About unorthodox Holiday traditions (for me, Hannukah)–how about panini? Any time of year is the right time of year for one. We’ve done two grilled sandwich posts here on the website. Now, our official panini post isn’t quite right for Hannukah (there’s ham in it, but you can leave it out, of course). Our other grilled sandwich post is more American style than Italian–also fantastic. (more…)
Jeff will join forces with New York Times food writer Martha Rose Shulman to create perfect pizza crust and imaginative toppings (guess who’s doing which), in a benefit for Minneapolis’s Legal Rights Center, a non-profit legal organization dedicated to diverting kids from the criminal justice system and into restorative justice programs. The baking demo will be from 4:00pm to 5:30pm on November 30, 2017 ($150 donation to LRC). After the demo with Jeff and Martha, starting at 5:30pm, it’ll be an evening of great conversation with great Twin Cities cooks and foodies who’ll be in attendance, including Lucia Watson (founder of Lucia’s restaurant and cookbook author), Beth Dooley (Twin Cities food writer and cook book author, and Matt Morgan (chef from The Bachelor Farmer, Heartland, Aquavit, and Chef’s Taverna). There’s an additional $100 donation if you choose to stay after the demo.
People often ask us why we only used all-purpose flour (where we called for white flour) in The New Artisan Bread in Five Minutes a Day. Why not “bread” flour, which is higher in protein and is often considered traditional in bread? Well, not in all traditions. French baguettes, for example, are typically made with lower-protein flour for a more tender, and less chewy crumb. And we knew most of our potential book users already had all-purpose flour in the house. But sometimes, a stiffer dough is desirable, like when something really needs to hold its shape, like these wreath-shaped, well… bagels. You can always swap bread flour into our recipes that call for all-purpose, just by adding a little extra water (details below). (more…)
All of our books are available on Amazon, so click on the book-images to the right (or on our home page) to go there. Plus, here are the products we’ve used, tested, and love:
Oven thermometer… so important for getting the perfect crust and crumb.
Pizza peel… for free-form loaves, pizza, and flatbread. This one’s wood, but there are also nice options in composite material.
Danish Dough Whisk… to more easily hand-mix our doughs.
It’s that time again–happy Thanksgiving to our Stateside friends. Below, some links to many of our favorite Thanksgiving recipes. Yesterday we were thankful for Minneapolis’s City Pages, who put out a great round-up of five Minnesota cookbooks that will uh… be helpful this Holiday season, and one of them was The New Healthy Bread in Five Minutes a Day, our 2016 update of our whole grains book. Thanks!
We are so pleased to announce that our newest book, The New Healthy Bread in Five Minutes a Day, is available for pre-order (click to order)! The book will ship out on November 1 and it will be available in your local stores as well. This project has been a long time in the making. As soon as we got the chance to rework New Artisan Bread, we knew we’d want to update our healthy book. We kept all the things we loved about the original book (many of the recipes, including our GF chapter) and added more 100% whole grain breads…. (more…)
These snuck through in the first printings of The New Healthy Bread in Five Minutes a Day:
Page 337, Milk and Honey Raisin Bread, footnote to Ingredients table: Asterisked footnote should read “If omitting vital wheat gluten, decrease water by 1/2 cup.” Correct quantity of water will then be 1 and 1/2 cups.
Page 354, Pumpkin Pie Brioche, ingredients table: Lukewarm water should be 1 1/4 cups / 10 ounces / 285 grams. There is a line in the recipe calling for 2 cups lukewarm water that should be struck from the table.
The secret of great fruit tarts and danishes? Great fruit, of course. If you have great stuff, it’s not all that complicated. Take out some stored dough, and just a little more effort gets you a great dessert. My family and some friends had visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we’d heard they had perfect strawberries ready for picking (they’re on to raspberries now). So we were well stocked with great strawberries.
Mary Hunt blogs at EveryDayCheapskate.com, and she’s put up a marvelous review of “The New Artisan Bread…” When you visit, scroll down and you’ll see the holiday gift basket she’s put together, plus some very kind words:
“I may as well be president of the Artisan-In-Five fan club. for how this book and its method changed my life…”
Mary Hunt, EveryDayCheapskate.com