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Our book tour for The New Artisan Bread in Five Minutes a Day was great fun! Here are some of our TV and radio appearances:

Videos, TV, and Radio:

Artisan Pizza and Flatbread in Five Minutes a Day, we had a ball shooting a pizza-party video; click here to view, and check out our YouTube Channel for more at  Other TV, video and radio for the pizza book:

  • Phoenix AZ, WPNX-12News (NBC), with our first outdoor grilled pizza demo, 2/22/12 (click to view)
  • KARE-11 TV, Minneapolis, 10/24/11
  • WGN-TV in Chicago, 10/26/11 (Zoe)
  • WLS-TV (ABC-7) in Chicago, 10/26/11 (Jeff)
  • Charlotte NC, WCNC-36 (NBC), with comedian and former Saturday Night Live cast-member Colin Quinn, 1/19/12 (click to view)
  • Tampa FL, Daytime Southern Living, a taped segment at WFLA-8 (NBC) for broadcast throughout the Southeast, 1/12/12
  • Salt Lake City, KUTV-2 (CBS), 12/13/11
  • Denver CO, Daybreak TV-2, 12/12/11
  • Milwaukee WI, TMJ-TV (NBC) (click to view), presenting great fast Holiday options for the season, 12/5/11
  • Central Coast California Public Radio, Interview with Rick Kleffel of KUSP-FM (click to listen), 11/4/11
  • San Francisco, KGO-TV, ABC-7, 11/4/11
  • Portland OR, KATU-TV (ABC) for A.M. Northwest (click to view), 11/1/11
  • Martha Stewart Radio’s Living Today program with Ryan Brockington, 10/27/11
  • Fox9 Morning News in Minneapolis, 10/25/11

Healthy Bread in Five Minutes a Day: We demonstrated HBin5 across the US, on TV and radio in Minneapolis, Chicago, Milwaukee, Seattle, Portland, San Francisco, Orlando, Pittsburgh, and on the web.  Check out a sampling of our TV and radio appearances below, or, to see some free instructional videos we’ve shot ourselves, click here and scroll down to see the listed videos (don’t click on the word “Video” in the list near the top).  You can also see and subscribe to all our YouTube Videos.

Our official video, designed to get the message out about “Healthy Bread in Five Minutes a Day” (click to view).  Shows the standard mixing and shaping technique.

December 4, 2010, The Today Show on NBC Television! Correspondent Willie Geist did a great segment on Artisan Bread in Five Minutes a Day, click here to view.

March 24, 2010, “Daytime,” syndicated throughout the country, Jeff demonstrates flatbreads on the grill with host Cyndi Edwards, click to view.

November 5, 2009, a San Francisco appearance on KGO-TV (ABC): “The View From The Bay.” Hosts Spencer Christian and Janelle Wang helped us mix the Whole Grain Master Recipe and Zoe formed a 100% whole wheat Holiday Stollen.

November 3, 2009, AM Northwest on KATU-TV (ABC): Forming the basic seeded loaf from Healthy Bread in Five Minutes a Day.

December 10, 2009, on KARE-11 TV (NBC) in Minneapolis, another go at the Christmas Stollen with Showcase Minnesota host Rob Hudson. We made lots of Stollen this December; Jeff was on again in Pittsburgh (12/18/09), shaping one on KDKA-TV (CBS).

October 28, 2009, on WGN-TV in Chicago, we appeared in a LunchBreak segment for “Healthy Bread” that appeared all over the U.S. (WGN is a “SuperStation” seen all over the U.S.)

October 27, 2009, first TV appearance for the new book, on KMSP-TV (Fox-9), here in Minneapolis-St. Paul, interviewed by Alix Kendall (click here to view).

January 2, 2010 – Los Angeles Public Radio KCRW, 11:00am PT, on Evan Kleiman’s “Good Food” show.

December 6, 2009 –  Central Coast California Public Radio, Interview with Rick Kleffel of KUSP-FM (click to listen)

December 3, 2009 – Podcast with Jeff Houck of the Tampa Tribune, Click here to listen (may take a few minutes to download).

October 28, 2009 – We were interviewed about HBin5 in a great podcast by Steve Dolinsky, WABC-TV Chicago’s food reporter

November 23, 2009 – The authors in a podcast interview for South Florida Gourmet, click here to listen (may take a few minutes to download).


Video, TV, and  and radio for Artisan Bread in Five Minutes a Day

Master recipe demo
Sometimes it’s easier to learn by watching. Here Jeff and Zoe demonstrate the Master Recipe (Chapter 5) in videos:

January 9, 2008 – The Chicago Tribune ran a fantastic review and video covering our book and we had an opportunity to bake bread with Trib writer Robin Jenkins.

December 6, 2007 – Here’s Jenni Pinkley’s fantastic instructional video that accompanied the Minneapolis Star Tribune’s article.

October 9, 2008 – While out in San Francisco promoting the book last summer, we taped a segment for CBS-5 TV’s “Eye on the Bay” show, with Liam Mayclem, at Whole Foods in Napa.

June 16, 2008 – We were on WGN-TV, Chicago’s Superstation, seen all over the U.S., in an interview and demo with on-air personality Micah Materre.

November 2007 – There were two segments on the Minneapolis-St. Paul NBC affiliate, KARE-11 TV: First, an interview with Rob Hudson on Showcase Minnesota on November 29, 2007…and another with Belinda Jensen on from November 10, 2007.

Other TV segments have included:

December 2008 Holiday Breads – Zoe was on KARE-11 Minnepolis (NBC) to demo the holiday wreath bread and the panettone (click here to view)Jeff appeared on WMAR-TV/ABC-2 in Baltimore with Megan Pringle on 12/5/08, to demo some holiday breads, including the wreath bread (click here to view), and did similar segment in the Twin Cities on Fox 9 News on December 12, and in Pittsburgh on KDKA-TV (CBS)—in a light moment with host Jon Burnett on January 28, 2009, shaping Pain du Futbol (for the Steelers), click to view Pittsburgh segment.

November 4, 2008 – Jeff appeared on Strictly Seniors, a Minneapolis talk show hosted by Roland Minda.  Jeff put together a very quick small loaf; when you watch the video, keep in mind that most larger loaves will need at least 40 minutes of resting/rising time, or even longer (60-90 minutes), not the 20 or 30 minutes talked about in the video:  click here to view.

August 22, 2008 – The authors appeared at the Minnesota State Fair on Fox-9 Morning News in Minneapolis-St. Paul, where they demonstrated the Master Recipe and “Bread on a Stick!”

March 11, 2008 – The authors appeared on KTVK/3-TV in Phoenix, AZ, on “Arizona A to Z.”

March 3, 2008 – The authors appeared on the Fox 5, Good Day Atlanta show.


December 22, 2008 – Interviewed on South Florida Gourmet at 11:00am Eastern, click here to listen (takes a long time to download).

July 5, 2008 – We had two great West Coast radio events today.  In San Francisco, West Coast Live with Sedge Thompson (KALW-FM 91.7), did a six-book giveaway during their live broadcast.  In Seattle, Jeff was interviewed by Tom Douglas on NewsTalk 710 (KIRO radio), chatting about grill breads for summer and other stored-dough fun.

June 13, 2008 – We were interviewed in a great podcast by Steve Dolinsky, WABC-TV Chicago’s food reporter

May 14, 2008 – 3:00-4:00 Eastern time The Faith Middleton Show:  The Food Schmooze, Connecticuit Public Radio, Jeff and Zoe talk bread (last quarter of the program)

January 27, 2008 – 11:30-noon Eastern time (10:30-11:00 Central) Food Talk with Michael Colameco, WOR 710 Radio New York. Michael talks bread with the authors; listen live through your web connection

January 26th, 2008 – 2:00pm Eastern time (1:00pm Central) Chef and The Fat Man, a radio show dedicated to food, talk bread with us from Atlanta.

December 15, 2007 – Interview with Lynne Rossetto Kasper of NPR’s The Splendid Table radio show. Seven years later, we were on again, to discuss our new book.

April 1, 2000 – A call-in interview on The Splendid Table NPR radio show with Lynne Rossetto Kasper is heard by a NY editor who makes a book offer.  Really. Click here to listen.

25 thoughts to “Video+TV+Radio”

  1. I just found in my files an article dated March 29, 2010 by Jeff Hertzberg pertaining to the deli rye bread and rye flours. Have been trying for the past hour to find that article as when I printed it out evidently a good part of it did not come up. If anyone can help me I shall be extremely grateful. Many thanks.

  2. Hi Jeff,

    I am anxious to make the Cranberry/brown sugar bread 🙂 I got that we let it raise for 1 hr. 20 mins. And bake at 450 degrees. Is that for 30 minutes like the other loaves?

    Also, is it best to let it cool before cutting, or can it be cut warm….yum 🙂


    1. Katherine: which recipe in our books are you using as the base (which book, page number)? I like these to cool but it’s a matter of taste.

  3. Good Morning,

    Yes, it would help if I told you which recipe huh? 🙂 It’s the Master REcipe Boule Page 26 of your first book (I have all three) “Artisan Bread in Five Minutes a Day”.

    Thanks for letting me know. Have a good day,

    1. Thanks, but to my original question…. how long do I cook it for? And with the water in the broiler pan, yes?


  4. Kath: Same baking time if you stick to a 1-pound loaf. Larger will need more: 2-lb takes about 45 min, and 3-lb takes about an hour. Height of the loaf matters, and use an oven thermometer…

  5. Is there a way you can post a picture or video of just how sticky the dough is suppose to be? I know you say to mix until there are no dry clumps, but can you show us?

    – should it look like play-doh? Taffy? mud?

    1. Jennifer: Shouldn’t be that wet, which of our books are you using (which recipe and page number)? Check our videos on this page– click through to our YouTube channel.

  6. I am using the Artisan Bread in 5mins a day. I dont know page number, its on my Kindle. Its the basic recipe.

    61/2c flour
    3c water
    11/2tblsp salt
    11/2tbslp yeast

    Mix until clumps gone, let rise with lid vented at least 2hrs, then put in fridge. Then bake. 🙂

  7. yes i did use the scoop and sweep. I ended up making the bread last night, but in a bread pan rather than on the pizza stone. (i read on here how you shouldnt wash the stone and i did! I had no idea!!) and it turned out GREAT!!! I loved it!

  8. Jennifer: if it’s still too wet, just use a little more flour in the next batch (and be sure you’re using unbleached flour– not bleached).

  9. It appears u understand very much with regards to this subject and it all shows via this amazing blog,
    titled “Video+TV+Radio | Artisan Bread in Five Minutes a Day”.
    I am grateful ,Roy

  10. Hi,
    Today I made the Sun-dried Tomato, Parm Bread. When I cut the bread it had a hole across the inside top. I read somewhere what that means when the loaf does that but I cannot find the information. What does that indicate? Thank you,

    1. Hi Sharon,

      This is always a possibility when you are rolling ingredients into dough. If an air gap forms and it contains steam, it will get larger as it bakes. You can try rolling it a bit tighter the next time.

      Thanks, Zoë

  11. Hi,
    I love your book!
    I have made the Pecan Sticky Rolls twice.
    I would like to bake the rolls in the morning to take to work while still warm. I don’t want to have to get up 2 hours earlier to do this. My question is: if the night before work I prepare the dough with butter, honey etc, roll, cut and place in a butter 9″ pan and refrigerate will the rolls rise correctly when I bake them in the oven the next morning.
    Thank you for your time.

    1. Hi Sharon,

      Yes, this works beautifully! They will rise slowly in the refrigerator. I usually let them sit on the counter for about 30 minutes while the oven preheats.

      Enjoy, Zoë

  12. Jeff or Zoe, my dough only rises about half of what yours does in the picture above. Following instructions exactly and using Philsbury all purpose bleached flour. What could I be doing wrong?

    Thanks, Rocky

    PS My life is better because your bread is now part of our life. THANK YOU

    1. Which recipe (which book/page number)? How are you measuring? What flour are you using? Most importantly, what kind of hole structure are you getting in the finished bread (that’s all that really matters)?

  13. I use only fresh milled flour that I grind myself. I would like to be able to make breads in the cloche, but have had no luck. Do you have a video or u tube that would show this process? I own all your books but have not found any luck figuring this process out. I do not want to let the dough sit for days in the fridge, because that defeats the purpose of the fresh milled flour and all its nutrients.
    Thank you.

    1. Have you seen our cloche posts (no videos)? Just type the word “cloche” into our Search Bar above and the first three posts listed are about baking in a cloche. When you say you’ve had “no luck” baking in a cloche, what do you mean?

  14. Your book The New Artisan Bread in Five Minutes a Day is great, but there’s one recipe shown in the pictures for which I can’t find proper instructions. The color plates before page 81 show multi-colored pull apart rolls and cloverleaf rolls. Neat! But the book doesn’t explain how to create the darker color.

    1. You’re right, we forgot to list the pumpernickel dough (page 123) in the list of possible doughs in the Ingredients list on page 88. You can pretty much use any lean dough in the book. And the truth is, probably any enriched (though you have to bake at the proper temperature for each dough you swap in)

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