Our New Book, a New Look and a Giveaway! [WINNERS WERE ANNOUNCED 6/15/09, CONTEST CLOSED]
As many of you know Jeff and I have spent the past year working on a new book, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
(HBin5). It is a project that started with you! Because of your questions, comments and requests for breads made with whole grains, seeds, nuts, fruits, veggies and even gluten-free ingredients, we set to work to create new recipes. We liked them so well, we decided to do another book. We’ve been playing with ways to make breads that are not only nutritious, but incredibly tasty and still fit into our busy lives. The methods will still be fast, easy and only take 5 minutes, but the results are wonderful breads made with ingredients that will keep us happy and healthy, no matter our dietary needs. Who better than a pastry chef and a doctor to write such a book?
Writing a cookbook takes a long time, not only to test and retest and then test again the recipes, but the editing and designing of the book after we write it. Although it is nearly done we still have more work to do before it comes out this fall. HBin5 will be available in the book stores on October 27th of this year. In the mean time Amazon has posted it for pre-orders for those of you who want to avoid the mad rush at the book stores! 😉
In honor of HBin5 we’ve launched this new home page on our website. My husband Graham designed and built the site for us and Jeff’s wife Laura, who is also our copy editor, wrote much of it. We are so fortunate to have such a creative and talented team to help us. We want to thank them for all of their work!And THANK YOU for inspiring us to write our second book. As a thank you we are giving away 5 signed copies of our CURRENT book: Artisan Bread in Five Minutes a Day.
Here is a little glimpse into our life of writing HBin5:
On any given day I have about 5-8 buckets of dough in my refrigerators. (Yes, I have two and at the moment there is little room for anything but dough!) I generally wake up in the morning, shape and let rest several loaves of bread and then once I get my boys off to school I bake them. I have a double wall oven, nothing fancy, but having two ovens makes testing a dream. I can bake about six loaves at a time. Jeff is simultaneously doing all of this across town at his house as well. Between the two of us we could qualify as a chain of bakeries.
Once the loaves are baked and cooled, Jeff and I meet and have a tasting. We sample each others breads and do a critique on taste, texture, the look of the loaf and even the sound of the crust. If one of us isn’t absolutely in love with the bread, we discuss how to improve it and go back to the bucket! Sometimes we hit it on the first try and others take several variations. After a tasting we usually walk around the lake, to work off all the sampling and then head back to our kitchens.
As we test and talk and retest and change things and have others test for us, we write everything down. The stack of notes and versions of the recipes that you see here is only my stuff. Jeff has a similar pile in his kitchen, along with a testing schedule and excel spread sheets of all our progress. (It is a blessing to work with someone who loves excel!) This process is a lot of work, but we absolutely love it. I wake up in the morning totally excited to see what my buckets of dough have brought me for the day. As Jeff always says, “if your not having fun the bread won’t taste good!” You are so right Jeff!
Oh and let me not forget the photo shoots with Mark Luinenburg. He did all of the gorgeous photos in ABin5 and this time for HBin5 we have twice as many. He does wonderful work and is so much fun. And Nan the make-up artist who did her very best to make me look like Audrey Hepburn and told Jeff he looks like a young Paul Newman. She will forever be in our good favor!
Leave us a comment about your favorite bread and you will be eligible to win one of the 5 signed copies of our current book: Artisan Bread in Five Minutes a Day! We will announce the winners next week.
While we were loading the new front page of the website we ran into a little snag and ended up losing the last 2 days of our comments. So, if you wrote to us in the past 2 days and haven’t heard from us that is why. Please, write to us again and we will get back to you. Sorry for the inconvenience.
Thanks, Zoë and Jeff
Very hard to pic a favorite but it would have to be the brioche. Excited about the new book!!
My favorite – I’m sure by the time I work through the book they will all be…I just started baking bread – so right now I’m going to say the basic recipe. I have used it for so many things…still working to get it perfect (that means I get to try all the mistakes) I like that part best.
My favorite bread in the world is a cranberry cinnamon bread that I make all the time–I’ve been looking at your book and my readers have said some great things about it.
The rosemary-onion focaccia made with olive oil dough is an absolute favorite here! It’s become a staple for us in the summer when we grill nearly all of our meats. It’s almost gotten to the point that I need to make two of them for every meal because the kids devour it!
Very excited about the new book! I hope there will be plenty of nut- and soy-free recipes, though, as my husband and daughter are both violently allergic to tree nuts and soy. (I always get a little nervous at the mention of “gluten-free” because of that!)
My husband and I just celebrated our 50th wedding anniversary. In the early years relatives from Chicago would bring us wonderful loaves of what we called “Chicago Rye” bread. The sources for this bread have all but disappeared from Chicago. At the time, I baked only soft white and whole wheat bread. As years passed, I came upon an old recipe in the bakery cafe my daughter owned at the time. It was a recipe for rye bread that looked close to the well loved original from Chicago. It took a complex variety of flours and much time to arrive at the finished product. It was delicious, although not enough oven spring. It took so much work to prepare that I finally abandoned the recipe. Then I was introduced to Brother Juniper’s slow rise. I didn’t make rye bread, but the recipe for the crusty bread with whole wheat flour became our family favorite. It was as close to the pleasure of eating Chicago Rye that I could come. I made this bread often, but not often enough, because of the time involved. Enter… Artisan Bread in five… When I made the Deli Rye for the first time, my husband swooned. Since then our bread of choice is Deli Rye. It’s even better now that I bake it in a cast iron Dutch oven and a Clay Domed baker. Actually, the rye is pretty versatile. I was teaching a group of Institute for Learning in Retirement folks the basics of “bucket bread”. I was ready to have them help shape a loaf of light whole wheat bread, pizza, and naan from the dough in my bucket. I opened the bucket and looked into it. Imagine my dismay when I saw little black flecks in the dough! I had a mis labeled bucket of Deli rye with me. So we enjoyed making and eating a loaf of rye bread, rye pizza, and rye Naan. Have already pre orderd HBin5. Am waiting with anticipation.
Hi Marilyn,
Happy Anniversary!!! So pleased that you are enjoying the bread. I love the rye pizza! 😉
Zoë
I can’t wait for the new book. Your first book opened the world of homemade bread to my family. My 2 year old mixes the dough with me, and loves eating “his bread” throughout the week.
Right now, our favorite is the European Peasant Bread- it’s so versatile. This week, I’ve used it as pizza dough, flat bread, and a sandwich loaf.
I can’t wait until your new book comes out. I know a bunch of people I’m going to buy it for as holiday gifts! My favorite recipe in ABin5 is the ztaar flatbread. It’s the bread my kids beg me to make at least once a week. And I’m happy to comply. 🙂 It never lasts past that night’s dinner.
I think I have 2 favorites… I LOVE the olive oil bread. It’s so versatile, I use it as made in the recipe, sometimes, I’ll add a pinch of RoseMary and garlic to the dough, or just sprinkle over the top when I am ready to bake, I love to make it as breadsticks, too. I also LOVE making homemade soft pretzels with my children, and the Rye bread is wonderful! (Of course, my kids prefer the pumpernickel..) I am VERY excited about the new book!! Also, I love making pizza crust form the Olive Oil dough!! OK, That’s more than 2, but they really are all so good! It’s hard to choose just one.
All bread is so yummy, but I love your Challah recipe, I have a batch on the go right now. Keep baking!
5 minute bread has changed my life—for the good! Can’t wait to see the new book. My fave would have to be a sourdough twist on your basic recipe. It takes a little longer but oh, the crust!
Congrats on the book launch. My word, that’s a LOT of hard work. Thank you for revolutionising my bread baking life. My fave is the master boulle dough recipe- versatile beyond belief!
PS Yes, you do look like Audrey Hepburn. That’s a beautiful pic!
I love bread that is really crispy on the outside, but nice and soft in the middle. I <3 crispy crust.
My favorite is the European Peasant bread, because of the great versatility with a bit of whole grain. I make the bread as boules, rolls, naan, pizza. Yesterday and today it will become focaccia for some tasty chicken pesto sandwiches. I am really looking forward to the next one, have given the first as gifts 5 times, but have inspired others to buy it, too. I am also curious about the gluten-free — would love to make some g-f bread for my brother, but wonder if my stone, pizza peel, etc. might be “tainted” with wheat.
I also think you ought to have a section of Zoë and Jeff’s keep-slim secrets! (I walk around the lake, too, but it’s not enough for how much I would like to indulge in the bread.)
Thanks for sharing this peek behind the scenes- It’s so cool to see a bit more of how this book was made!
It’s really hard to pick one favorite bread… But I do often tend to fall back on good old multigrain sandwich bread when baking.
Can’t wait for the new book. Lately we’ve been making the Naan bread which we cook on the grill.
I can’t wait for this book. I have been grinding my own whole wheat flour for years and can’t wait for these new recipes. Our favorite is the olive oil dough baked as a loaf and dipped in olive oil and parmesan cheese. Very good.
So happy for you! I am looking forward to picking this book up, if for no other reason than to find out what the purple crusted bread is… :/
Yea for a new book! My favorite bread is still the basic recipe baked in my Dutch oven. YUM!
The book will be fabulous, I know it! If it’s anything like the first one, it’ll be a huge hit. Can’t wait to see it!
I can’t wait for thwe new book! I am not a very good cook. In fact, we probably eat take out more oftent han eating at home. For the first time, your book has me in the kitchen and loving it. Even if the rest of what I do isn;t so good, my family loves the bread. 🙂
Hmm, maybe you all can find a way to create a bread recipe that incorporates a full meal into it, lol.
Hi Bonnie,
We did that!!! Heheheehe. Seriously, we have meals right in the loaf in the new book!
Thanks, Zoë
I’m a sucker for a hearty rye bread. Made some in the dutch oven on the grill a few weeks back. Just getting into the first book; can’t wait for the 2nd!
I am very glad to hear about your new book.
I barely got the first one and I simply love it!
I am baking breads in a daily basis now.
Thank you very much for sharing and good luck! 🙂
I don’t have your 1st book and would love to win it.
I recently heard about it from several Plurk “friends” who often plurk about the breads they are baking. They highly recommend your book!
Just this past week, one baked cheddar bread and another baked oatmeal bread – and my mouth was cyber-watering!
Hi Zoe, I can’t wait for the new book to come out. I make your bread all the time, have praised your method to all my friends and made believers of almost all of them. I just know this next one will be fabo!
I am so excited about this book! I love, love, love Artisan Bread in Five and have given it out numerous times as gifts. The olive oil dough is my go to pizza dough now and I can’t tell you how many times I’ve made the sun dried tomato and parmesan bread! I cannot wait to see what healthy breads you’ve whipped up this time!
I can’t tell you how exciting it has been to observe you working on this project via Twitter & ZoeBakes website. It’s much more fun to dive into a cookbook when you feel like you know the authors. How did you two hook up anyways? I can just imagine how much fun it would be to write a cookbook in a collaboration with someone else… someone else to test & share the creativity, someone else to bounce ideas off of, and someone else’s shoulder to cry on when nothing seems to be going right!! Bravo to both of you 🙂
I need to be better about baking my own bread at home… I’ve done it several times, and I’m ‘capable’ but I just don’t always think to do it.
I love the Oatmeal Pumpkinseed Bread. I’ve got the book out today & I’m getting inspired to whip something up this week the Portuguese Broa looks quite interesting.
Lori: We met while taking care of our kids, in their Friday morning music class. See https://artisanbreadinfive.com/?page_id=22, and scroll down. Jeff
love the new look for the site! And congratulations on the new book, great news. I am so excited to see what recipes the new book will contain. My family is definitely moving towards more whole grains and I would love to be able to support that with easy bread.
My favorite recipe in ABin5 is probably Light Whole Wheat Bread, which I make most often. But I am also a huge fan of Olive Oil Dough for pizza and flatbread and the Boule for beautiful artisan bread.
Ooh, cannot wait for the new book!
Zoë and Jeff, it looks like you and your team have really put something special together with your next book. Audrey Hepburn and Paul Newman, indeed! For many reasons, you know, I can’t wait to try the healthy bread book.
I look forward to owning it and am keeping fingers crossed really hard that you two will do a signing in Chicagoland.
All the best,
Lu
PS – the website is great, thanks, Graham and Laura!
I’ve just started baking bread & love sourdough! The only bread I tried making was the infamous No Knead Bread. I’d love a copy of your new book!
I love the whole wheat bread recipe from the first book. I learned it out of the Mother Earth News article. I would love to have the new book.
I love fresh French bread. Something about that crusty exterior, yet the soft interior is mouthwatering. Then, smearin homemade butter on top of a slice is divine!
I love the challah and brioche. I’ve been able to convert them to egg free, too (I have egg allergies that developed during my last pregnancy). We use them for breakfast treats such as cinnamon rolls, caramel rolls, cinnamon bread, donuts, beignets, hot cross buns, regular brioche e tete and turnovers. My family (and I) thank you for this book and can’t wait for the release of the next. It’s already at the top of the list for my anniversary present (beginning of October).
Best regards! Cathie
Oh my, so many comments.
We had baked eggs this morning using the basic recipe … yum. But I must say, I made donuts out of the enriched dough and they were WONDERFUL.
Can’t complain about any of the recipes. They are all good.
Looking forward to your new book. We’re into healthy!
I just started about 6 weeks ago and my favorite is the boule recipe due to its versatility. I just mixed up a batch of brioche and can’t wait to make those sticky buns tomorrow morning!
By the way, my son lives in Minneapolis and we’ll be visiting in July. What a great city!
Congratulations on your new book. I can hardly wait until October.
Laurel
Olive oil bread is my favorite.
My favorite recipe at the moment is the Brioche dough. I have been making tarts with it & it makes me look brilliant…lol. I also love the basic boule made into naan. It’s delicious. I think your book has been such a great investment. I don’t think I’ve used any other cook book as much & that’s saying alot because I have collected quite a few over the years!
I’ve made a few others, but we are so in love with the Pain d’Epi that we have it nearly every night for dinner. Yum!
I get so excited when cookbooks that I already love come out with a “healthy” sequel! I can’t wait to get my hands on a copy! 😀 Looove the first book. Keep up the awesome work. PS: I’m diggin on the new site layout too. Very nice! ;P
Duh forgot to mention my fave. My family and I all really love the master recipe boule! I make it at least twice a week! 😀
My favorite is still the pita bread! I’m so excited to see the new book!
The only recipe I’ve made so far is the boule – it’s terrific! I was tipped to your book by howtoeatacupcake.com, and I’m so grateful!
I love the flavor of the whole wheat sandwich bread adapted from cook’s. Thanks for the great giveaway!
I love the baguette. Quick, easy, and delicious.
Can’t wait for the new book to come out!
Congrats to you both!!! I love the master recipe. So versatile…
Thank you for the awesome dedication you have both invested into making our lives easier and healthier with the new cookbook!
I am currently disabled and on a limited budget, I pray to be blessed with winning the new cook book!!!
Many blessings to both of you and your team….
Congratulations on the new book! If I have to pick a favorite bread, today I”ll say raisin pecan breakfast bread.
Your excellent brioche recipe has made me a hero! I’ve brought variations to family brunches, parties & given loaves as hostess gifts, all to much laud and appreciation! I try to tell folks how easy and versatile it is, but they don’t believe something so good can be created without kneading. Can’t wait for book 2!
So far only mastered homemade pizza dough so looks like that’s my favorite homemade ‘bread’… hope that counts. Can’t wait to read and try recipes from the new book!
Love the new layout! I’m so excited for your new book.
I love the master recipe, myself…there are so many different things I can do with it depending on the occasion! I just recently made a pizza with it on the grill – I’d say that’s my new favorite. 🙂
Hello all, I forgot to mention that along with my cinnamon sugar and almonds in the turban/challah…i added orange flower water to the egg when i made the egg wash for the top. i also used this same wash on my chocalate turban and it was absolutely delicious!