jeff, Author at Artisan Bread in Five Minutes a Day

The New Healthy Bread in Five Minutes a Day!

October 17, 2016July 2, 2023 jeff 16 Comments

The New Healthy Bread in Five Minutes a Day is available (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 I got the chance to rework New Artisan Bread, I knew I’d want to update the whole grain book too. It has everything readers asked for in the original book (many of the recipes, including the GF chapter) and added more 100% whole grain breads…. Read More

Corrections to the first printings of The New Healthy Bread in Five Minutes a Day (2016)

October 1, 2016July 1, 2023 jeff

These snuck through in the first printings of The New Healthy Bread in Five Minutes a Day:

Page 77, second paragraph: The page number for “altus” should reference page 170, not page 33.

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.

Lentil Curry Bread in some electronic editions: If your copy doesn’t have the table with ingredients for the dough, here it is:

Apple-Peach Braided Brioche Cake

September 8, 2016November 18, 2016 jeff 10 Comments

apple-peach brioche cake

‘At no other time (than autumn) does the earth let itself be inhaled in one smell, the ripe earth; in a smell that is in no way inferior to the smell of the sea, bitter where it borders on taste, and more honeysweet where you feel it touching the first sounds. Containing depth within itself, darkness, something of the grave almost.’ – Rainer Maria Rilke

I’ve got peaches and apples in my kitchen. Summer is gently fading, and autumn is slipping in with an occasional cool breeze, a golden leaf here and there. I don’t know how August is already over, but here is September with its crisp ciders and juicy pears. I’m ready for bread-making again, and am starting the cooler months off with this brioche cake.The juicy peaches and the apple-cinnamon flavor are a good combination; a perfect intermingling of the seasons.

Fresh-Picked Strawberry Danish

June 23, 2016April 30, 2019 jeff 81 Comments

Strawberry Danish

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.

Sheet Pan Pizza

April 28, 2016April 24, 2019 jeff 28 Comments

sheet pan pizza

My kids are crazy about pizza. I could really make it every night of the week, and they would never complain. Most pizza nights I turn to stovetop pizza because it is so fast and easy, but I’m finding the older they get, a thicker crust fills them up and keeps them happy.

I received a copy of Ken Forkish‘s wonderful new book, The Elements of Pizza, and was happy to find a classic ‘Grandmpa Pie’ recipe on it’s pages. This pizza is parbaked in an oil-brushed half sheet pan, which helps keep the crust crispy without over baking the cheese. Toppings are then added, and the pizza is baked again and finished under the broiler. It was an instant hit when I made it.

Because this version of pizza is a little more time consuming, I tried it out with our no-knead pizza dough. Sure enough, it was just as delicious, and my family couldn’t tell the difference.

Deep Dish Pizza

March 30, 2016April 30, 2019 jeff 14 Comments

Deep Dish Pizza

Deep dish pizza is a favorite meal around my house, but I often forget to add it to our weekday meal plan. This week, however, I was ahead of the game, and planned for deep dish pizza night. No-knead cornmeal olive oil dough makes this almost too simple, and the thick pizza slices filled with sausage and cheese meant one piece each was enough for all of us. Of course, it’s been requested again, and next week I think I’ll stuff it full of onions, green pepper, and mushrooms, for a vegetarian take.

Baked Spelt English Muffins

March 9, 2016March 9, 2016 jeff 20 Comments

spelt english muffins

I’ve become addicted to adding spelt flour to my Bread in 5 dough (see blood orange doughnuts and stove top pizza), and decided to try it in yet another application: English muffins. My family is a big fan of warm bread first thing in the morning, so this seemed like a perfect application. Not only does the spelt add extra (delicious) flavor, but it has many health benefits, including increasing circulation and helping with digestion. I’ve been adding it to our bread and many of our baked goods as we slowly try to decrease the amount of white flour we are consuming. It worked perfectly again here. The muffins were delicious right out of the oven, and they also toasted up nicely the following day.

Spelt Donuts with Blood Orange Glaze

February 16, 2016April 30, 2019 jeff 7 Comments

Spelt Donuts with Blood Orange Glaze Recipe | Artisan Bread in Five Minutes a Day

If you’ve been around this site long enough, you’ll know that we are big fans here of using our no-knead brioche dough to make donuts. We’ve made jelly-filled donuts, mini-donuts, espresso-chocolate donuts, powdered sugar donuts, and even s’mores donuts. But I firmly believe that there can’t be too many ways to enjoy one of our favorite treats, and so I bring you yet another recipe for warm, delicious circles of goodness. After reviving our spelt pizza dough a few weeks ago, I decided to try and come up with an enriched version of it; I like the flavor it lends to sweet confections, and it makes whatever I am baking a little more healthy, which is always a good thing. These spelt donuts are made with both spelt and all-purpose flour, and fry up light and tasty.

Stovetop Pizza with Spelt Dough

February 2, 2016April 30, 2019 jeff 16 Comments

With the holidays tucked safely behind, I’ve found myself trying to incorporate healthier foods into my family’s New Year diet. There were some subtle groans about the 100% whole wheat flour bagels and bread that showed up in our kitchen January 1st, foreshadowing things to come. After a few weeks of slowly letting go of the white flour, however, no one seems to mind quite as much anymore. Along with the whole wheat flour, I have also been adding spelt flour to many of our baked goods and breads. I’ve always loved the flavor of spelt, and find it easy to work with in most applications. I had forgotten about the Whole Grain Spelt Dough recipe in Artisan Pizza and Flatbreads, and it has been a welcome addition to dinner. My kids didn’t even notice the crust on their beloved stovetop pizza was slightly heartier, and gobbled down their slices without batting an eye.

Brioche Cake with Sugared Cranberries and Cream Cheese Frosting

December 21, 2015December 21, 2015 jeff 6 Comments

With Christmas just around the corner, I’ve found I still don’t have the perfect morning-of breakfast. I have a secret wish to have that one amazing sweet bread my kids will make in their homes one day, for their own children on holiday mornings. After playing around with sugared cranberries and cream cheese frosting, I’ve decided they might be the keys to what I am searching for. The tart cranberries and tangy cheese pair well together, especially when perched on a sugar-swirled brioche cake. We all oohed and aahed on first bite.