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 […]
You know it’s fall in the Midwest when your kids are back in school, the thermometer says 45 degrees, and the morning is back to the old scramble. My wife and I planned to tag-team as usual but it turns out that our kids are old enough now—so independent that they really don’t need much […]
The pastry above is layered with chocolate pastry cream, flan, and on top, a very whimsical patisserie (pastry shop) in the Marais district in Paris has placed jelly beans, candy blackberries, and a little pile of minced pistachio. For some reason, I seem to find the need to put a baguette in every picture. My […]
Father’s Day is the day where everything good in life happens on the grill. While you are making burgers, kebabs or brats, you can also slide your Dutch oven in next to them and bake up some fresh buns. I made these with the olive oil dough from Artisan Bread in 5, but you can […]
… and it’s available for pre-order on Amazon. We are so excited, and it comes on the heels of the Wall Street Journal’s weekend announcement that our first book, Artisan Bread in Five Minutes a Day, had made the Journal’s best-seller list for the second week in a row. Best-seller lists are not common for […]
As the cool-weather baking season starts to wind down (in Minnesota, I should add the word “mercifully”), I thought I’d reprise one of my favorite hearty cool-weather breads– pumpernickel. The “black and white” pumpernickel/rye braid is a New York specialty that brings back fond memories for me. Mark Luinenburg’s photo above is downright savory; you […]
The “black and white” pumpernickel/rye braid is a New York specialty that brings back fond memories for me. Pumpernickel is a kind of rye, and we included a whole grain version in Healthy Bread in Five Minutes a Day, which also has a rustic Bavarian-Style pumpernickel based on the same dough. Let’s throw together the […]
(photo by Mark Luinenburg) We’re spending Thanksgiving with friends this year, and our family is doing the stuffing and bread for a table for 25. Sounds like a job for a household where they bake bread twice a day anyway… I’m making the stuffing from basic boules, ball-shaped breads as above. You can use any lean […]
In our first book, we covered the classic European baking tradition, and that meant lots and lots of bread from France, a country where I love to eat anything, but especially bread. Sweet Provencal Flatbread with Anise Seeds is a marvelous example of a bread that is so versatile that it can be split […]
We had friends for brunch this past Sunday, and I decided to try something I’ve been meaning to do for a while: Breakfast Pizza. It’s basically a pizza dough base, topped with egg, cheese, and whatever meat you like, if you’re a meat eater (we are). In order to contain the egg, which might otherwise […]