Comments on: Five Minute Buns and Harissa for your Black Bean Burgers

By: Erica

Erica — Tue, 26 May 2009 20:01:44 +0000

If you like the kneadless recipes you’ve tried so far, you should take a look at Nancy Baggett’s kneadlessly simple book. The breads are so tasty and the recipes are easy to follow. She even has a website that has different recipes you can try. http://www.kitchenlane.com From her website you can take a look at her blog too. Happy baking!

By: :D

:D — Fri, 03 Apr 2009 14:18:13 +0000

How long can harissa keep in the fridge. Can you substitute mashed roasted garlic?

By: Becky

Becky — Sat, 14 Feb 2009 17:12:19 +0000

Hey Jill, I actually thought first of you when I made the harissa. I’m surprised you don’t have vats of it already made up for spreading on your gluten-free pancakes. Yes, I love it as a bread spread — the only thing to keep in mind is that it has raw garlic in it, and sometimes that’s rough on my stomach. Spread on bread you get a pretty hefty dose I also love it as a soup topping, especially Morocan style soups but I bet it would be very good on a chili, as long as the chili didn’t have too many green herbs in it. I also like to top eggs with it and roll that in a corn tortilla. Also, Amy S made a lovely fig/harissa crostini — were you at that dinner? I can’t remember. As I invent new uses. I’ll let you know. Please do the same.

By: jill

jill — Sat, 14 Feb 2009 05:02:59 +0000

Becky, can you give examples of other food items you eat harissa with? i think i want to make some and imagine eating it on gluten free breads, eggs, beans, crackers, grains, and maybe fish…? What do you like it on?

By: Becky

Becky — Thu, 12 Feb 2009 18:29:03 +0000

Hi MJ,

I used all unbleached flour — I guess I should have stated that. I generally always use it — I don’t like the idea of the chemicals that are used to strip flour of its color. Also, the book says their doughs will keep for 14 days in the fridge. My experience is that it will keep a tad longer, more like 17 days, but after that it begins to get a sourdough taste and not the desirable kind, and also the bread’s yeast begins to die so you don’t get as much rise. So 17 days max, but you’re safe to keep it and get gorgeous bread for up to 14 days.

By: mj

mj — Thu, 12 Feb 2009 01:24:40 +0000

Would you please clarify the amount of unbleached bread flour to use in the Crusty Wheat Buns recipe? And how long do you suppose the dough will keep in the frig?

By: Jeff Hertzberg

Jeff Hertzberg — Wed, 11 Feb 2009 17:29:19 +0000

I’m Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Minutes a Day. I’m so glad our recipes are working well for you– thank you for all the kind words! Come visit us anytime at http://www.artisanbreadinfive.com, where you can post questions into any “Comments” field, or click on “Bread Questions” on the left side of the homepage and choose among the options.

Jeff Hertzberg
http://www.artisanbreadinfive.com
http://twitter.com/ArtisanBreadIn5

Chicago tribune video: http://us.macmillan.com/BookCustomPage.aspx?isbn=9780312362911&m_type=2&m_contentid=119255#video

By: Amy

Amy — Wed, 11 Feb 2009 01:15:28 +0000

I am excited to try a few of the Artisan Bread in Five recipes – I’ve been trying to bake different kinds of bread once a week. And strangely, I also just made harissa last week and added it to a bean recipe. The recipe was very similar – but I like the combo of chiles. Will have to try that out. Great post and looking forward to the black bean burgers recipe.

By: lisaiscooking

lisaiscooking — Tue, 10 Feb 2009 22:20:36 +0000

Ah, wonderful, simple carbs! I keep hearing good things about Artisan Bread, and the wheat buns look delicious. Can’t wait to hear more about the black bean burgers with harissa.

By: Bakerwoman

Bakerwoman — Tue, 10 Feb 2009 17:22:50 +0000

I’ve been baking from Artisan Bread in Five since the book came out and like you I’m a reluctant convert. I like the mystique to surround bread baking but it’s just so easy. I’ve probably gone through 8 or 9 of their recipes so far and they all worked really good, though I had to experiment a litlte with the whole grains breads. Might have been my yeast too though. I love this book and am glad to see you reviewing it here.