Thanksgiving Recipe Round Up

Pumpkin Brioche | Bread in 5
‘Over the river and through the wood,
To grandfather’s house we go;
The horse knows the way
To carry the sleigh
Through the white and drifted snow.

Over the river and through the wood –
Now grandmother’s cap I spy!
Hurrah for the fun!
Is the pudding done?
Hurrah for the pumpkin-pie!’ (Thanksgiving Day, by Lydia Maria Child)
(Of course, at our house, we would be cheering for pumpkin brioche instead of pie.)

Over the years, we’ve done quite a few posts that are Thanksgiving related. Here’s a round up of all our recipes, and also some from around the web. If you bake anything this Thanksgiving from our site or from our books, take a photo and then tag it with #breadin5 so we can see what you’re making! Updated 11/27/15: here’s one more, a recipe for home-made stuffing from your own bread (click to view)! (more…)

Pumpkin Spice Monkey Bread

pumpkin spice monkey bread | bread in 5

We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and with it the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.

Monkey Bread is easy to make; it’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoe’s posted a standard recipe before, but today I’m doing one made with pumpkin spices, cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.

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Caramel Apple Brioche Cake–for Thanksgiving Breakfast

caramel apple brioche cake | bread in 5

There are so many good things about Thanksgiving dinner. There is the table piled with comfort food, the house full with family and friends, the first evening of holiday music playing, and a day to consider all the good things the year has brought.

There is something to be said, however, about Thanksgiving breakfast. It’s always overlooked, and often skipped while one focuses on cleaning house, peeling potatoes, and setting the table. But what better way to start a day of feasting, really. This cake is one big roll, stuffed with apples and topped with caramel sauce and toasted pecans. It’s perfect to have on hand for overnight guests and bribing kids to pitch in Thursday morning. It also just may remind one to pause with gratitude; this treat is still bread underneath. Breaking it with a loved one first thing in the morning is a sweet sort of communion, a unique way to stop and give thanks.

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Gluten-Free Thanksgiving Cornbread–great review of Gluten-Free Artisan Bread in 5 Minutes/Day in Columbus Dispatch

Columbus Dispatch Review of GFin5

“Hertzberg and Francois offer foolproof recipes for (gluten-free) bread…”

I was in Columbus recently, and had the distinct pleasure of driving around town at dusk, looking for a hotel (I’d made my reservation for the wrong month). Great town, dumb business traveler!

Lisa Abraham (@DispatchKitchen), the Food Editor at the Columbus Dispatch, has covered all of our books–and she’s just reviewed Gluten-Free Artisan Bread in Five Minutes a Dayclick here to read the whole article, which includes our Gluten-Free Thanksgiving Cornbread. Thanks Lisa!

And click here to buy the book. 

Pumpkin Swirl Bread

Pumpkin Swirl Bread | Breadin5

Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.

Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.

To make the Pumpkin Swirl Bread:

Pumpkin Swirl Bread | Breadin5 (more…)

Thanksgiving Leftovers Torta

Thanksgiving leftovers

No matter how big your Thanksgiving feast is or how many people are gathered around your table, chances are there’s more leftovers than you know what to do with. Here is a way to use the extra turkey, stuffing, mashed potatoes, plus anything else that graced your holiday table and make it into something new. We feature an Italian Torta recipe in Artisan Pizza in Five, but why not swap out the layers for all those leftovers? It is tasty and gorgeous and goes together in a flash if you are cleaning out the fridge of all those half empty tupperware containers. (more…)

Thanksgiving Pumpkin Brioche Swirl Buns With Chocolate Ganache and Gold Medal Whole Wheat Flour

Winter is slowly approaching (although here in Minneapolis we hit 70 degrees this past weekend!), and that means the smell of pumpkin is in the air. These swirl buns came together on a whim; we were asked to bring something to a brunch, and there was pumpkin pie brioche dough in the fridge, a favorite recipe from Healthy Bread in Five Minutes a Day. A little chocolate ganache was easily whipped together, and after an overnight rise in the fridge, these buns were baked off in the morning, filling our house with early Holiday cheer.

The original recipe for this dough was made with White Whole Wheat for a lighter effect, but we decided to re-test it with traditional whole wheat.  Gold Medal regular whole wheat worked beautifully…

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Soft Thanksgiving Pull Apart Buns!

Happy Thanksgiving! We wish you all a wonderful holiday and lots of fresh bread at your table to share with family and friends. I’m making these soft pull apart buns for our dinner tonight. They are perfect for sopping up gravy and making little turkey sandwiches.  You can do this with any of our doughs, but I used the brioche from ABin5 to get a luxurious texture and the soft crust that so many people associate with this style bun.

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Thanksgiving Stuffing from Homemade Bread (and, announcing 10 winners of Bob’s Red Mill products)

boule-cover

(photo by Mark Luinenburg)

We’re spending Thanksgiving with friends this year, and our family is doing the stuffing and bread for a table for 25.  Sounds like a job for a household where they bake bread twice a day anyway…

I’m making the stuffing from basic boules, ball-shaped breads as above.  You can use any lean dough you like, including whole-grain dough from the new book.  Tomorrow I’ll be using the Peasant Bread from our first book, which is basically the white-flour Master Recipe, swapping out 1 cup of whole-grain rye for 1 cup of all-purpose flour.

Breads for the table are going to be a mix of seeded and unseeded rye breads, very rustic, maybe Anadama bread from the new book.  All we’ll need is the belt-buckles on our hats.

Before we talk about the stuffing recipe, if you’re one of the winners in the giveaway, please supply your mailing address so that Bob’s Red Mill can ship your prize:

Two other Thanksgiving recipes from our “library” are:

Thanksgiving Buns and Other Helpful Holiday Hints

Thanksgiving Cranberry Corn Bread

OK, let’s make some stuffing… (more…)