![]() But some of these, because of all the eggs and butter, don’t store quite as long as our other breads. This was very much in my wheelhouse and all the things I’m passionate about. There have always been compromises, but this one, he was like, ‘Go for it.’ ” How did it come about?Ī: Sweet breads are something Jeff and I have always included in our books, but we’ve always had a back and forth about just how much butter I can squeeze into a bread and still have his name on it, being he’s a doctor. ![]() Q: Given the pastry vibe in this new book, this seems like a pet project for you. She recently talked about her popular Instagram account, favorite baking tool and predilection for plaid shirts. But, she added with a laugh, the chapter about Danish and croissants “should have been called ‘15 minutes a day.’ ” The concept is the same: A big batch of chilled dough enables bread-making on a daily basis. ![]() Zoë François needs 10 more minutes of your time.Īfter 12 years and six editions of the hugely popular “Artisan Bread in Five Minutes a Day” series, her collaborator, fellow Minneapolitan Jeff Hertzberg, gave her the green light to indulge her pastry chef side in “Holiday and Celebration Bread in Five Minutes a Day” (St. ![]()
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