More than just bread: The Baker's Oven Bistro
The Mojallalis are both bakers, so bread will always be important to their business. The two met while working for a chain of natural-foods restaurants in Eastern Massachusetts. When they decided to apply their training and talent to their own business ...
Pumpkin Bread Cupcakes Recipe by Krystal Keith
Taste of Country
Toby Keith's daughter Krystal Keith is an accomplished cook, posting and sharing recipes on her Barnyard Bistro blog. With the warm and fuzzy fall season in full effect, the songstress has shared her pumpkin bread cupcakes recipe, which epitomize ...
Canada Bread agrees to sell pasta business to Spain's Ebro
The move comes days after Canadian food processor Maple Leaf said it might sell its controlling stake in Canada Bread as it decides whether to exit the bakery goods business and focus on meat products. Toronto-based Canada Bread said the deal, which is ...
Canada Bread Announces Definitive Agreement to Sell its Fresh Pasta Business ... - Wall Street Journal
Proactive Investors USA & Canada
Canada Bread Announces Definitive Agreement to Sell its Fresh Pasta Business ...
Wall Street Journal
TORONTO, Oct. 24, 2013 /CNW/ - Canada Bread Company, Ltd. ("Canada Bread") (CBY: TSX) today announced that it has entered into a definitive agreement to sell Olivieri Foods, its fresh pasta and sauce business, to Ebro Foods, S.A. of Madrid, Spain for ...
Ebro Foods to acquire Canada Bread's fresh pasta businessFood Business News (registration)
Canada Bread sells Hamilton's Olivieri Foods for $120 millionHamilton Spectator
Canada Bread sells Olivieri fresh pasta business to Spanish Ebro Foods for ...Proactive Investors USA & Canada
all 18 news articles »
Artisan bread couldn't be easier, with directions from two local co-authors - Minneapolis Star Tribune
Minneapolis Star Tribune
Artisan bread couldn't be easier, with directions from two local co-authors
Minneapolis Star Tribune
A really good loaf of bread, if you follow the rest of the instructions from the co-authors of a wildly successful book that has changed how we think about making the staff of life. hide. Jeff Hertzberg and Zoë François, authors of “The New Artisan ...
Q&A with Zoe Francois and Dr. Jeff Hertzberg, bread-cookbook authorsPioneer Press
all 3 news articles »
Wall Street Journal (blog)
Panera Bread's Problem: Customers are Walking Away from Long Lines
Wall Street Journal (blog)
If Panera Bread was a college graduate, it would have spend the last three months backpacking across India. “The last quarter has been a time of intense self-examination,” CEO Ronald M. Shaich said on an earnings call today, as the upmarket sandwich ...
Is Starbucks Eating Panera Bread's Lunch?Motley Fool
Panera Bread sees fewer visits in third-quarter, stock fallsReuters
Deutsche Bank Downgrades Panera Bread (PNRA) to HoldStreetInsider.com (subscription)
Barron's -Benzinga -RTT News
all 67 news articles »
Side Orders: Baking bread brings out folks' best
Chattanooga Times Free Press
I wasn't at all surprised to discover a recent survey that found shoppers were more likely to alert a random passer-by that the person had dropped something if, at the time, they were also passing a bakery giving off the enticing scent of baking bread.
and more »Google News
The New Artisan Bread in Five Minutes a Day is Launched! Back to Basics updated, and a Great TV segment on KSTP…
Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis):
The winners of our book giveaway drawing from October 17, are Lesley, Ilene, Linda, Alex, and Brenda!
If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day:
—More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals
—A gluten-free chapter
—An expanded Tips and Techniques section
—Weight equivalents for every dough–for those of you with digital scales at home (optional!)
—Instructions for adjusting yeast and salt to your taste
—And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition.
As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves.
3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, rapid rise, bread machine, active dry, or cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)
1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)
6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here)
Mixing the dough:
In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt.
Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.
Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier!
Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough.
Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.)
Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container.
But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.
The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.
Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.)
Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.)
*I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen.
Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough.
You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions).
Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.)
*(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust)
Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.)
Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate.
If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes.
Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe.
If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.
Enjoy and have fun baking. Bread that is made with love and joy tastes better!
Bread & Butter: Locals get Michelin stars for SF restaurants
Marin Independent Journal
Congratulations go to Nicasio's Michael Mina, Sausalito's Mourad Lahlou and Mill Valley's Seigo Takei and Keiko Takahashi. Their San Francisco restaurants — Michael Mina, Aziza and Keiko à Nob Hill respectively — have each maintained a coveted ...
Food of the Day: Whiskey Bread at Gwynnett St.
The Daily Meal
The whiskey bread ($5) sounded too tempting to pass on, and soon a warm, sliced, loaf arrived to the table, with a side of made-in-house cultured butter. The dense bread had a texture resembling biscuits, and a sweet flavor similar to that of cornbread ...
Panera Bread sees fewer visits in third-quarter, stock falls
Oct 22 (Reuters) - Panera Bread Co reported quarterly profit that matched Wall Street's view on Tuesday, but shares fell more than 3 percent after sales at established company-owned restaurants grew less than expected because of fewer visits by diners.
More Bread in Panera Than ChipotleBarron's
Panera Bread (PNRA) Is Falling On Weak GuidanceRTT News
Panera Bread Co (PNRA) Reports In-Line Q3 EPS; Lowers Q4 OutlookStreetInsider.com (subscription)
TheStreet.com -Investor's Business Daily -MarketWatch
all 35 news articles »
New York Times
A Tangy Pub Cheese With Potato Bread Chips
New York Times
To this he added his characteristic wink-and-nod touch of a side of “potato chips” made from Martin's potato bread slices that are rolled flat, buttered and dried in a low oven. They are delicious and not hard to make if you have a rolling pin and four ...
The New Artisan Bread in Five Minutes a Day is available today, and we started our book tour yesterday, in Minneapolis on KARE-11 TV (NBC). Our first TV segment ever was in the same studio, six years ago. Thanks, KARE-11, and thanks Minneapolis-St. Paul–everything we’ve done with these books started right here. More TV this week here at home, with a class at Cooks of Crocus Hill Wednesday evening (click to register). Check our Events page for more.
Later today, another post with our Master Recipe, where we’ll talk about some minor tweaks we’ve made to that basic white loaf, and also a run-down of what’s new in this new edition.
CORRECTED-UPDATE 2-Canada's Maple Leaf Foods explores sale of Canada ...
TORONTO/WINNIPEG, Manitoba Oct 21 (Reuters) - Canadian food processor Maple Leaf Foods said on Monday it may sell its controlling stake in Canada Bread Company as it determines whether to exit the bakery business and focus on meat products.
Maple Leaf Foods Considers Selling Canada Bread StakeBloomberg
Canada Bread forms committee in wake of potential Maple Leaf sell-offBakeryAndSnacks.com
Would saying bye-bye to bread be good for Maple Leaf?Financial Post
Food Business News (registration) -Meat & Poultry (registration) -Canadian Manufacturing
all 70 news articles »
Autumn Bread Salad (Recipe)
Lower oven temperature to 350 degrees F. Add bread cubes to a large bowl, drizzle with oil, and season with coarse salt and chopped thyme. Transfer bread to a parchment paper-lined baking sheet. Bake for about 10 minutes, or until the bread is golden ...
Panera Bread Earnings Expected to Rise
Optimism surrounds Panera Bread, as it gets ready to report its third quarter results on Tuesday, October 22, 2013. Analysts are expecting the company to book a profit of $1.35 a share, up from $1.24 a year ago. The consensus estimate has risen over ...
Food waste: Tesco reveals most bagged salad and half its bread is thrown out
It is also removing "display until" dates from fresh fruit and vegetables, using smaller cases in stores and rearranging 600 in-store bakeries to reduce the amount of bread on display, with the aim of better stock control and less waste. The retailer ...
Tesco: Most of Bagged Salads, Half of Bread DiscardedNACS Online
Half of Tesco bread never eatenTelegraph.co.uk
Be supermarket smart: cut out food wasteIrish Independent
BBC News -Irish Times
all 111 news articles »
New York Times
Savory Bread Pudding With Broccoli and Goat Cheese
New York Times
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.
100 Montaditos: Globe-trotting bread is key for Spanish restaurant chain
So special is the bread, says Carlos Pérez Tenorio, chief executive of 100 Montaditos in the United States and Latin America, that the baguettes, artisan, soft crust and chocolate breads used in the restaurants are imported from Spain. Last year, 4 ...