Monday, January 11, 2010

AKA Quick, Easy, No Fail Gourmet Bread Recipes For Dummies [Cookbook]

Healthy Bread in 5 Mintues A Day
Title: Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Authors: Jeff Hertzberg MD , Zoe Francois
Publisher: Thomas Dunne Books


The Story: T and I were at it again when we decided to try out Healthy Bread In Five Minutes A Day. When I got the book in the mail, I took it straight over to T and we picked a recipe. Then the next week, we got the ingredients and made the dough, and put it in the fridge, and the next week, we made the bread. I timed us making the dough. The book claims 5 minutes and it took both of us working together 13. I'm sure that the more you do it, the faster it goes too though. The dough lasted just fine, and T made some stuff in between the times I was there too. We ended up loving this book and recommending it to a lot of people.

Yum Factor: Heart It. The bread was delicioso!
Salivary Factor: Heart It. We had trouble determining which one we would do. In the end, what made up our minds was the ingredients we had on hand.
Cost Factor: Heart It. Very economical. I love it.
Practicality Factor: Heart It. Awesome. You have dough in your fridge. You bake it at your discretion. Ah. Maz. Ing.
Pretty Factor: Heart It. It would probably be a little more helpful if the pictures were in color, but it is organized well, and the cover is appealing.

Who I'd Buy This Cookbook For: Busy moms, families, college students, health nuts
Who I'd Discourage From Buying: People who don't like whole wheat bread, people who think that if something's easy it won't be good.

Final Verdict: I Heart It. This cookbook is amazing and versatile and comes highly recommended from I Heart Monster.

To catch a video and get a recipe,

Watch a video with the authors about the process:

I am lucky enough to have permission to share this recipe from the cookbook with you:

Pumpkin Pie Brioche
by Jeff Hertzberg, M.D., and Zoë François,
Authors of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

"In the autumn I bake pies using freshly roasted sugar pumpkins. My kids love the flavors and I love that pumpkin is full of vitamins. It struck me that the same amazing flavors could be used in a sweet and spiced brioche. The pumpkin makes wonderfully moist dough and the bread is so fragrant and tender. It is great with butter and cinnamon-sugar or cream cheese icing."--Zoë

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use any leftover dough to make muffins, crescent rolls, or pinwheels.

3 cups white whole wheat flour

4½ cups unbleached all- purpose flour
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice

1¼ cups lukewarm water
4 large eggs
½ cup honey
¾ cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
One large pie (or "sugar") pumpkin to yield 1¾ cups pumpkin puree, or use one 15-ounce can pumpkin puree
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top crust

Raw sugar for sprinkling on top

1. If making your own fresh pumpkin puree: Preheat the oven to 350°F. Split the pumpkin in half, starting at the stem, and place it cut side down on a lightly greased cookie sheet or one lined with a silicone mat. Bake for about 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out the seeds.
2. Scoop out the roasted flesh of the pumpkin and puree it in the food processor. Set aside 1¾ cups for the dough and use any leftover in your favorite pumpkin pie recipe.
3. Mixing and storing the dough: Whisk together the flours, yeast, salt, vital wheat gluten, and spices in a 5- quart bowl, or a lidded (not airtight) food container.
4. Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
5. The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished products.
6. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
7. Refrigerate the dough in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
8. On baking day, grease a brioche pan or an 8½× 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.
9. Thirty minutes before baking time, preheat the oven to 350°F, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate.
10. Just before baking, use a pastry brush to paint the loaf's top with egg wash, and then sprinkle with raw sugar.
11. Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.
12. Remove the brioche from the pan (see page 50) and allow it to cool on a rack before slicing or eating.

The above is an excerpt from the book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Jeff Hertzberg, M.D., and Zoë François. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2009 Jeff Hertzberg, M.D., and Zoë François, authors of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

1 comment:

Bored_D said...

This book intrigues me... I've never made bread myself before, because it seems so intimidating and easy to mess up.