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

Artisan Bread | Breadin5

Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day. Thank you all for making this new edition possible–our 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 our FAQs page here. 

For our Master Recipe:

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

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.

Braided Fruit Danish… with video!

Braided danish from artisan bread in five minutes a day

It’s not really braided.  Here’s another, with savory fillings from an earlier post; same idea but with Spinach, Feta, and Pine Nuts.

The trick is not difficult, check out the video of how it’s done (recipe is below)…

The Recipe:
1 1/2 pounds (cantaloupe-sized portion) Brioche dough (can swap Challah dough from our first book for a lighter effect)

1/2 cup softened cream cheese or substitute almond cream (blend 1/2 cup almond paste with 1/4 cup softened butter, 1/4 cup flour, 1 egg, and 1/4 teaspoon almond extract in a food processor; freeze excess)

1/2 cup raspberry or strawberry jam or preserves

1 cup fresh raspberries or sliced strawberries

Egg wash (1 egg beaten with 1 tablespoon of water)

Sugar for dusting the top

Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough into a narrow rectangle 1/8-inch thick.
Place the dough onto the lined cookie sheet.  Cover the center third of the dough with the cream, jam, and berries as in the video.
Use a pizza wheel to cut about 12 strips down each side; each strip should be about 1/2-inch wide.  Fold the strips, left over right, crisscrossing the filling.  Allow to rest for 40 minutes (20 in a pinch).
Preheat the oven to 375F.  Brush with egg wash and sprinkle generously with sugar.
Place cookie sheet in center of the oven and bake for about 35 minutes or until golden brown and bubbling.  Can serve slightly warm.

And we have a savory version, with spinach, feta, and pine nuts…

Our new PizzaPartyin5 Video & an Invitation to Party!!

Jeff and I wrote Artisan Pizza and Flatbread in Five Minutes a Day because we love pizza. So, when it came to making a video about the process, it had to reflect what a riot we have together creating these recipes. You basically can’t bake a pizza without creating a party, whether it is for a night in front of a movie or a big gathering of friends in the back yard. Pick the crust and toppings to suit your mood and within minutes you have pizza, lots and lots of fresh pizza. In fact, we invite you all to join us for a PizzaPartyin5 on November 15th, see below for more details.

We knew instantly who could capture the heart and soul of this project; Todd Porter and Diane Cu of White on Rice Couple. Their work is visually stunning and they have such a joy about them, which is captured in their images. When they said they would do this video with us, I danced around my kitchen, I haven’t stopped yet. We hope you enjoy watching the video just as much as we did making it.

Here are some more images that Todd and Diane captured the day of the video shoot. * (more…)

New Video: Barbecued Baguette on the Gas Grill for the Dog Days of Summer

OK, first the disclaimer, I did not bake the breads above.  I photographed them in Dinan, France, where I bought and ate them with my family.  I also need to admit that it looks like I bit the perfect tip off the baguette on the right (I did, on my walk back from the boulangerie–bakery).  I’m just back, so I have baguettes on my mind; hence the little video of me baking a baguette outside on the gas grill just in time for a crazy heat wave near you:  Click on “Read More” below for details.

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Baking Flatbreads on a Frozen Minnesota Lake… or, shaping flatbreads is easier with whole grain dough

Well, I had the best of intentions–  really did mean to do a skillet-baked bread on a frozen lake right here in Minneapolis.  It works perfectly, er, in the summer.  On dry land.

As you can see, I ran into technical difficulties with my Coleman stove.  Something about the temperature.  Welcome to my winter.

So, back into the kitchen we went, where I decided to bake the flatbreads.  In an oven.  We’d toted along whole grain dough from Healthy Bread in Five Minutes a Day, and as you can see in the video, one real advantage of whole grain dough is that it yields to flattening very, very easily.  If you’re going to try your hand at a pita or pizza without using a rolling pin, this is the dough to try it with (or even our 100% whole wheat dough).  Whole grain doughs are lower in gluten than white-flour doughs, and in addition, the tiny jagged flakes of bran serve to cut the gluten strands as they form.  As much as gluten is necessary, it can really slow you down when you’re trying to form a flatbread or pizza.

The more pizza you bake, the faster spring will come.  Or something like that?