Category: New Edition Artisan Bread in 5

The New Artisan Bread in Five Minutes a Day Master Recipe! (Back to Basics updated)

BreadIn5 839 Comments

Artisan Bread | Breadin5

This is one of the site’s most popular posts. Why? It answers many of the questions that you asked, with the answers incorporated The New Artisan Bread in Five Minutes a Day. Thank you all for making this new edition possible–readers are where the new ideas come from. If you’re having trouble getting this recipe to turn out the way you’d like, check out the troubleshooting tips on the FAQs page here. 

For the Master Recipe…

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Book Tour for The New Artisan Bread in Five in Five Minutes a Day!

jeff 16 Comments

Return to TV/Video/Radio page 

The New Artisan Bread in Five Minutes a Day is available today, and we started our book tour today, in Minneapolis on KARE-11 TV (NBC). Our first TV segment ever was in the same studio, six years ago. Thanks, KARE-11, and thanks Minneapolis-St. Paul–everything we’ve done with these books started right here. More TV this week here at home, with a class at Cooks of Crocus Hill Wednesday evening. Check our events page for more.

Pumpkin Swirl Bread

jeff 339 Comments

Pumpkin Swirl Bread | Breadin5

Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.

Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.

To make the Pumpkin Swirl Bread:

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Corrections to first printings of The New Artisan Bread in Five Minutes a Day (2013)

jeff 131 Comments

These errors snuck through in the first printings of The New Artisan Bread in Five Minutes a Day–the important problems were with the gluten-free recipes:

Page 83, Crock Pot Bread, Step 1:  Add the words “Place it on a sheet of parchment paper.”

Page 176, footnote under Ingredients: Remove “can substitute white whole wheat.” That won’t work well in this recipe.

Page 224, Step 4 in Spinach and Cheese Calzone: Should call for an orange-size piece, not grapefruit-size.

Page 268, Ingredients list for Gluten-Free Master Recipe: The metric weight of brown rice flour should read 155 grams, not 160.

Pages 268 and 275, Ingredients lists for Gluten-Free Master Recipe and Gluten-Free Challah doughs: Early editions of the book omitted sorghum flour, which is essential here. If your copy of the book doesn’t call for sorghum flour in those recipes, add 1 1/4 cups (5 1/2 ounces / 155 grams) of Sorghum flour to the Ingredients lists. If your copy calls for sorghum, don’t make any changes, except… on page 268, note that the correct gram-equivalent for brown rice flour is 155 grams, not 160 grams (it’s not a major difference in the result).

Page 272 (Gluten-Free Whole-Grain Seeded Bread): The metric weight of brown rice flour should read 310 grams, not 280.

Page 286 (Gluten-Free Sweet Brioche): note new quantities for rice flour and tapioca, and the addition of cornstarch. The Ingredients list should be changed as follows:

White rice flour: 1 1/2 cups (8 1/2 ounces / 240 grams)

Tapioca flour: 1 cup (5 ounces / 140 grams)

Cornstarch (new ingredient): 4 cups (22 ounces / 625 grams); add it in Step 1, page 287

Use only melted butter in this recipe, not oil (omit oil from ingredients list)

Page 325, Step 9 (Soft American-Style White Bread): Increase baking time to 60 minutes.

The new edition of Artisan Bread in Five Minutes a Day is now available

jeff 57 Comments

The new edition of the best-selling bread cookbook

So excited about this NEW version of the first book, Artisan Bread in Five Minutes a Day. So, what’s new? It’s nearly 150 pages longer, with lots of new recipes, techniques, and WAY more photos (40 gorgeous color and 100 black-and-white instructional shots). There are over 30 brand-new recipes and fun variations, including Crock Pot Bread, Pull-apart Rolls, Pretzel Buns, Stuffed French Toast, gluten-free breads, and lots more.

All the old favorites are still there, and thanks to your suggestions, there are weight measures added to all the dough recipes in the book, both U.S. (pounds/ounces) and metric (grams). The Tips and Techniques section’s expanded, and includes instructions for adjusting salt and yeast to your taste.

As always, you’re pre-mixing dough that can be stored in your refrigerator for up to two weeks, so active time is still only five minutes a day. There’ll be much more to talk about in October when the book hits the stores, but we just had to give you a sneak peek at the beautiful new cover.

Two years in the making, this sixth-anniversary edition of the first book–The New Artisan Bread In Five Minutes a Day–is available from online sellers. Thanks for all the feedback you’ve given here on the website–it’s shaped the new book. Cheers!