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 visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we heard they had perfect strawberries ready for picking (they’re on to raspberries now). So we are 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
This started out as a dessert post, but then I looked out the window, and it’s October in Minnesota, and fresh berries from the U-pick farm are long over with. My family needs something warming tonight, so I dropped my almond cream and raspberry idea, and jogged to the store for spinach and feta to go with the pine nuts I already had in the house. Not only is this thing delicious, but I stashed gobs of spinach into it and it was super kid-friendly anyway. (more…)
We are insanely flattered. Epicurious.com, which is the food website of Conde Nast, publisher of Bon Appetit and the late, lamented Gourmet, has named The New Artisan Bread in Five Minutes a Day as one of the 53 greatest cookbooks of all time. That’s our book in their picture, right in the middle of some very exhalted company. Bakers like Dorie Greenspan, Julia Child, Peter Reinhart. We’re hyperventilating. Thanks for the shout-out, Epicurious:
“We were surpised that more baking books weren’t nominated… all the baking frontrunners are bread books. The panel’s favorites were Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois, and The Bread Baker’s Apprentice, by Peter Reinhart.”
For more, click on Epicurious.com, in “The Hunt for the Greatest Cookbooks of All Time”
In this post, I’ll go through the method for using a kitchen scale to measure in flour and other ingredients, which some readers, especially outside the U.S., have said they prefer. In this recipe for whole grain baguette buns, I used these weight equivalents for scoop-and-swept cup measures:
1 cup white all-purpose flour: 5 ounces / 140 grams (or 141.7, to be more precise)
1 cup whole wheat flour: 4.5 ounces / 130 grams (127.6)
1 cup water: 8 ounces / 225 grams (226.8)
Most home scales aren’t accurate enough to weigh small quantities of yeast and salt for single recipes.
These whole grain baguette buns are from The New Artisan Bread in Five Minutes a Day, being cut from a baguette-shaped cylinder, which gives the buns crusty little edges that will impress your guests. They’re incredibly easy to make from any of the lean stored doughs that you already have in your fridge, mixed up from our book. (more…)
Whenever Zoe and I are on the Splendid Table, NPR’s cooking show starring Lynne Rossetto Kasper, we leave behind a recipe. Now the show’s national listeners have voted our basic recipe as their all-time favorite (click to view). Thanks Lynne, and all the great producers who create this national show right here in St. Paul, Minnesota.
One thing–an updated, and more extensive online version of our basic recipe is right here on the website, with pictures and more detail (click to view).
Hear all three of our appearances on the show:
April 4, 2000, when Jeff called Lynne with the book idea.
March 8, 2014, Jeff talked with Lynne about the changing world of cookbooks and the adventures we’ve had.
(photo by Stephen Scott Gross)
(video by Sarah Kieffer)
Many of the folks who are baking from Gluten-Free Bread in Five Minutes a Day have asked:
- What’s the dough supposed to look like?
- How do you handle such unstructured dough?
- What’s it look like when baked?
Click on the “play” button in the video image above to see Zoe showing all that, using the Master Recipe from the book (the egg-white version, though you can make a version without egg). About stand mixers: We’ve had best results with our gluten-free recipes when we’ve used a stand mixer. Hand-mixing works too, but you really have to go a long time to make it nice and smooth. We have lots of experience with the 5-quart KitchenAid stand mixer. You can use the 6-quart or larger capacity, but we’ve found that those large models have a harder time mixing gluten-free dough.
You’ll notice that Zoe used Red Star Quick-Rise yeast, which is gluten-free (so is their Active Dry Yeast product). Gluten-free bakers can’t use the Red Star Platinum product, which has dough conditioners derived indirectly from a wheat protein–so it has a trace of gluten.