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Chałka na zakwasie. Styczniowa Piekarnia

W Poszukiwaniu - January 14, 2019 - 11:00am
Chałkę na zakwasie piekę dość często. Traktujemy ją jak ciasto. Piekę ją w różnych wersjach, raz nawet z przyprawami korzennymi, co skończyło się na tym, że wyszedł... piernik na zakwasie:-). Ja najbardziej lubię chałkę waniliową. A w Piekarni Amber upiekłam chałkę na zakwasie bez żadnych dodatków, taką prostą chałkę, wielką i puszystą. Pyszna!



Chałka na zakwasie na podstawie przepisu z książki "Domowa piekarnia" Małgorzaty Zielińskiej 

Zaczyn 2-fazowy:
1. etap:50 g zakwasu (pszenny będzie delikatniejszy, ale ja użyłam żytniego)100 g mąki pszennej typ 550 (u mnie orkiszowa typ 700)50 g letniego mlekaSkładniki wymieszać, zostawić na 6-8 godzin.
2. etap:ciasto z 1. etapu (200 g)100 g mąki pszennej typ 550 (u mnie orkiszowa typ 700)50 g letniego mlekaSkładniki wymieszać, odstawić na 3-4 godziny. Ważne jest, aby zaczyn nie dojrzewał za długo, gdyż ciasto stanie się zbyt kwaśne. Przed dodaniem do ciasta powinien mniej-więcej podwoić swoją objętość, a powierzchnia powinna być lekko wklęsła.
Gotowe ciasto:
cały zaczyn (350 g)400 g mąki pszennej (u mnie orkiszowa typ 700)50 g płynnego ostudzonego masła2 jajka2 łyżki cukru1 łyżeczka soli (lub mniej)1 roztrzepane jajko do posmarowania wyrośniętej chałki
Składniki dobrze wyrobić (jajka można wcześniej ubić), tak aby ciasto było miękkie i elastyczne. Jeśli ciasto będzie zbyt gęste, można dodać 1-2 łyżki mleka albo i więcej, ja zwykle dodaję więcej. Zostawić na 10 minut, po czym ponownie krótko wyrobić (10-15 sekund). Zostawić na 10 minut i ponownie krótko wyrobić. Zostawić w ciepłym miejscu na godzinę.
Po godzinie odgazować ciasto, najlepiej uderzając w nie pięścią i zostawić na kolejną godzinę do wyrastania. 
Uformować chałkę - w warkocz albo podłużną bułkę. Aby zapleść warkocz, trzeba podzielić ciasto na 3 części, uformować w miarę równe ruloniki i zapleść. Nie jest to trudne, gdyż ciasto bardzo dobrze współpracuje, jest elastyczne i nie klei się do rąk, bardzo łatwo daje się formować.
Ułożyć na blasze wyłożonej papierem do pieczenia i zostawić w cieple do wyrośnięcia na 1-2 godziny. Chałka wyrasta na wielkoluda, więc albo trzeba ją ułożyć po przekątnej blachy, albo uformować dwie.
Posmarować chałkę roztrzepanym jajkiem, posypać tym, co się lubi - ja tym razem posypałam posiekanymi migdałami i wstawić do piekarnika nagrzanego do 200 st. C, lekko naparowanego (np. spryskiwaczem). Piec ok. 30 minut. 




Categories: The Bread Feed

Thoughts on How to Sell a Cookbook

The Rye Baker - January 12, 2019 - 12:55pm

Recently, someone asked me for advice on how to get their cookbook published. On rereading my response, I thought that others might find it helpful, so here goes: Above all else, publishing is a business and, like any business, publishers are intereste3d in selling enough product to cover their expenses and generate a profit. Thing […]

The post Thoughts on How to Sell a Cookbook appeared first on THE RYE BAKER.

Categories: Blogs, The Bread Feed

Pulla - fiński chlebek z kardamonem

W Poszukiwaniu - December 22, 2018 - 12:46am
Z jednej strony to po prostu chałka, z drugiej - wcale nie tak "po prostu". Dodatek kardamonu czyni ten wypiek wyjątkowym i różnym od klasycznych chałek. Upiekłam ją zgodnie z przepisem na drożdżach, co zdarza mi się rzadko, zwykle piekę na zakwasie i takie warkocze prezentowałam już tutaj: chałka waniliowa, chałka trójkolorowa, warkocz na zakwasie. Ale kardamonowy chlebek polecam na równi, jest naprawdę wspaniały.


Pulla - fiński chlebek z kardamonemprzepis z Weekendowej Piekarni

na 3 chlebki:

1 szklanka mleka
1/2 szklanki ciepłej wody
3.5 g drożdży instant (ja dodałam 15 g świeżych drożdży)
1/2 szklanki cukru
1/2 łyżeczki soli
1-2 łyżeczki mielonego kardamonu (najlepiej świeżo zmielić)
2 jajka
4-5 szklanek mąki pszennej lub jak u mnie orkiszowej 
1/2 kostki stopionego masła

Dekoracja
prażone płatki migdałowe, 1 roztrzepane jajko
lub - 1 ubite jajko, 1/4 filiżanki kawy, 1 łyżka cukru, 1 łyżka masła
lub jak u mnie - 1 roztrzepane jajko, gruby cukier

Drożdże rozpuścić w ciepłej wodzie, dodać 1 łyżeczkę cukru i odstawić na 5-10 minut. Ciepłe mleko dodać do drożdży. Następnie dodać pozostałe składniki: jajka, cukier, sól i kardamon oraz 2 szklanki mąki. Wyrabiać aż ciasto będzie gładkie i elastyczne. Następnie dodać pozostałe 2 szklanki mąki. Ponownie dokładnie wyrobić i dodać stopione masło. Dodawać stopniowo ostatnią szklankę mąki, aż ciasto będzie miękkie i elastyczne, ale dające się formować. To przepis trochę "na oko", ważne, żeby nie spieszyć się z ostatnią szklanką mąki.

Odwrócić miskę z wyrobionym ciastem na lekko obsypany mąką blat i pozwolić ciastu powoli wypaść, przykryć odwróconą miską i zostawić na 15 minut. Następnie ponownie wyrobić ciasto, aż będzie elastyczne. Przykryć folią lub ściereczką i odstawić do wyrośnięcia na ok. 2 godziny (ciasto powinno podwoić objętość). Następnie ponownie zagnieść i odstawić do wyrośnięcia na ok. 1 godzinę (ciasto powinno podwoić objętość). Ciasto podzielić na 3 części, każdą część podzielić ponownie na 3 części, uformować wałeczki i zapleść (tak jak chałkę). Można również uformować różnego rodzaju bułeczki z tego ciasta. Chleb przełożyć na blachę wyłożoną pergaminem. Pozostawić do wyrośnięcia na 30 minut. 

Posmarować rozbełtanym jajkiem oraz posypać migdałami wzdłuż środka. Można też zrezygnować z migdałów i zaraz po upieczeniu posmarować chleb kawą z cukrem oraz masłem. 
Ja posmarowałam wierzch jajkiem i posypałam grubym cukrem, gdyż do ciasta dodałam zaledwie 1/4 szklanki cukru.

Piec w temperaturze 180 st. C przez około 20 minut. Ostudzić i ewentualnie polukrować.
Categories: The Bread Feed

Świąteczny chleb z kawą i orzechami. Grudniowa Piekarnia

W Poszukiwaniu - December 17, 2018 - 11:00am
W Grudniowej Piekarni Amber upiekliśmy pyszny chleb, który i na Święta z pewnością zagości na naszym stole. Przepis pochodzi z Magazynu KUKBUK i jest autorstwa Moniki Waleckiej.
Zamiast migdałów dodałam orzechy włoskie i ta wersja bardzo nam smakowała, ale z pewnością migdały czy inne orzechy będą równie dobre, a jednocześnie nadadzą chlebowi nowego charakteru.




Świąteczny chleb z kawą i orzechami włoskimi1 szklanka – 250 ml
rozczyn1 łyżka zakwasu żytniego1/2 szklanki mąki orkiszowej jasnej1/2 szklanki wody
ciasto właściwe500 g mąki orkiszowej jasnejcały zaczyn1 łyżka soli300 g wody (użyłam serwatki, bo akurat zrobił się ser)1 kopiasta łyżka kawy (u mnie płaska łyżka)1/2 szklanki orzechów włoskich
Wszystkie składniki rozczynu wymieszać na gładką pastę i pozostawić do przefermentowania na przynajmniej osiem godzin, a najlepiej na całą noc. Orzechy posiekać.
Zaczyn, mąkę i wodę (lub jak u mnie serwatkę) zmiksować w misce na wolnych obrotach do momentu, kiedy składniki się połączą, odstawić. Po 30 minutach dodać sól i przez kilka minut wyrabiać ciasto, aż uzyska gładką konsystencję. Pod koniec wsypać kawę i orzechy. Pozostawić ciasto do wyrośnięcia na trzy godziny, przy czym co godzinę wykładać je na blat lekko oprószony mąką, rozciągać i składać jak list na trzy, przekręcić o 90 stopni i ponownie składać na trzy.
Ciasto uformować w okrągły bochenek, przełożyć do miski wyłożonej ściereczką lub do koszyka do wyrastania chleba i pozostawić na około 3-4 godziny w temperaturze pokojowej lub na 12 godzin wstawić do lodówki. Piec w 220 st. C na rozgrzanej blasze lub kamieniu do pieczenia pizzy przez 40 minut.

Upiekłam z podwójnej porcji 2 bochenki: jeden średni i jeden bardzo duży. Chleb wyrósł więcej niż dwukrotnie. A poniżej zdjęcie całości z wieczora (stąd to dziwne światło), dzienne zdjęcia możliwe były już tylko w przekroju:-):




Świąteczny chleb na blogach:

Categories: The Bread Feed

Apple-Cranberry Coffee Cake and a BREAD BAKING GIVEAWAY!

Artisan Bread in 5 - December 10, 2018 - 4:32pm

For the holidays, we wanted to thank all of you for the inspiration and joy you have given us, so we’ve partnered with some of our favorite folks to do a GIVEAWAY! This Apple-Cranberry Coffee Cake from Holiday and Celebration Bread in Five Minutes a Day is a perfect holiday morning treat and we’re going to make baking it even more fun, by giving away a copy of our book, a J.K. Adams Patisserie Maple Wood Rolling Pin and a beautiful Emile Henry Loaf Dish to FIVE lucky winners.

All you have to do to enter is leave a comment below about what else you might bake with these items (we’re hoping for more inspiration from you all). Read our rules and such for giveaways here. You can also enter on our instagram page for even greater chance at winning.

Now for the Apple-Cranberry Coffee Cake recipe:

Apple-Cranberry Coffee Cake from Holiday and Celebration Bread in Five Minutes a Day

Makes one 8-inch round (or 4 1/2x 8 1/2 -loaf pan)

Oat streusel topping

1/2 cup oats

1/2 cup all-purpose flour

1/2 cup well packed brown sugar

1/2 cup chopped nuts (optional)

4 tablespoons unsalted butter, melted

Pinch salt

1/2 teaspoon ground cinnamon

Cake

3 apples, thinly sliced

1 1/2 cups fresh cranberries or 3/4 cup cranberry relish (since we all have lots of leftovers from the holidays)

1/4 cup well packed brown sugar

Grated zest of 1/2 orange

1 pound (grapefruit sized piece) Brioche dough (we have a brioche dough in each of our 5 books and all of them will work for this recipe, including the gluten-free recipes) or any other enriched dough from the books.

To make the coffee cake:

This recipe is slightly different than the one in the book, because I made it in a loaf pan and not an 8-inch Springform Pan, but both methods result in a wonderfully tasty coffee cake.

Butter the baking dish

Divide the dough into 3 pieces and roll each piece out to fit the shape of your pan. Line the bottom of the pan with one piece of the dough.

Mix together all the ingredients to make the streusel until it is evenly coated with the butter. Set aside.

Mix together the apples, fresh cranberries, sugar and zest. (If you are using cranberry relish, then leave it to the side, don’t mix it with the apples, although you could do that too).

layer the dough with 1/3 of the apples and cranberries,

then top with 1/3 of the streusel. Repeat with the next layer of dough, apples, cranberries and streusel.

Repeat again with the final layer of each, then cover and let the coffee cake rest for about 90 minutes. Letting it rest will result in lighter layers of dough and more even baking.

Preheat oven to 350°F. Bake for about 55-60 minutes (It should feel set in the middle when poked).

Allow to cool for 15 minutes in the pan before removing from pan.

Allow to cool to room temperature.

Enjoy and Happy Holidays!

The rolling pin and loaf pan were gifts from the companies, but the opinions of them are all ours!

Pumpkin Sticky Nut Rolls with Red Star Yeast

Artisan Bread in 5 - December 2, 2018 - 1:48pm

Christmas is just around the corner, and this year my sister-in-law volunteered to have the meal at her house, so this means I have some free time leading up the day, in which previous years I have not. (I am on pie duty, which I will take any day over making the meal) Since there will be family in from out of town and friends in and out of my house, I like to make sure there is something to eat each day for breakfast that everyone will enjoy. These Pumpkin Sticky Nut Rolls fit the bill perfectly, and the fact that I can assemble them the night before and let them rise in the fridge overnight is a huge bonus.

Pumpkin Sticky Nut Rolls
From Holiday and Celebration Breads in Five Minutes a Day

Pumpkin Brioche (Challah, Brioche, or Amish-Style Milk Bread [page 83 in HACBin5] will also work here)
7 1/2 cups (1065g) all-purpose flour
1 tablespoon Platinum Yeast
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup unsalted butter, melted
1 3/4 cups pumpkin puree (freshly roasted or canned)

Sticky Bun Filling
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus  more for greasing the pan
1 1/4 cups well-packed brown sugar
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Pinch freshly ground pepper
3 cups pecan halves, toasted (or 1 cup each of pecans, walnuts, and almonds, toasted)

Mixing and storing the dough: with a Danish Dough Whisk, whisk together all of the dry ingredients in a 5-quart Food Storage Container, fitted with a non-airtight lid. Combine the liquid ingredients and add them to the dry with a wooden spoon. Mix thoroughly, until there are no more dry bits of flour. The dough will be quite loose when you are done. (You can also use a 5-Quart Stand Mixer (with paddle) to mix the dough.)

Cover the container and allow the dough to rest on the counter for 2 hours. Once it has risen refrigerate for at least 4 hours before baking or it is too difficult to handle. It can be stored in the refrigerator for up to 5 days.

To bake: Mix together the melted butter, brown sugar, honey, cinnamon, nutmeg, salt, and pepper. Grease the sides of a 9×3-inch springform cake pan with butter. (If your pan doesn’t have a great seal, then line the bottom and sides of the pan with a piece of parchment paper and grease the parchment.) Spread half the butter-sugar mixture evenly over the bottom of the pan. Scatter half of the pecans over the butter-sugar mixture and set aside.

Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter turn as you go.

Using a rolling pin, roll the dough out into a 1/8-inch-thick rectangle, about 14×8 inches. As you roll out the dough, use enough flour to prevent it from sticking to the work surface, but not so much as to make the dough dry. Spread the remaining butter-sugar mixture evenly over the rolled-out dough, chop the remaining nuts, and sprinkle them over the top.

Starting with the long side, roll the dough into a log and pinch the seam shut.

With a kitchen scissors or a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces.

Arrange over the nuts in the pan, so that the swirled cut edge is facing down. Cover loosely with plastic wrap and allow to rest at room temperature for 1 hour. Preheat the oven to 350F, with a rack placed in the center of the oven.

Place the pan on a rimmed baking sheet, in case the caramel bubbles over, and bake for about 40 minutes, or until golden brown and well set in the center.

While still hot, run a knife around the edge of the pan to release the rolls and invert immediately onto a serving dish. If you let them set too long, they will stick to the pan and be difficult to turn out. Allow to cool for about 15 minutes before serving.

Refrigerator Rise: Set your caramel rolls up the night before, so you bake them first thing in the morning: Prepare the rolls, cover loosely with plastic, and refrigerate for up to 18 hours. When ready to bake, preheat the oven and then slide the rolls into the oven. They will take longer to bake, since they will be well chilled. They’ve had a long, slow rise in the refrigerator, so you don’t need to let them rise more before baking.

This post was sponsored by Red Star Yeast, but the content and opinions are all ours.

White Bread Master Recipe from Holiday and Celebration Bread in Five

Artisan Bread in 5 - November 22, 2018 - 3:10am

There are about one hundred recipes in all of our books, but we always start with a Master Recipe. It is our opportunity in each book to dive a little deeper into our super fast and simple method of bread baking. In Holiday and Celebration Bread in Five Minutes a Day we started with a simple and nostalgic white bread. It can be the perfect school sandwich bread or the base of some pretty fancy holiday breads. If white bread is not your cup of tea (or loaf of bread) then try one of our enriched or whole grain breads from the new book. With dozens of doughs to choose from in the book, you will find many that suit your holiday needs.

If you are familiar with our dough and method, you may notice that the doughs in this new book are a bit drier than our previous ones. This is on purpose, since some of the more intricate loaves in this book would be more difficult to shape with a very wet dough. Since many of the doughs in the book are enriched (with butter, eggs, milk, etc) they only store in the refrigerator for about 5 days (you can freeze what is left). Because the dough is drier, we find it much easier to mix with a stand mixer, as opposed to a wooden spoon or even a Danish Dough Whisk. You can use those tools, but you’ll need to put some muscle into it, so the dough comes out nice and smooth and consistent.

This post is meant to provide a guide to baking the bread, but the book has tons more details and lots of tips and techniques for those who are just starting out with bread baking or our method in particular. 

White Bread Master Recipe

from Holiday and Celebration Bread in Five Minutes a Day

We give all of the recipes in cup and weight measures. Weighing the ingredients is always preferred, because it is most accurate, consistent and is the easiest.

3 cups (680g) Lukewarm water (about 100°F) – hotter and it may kill the yeast. Cooler water may take longer to activate the yeast, which can slow down the rise significantly, especially in some of the doughs that use eggs.

1 tablespoon (10g) Granulated Yeast (any type will do, active, rapid rise, quick, bread machine…)

1 tablespoon (17g) kosher salt (if you use table salt, you need to decrease the amount)

1/3 cup (85g) sugar (you can use honey or other sweetener) if you want a sweeter bread or one with no sugar, there are lots of those in the book too, this is midely sweet.

1/4 cup (58g) oil (this adds a bit of tenderness to the dough, but is only lightly enriched. Many of the doughs in the book use butter, eggs and dairy for a richer and decadent taste and feel)

7 1/2 cups (1065g) all-purpose flour If you don’t have a scale you will want to use the Scoop and Sweep method of measuring in your cups.

Egg wash for brushing the top of the loaf

To mix the dough:

  1. Mix the yeast, salt, sugar and oil with the water in a 5-quart stand mixer with the paddle attachment (or in a lidded (not airtight) food container with a wooden spoon or danish dough whisk).
  2. Mix in the flour. We found the best results with the stand mixer, but if that is not available to you, be sure you get all of the ingredients very well incorporated and get right to the bottom of the bucket.
  3. Cover (not airtight), and allow to sit at room temperature for about two hours.
  4. This dough can be used as soon as it has risen for the two hours.  The dough can be stored in the refrigerator for up to 7 days. After that you can freeze the dough.

Note for Egg Enriched doughs in the book: This dough doesn’t have eggs, but many of them do, so use room temperature eggs or it can slow down the rise of your dough significantly. 

To bake the loaf:

Here we baked a super tall loaf in a pullman pan (without the top).

There are so many things you can bake with this dough in our new book, like this fanciful Holiday Star Bread, but it also makes an excellent sandwich loaf. This one is made with 3 pounds of dough that is divided into three sections. You can also bake it as a standard two pound loaf with a smooth top.

Start by weighing a 3-pound piece of dough (extra large cantaloupe-size) on a Scale. Divide the dough into three equal pieces and shape them into balls.

Place the three balls next to each other in a well greased non-stick Pullman Loaf Pan (9 x 4-Inch) (or 9×5 regular Loaf Pan), covered loosely with plastic wrap for 2 hours (or just 60 minutes if you are using fresh, unrefrigerated dough).

Preheat the oven to 350°F.

Brush the top of the dough with Egg wash (we provide many options depending on the darkness you like on your bread. Egg white is the lightest, but shiny, yolk is the darkest and the whole egg is right in the middle. Just mix any of them with a teaspoon of water and brush on the loaf.

Bake for about 60 minutes, remove from the pan and bake for an additional 10-15 minutes. This timing may vary slightly if you change up the kind of dough or the shape of the pan.

Allow the loaf to cool on a rack until room temperature. Cutting into warm bread may result in a gummy interior.

Enjoy!!

Holiday Star Bread

Artisan Bread in 5 - November 22, 2018 - 1:25am

This fanciful holiday bread made it into our newest book, Holiday and Celebration Bread in Five Minutes a Day, and it is one of the prettiest, easiest and most sensational breads to make for a family gathering or work party.

This Holiday Star Bread has been making the rounds all over social media, so I decided to try it with some of our no-knead Challah dough. I’m happy to report that it works quite well, and it is not that difficult to make. Most of the recipes online have the same directions for shaping the star, so I borrowed from those when practicing, but substituted pumpkin pie spice for the cinnamon just to change things up a bit. We also have a variation with jam, but Nutella or many other fillings would be fun, so if you are interested in playing around with recipe, there is room for your own interpretation. If you do end up making this bread and post on social media, tag #breadin5 so we can see your creations! You can also find us on Instagram at @breadin5.

Holiday Star Bread
2 pounds Challah, Amish Milk Dough or our White Bread Master dough (from Holiday and Celebration Bread in Five Minutes a Day) (Brioche dough, too) -the enriched doughs will produce a richer bread
Egg wash (1 egg mixed with 1 tablespoon water and a pinch of salt)
1/2 cup granulated sugar

1 tablespoon pumpkin pie spice (or cinnamon will work, too)
Pinch salt
Confectioner’s sugar for dusting (if desired)

Divide the Challah into four equal pieces. Roll the pieces into balls, and let rest for 20 minutes, covering with plastic wrap.

In a small bowl, mix together the sugar, pumpkin pie spice, and salt.

With a rolling pin, roll out all the dough balls into 10-inch circles. Place one of the circles on a piece of parchment paper. Brush with some of the egg wash with a pastry brush, and sprinkle with 1/3 of the sugar mixture.

Place another circle on top of the first circle, and brush with egg wash and sprinkle with another 1/3 of sugar. Repeat with one more circle, then place the final circle on top.

Place a 2 1/2-inch biscuit cutter (or other round object) in the center of the circle, and then use a bench scraper to cut the circle into 16 equal strips (starting at the circle and out to the end), cutting through all the layers.

Take two pieces of dough, and twist them away from each other twice. Repeat around the whole circle.

Pinch the ends of the pairs of strips firmly together to create the star (you should end up with 8 points).

Remove the biscuit cutter. Transfer the star on the parchment to baking sheet. Cover the star gently with plastic wrap and let rise for 45 minutes – 1 hour, until a bit puffy. During this time, preheat the oven to 400F. Before putting into the oven, brush the star with egg wash. Bake for 20-35 minutes, until golden brown.

Remove from the oven and let cool on a wire rack for 15-20 minutes. Dust with powdered sugar if desired. Best eaten the day it’s made.

 

Meet the Authors: Three Twin Cities events in November & December

Artisan Bread in 5 - November 21, 2018 - 8:47am

November 29, 2018, 4:00 to 8:00pm – Jeff will again join forces with New York Times food writer Martha Rose Shulman, this time in a one-hour flatbread class focused on everyone’s favorite food group: cheese–and how to use it in flatbreads and dessert. It’s a benefit for Minneapolis’s Legal Rights Center, a non-profit legal organization dedicated to diverting kids from the criminal justice system and into restorative justice programs. Click here to view the invite and register electronically or by phone: LRC-Invite2018

 

December 1, 2018, 1:00 to 3:00pm – Jeff will be signing books at Magers and Quinn Booksellers, Minneapolis’s finest independent bookstore (3038 Hennepin Av.), with samples of brioche or other enriched holiday treats from Holiday and Celebration Bread in Five Minutes a Day.

 

December 11, 2018, 6:00 to 8:30pm – Zoe and Jeff will be doing three 15 minute demos, and then talking bakeware at Cooks of Crocus Hill in St. Paul (877 Grand Av). It’s $45, and it includes a glass of wine and a copy of Holiday and Celebration Bread in Five Minutes a Day. Register here…

 

 

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