10th Anniversary of Artisan Bread in Five Minutes a Day

How time flies when you are having fun baking bread. 10 years ago we published our first book, Artisan Bread in Five Minutes a Day, and it’s been an exciting journey ever since. Our publisher took a chance on two unknown authors; a pastry chef and a physician with a crazy idea of how to change how people bake bread. The publisher printed 5000 copies, hedging their bets in case it didn’t sell, but they sold in a week. They printed another 5000 and those too sold right away. They did it again and again, thinking it would slow down, but it didn’t. Here we are 10 years later, a second edition, 5 other titles and 750,000 copies of our books sold. This is all because of you, our incredible readers and the inspiration for all of our books. You have been there with us and for us, and we want to thank you!

Our first edition of Artisan Bread in Five Minutes a Day is no longer in print, but the second edition The New Artisan Bread in Five Minutes a Day is even better and we want to give you a copy. For a chance to win, please leave a comment here and we’ll pick 5 winners. You can also go to our Instagram page, like our page and tag two friends for another chance to win. We’ll be giving away 5 copies to our Instagram followers. Please see our giveaway policy. This contest is finished! (more…)

Chocolate Chip Cookies from The Vanilla Bean Baking Book

chocolate-chip-cookies-the-vanilla-bean-baking-book3-of-7

These cookies were just featured in the New York Times! We’re so thrilled for Sarah and it just confirms what we already know about them, they are AWESOME!

You are on the right site, we are just taking a short break from baking bread to bring you one of our absolute favorite recipes from Sarah’s new book, The Vanilla Bean Baking Book. You all know Sarah’s gorgeous work here on Breadin5, but you may not be as familiar with her baking website. Sarah has been working with us on the Breadin5 website and has been instrumental in our cookbook photoshoots as a food stylist. During our last marathon photo session she brought us cakes, cookies, scones and even pie she was testing for her own cookbook. When she brought in these chocolate chip cookies we took a moment out of the shoot to declare them the best cookies any of us had ever had. I do not say that lightly, considering I had a cookie company in college, have baked no fewer than 500 chocolate chip cookie recipes and have consumed even more. These are the best and now you have the recipe.

We are thrilled for Sarah and are so proud of her and this brilliant book! She and her publisher have graciously offered a copy of her book to a lucky winner of our GIVEAWAY. Just leave a note in our comments and we will select someone at random. It will make a great addition to your cookbooks or a lovely gift for someone on your list. All our normal contest rules apply. This contest is over.

chocolate-chip-cookies-the-vanilla-bean-baking-book1-of-7 (more…)

Loaf Breads – The Best School Lunches start with Homemade Sandwich Bread!

sandwich01small

This is a reposting of one of our most popular topics!

It is now what I consider “sandwich season.” Some may call it “back to school,” “end of summer” or even “fall,” but to me it is the season when I have to come up with a million types of sandwiches and other lunches to keep my boys from growing up on PB&J alone! Although school lunches have come a long way since I was a kid, they still leave much to be desired and are mostly to be avoided.

To start I need the perfect loaf of bread. My boys want a loaf that looks and feels like what all the other kids are eating; square and soft. They love crusty bread, but not on their sandwiches, especially not PB&J. To achieve just the right sandwich loaf I have slightly altered what we do in the book. (more…)

Raspberry Brioche Braid

When my boys were little I took them berry picking. The concept was a good one and in my head it would be like a scene from Kinfolk. The boys sitting quietly by the raspberry bushes, adorably tossing berries into a gingham lined basket. The reality was more Lord of the Flies meets Blueberries for Sal (which is my all-time favorite children’s books). The boys would never sit still in a setting as inviting as this for running and wielding sticks, in-which to sword fight. Nor were they likely to toss a single berry into the basket, when they could just as easily eat them. So, I picked berries, while keeping an eye out to make sure my children were not impaling each other and were accounted for. I got enough berries to bake with, but they were not-so-ceremoniously consumed in the back seat of the car, by the before mentioned sword fighters, on the way home. It was an absolutely charmed day in its way, but not if your goal was to bake something tasty. We stopped at the store and bought Driscoll’s perfect raspberries, I baked a lovely raspberry brioche braid, that ended up in ABin5 and I have not gone berry picking (with the intention of bringing home berries) since…true story!

This raspberry braid is ideal for breakfast, brunch, after school snack or makes a sweet gift for your neighbor who just had an adorable baby (as mine recently did). When you have a bucket of brioche in the refrigerator this can be put together in a no time. First, I used the Driscoll’s berries to make a quick jam, which is so simple and delicious and I recommend making extra to just have around. The red of these berries makes for a ruby colored jam and the flavor is just pure raspberry, no additives or binders. These berries are all natural (organic options are available), never genetically modified and Driscoll’s follows the sun, so they are available and perfect all year round. The jam is spread over a layer of rich cream cheese filling and then the dough is folded over the fillings in a pattern that looks fancy, but is incredibly easy  to do. The finishing touches are a fresh raspberry glaze and sweet whole berries. It will impress everyone and they’ll assume you spent so much time preparing it. They never need to know how easy it is, until you share this recipe with them.

Driscoll’s is hosting a Minnesota-exclusive Giveaway (because we are the most raspberry loving people in the land (fun fact…according to the data reported by The Nielson Company the Twin Cities consumes 132% more fresh raspberries than the nation as a whole. This could be why Garrison Keillor, on the Prairie Home Companion, describes Minnesotans as “…all the women are strong, all the men are good looking, and all the children are above average!”). When Driscoll’s asked me to create a recipe and share in their #BerryTogether Sweepstakes, it felt like a natural fit. One lucky, top prize winning, Minnesotan will get a 4-night getaway to Madden’s on Gull Lake. Four 1st-prize winners will receive Driscoll’s berries for a YEAR! All raspberry loving Minnesotans should visit www.berrytogether.com to enter. If you don’t have the good fortune to live in this great state, you can still bake this fantastic raspberry brioche treat.

(more…)

Blueberry Yeasted Coffee Cake

I’ve been on a jam making kick this week. I read about a really easy recipe in Jennifer Farley’s book, The Gourmet Kitchen and had to give it a go. I am now on my third batch, in as many days. Skillet jam is a super simple way to make fruit jam without the pectin and there’s no need to figure out the whole canning process, since this jam will disappear in a snap. Honestly, I just eat it out of the jar with a spoon. Today I made just enough blueberry jam to fill this brioche based coffee cake. Depending on the season and where you live, you can use fresh or frozen berries for the jam. I used frozen wild blueberries and they have a lovely tartness. This layered coffee cake is a perfect treat to serve at Brunch or pack for a 4th of July picnic. (more…)

How to shape wet dough

The secret to our method is having a nice wet dough. This allows us to store the dough and make a beautiful loaf. One of the most often questions is how to successfully shape the wet dough into a nice neat ball. If your loaf is not shaped well, it may spread out and be too flat or it will bake in a shape you just didn’t intend. Even if your dough is super wet, even wetter than we intended, within reason, it can still be successfully shaped and bake into a gorgeous loaf. We’ll show you how in this video. The trick is using more flour than you may think is okay, but as you’ll see we aren’t working the flour into the dough, we’re just using it to keep the dough from sticking to our hands. As we gently handle the dough we add more flour. This allows us to shape, without overworking the dough. I didn’t use a Bench Scraper in this video, but it is a great tool for keeping the dough from sticking to your hands.

The dough in this video is the Master recipe from The New Artisan Bread in Five Minutes a Day, but this method can be used for any of our doughs.

Cheesy, Spinach and Egg Boat

Once in a while I make a decision that seems like a fantastic idea, then it terrifies me and then proves to change my life. Agreeing to write Artisan Bread in Five Minutes a Day with Jeff in 2005 was one such moment. Recently, I gave my dad a gift that falls into the same category. He has been going into the BWCA (Boundary Waters Canoe Area) on the Minnesota/Canada border for decades. He’s gone alone, he’s taken my brothers, he’s taken my sons, but I have never gone. To say I am not a camper is an understatement. I like memory foam and a thread count on my sheets that you can’t buy at REI. So, when I asked him to take me camping in the BWCA, he was thrilled and booked the date before I could change my mind, which I have considered many times. I am so excited, slightly terrified and I’ve heard many people say this is a trip of a lifetime. I have no doubt I will come back a changed woman.

My dad came over to start planning our big canoeing adventure, so I figured a cheesy, spinach and egg boat was a fitting lunch. This savory flatbread is featured in our The New Healthy Bread in Five Minutes a Day book, made with our whole wheat master recipe. Today I made it with brioche dough and it was fantastic. It’s a really fun flatbread, that is easier than you think to make and will jazz up a breakfast, lunch or brunch. It may or may not change your life, but it will add joy! (more…)

Easy Sourdough Starter

The recipe that excites me most in our latest book, The The New Healthy Bread in Five Minutes a Day, is the easy Sourdough Starter. I’m an admitted baking geek, so spending hours on a recipe can be exciting to me, but I know this concept sounds like work to some and just terrifies others. That’s why Jeff and I set out to write these books in the first place, being able to compel busy people to bake bread at home has been our mission. Now you can also create a sourdough starter; easily, without fear and without dedicating your whole day to the project. In fact, it only takes a few minutes a day to get your starter up and running. It really is that easy, but it takes several days to get your starter strong enough to actually use in a batch of bread. Until it is ready to go, you can always bake any of the other yeast filled recipes in our books.

All you need to make your sourdough starter is flour, water and a container to keep it in. Nothing special or fancy. Just make sure the container can hold at least two quarts of starter. You’ll see some Baking Bloopers below of what happens if your container is too small.

Once you have created your starter you can use it to bake beautiful loaves, with or without added yeast. The flavor is incredible and you will still be making a large batch of dough and storing it for up to a week, so you will do the work on one day for many loaves.

To make the starter: (more…)

Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)

Raisin Walnut Bread | Breadin5 14

I have to admit when Emile Henry asked if I wanted to try this new covered loaf pan, I was a bit skeptical about the claims they were making. It’s a gorgeous loaf pan, but would it really bake a bread with a perfectly crisp, shiny crust on the top and bottom, just because of the holes in the lid and on the bottom of the ceramic baking vessel? Well, I’m here to say I was wrong to judge without trying, again. Just as I was wrong about the crock pot baking great bread, this loaf pan really does bake a fantastic loaf. The crust is thin and golden brown, without having to add steam or remove the cover during baking. It’s all about the holes! You can see the same loaf baked in a regular loaf pan at the bottom of the post and see for yourself just how well it works.

Raisin Walnut Bread | Breadin5 17

I used Red Star Platinum yeast to mix up this raisin walnut bread dough, and I loved the results with this loaf.

Bread Baker, Book and Platinum Giveaway | Breadin5
(more…)

Whole Grain Christmas Stollen

stollen-hbin5-3-of-16

Christmas Stollen is a wonderful German baking tradition this time of year. A sweet loaf that is studded with dried fruit, spiced with cardamom and a special treat of almond paste runs through it. Once it comes out of the oven it is traditional to slather the warm loaf in butter then roll it in sugar, but we skip the extra butter and dust it with a thick layer of confectioners’ sugar to look like the snow outside. This loaf actually holds up very well for a couple of days and that makes it a great gift for the holidays.
(more…)