Our Book Tour: The View From Denver
We had a blast in Denver, saw some fantastic views near the town of Nederland, and did a great segment yesterday on Daybreak-TV-2. On to Salt Lake City today for more TV on KUTV-2 News (CBS in Salt Lake)!
Author: jeff
Braided Flatbread Challah
An interviewer recently asked me, “what’s new in your pizza & flatbread book that you didn’t already cover in “Artisan Bread…” and in “Healthy Bread…”? My answer: A lot! Like how ’bout this Braided Challah Flatbread that requires zero resting time before it goes into the oven? Braided enriched loaves like these are integral parts of many holiday traditions– Finnish Pulla, Swedish St. Lucia’s Bread, Jewish Sabbath bread, and others. So this busy holiday season, you can be ready with super-fast festive loaves like these. Detailed photos ahead… Read More
Stuffed Naan
One of the most popular recipes from Artisan Bread in Five Minutes a Day is our version of naan. It is a non-traditional way of creating the classic Indian flatbread, and it is incredibly fast and tasty. In Artisan Pizza and Flatbread in Five Minutes a Day we decided to one-up ourselves and create a stuffed naan, made from a dough that has a slight tang from the addition of yogurt. This aromatic flatbread is filled with cilantro and onions, then baked until golden on a hot stone. When it comes from the oven we slather it in ghee and serve it hot. You’ll want to make several, because they go fast and they are as good hot as they are cold. Read More
Pizza with ricotta, arugula, eggplant, and tomato. Lots and lots of vegetables.
This was lunch today. If you want to get more vegetables into your diet (or sneak it into someone else’s), pizza is the way to do it. Nobody ever turns down homemade pizza. Here’s a vegetable pizza with lots of arugula baked right in, so this is different from what we did with arugula in the book (using it raw as soon as the pizza comes out of the oven)… Read More
Corrections to first printing of Artisan Pizza and Flatbread in Five Minutes a Day
These errors snuck through, for Artisan Pizza and Flatbread in Five Minutes a Day:
Page 52, first line: To freeze a prebaked pizza crust… (page XX) should read (page 48)
Page 72 (Ingredient list for Crisp-Yet-Tender Pizza Dough Even Closer to the Style of Naples): Lukewarm water amount should be 3 3/4, not 4 3/4.
Page 73: The description of 00 flour is not quite right, the flour is actually not a low protein flour, it is very finely ground and creates a wonderfully chewy and crisp crust.
Page 80 (Semolina Dough, Ingredients table): The weights for 3 cups of durum flour should be listed as 15 ounces/425 grams.
Page 91 (Corn Masa Dough): The Corn Masa amounts are wrong for the weights. The correct number should be 6 3/4 ounces or 195 grams, not 13 ounces or 365 grams.
Page 95 (Rustic and Hearty Rye Dough), last line: Use 8 cups whole grain flour, not dough.
Page 174, Step 2 (Thick-Crusted Sicilian-Style Pizza with Onions): Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”
Page 251 (Intro paragraph for Challah Dough): Omit (450 degrees F) from Line 6
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Secrets of Sicilian Style Pizza Crust
(photo Mark Luinenburg) Growing up in New York in the 1960s and 70s, there were two options when you walked into a pizza place: “regular” (thin-crust) baked right on the hearth, or “Sicilian” (thick-crusted), baked in a pan. I’m fairly certain I didn’t know where Sicily actually was, and my parents were partial to “regular,” so that’s what we got. Eventually I started going by myself and tried the chewier, thicker stuff. It’s a hit with kids, and for many of our readers, a pan-built pizza is an easier trick than the traditional free-form pizza slid off a peel (see Zoe’s post on that).
But first, we have a winner… of the pizza baking giveaway package from October 25. The winner, picked randomly from among nearly 800 entrants is: Dave W, who favors a soppressata, peppadew, and onion creation. Dave, just answer my e-mail and we’ll ship out the package…
Pizza Margherita! (CONTEST IS CLOSED)
Today Artisan Pizza and Flatbread in Five Minutes a Day
was published! Time to start baking from it, so I’m posting one of our favorite doughs from the book. I have to admit it took a while to decide which one to share, since our favorite seems to change with our moods. This Olive Oil Dough is fantastic for a thin crust, a thick crust and so many worldly flatbreads. No matter the technique you decide to try, you’ll love the results.
I like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty. Read More
Finally received our Chinese copies of Artisan Bread in Five Minutes a Day
We have been waiting for what seems like a year to get this book in our hands! We’re so pleased that readers in mainland China can now buy this version, in simplified Chinese characters. We know that many of you have been coming to this website with questions about the English version, and of course, we support all versions of our books here on the site. This new edition, published by Thinkdom Media Group in China, joins the British version published last year as the second international printing of our books, and the first translation. A Japanese version is in the works and will be published in the next year or so…
But the constant preoccupation these days is our upcoming Book Tour to promote Artisan Pizza and Flatbread in Five Minutes a Day, which will be released on October 25, 2011. We’re hitting as many as 12 cities, and some of that schedule is already posted on our Events page. But more about the Chinese translation of Artisan Bread…
Apple Strudel Bread
It is apple season again, one of the best times of the year. In MN we are blessed with a bevy of apple choices, which makes baking so exciting. When I make a recipe with apples I like to combine them for flavor, texture and color. In HBin5 we feature apples in our Strudel Bread, which combines all the flavors of the traditional Viennese pastry, with the easy and speed of our dough. Roll the filling into almost any dough and you have a bread that shouts “autumn is here!” Anyone who loves apples will fall head over heels for this loaf.
My eldest son is going through a NO nuts or raisins phase, which I hope to break him of soon, but in the mean time, I bake without them for his sake. Usually this loaf would be made with both of those delicious additions and I highly recommend you try that version. In order to make the loaf more interesting without the nuts and raisins, I replaced them with a sharp cheddar cheese. The loaf was gone within minutes of the school day ending, so I know he appreciated the effort. Read More