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  1. Jeff, I used a generic flour I believe, it was what was in my canister but it is not a Canadian flour. I might have used a little bread flour. The inside of the bread was very good but not many holes so probably a dense bread. It really did not go side ways but was a round ball. Just not very big. So not sure what other thoughts you might have. Also what if I took 2 lbs of dough to make a bigger loaf or put in a bread pan? Just a thought.

  2. My wonderful Canadian daughter in law sent me for Christmas your book. You specify US all purpose flour. In the UK our “normal” flour is not recommended for bread. We have “strong” flour for bread. I understand that flour in North America has a higher gluten content than than the flour used in the UK. Can I assume that I can use our strong flour where you use your all purpose flour. I note that you do comment on the flours available in North America.

    1. Have to admit that I’m a bit confused. We released a UK edition of our 2007 book, published by Ebury/Random House (…

      … and our British editors assured us that “plain” or “normal” flour worked in our recipes, and that strong flour wasn’t required. I’m not convinced they were right and I’d be very curious as to your experience once you try this.

      1. Hi. My book is one published in the USA. I will try using our “plain” as well as our strong flour. However, it will take a few days now before I can do the tests. Thank you for your quick reply.

  3. Hi just received your book and the reading is great.
    I have been brewing for the past couple years and found man can not live on beer alone. Bread and cheese is a must to fill that void. Do you have any breads that include barley malt. Just happen to have plenty in the basement from pale to dark. It can be crushed and sifted to remove much of the bran. Then coarse ground into flour.

    1. Hi Rich,

      We do have a barley bread in our Healthy Bread book that uses malt as well as flour. You can always experiment by adding a bit to any of our other doughs. I would start by adding just a small amount and see how you like the flavor. Maybe a 1/4 cup per batch. Because it has no gluten, I wouldn’t add any additional water to the dough. When you say you remove the bran, are you talking about the barley malt or flour?

      Cheers, Zoë

  4. I made your beet buns off your third book the other day but they didn’t come out like yours. The insert photo shows golden bread with flecks of red beet inside. Mine were very red. Did I do something wrong? I used the 3 cups of shredded beets as directed – this struck me as a lot of beets. Did I get that correct? My needs were fresh and shredded by hand so they had some juice included and I didn’t wash the shredded part off at all in a strainer. Any advice? They still taste good but looked like uncooked hamburger patties. Thanks.

    1. Hi Scott,

      I think it may just be the difference in our beets. I find some are dry and don’t give off as much liquid to color the bread. I was actually hoping for a redder crumb for the photo, but that batch didn’t provide as much color. You could even use golden beets, if you’d prefer not to have the buns be bright red.

      Thanks, Zoë

  5. Hi,
    I would love to make a larger round loaf in a Dutch oven.
    Can you tell me how to adjust the time for a 3lb loaf?
    How long do I bake with the lid and then how long without? I really appreciate your answer in advance.
    I assume I would have to proof the dough for about 2 hours first before baking?

    1. Hi Victoria,

      I think a two hour rise will be about right. You’ll want to bake about 50 minutes – 40 with lid and 10 without. I’d bake this at 450 or the crust may color too much before the center is baked through.

      Thanks, Zoë

  6. Hi Zoe & Jeff,

    I am really enjoying your recipes and my husband proclaims that it’s the best bread I’ve made, and I can’t dispute that!

    I just purchased The New Artisan Bread cookbook and am curious about the lack of reference to vital wheat gluten. I have been using it per your “basic whole grain recipe” and wondered if you no longer feel it is worth using?

    Many thanks,

    1. Hi Susan,

      We only use vital wheat gluten in the Healthy Bread in 5 because those recipes are full of whole grains. Without the vital wheat gluten the whole grain recipes would be quite heavy when stored for more than a few days.

      Thanks, Zoë

  7. Using gluten free Boule recipe from Healthy Bread in five minutes a day. Can I use a gluten free flour blend that contains all the dry ingredients in your recipe? From Namaste food company. Do I need to adjust your recipe?

    1. Hi Susan,

      I have actually tried the recipe with the Namaste flour blend and liked it very much. I just used it to replace all the flours in the dough in equal measures.

      Thanks, Zoë

  8. Hi
    I’ve baked numerous crusty and light loaves using my dutch oven (love your rmethod!), but using a stone has been a problem. First, no matter how much cornmeal I place on my peel and no matter how much flour i coat the dough with, the formed dough won’t slide off easily. When it does come off, the loaf ends up looking deformed and the rise is uneven during the baking process. Also, my bottom crust isn’t as crusty as the top. I preheat my stone until the oven thermomter reads 450 degrees F, and place a tray of water on the bootom of my oven after the stone is hot. Any other suggestions?

    1. Hi Dina,

      Try using parchment under the loaf, that way you have insurance that it will slide easily off the peel. Depending on the stone you may need to let it preheat for about 40 minutes to get it thoroughly preheated.

      Thanks, Zoë

  9. I was wondering in the new artisan bread in 5 book if the rye bread can be made in the crock pot? What about the gluten free breads?

    1. Hi Stephanie,

      I’ve had good luck with all the breads in the crock pot, but keep an eye on the timing, they may each require different “baking” times.

      Thanks, Zoë

  10. When taking dough from the refrigerated container you say to sprinkle with flour first, then take the dough needed. What happens to the flour sprinkled on top? Should I incorporate it into the container? All of it is not taken up with the removing of the quanity wanted so should I just leave it sitting on top of the dough????

  11. Hello. I’ve recently purchased “the new artisan bread in five minutes a day” and am really excited. However, Today I tried making the Gluten free master recipe on pg 268, and while I was encouraged, the bread did not turn out bc the inside remained wet and somewhat gummy. I’m wondering about the xanthan gum amount? I did substitute the dairy eggs with flax, but the rest was followed precisely. I do not think oven temp was the issue. Since I was experimenting-and couldn’t eat gummy bread- I decided to leave it in until it finished baking…but it never did! Still shiny, gummy appearance. Appreciate any help.

    1. Hi Rebecca,

      Here is a post on baking the gluten-free breads, perhaps there is something in this post that will shed light on what went wrong with the loaf: Take a look at the video and see if your dough looked similar?

      Here is one on substituting the eggs, it may also be helpful:

      Thanks, Zoë

  12. Artisan bread in five minutes a day, p 26. I forgot to add salt! I baked 1/4 f a full batch and it looks beautiful but does not taste so great. Can I salvage the rest of the dough sitting in the refrigerator? Thanks!

    1. Hi August,

      You can mix the salt into the remaining dough, let it sit for at least an hour before shaping and baking.

      Thanks! Zoë

  13. I put some sourdough starter in my basic recipe, I didn’t reduce the water or yeast since my starter is 2 parts flour and 1 part water nor did I decrease the yeast, I honestly didn’t think about it. I bake in a dutch oven. The bread was great but the crust didn’t get crunchy like it usually does. Do you know why that might happen? Thanks.

  14. Yes, I am using a thermometer and it’s right on. I think you may have something though, I wonder if I did the whole preheat, I usually leave my loaf to rest for 1 hour and preheat the oven with the dutch oven for 40 minutes, this time I lost track of time and may have not had the full preheat. I will try again and see what happens. Thank you.

    1. One more thing, I keep a recipe and a half in my 8 qt bucket and an experimental 1/2 batch in a lidded bowl. I got tired of the bowl being in the way so I bought a 4 qt or 1 gal plastic pitcher with a lid. It is working beautifully, I just leave the little pour spout open to vent, it’s tall and thin and fits in the fridge great.

  15. Happy New Year Jeff and Zöe!
    I have enjoyed baking your artisan breads for five years now. For much of the year they have replaced the breads we used to buy. (I’m looking forward to using our new outdoor pizza oven for baking this summer.) For Christmas, my son gave me “Healthy Bread in Five Minutes a Day” and my mom gave me a Danish whisk, so I’ve been cooking up a storm (wild rice pilaf bread is my new favorite).
    With the kids back at college, I thought I’d make more smaller batches of dough. Maybe this has come up before, but how do I make half of an enriched dough batch with an odd number of eggs (say the Braided Challah with Whole Wheat and Wheat Germ on page 258)?
    Thanks, Sue

  16. In the book “Healthy Bread in 5 minutes a Day” are the recipes more healthy alternatives than in “The New Artesian Bread in 5 minutes a Day a Day” or is the new book an update of the recipes in the “Healthy Bread …”book?

    1. Hi Joy,

      The HBin5 has recipes using more whole grains and healthy ingredients. The new book has soom healthy breads, but mose use AP flour.

      Thanks, Zoë

      1. So the HBin5 are totally different recipes than in the New book? I had assumed the new one was an update from it but sounds like totally different recipes. This is sure fun to make this bread and I thank you for all your great ideas. My bread turned out A+ the other day.

    2. Joy, I just bought the new Artisan book and would say that it’s an update to the original Artisan book, whereas HBin5, as Zoe mentions, is mostly whole grain recipes … which the New Artisan book isn’t.


  17. I tried your Master Recipe. I read the book and most of the website and felt I had a fairly good understanding. I was not disappointed. I produced two beautiful tasty loaves of Artisan bread.
    My question: what is the difference between a Brotform and a couche? What is the purpose of each?

    1. Same purpose; to support a “proofing” loaf and prevent it from spreading sideways. They’re both semi-professional items and have different applications. Brotform (banneton), made of rigid straw or wood, is for boules (ball-shaped breads); while the couche, made of cloth, is used for cylindrical loaves, bunching it up to support baguettes and the like.

    1. Generally no adjustments are needed; you might have to increase baking time 15%. But not in all ovens, some can handle it without the temp change.

      1. The recipe doesn’t call for any dusting flour. It says to wet my hands to keep the dough from sticking and shape it. Actually the ciabatta bread turned out great.

      2. You are so right, it doesn’t! Sorry, my mistake…
        No flour needed with parchment, and of course, we tell you to shape this one wet in the books.

  18. Hi, Jeff …thanks again for going on the air with us! We learned much and enjoyed the time.

    Question: My previous rye bread recipe called for whey and liquid lecithin as additional ingredients (also fennel and anise in addition to caraway). What would whey and lecithin add, if anything, to your whole-grain rye, which I am about to tackle today?

    Also wondering if a “dough hook” on the Kitchen-Aide mixer would do for a “paddle”, and adding the dry ingredients to the liquid gradually. Your opinion?

    Thanks! –Jim Park

  19. Hello.
    I’m totally hooked on your methods and enjoying baking from your two books. Fantastic!!
    However, my dough NEVER rise as your pictures or YouTube videos and I’m getting a little frustrated. How much are they supposed to rise up? Your picture looks about 3 times during the first 2hrs. and about twice during resting before the oven. Am I correct? Mine never does 🙁 What am I doing wrong? I’m running out of the ideas.
    Also, my dough never gets pulled out as your pictures. It breaks off easily – I don’t get to cut it off with scissors. This must be an indication that I must be doing something wrong. Do you have any ideas?
    Although all my breads taste really good, but I keep wondering… I would appreciate if you could help me. Thank you!

    1. Sounds like your dough is too dry, or the flour you’re using doesn’t have enough protein. Where are you located? What brand of flour are you using? In which recipe, which of our books (page number?)?

      Could just add more water to the initial mix.

  20. I’ve just bought your New Artisan Bread in 5 minutes a day and absolutely love it! Yesterday I baked my first batch of bread after “maturing” the dough for 5 days in the refrigerator but I think this was too long bedause the loaves were a bit flat. I am DIABETIC and am contemplating buying your Healthy Bread in 5 minutes a day book, but before I do, I would like to know if any of the recipes use LOW GI ingredients such as spelt flour, kamut flour, besan flour (chickpea flour) or soya flour? Potato flour, millet flour, corn flour, tapioca flour and rice flours are all VERY HIGH GI flours and should be avoided by diabetics! Many thanks, Sally

    1. As the dough ages, it tends to spread sideways as it warms to room temperature. But in most cases, it still expands nicely, just that it does so sideays, which comes across as a loaf that didn’t rise. One thing you can do is make the dough a touch drier. Or check your shaping technique, be sure you’re forming a nice “gluten-cloak”– see these two posts:
      • Gluten-cloaking/shaping:
      • Gluten-cloaking/shaping with whole-grain dough:

      We do use some spelt in Healthy Bread (though get back to us for an adjustment we’d recommend for the recipe on page 79. We haven’t experimented with the other flours you mention though.

      1. Thanks Jeff for the information and the website addresses. Yesterday I made another loaf from my now 7-day-old dough and made a special effort to concentrate on doing the whole the gluten cloak thing and then I baked it in a cast iron pot, following your instructions for that method… and wow! it came out fantastically – it just about looked like the picture on the cover of your new book! My husband is totally impressed.

        Thank you both so much for sharing your knowledge and skills. Thank you too, that you are available to answer questions and guide us through the processes and rid us of our fears.

        I live in MALTA so I will have to find out if I can buy vital wheat gluten here or from Amazon UK ?) and if I decide to buy your Healthy Bread in 5, I will definitely come back to you for some tips and advice on adjustments.

        All the best!

      2. hi, me again. I am not gluten intolerant but want to make bread using lower carb flours e.g. soy, chickpea, yellow split pea spelt etc. but those flours don’t have gluten in them. Would I use xantham gum or vital wheat gluten? In my new book in the gluten free section, I see you use xantham gum. I suppose this would work for the other gluten free flours too? I would like to try your gluten-free recipes, but instead of using potato flour and tapioca flour, I’d like to try using chickpea flour but am not sure whether the xanthan gum would work or whether I would get a better result using vital wheat gluten instead or as well. Please could you explain what the difference is between vital wheat gluten and xanthan gum. Much appreciated and thank you.

      3. Very different– VWG is a protein from wheat, which, if you’re not intolerant of gluten, will do a better job creating structure to hold up the weight of those heavy legume flours. XG doesn’t create VWG’s protein matrix, it’s just a gum, and creates a solid gel that can, to some extent, help hold those flours up and prevent the loss of air holes. If I had to guess, I’d say you’ll be happier with VWG in a wheat loaf, we’ve never put XG into a wheat loaf.

  21. This question may be off topic but I thought I would ask it. Home made bread weather using a kneaded traditional method or the no-knead method never seems to toast quite like regular store bought bread. Store bought bread toasts more even and takes one cycle in my toaster and home made bread regardless of method takes 2 cycles. Any opinions on this mystery?

    1. Yes, at least for our bread. It’s higher in moisture than what you get at the store, so it takes a lot of heat to drive off enough water to promote browning. A lower-moisture home-made bread would toast more like what you’re used to.

    2. Frank – I switched to a small panini press about 5 years ago for toast – it does a great job of toasting homemade bread (including the no-knead ones), and I wouldn’t go back to a regular toaster (which I quickly got rid of after buying the panini press.) I wanted a small one, and found it at Walmart for under $30. (Salton brand) Plus it’s good for other uses & bread products (sandwiches, quick quesadilla, etc.)


  22. Have you ever used the pizza dough for the crust on a pot pie? I have seen pizza made with the crust on top in an oven proof individual bowl on some food channel so I wondered how it might work.

    How would using a portable convection oven work outside in the summer? Do you think a lower temp and a shorter preheat?

    1. I have done exactly that, and it works nicely. Make sure your gravy for the pot-pie isn’t too thin or it’ll make the crust soggy (I like Kimball’s recipe in “Yellow Farmhouse Cookbook”). Most convection ovens (but not all) specify 25 degrees lower temp, doesn’t matter if you use it inside or out. Preheat is often specified as less, but I’m a little skeptical about short preheats for bread when you’re using a baking stone. If you’re not, it’s fine.

  23. I made my fourth batch of dough two days ago. I took out a piece tonight to make a loaf and the dough is quite stiff. When I mixed up the dough two days ago, it was beautiful, I couldn’t believe how nicely the dough raised in the six quart container. Why did the dough get so stiff? I did put a small hole in the lid to allow gasses to escape. Bread is baking right now.

    1. Which recipe (which book/page number)? Some of them behave more like this. Main question is how it baked up; sometimes the appearance of our doughs surprises folks but then their happy with the baked result.

  24. I took a baking class based on your Artisan Bread in 5 Min./Day. where we used bread flour for the recipes. I bought The New Art. Bread …. Where I see All Purpose Flour is used. Can I use the bread flour instead and would the measurements be the same? Would there be any difference in the outcome of the bread?

  25. I’ve made the buttermilk bread (pg 327) recipe from The New Artisan Bread in 5 book twice now. It’s delicious but for loaves, I find it a bit wet, and it spills out a little over the pan, and once I had a “blow out” of the side of a loaf. I use all the recommended ingredients and measure by weight; oven temp is correct. Today’s loaf is looking better using my oven on convection–I got even faster spring which helped compensate. Thoughts?

    1. It sounds like it’s a little too much dough for the pan size, why don’t you start using less dough? It’ll bake through easier so you won’t find the center too wet. Second, it won’t spill over th epan or blow out the side. Make sure you’re giving a full 90-min rest for loaf-pan breads, and though we say it’s not absolutely necessary for pan-breads, go ahead and slash before baking.

      Convection is a great choice in some ovens. For me, it only seems to make a difference if I’m having trouble browning a loaf, in which case I switch to convection. But for others, it’s just better.

      1. I have been baking bread for a very long time. It takes time to learn the art ( yes art) of baking bread. It’s not hard to do but you have to learn to understand the “personality” of the dough. After a few loaves you will get a feel for the process. And any good baker has a few stinkers in their past. I have been using the methods in The New Artisan Bread Book and I have had great success. You will learn when the dough feels and looks right and when you do you will just love the results.

  26. Hi There! I am going gluten free due to a health issue and am excited to try the recipes from the gluten free section in Healthy Bread in Five Minutes a day. I noticed that all the recipes use tapioca and/or soy flour. Soy and Cassava are two item I am also not supposed to eat. Are there any substitutes for either or both of those? Thanks!

    1. You can swap arrowroot or cornstarch for tapioca. Soy is used in small amounts in our recipes, and you can probably just increase the other flours proportionally to make up the difference. But expect to experiment here, mainly with the moisture content, may need to adjust the liquids.

  27. My children love it when I “bake” a serving of bread on the waffle iron or a handpie on the Panini press. They look crazy (which is appealing to the kids), but still taste a lot better than “frozen sandwich pockets” (you know what I’m talking about). Just thought I’d throw that out there since I hadn’t seen you address these cheater’s methods! Thanks so much, and keep those books coming!

  28. Great idea!

    Also, there are recipes for yeasted waffles out there (I think Cook’s Illustrated has one too). They are so light and delicious. I’m betting that Zoë and Jeff can come up with a batter that would work and that will hold in the refrigerator for several days instead of sitting out on the counter overnight before baking.

    The batter for the ones I’ve tried contain milk. Some folks have suggested that it might not be safe to let the batter sit overnight at room temperature, but I have not had any problems. Perhaps because the little yeasties are producing by-products of the fermentation process and are changing the acidity of the batter?

    1. We haven’t done waffles yet, whole-grain or white!

      It’s the eggs that are more at issue, and USDA is really conservative about that. All I can tell you is to check out their recommendation at See “How are eggs handled safely”

      They don’t make an exception for mixtures where yeast is actively growing, but yeast probably out-competes harmful bacteria to some extent.

      1. Just a note about the waffle recipes that I have: two recipes add the eggs and baking soda to the in the morning, just before baking.
        Another refrigerates the batter containing all the ingredients (including eggs and milk)for 12 to 24 hours before baking. I’d be happy to send you the recipes if you think you could use them.

  29. I made the no knead artisan ricotta bread, that requires about 8 minutes of kneading according to the recipe. My second rising did not double in size after rising for an hour. Can’t figure out what went wrong. I think the recipe has too much salt for this dense of a bread. I’ll cut it back 1/2 tsp next time. I love the cinnamon.

  30. Hi Zoe,
    Look at this last sentence that I just copie :”Check out the Artisan Bread in Five Minutes a Day website – Jeff and Zoe have great tips and recipes over there. adapted from Artisan Bread in Five Minutes a Day.” I just noticed that it’s “adapted” which means it’s not your recipe. I am sorry.

    1. Hi Jackie,

      You can add some sugar to the recipe to make it a bit sweeter. You can add up to a 1/4 cup without having to change anything else. If you prefer honey, you can add it, but you’ll have to take out the equal amount of water, so your dough is not too wet.

      Thanks, Zoë

  31. My wife and I tried your Basic Recipe last night for the first time. Words are not enough to describe the result. I am a convert. I will still make some of our favourite breads the conventional way, but the only other bread that comes close in crumb and crust is more time consuming and longer and done in a cast iron pot. Our first experience with the basic recipe was pure delight and exquisite in every way. We are glad to have discovered this recipe and your book. We will be telling all our baking and non-baking friends.

  32. I stumbled upon a hand mixing trick that I wonder if you guys have discovered: First, I start with all the dry ingredients and blend them with a whisk (so I can also get the old dough off the sides of the bucket). Next I add 2 cups of water and mix until all the dry parts are incorporated. Finally I add the rest of the water and just mix until everything is wet. The first time I did this, I was sure I had ruined it- but it baked up perfectly- and was waaaay easier for me to stir.

  33. I tried the Gluten-Free Crusty boule and the dough was quite runny. When rising, the loaf could not hold it’s shape. Am trying again but this time only used 2 cups of water instead of 2 and 2/3 cups. It now has a similar consistancy to regular doughs. Any comments or suggestions?

    1. Hi Janice,

      Did you substitute any of the flours or other ingredients? Did the flour seem well packed in the measuring cup? If the flour isn’t well packed it can result in wet dough.

      Thanks, Zoë

  34. Hi Zoe,
    I have just started baking your Master recipe for bread and I have to say it is the best EVER! Now my family is hooked and I’m headed out of town. How long will the baked bread last in the freezer if it is wrapped correctly for freezing? Thanks so much. I’d better get baking!

    1. Hi Barbara,

      It should last for a couple of weeks if wrapped well.

      Thanks and we’re so thrilled you’re enjoying all the bread!


  35. I would like to make the Pumpernickel Bread from The New Artisan Bread … but am not sure what carmel color is or where to find it. Also, what would the difference in flavor be using instant espresso vs. instant coffee powder?

    Thank you,


    1. Hi Carole,

      You originally asked the question in the FAQs feed, so there are a few responses there for you (from me and some other folks). I think you’ll find them helpful. Here was my response:

      “Hi Carole,

      You can buy caramel color at sites like king arthur flour and probably amazon. There is also a recipe on page 125 in a side bar if you’d like to make it yourself.

      You can use the espresso powder or coffee powder interchangeably, with little difference in flavor.

      Thanks, Zoë”

  36. I just purchased “The New Artisan Bread in Five Minutes a Day.” On pg. 83, it says “…quickly stretch it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.” I really don’t understand this at all.
    The dough is being made in a round container (photo pg. 54). What are the four sides – and how does one stretch the surface to the bottom? I’m totally lost. Is there a video that shows how to do this? Thanks.

    1. Hi Suellen,

      If you have duck eggs, I think you should use them! The only thing to keep in mind is the size. I have had duck eggs that are the same size as chicken eggs and I have had some that are huge! If your eggs are really large, you’ll want to adjust the amount.

      Thanks and let me know how it goes.


  37. What do you think about the QUALITY of what you are making? I have read that duck eggs produce richer and better rising baked goods. Do you have any experience with that?

  38. I like your book but I have it on Kindle and with my eyes I have a hard time seeing the tables to read the amounts is there a way on my Kindle PC or On my phone (the phone not so bad) to blow up the image or what ever the table is to see it better?

  39. IMPOSSIBLE DREAM CHALLENGE: I have the Master Dough from NEW ABin5. I have the skillet (cast-iron, several sizes – 14″ & smaller) or regular skillets. I have a supermarket in my refrigerator (well, almost). I remember seeing some breads, bread wrappers, or stuffed breads as I was browsing the other day but sadly didn’t take note of the URLs. What kind of bread-meal can I make on the stovetop tonight? I also have some ground turkey on hand, leftover Salisbury steak that fell apart in its mushroom sauce, and fresh zucchini and cauliflower.

    I have not tried any skillet bread but would love to see what this creative group could come up with. Would love to have this for tonight (Eastern time zone; late dinner is fine) but really, that is asking for too much, so any time would be lovely. Anyone up for the challenge?

    1. My apologies. My enthusiasm got ahead of me. I couldn’t find the thread in which I’d posted but finally did, so I’ll retract my challenge.

      Art had an excellent suggestion (below) – thanks, Art! I’ll do the naan (and I actually have some ghee in the fridge!)

      1. Oh, my! The naan was a resounding success! I brushed it with a little garlic ghee…wheee!. Thank goodness I made a huge batch of dough to retard in my 8-quart container. So nice to just grab a chunk of dough to try anything old or new on a whim. Thanks, Zoë, the pizza will be next!

  40. I made Naan bread last week. It was terrific and had many uses. The family favorite was frying pan, thick crust pizza. You can cover the Naan bread with anything and it becomes an instant sandwich

  41. I have 3 of your books; love them. Just recently bought the pizza and flatbread book. Your lahmacun recipe is to die for! Any plans to develop a recipe for Ezekiel bread with beans, lentils, barley, bulgur, millet, etc? I’d love to see that.

    1. Thanks Judy,

      So glad you are enjoying all the bread. I’ve never made Ezekiel bread with our method, but it is a great idea.

      Cheers, Zoë

    1. Hi Jim,

      You can use it, but it won’t effect the color of the bread. The caramel coloring is really used to add the darkness in the loaf.

      Thanks, Zoë

  42. Locating caramel coloring up here in the woods is difficult. I will try to make it as per instructions in the book. The barley malt syrup I have is very close to molasses in color and taste, but I’d rather stick with your recipe the first time through. Thanks!

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