IN FIVE MINUTES A DAY
by JEFF HERTZBERG, M.D.
& ZOE FRANCOIS
From the authors of the groundbreaking Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread
Their first book was called "stupendous," "genius," and "the holy grail of bread making." Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.
The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Parsley and Olive Oil, Black-and-White Braided Pumpernickel and Rye Loaf, Cherry Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. And many of the recipes are 100% whole grain.
Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet. Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have.
Jeff Hertzberg, M.D., coauthor of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients, is a physician with twenty years of experience in health care as a practitioner, consultant, and faculty member at the University of Minnesota Medical School. His interest in baking and preventive health sparked a quest to adapt the techniques of Artisan Bread in Five Minutes a Day for healthier ingredients.
Zoë François, coauthor of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients, is passionate about food that is real, healthy, and always delicious. She is a pastry chef trained at the Culinary Institute of America. In addition to teaching baking and pastry courses nationally, she consults to the food industry and is the creator of the recipe blog www.zoebakes.com. She lives in Minneapolis with her husband and two sons.
Eating Well Should Be Healthy Too!
by Jeff Hertzberg, M.D., and Zoë François,
After the release of our first book, Artisan Bread in Five Minutes a Day, in 2007, we started hearing from our readers. Many of them wanted to share their experiences with our innovative, time-saving, based on long-term dough storage. Many others had questions, so we set up a website and blog that were designed for questions and discussion. Most of the questions directed at me sounded something like this: "You're the doctor, what's with all this white flour in the bread?"
Whole grain nutrition: So how does whole grain flour stack up against white flour? White flour is milled strictly from wheat's endosperm, the white part of the wheat kernel containing almost exclusively starch and protein (mostly gluten). There's nothing wrong with starch and protein, but you're missing all the benefits you get from whole grain's "germ," and all the fiber from the bran (the dark outer coating of the wheat kernel). Whole wheat includes the germ, which is packed with vitamins, anti-oxidants, and healthy oils. It's a particularly rich source of Vitamin E, which, when combined with Vitamin C-containing foods, make one of the most powerful anti-oxidant combinations known. Please pass the homemade orange marmalade on whole wheat bread!
Whole wheat also includes bran, which doesn't have vitamins and anti-oxidants -- that's wheat germ's chance to shine. But bran has its own very special role to play, and I'd love to tell you all about it. Unfortunately, it seems that food professionals have some sort of gentle-person's agreement about talking about the digestive tract, so if you're interested in learning more about bran's role in digestion, here's a great website for you: Fiber: How to Increase the Amount in Your Diet, from the American Academy of Family Physicians. The family doctors seem pretty clear that fiber from whole grains prevents a wide range of health problems.
The other frequent question from readers was whether our books are a good fit for vegans (those who don't eat meat or any other animal products, including eggs, and dairy). Most of our non-enriched recipes (that's the majority of both books) are vegan in the first place. While many other whole grain authors use skim milk powder in whole wheat bread to tenderize it, we decided against that, mainly to keep things simple (fewer ingredients = simple). For vegans, the second book includes alternatives to butter in the enriched recipes. In our first book, butter was the animal-based ingredient that appeared most often. In Healthy Bread in Five Minutes a Day, we give alternatives to butter, including canola oil and zero-trans fat, zero hydrogenated oil-based margarines. We also talk about the new products being sold as "butter substitutes," usually made with vegetable oils, but also flavor-enriched with whey and other non-fat products of butter. Technically speaking, most of these are not vegan because of the whey, but check the ingredients as there are exceptions.
Fruits and vegetables in the bread: OK, who told the USDA to increase the recommended fruit/vegetable servings to nine (for a person whose ideal weight is 150 pounds)? I have a friend who says he can't even name nine fruits and vegetables! Those are half-cup servings -- is anybody really getting this much in their diet? I can tell you that I am not. There are some good rules of thumb, such as "two-thirds of the plate should be vegetable or fruit." That helps, but even so, I don't think I'm making my quota. That's why we included a chapter in Healthy Bread about breads that are fortified with fruits and vegetables, sometimes ground finely, and sometimes chunky. We were amazed at how well this works, despite our fears that this stuff would weigh down the bread. Every little bit helps.
Gluten-free breads: I once interviewed a prominent gastrointestinal specialist from one of the country's finest University hospitals, where his practice includes the treatment of celiac disease (intestinal allergy to wheat gluten). We talked about celiac disease, but I also asked him about people who aren't celiac, but simply don't feel well when they eat wheat. According to the Mayo Clinic, about 1 out of every 113 Americans have celiac disease. They become unpleasantly ill when they eat even small amounts of wheat gluten. The science is pretty clear on how to treat celiac patients: eliminate all gluten from their diet. Chapter 9 in Healthy Bread was written with them in mind. But the science is unclear on what to tell people who say they don't feel well when they eat gluten, but don't have celiac disease. My gastroenterologist friend has a very clear answer for those people. He tells them "don't argue with success." If you feel better when you avoid gluten, then decrease or eliminate it. So Healthy Bread is a book for those people well.
All this health talk makes me a bit wary. When I used to see patients, I turned over every rock to figure out how to reduce their risk of chronic disease -- quit smoking, get more exercise, do your routine screening exams, and eat a healthier diet. But I'd hate to see people become obsessed with their diet, and specifically, about the bread. If you can pack some extra nutrition into the bread, and you like the flavor, by all means, go for it. But don't let it destroy your appreciation for great bread and other foods. As we said in our first book, if you worry about the bread, it won't taste good.
If this book looks familiar to you, it is because it is one that I mentioned before around Thanksgiving but hadn't baked with it so waited to review and giveaway after that. I can do a really short review if you will take me at my word and that is I am not a baker of bread...yeast always scares me. Knowing that, I can tell you I made the most delicious breads from this cookbook!! Really!!
But, I think I must write more to be a "real review". The recipes were easy and simple and the process itself was no big deal but rather interesting. I will say it did take me longer than 5 minutes if I count the time to get the ingredients at the store as I didn't have them at my home waiting to be turned into bread (for sure), and the actual baking time. However, it does say you can make the dough ahead and even freeze it and then it really would cut your time down. The other great part is the recipes are very easy to follow and it is as if you have the bakers in your kitchen to talk you through it all.
Another nice aspect of this book is that most of the basic dough recipes then have recipes for a variation of the bread and even makes you think you might create your own bread from a basic dough (note I said "YOU might" as I am still sticking to the recipes but in time, maybe even I will do that). One example I liked is that you can take the basic brioche bread recipe and turn it into beignets, braided desert breads, rolled fruit breads, and even doughnuts I did the braided desert bread). Other breads included, (many that are gluten free), are a basic whole wheat (you can make pizza dough, cinnamon brioche and a crusty boule among others with that); an avocado-guacomole bread (I want to try next time I am in Texas visiting my son); bran muffin bread (we loved this one); 100% whole wheat with olive oil and also 100% whole wheat with flaxseed which can make a great pan fried bread known as Algerian Flat Bread; Pistachio Twist which I haven't tried but want to as it sounds yummo!; Carrot bread; and gluten free cheddar and sesame bread...did try that and it was another favorite. These are just some of the recipes that are included.
On that note, I could tell you more of the breads but trust me, I am too hungry now and with no bread in the house and all my posts due today, I am afraid there will be no posts if I take time to make bread...because I need supplies plus the 5 minutes. This also makes a wonderful gift for new or seasoned cooks. I hope you all enjoy these breads sometime as they are so good and most of them are healthy for you as well. Thank you FSB Associates and Anna for this one to review!
PALS AT FSB ASSOCIATES, I HAVE
1 COPY OF THIS INCREDIBLE
BOOK TO GIVEAWAY!
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!
HOW TO ENTER
+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND THEN COME BACK AND LEAVE A LINK
JANUARY 15 FOR THIS BOOK!
ONLY THOSE PEOPLE WHO
ENTERED DURING THE BLOGIVERSARY
WEEKEND ARE ELIGIBLE FOR THE
GRAND PRIZE TO COME ON JANUARY 16...
THAT IS THEY WIN ALL 12 BOOKS
NOTE: BLOGIVERSARY WEEKEND
GRAND PRIZE ELIGIBILITY IS OVER!
BUT YOU CAN STILL WIN THIS BOOK!