Twenty-seven years ago, I rode a bicycle through southern England, and it was a delight. If I was on the road in the late afternoon, someone would materialize and invite me in for tea (I fear that I might have looked lost). It was an unforgettable first time in Europe.
I hope I was well-behaved, and that anyone who invited me in for tea will remember and give our little book a try. Five Minute Bread has been released in London by Random House/Ebury and is available at Amazon UK, and at booksellers all over England, Scotland, Wales, and Northern Ireland. Britain’s largest daily newspaper, the Telegraph, says we’re number 20 on its top-50 list of ways to feel good this year. If you’re new to our method, this book is based on our best-selling U.S. bread cookbook, Artisan Bread in Five Minutes a Day. Our bread cookbooks are different because we make a large batch and store it in the refrigerator, where it’s ready when you are for quick daily baking (click here for more on our method and a sample recipe– 2 pounds equals 910 grams, by the way).
American readers should note that this book isn’t available for sale in the U.S., because U.S. rights to our book belong to Macmillan/Th Dunne Bks (the books aren’t allowed to compete with each other). So, what’s new in our British edition? Well, our Americanisms are pulled out, so now corn=maize, and cornmeal is polenta. And if an ingredient wasn’t likely to be found in the UK, that recipe went away. But most important is the units– we used weights, not U.S. volumes. European home bakers bake by weight, not volume, so the flour, cheese, and vegetable measurements in Five Minute Bread are given in grams and pounds, not cups. Water is given in milliliters and pints. The one thing that won’t change is that we’ll continue to support our readers anywhere in the world, right here (fiveminutebread.com re-directs to this website).
Many thanks to our friends at Ebury in London for “translating” our work. Cheers!