Bread Sticks from Whole Grain Dough!

Bread sticks 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! More on these beauties in The New Healthy Bread in Five Minutes a Day (2016)on page 293.

Look for us in this Sunday’s paper

Zoe and I will be in select newspapers all over the United States this Sunday, November 14.  Our flyer will have a Red Star Yeast coupon, and links to their site with video and both our Master recipes (whole grain and white).  If we’re not in your city this Sunday, you can still see the video and recipes (but not get the coupon) at

We’ve been baking with Red Star for as long as we’ve been baking (40 person-years?), and have been doing events with Red Star for almost a year now– great product, consistent results, and available in many forms (packets, jars, and bulk all over the place).  Check out my post about our neck-tag on the Red Star yeast bottles.

See you Sunday…

Pizza Lollipops ~ The Movie

Here is a fun video Jeff and I made with Jennifer Samuel from Unplanned Cooking about the ever popular pizza-on-a-stick. This version was made with the whole grain master recipe from HBin5 with classic pizza toppings rolled inside. It is an easy, quick and healthy snack for kids after school or a great idea for your New Year’s Eve Party.


Thank you Jennifer for the use of your wonderful video!

Click here for the recipe.

Thanks Culinary Institute of America and Seattle Post-Intelligencer!

The Culinary Institute of America (CIA) is a terrific institution; what can you say about a professional culinary school that:

a) … trained Artisan Bread in 5’s co-author, Zoe Francois, and,

b) …sent Rebekah Denn’s wonderful article in the Seattle Post-Intelligencer about our book!

Click on the links to read… thousands of people have come to our site because of the Seattle article and the link to it from SmartBrief.  Smartbrief is a wonderful thing to subscribe to, even if you’re not a food professional; you can do that from the 2nd link.  And if you’re curious about our book’s other reviews, click here.—Jeff

Going back on the road in June!


Hope to see some of you this summer, we’ll be doing classes on our book and its recipes in Chicago, including the Tribune’s Printer’s Row Event (June 5-June 8), Seattle (June 19-June 22), and San Francisco (June 26-June 29). We hope to have some TV/radio/newspaper exposure as we did in Phoenix and in Atlanta in March (at Fox 5 TV News Atlanta, above).

More details when we know them! To keep track of our up coming classes please visit the Events page on this website.