Breadsticks are among the easiest and fastest things we bake, because you roll out a thin sheet, cut the sticks with a pizza cutter, and then it’s into oven, with no resting time needed– they go into the oven as soon as they’re cut. Here, at long last, is the TV segment we did on this last February:
… …and I’m having trouble finding time to finish editing the video. Zoe and I have two more busy weeks of last-minute editing for our pizza and flatbread book (which will be out in October of 2011). I’ll get the new video up here as soon as possible (on how to get steam into your oven), but meanwhile here’s a re-print of an old post– on roasted red pepper fougasse– a gorgeous stuffed flatbread from France, which looks ahead to next year when we’ll be talking about flatbread all the time. (more…)
It will soon be American Thanksgiving, so I thought I’d re-post our Thanksgiving Cranberry Corn bread. It’s based on the Portuguese Broa style (page 82 in the book)—it’s our regular Master Recipe, but with 1 1/2 cups of all-purpose flour taken out and replaced with an equal amount of cornmeal.
Panini (singular panino) are mouthwatering Italian grilled sandwiches. They’re closely related to the French “croque monsieur,” but they’re made with olive oil rather than melted butter. You can put anything you want into them, so long as one of the ingredients is cheese, which ties the whole thing together.
Why not make them with the best bread you can find (your own of course)? First make some bread from any lean dough (white flour recipe, or a whole grain version), then come back here to fire up the panini press (you’ll see in some of my pictures that I used a mixture of doughs). One nice thing is that the bread doesn’t have to be absolutely fresh to make a crisp and crunchy panino, so this can be a great way to use up yesterday’s loaf… (more…)
I met Bradley Benn at a pottery class many years ago. He is a master of his craft and a kind and patient teacher to those of us who dabble in clay. Little did I know that he was also a skilled baker, until he showed up in a classic MG with a loaf of fabulous bread. One of the hazards of this career of mine is that people rarely, if ever, bake for me, so this was an especially cherished loaf. He shared not only the bread, but also the recipe. When I decided to put it into Healthy Bread in Five Minutes a Day, I adapted his recipe to 100% whole grains. The dough is made with beer, which gives it a jump start on the sourdough flavors we usually wait for. Then we wrap the dough around sauteed onions, rosemary and walnuts. Together they create a bread with so much character and flavor you can eat it alone, but I love it with sharp cheese, grainy mustard and some sweet ham.
Below you will find my first attempt at a video and the recipe for BBBB. I will show you exactly how to roll the dough and prepare it in the pan so that you get onions in every bite. (This same technique can be used to create the raisin bread from last week’s post)
People think of artisan-style loaves as being free-form, but our method also works beautifully in loaf pans, as you can see above (read on for instructions on how to make the cinnamon-raisin bread in Zoe’s picture). We love crusty free-form artisan loaves, but nothing says “comfort food” and kicks off the fall baking season like a luscious traditional loaf like this one.
Our friends at Red Star Yeast have offered to provide some great prize packages for a giveaway— perfect for creating loaf-pan breads. Red Star also shot a video of Zoe and me demonstrating the basic method from Artisan Bread in Five Minutes a Day…
We first met the Red Star people in Milwaukee, while on book tour for Healthy Bread in Five Minutes a Day— that’s where the company has its headquarters. Red Star had found out through the bread grapevine (!) that we use their product. Both of us have used it for years– it gives consistent, excellent results, and it’s the best value in the grocery store. This fall, you’ll find bottles of Red Star yeast in the supermarket, with our pictures tied to them, in addition to a 75 cents-off coupon, and recipe links:
OK, here’s what’s in our Red-Star giveaway package, which will be awarded to six lucky entrants picked by random drawing next week. You must enter by commenting HERE, on this post (one comment only), US entries only. Don’t try to enter on the contest rules page, we won’t see that for the drawing (click here to view contest rules): (more…)
This Labor Day weekend is summer’s last hurrah for those of us in Minnesota (more on that in a minute). I’m just back from a fantastic camping trip, and as always, we did our flatbread in a cast-iron or other heavy skillet, right on the camping stove (I’ve always used the Coleman). You can use any lean dough, either from Artisan Bread in Five Minutes a Day, or from Healthy Bread in Five Minutes a Day. Your skillet must have a cover, but that’s about all the equipment you’ll need. This is pretty similar to the naan we do in Artisan Bread, and at this link here on the website.
We Minnesotans pride ourselves on taking winter in stride. The other thing we seem to have pride in is the shape of our state– it seems to work its way into road signs and even macaroni and cheese pasta shapes. So with great delight, I reveal to you: grilled bread in THE SHAPE OF MINNESOTA:
OK, it was an accident. My wife claims that this does not really resemble the state:
Well, use a little poetic license, especially for the Arrowhead region? Other posts on grilled or summer breads are at: (more…)
First off, sorry for the loud cricket sounds– couldn’t do anything about that, because…
It’s still summer, and I’m still grilling bread, but I wanted to show how to roll dough exceptionally thin for crackers use the outdoor grill as an oven. The key with crackers is to prevent them from getting scorched. In Artisan Bread in Five and Healthy Bread in Five we talk about doing crackers at in the 375 – 400 degree F. range (190 – 200 C), and that definitely helps prevent scorching. You can also use oil on the crackers, and that helps too. But oil does increase the baking time– my crackers took 20 to 30 minutes to get crisp. And that range depends on whether you get them truly paper-thin. The thicker ones take a little longer. So be more patient than I am and get it to less than 1/16-inch thickness– you should almost be able to see through it.
Equipment links: To temper the grill’s heat (adjust the burners to yield a 375 to 400), I used a baking stone and also a thick commercial-grade aluminum baking sheet. Recently, I switched to a thin non-handled rolling pin– the French milled style pin, and I feel that it’s easier to control, especially when you’re rolling very thinly.
One other tip: If you bake large flat crackers and don’t cut them before baking, “dock” (puncture) them with a fork before baking or they might puff, which you don’t want with pita.
The idea of crackers has always to have a crisp dried result that stored well– as you can see in the video, these didn’t last long enough to test the theory. And remember: serious bakers wear closed-toe footwear!
The heat wave isn’t nearly as bad in Minnesota as it is in on the East coast, but I can’t say that I’m itching to fire up the oven and bake fresh buns for hot dogs or bratwurst. It’s a cinch to do it on the same grill that you use for your hot dogs or bratwurst, and this video shows you how. Use any lean dough from either of our books, Artisan Bread in Five Minutes a Day, or Healthy Bread in Five Minutes a Day. If anything in the video’s unclear, just visit back and post a question into the “Comments” field.
One word of caution: I can’t vouch for the durability of baking stones placed on a gas grill. I haven’t had any trouble with my half-inch thick stone but the thin ones crack at the drop of a hat. My guess is that if you call any stone manufacturer, they will tell you not to do this. None of them warrant stones against cracking (one company did in the past, but they’ve withdrawn that). I haven’t been listening.
This summer, the son of one of our book’s first testers started a bread business and is delivering bread door to door, by bicycle, right here in Minneapolis. Check out Bicycle Bread… They were recently featured in the Southwest Journal and were on TV, on Fox9 News (click here to view).
Another interesting little home-town business is the Gourmet Girls, who are making fresh breads using our books as the recipe resource. Send an e-mail to inquire about homemade artisan bread via local delivery (southern Westchester County, NY).
Click here if you’d like to see the list of past postings on summer grill-breads again… (more…)
As a doctor, I’m constantly being asked whether you can eat bread without gaining weight. The evidence suggests that you can maintain a healthy weight by limiting your energy intake, whether your diet’s low-carb, low-fat, or has a balanced limitation of calories. There’s no evidence that limiting calories from carbohydrates (like bread) is better than limiting it in fat or anywhere else. I bake and eat lots of bread, and I don’t gain weight, even though I spend lots of time testing bread recipes for our books and website. There’s some evidence that whole grain breads, like this 100% Whole Wheat Pita with Honey, are a better choice than refined white breads.
So I’ve been following Michelle Obama’s initiative to tackle childhood obesity: LetsMove.gov. I keep hoping she’ll answer my e-mail about getting kids to bake the whole-grain breads for their families. I may have to keep waiting on that one. About this recipe… (more…)