a beautiful day, and the pizzas came out great. Our request for the organizers: just get whatever’s fresh and beautiful. Here’s the result (most of these beautiful photographs are courtesy of the Mill City Times). Read on for a pizza recipe, pizza tips, and some beautiful shots from a beautiful day, or check out our entire book on pizza, Artisan Pizza and Flatbread in Five Minutes a Day. Read More
Thanks, Library Journal, for the review of the New Artisan Bread in Five Minutes a Day
From the review: “VERDICT: With this revised edition, Hertzberg and Francois continue to perfect their already easy and immensely popular bread-baking method. Essential…”
Thanks!
