The Best of Artisan Bread in Five Minutes a Day will be released on Tuesday, October 12, 2021, and my favorite independent bookstore, Magers and Quinn Booksellers in Minneapolis (3038 Hennepin Av., Minneapolis MN 55408) asked me to stop by on publication-date to sign books and chat with people (I’ll also be handing out bread samples, but please be fully vaccinated if you’d like to try the bread). It’s October 12, 7:00pm to 8:30pm. Here’s the info and RSVP link from Magers and Quinn:
Jeff Hertzberg signs The Best of Artisan Bread in Five Minutes A Day: Favorite Recipes from Breadin5
From 7:00pm – 8:30pm, Co-author Jeff Hertzberg will be at Magers & Quinn on the publication date of his latest cookbook, The Best of Artisan Bread in Five Minutes A Day. Stop by for a signed copy, meet the author, and sample some delicious bread!
For this special signing-only event, we appreciate RSVPs to help us gauge interest and estimate book quantity needs, but anyone is welcome to swing by! RSVP HERE
About the book: With nearly one million copies of their five books in print, Jeff Hertzberg and Zoë François, authors of the Artisan Bread in Five Minutes a Day series, have proven that people—and after a year of pandemic lockdown, more people than ever before—want to bake their own bread, and they want to do it easily and quickly.
With THE BEST OF ARTISAN BREAD IN FIVE MINUTES A DAY, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs, including:
• The best of the European and American artisan traditions
• Whole grain loaves
• Pizza and flatbread
• Brioche, challah, and other sweet or enriched breads
• Gluten-free recipes
• Natural sourdough bread
In addition to old favorites, the book includes new tricks, tips, and techniques that Jeff and Zoë have learned along the way.
With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs, chapters on ingredients, equipment, and a baking products resource list—readers can have stunning, delicious bread on Day One. THE BEST OF ARTISAN BREAD IN FIVE MINUTES A DAY will make everyone a baker—with only five minutes a day of active preparation time. And this greatest-hits collection will make the perfect holiday gift.
A note about in person events:
We are very excited to bring authors and readers back together in our space, and we know you are too!
As we all navigate the transition back to congregating in person, we ask that you use honesty, care, and understanding in interacting with fellow event-goers, staff, and authors.
Please note that Magers & Quinn will always comply with current city and state regulations, and reserves the right to change the below policies at any time. These are guidelines only, and if you have questions about the most up to date information, you can always call us at 612-822-4611.
Q: Are masks required?
A: Masks are not currently required in our building, but are highly recommended.
For the health and safety of others, we strongly encourage you to wear a mask, especially if not fully vaccinated for COVID-19.
Q: Are in store events free?
A: Yes, Magers & Quinn events are free and open to the public unless otherwise noted.
Q: Do I need to RSVP?
A: For this special signing-only event, we appreciate RSVPs to help us gauge interest and estimate book quantity needs, but anyone is welcome to swing by!
‘At no other time (than autumn) does the earth let itself be inhaled in one smell, the ripe earth; in a smell that is in no way inferior to the smell of the sea, bitter where it borders on taste, and more honeysweet where you feel it touching the first sounds. Containing depth within itself, darkness, something of the grave almost.’ – Rainer Maria Rilke
I’ve got peaches and apples in my kitchen. Summer is gently fading, and autumn is slipping in with an occasional cool breeze, a golden leaf here and there. I don’t know how August is already over, but here is September with its crisp ciders and juicy pears. I’m ready for bread-making again, and am starting the cooler months off with this brioche cake.The juicy peaches and the apple-cinnamon flavor are a good combination; a perfect intermingling of the seasons.
Apple-Peach Brioche Cake
Inspired by this Braided Cinnamon, Apple, and Pecan Bread from Floating Kitchen.
1 small apple, peeled and grated (I used a Gala apple)
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1 cup peeled and diced peaches
1 cup confectioner’s sugar
2-4 tablespoons water
Remove 1 pound of dough from your dough bucket, and place it on a generously floured surface. Knead the dough a few times, and shape into a ball. Cover with a tea towel and let rest on the counter for 15-20 minutes.
While the dough is resting, peel the apple, and then grate it directly over a clean dish towel. Wring out the dish towel over a small bowl or liquid measuring cup, catching all the apple juice. Set the grated apple aside to use later. Pour the apple juice into a small saucepan, and add the granulated sugar and salt. Bring to a boil over medium heat, and let simmer until the liquid is reduced by half and starting to turn sticky. Remove from the heat and let cool slightly.
Add the brown sugar and cinnamon to the slightly cooled apple juice, and stir to combine. Add the grated apple pieces and stir again to combine. Set aside.
Line a half sheet pan with parchment paper. Grease the ring of a 10-inch springform pan.
Once the dough is ready, roll it to a 1/4-inch thick rectangle, using flour as needed to keep it from sticking to the counter. Brush the melted butter over the dough. Use an off-set spatula to spread the apple-sugar mixture evenly over the butter, leaving a 1/2 border around the edges. Sprinkle with the chopped peaches. Starting with the long end of the dough, carefully roll the dough into a log. Gently transfer the log to the prepared sheet pan (you may need to use a bench scraper or spatula to help move it). Mine fit on the sheet pan diagonally. Chill the log in the refrigerator for 20 minutes, or until firm.
Using a scissors or sharp knife, gently cut the roll into half lengthwise so the layers of dough and filling are visible, but leave one end still attached by about 3/4-inch.
With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half, and continue until you have braided the entire roll. Press the ends together.
Starting at the cut end, gently spiral the braid into a circle, no bigger than 9-inches across, making sure not to leave any holes or gaps. If any peaches fall out, tuck them back inside the braid. It’s okay if a little filling leaks around the edges, too.
Place the ring of the spring form pan around the bread. Cover with plastic wrap or a dishtowel and let the dough rise in a warm place for 1-1/2 hours, until puffed and touching (or almost touching) the sides of the pan.
Adjust an oven rack to the middle position, and heat the oven to 350F.
Remove the plastic wrap, but leave the spring form pan around the dough. Bake for about 25-30 minutes, or until the bread is golden brown. Remove from the oven and let cool on a wire rack for 15 minutes. Gently remove the spingform ring from the bread (if it’s sticking, use a thin knife or off-set spatula to help release it).
For the icing
Put the powdered sugar into a medium bowl. Add 2 tablespoons water, and mix until combined. If the icing is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached. Drizzle over warm the warm bread.
Best eaten warm. Enjoy!