Can I use your recipes on my website, in my class, or in a publication?

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I love it when food-lovers talk about my books or website content on their own websites, in classes they teach, or in publications.  I get lots of questions from them about whether they can use these recipes or other material.  The answer is a little complicated.  I can’t extend written permission to copy recipes, text, or even Q&A material from my books or website.  That would be seen as waiving my copyright, which I can’t do.  But, the recipes can be used, in modified form.  Here’s how my publisher and I understand copyright law, and this is what we’d ask you to do if you want to teach your own readers my recipes:

1.  Copyright law prohibits you from using text from the books or website without expressed written permission (which my publisher, Macmillan, has advised against).  It also prohibits you from copying recipes or Q&A into your website, class materials, printed books, magazines, electronic books, or elsewhere.

2.  My first choice is that you only use your own photos, that you’ve taken of my breads. Then, refer people here to my website or to our books in order to get the recipes. That said, copyright law allows you to use modified versions of my written recipes. This applies to websites and to printed materials.

3.  Photographs from the books and on this website are copyrighted and cannot be used without expressed permission. To arrange special permission in specific circumstances, please contact us through this website.

4.  Please mention my books and website ( as sources for the full and original versions of the recipes.

Thanks for your enthusiasm!

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131 thoughts to “Can I use your recipes on my website, in my class, or in a publication?”

  1. I have your book, ABin5. I would like to make sandwich buns or rolls with the ‘Light Whole Wheat’ recipe. Maybe the size of a burger bun. Do you have a suggestion for shaping and rest time.

  2. Good Morning,Have received your book as a birthday present and am mad about bread making the only thing I cannot find is clarification as to what is an American cup measure?

    King regards

    Paul (Cornwall England)

    1. Unfortunately, we can’t give permission for folks to use our materials– this would compromise our copyright, and much of our material eventually ends up in our books (or came from our books in the first place). Please see our guidelines regarding this at

      Our preference of course, would be just to ask you provide web links to our content here on the website, rather than re-printing or re-publishing our words or photos. Thanks so much.

  3. Hi Jeff and Zoe,

    I bought my copy of The New Artisan Bread in 5 this week and have been enjoying it. I made the brioche dough and baked it into a loaf; the extra dough I used for stuffed rolls. I also plan to use the brioche in bread pudding. Do you mind if I share a modified version of the recipe on my blog, with full credit to you? I will mention your book and website, of course. I have taken all of my own photos to include in the post. Thank you for your consideration!

    1. Hi Laura,

      Yay! Thank you so much for baking from the new book, I am SO excited to see what you’ve created. Please feel free to share your modified recipe and experience.

      Cheers! Zoë

  4. Do I leave a bit of dough in the rising bucket as a “starter”, or should I wash out the bucket before I make a new batch? Do I snap the lid shut on the rising bucket, or just rest it on top of the bucket? Can I get the same results–crispy crust, moist interior–if I forgo the pan w/water underneath and use a covered dutch oven instead?

    1. 1. you can leave a little– yes, as a starter.
      2. Depends on when you mean in the rising process? Which recipe are you using (which book/page number)?
      3. Covered Dutch oven works– which book do you have, I can direct you to specific directions (not all our books have this)?

  5. Greetings! I just wanted to share with you that I’ve read your books with great enthusiasm, have tweaked the Peasant Bread recipe quite a bit and use that as the base for absolutely everything “bread” in our family (pizza crust, pita bread, chapatis, loaf of bread, sticky buns, veggies bread rolls, etc.

    I wanted the recipe to be healthier, have more protein and good fat – but still feel and taste like bread should (i.e. not “too healthy” tasting and feeling).

    Here’s what I call Amy’s Master Recipe:

    7.5 cups white flour
    2 cups almond meal
    2 cups rye
    2 cups whole wheat
    1/2 cup gluten
    2 Tbsp salt (3 is too salty for us)
    2 Tbsp of yeast (3 is too yeasty for us)
    1/4 cup chia seeds
    6 cups warm water

    Mix it all up according to your method.

    We always make it in a cast iron pot because it’s easier. But the crust really is better with the hot water in the pan and the dough on the stone.

    My kids – and all of their friends – absolutely love this bread.

    Thank you so much for coming up with your method. It’s absolutely fabulous.


    1. Hi Fred,

      It sure is. A shame she doesn’t credit the source, until the very end of the post, when someone, perhaps you, asked her if it was ours. Thank you for the heads up.

      Cheers, Zoë

  6. Just discovered your 5min bread online.
    I would like to add a sugar, can I do this and how much do you recommend?
    Thank you

    1. Hi Wilhemina,

      Which recipe are you wanting to hadd sugar to? If you mean the master recipe, you can add 2 or 3 tablespoons without great changing the recipe.

      Thanks, Zoë

  7. Hi Jeff and Zoe, I would like to start making my own bread, but I gain weight when I eat wheat. I also have issues with gluten. I have other grains to put in my bread, but not sure what to do about the wheat. And is the a sudstitute that I can use in place of the gluten. I’m excited about getting started. thank u Rae from Farwell,Mi.

  8. Is it possible to bake other breads in the crock pot–say a sour dough, an herb bread or rye breads? Do you use a basic dough (except for rye) and make modifations as to flavors or herbs that you want to use?

    1. Absolutely, any dough will work, and yes, our basic dough can be flavored with just about anything you want.

  9. I make your classic dough at least once a month and just LOVE making pizzas – thank you for that. I recently tried your Cornmeal and Olive Oil dough…… the dough never rose at all. Any suggestions or comments you might have?

    1. Hi Terry,

      Is that from the Pizza in 5 book? Did the dough not rise at all in the bucket after being mixed or just not in the oven? If it never rose, it can be water temperture or a case of bad yeast. Give me some more details and we’ll figure it out.

      Thanks, Zoë

  10. Hi Jeff and Zoe!

    Years ago I was making bread for farmer’s market every week, and I was thinking about giving it up, because my hands were hurting from all that kneading. Enter my sister, who had just found your book. “Try this bucket-dough method, Sister!” said she. And I did. And my entire business was changed. I switched to your 5-minute bucket-dough method and I never looked back. My business grew, my customers were delighted; I could make and sell more bread without all that kneading. And it was fun!

    I wrote an ebook about the process, and I mentioned your “Artisan Bread in 5” books in it, as well as your awesome, easy, wet-dough method. I’d love it if you’d share it on your site.

    Thanks so much.
    Here’s my blog post about it.

    All the best,

    1. Hi Amy,

      This is fantastic, so glad you are baking so much and having such amazing success with your products at market!

      Thanks! Zoë

  11. Hi

    I would love to post your recipe on my blog. Zoe I took your online course on crafsty. I would love to feature your master dough recipe. I have read your policy. Does that recipe appear on your blog so I reference people here for the exact ingredients? Thank you!

  12. Hi! I love what i saw about your work! I am Health Coach so i would like to buy a book bit i don’t sure what you sugest me could be better. I saw the one is gluten free, which is good because I was experimenting recipe and the other is “Healthy bread” which I understand also have a gluten free recipes, right? Las question you don’t have any book in Spanish? I work for the US Hispanic market because I am from Argentina leaving in Miami. Thanks a lot!

    1. Hi Natalia,

      We don’t have a Spanish edition yet. I would suggest you start with the Healthy Bread book, which uses both whole grains and some gluten-free.

      Thanks and enjoy all the bread! Zoë

  13. Im sure you posted something about making bread in Instant not gonna assume its the same as slow cooker bread…can you shed some light on this…thanks fhj

    1. Hi Frederick,

      We have not posted on this yet, so I am not sure how it differs. I have been meaning to try it, so once I do, I will do a post for sure.

      Thanks, Zoë

  14. Hello, have you ever used Einkorn flour (ancient wheat which has never been hybridized), it is lower in gluten, and can essentially be a no knead flour bread? I have a over night no knead Einkorn bread recipe that saves some time, but would like to know if I could use this flour with your ratios and with your techniques?

    Also would like to say your granola recipe, truly is the best granola recipe I have ever tried, my family loves it! Thank you.

    1. So glad about the granola…

      we haven’t tried einkorn, but we assume it’s going to behave like whole wheat flour in our recipes. That’s said it’s going to take some experimentation on your part to see if you can swap it for whole wheat. One thing I would say… you can’t swap it for white flour; it just doesn’t behave that way.

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