Fresh-picked Strawberry Danish

Strawberry Danish

The secret of great fruit tarts and danishes?  Great fruit, of course.  If you have great stuff, it’s not all that complicated.  Take out some stored dough, and just a little more effort gets you a great dessert.  My family and some friends had visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we’d heard they had perfect strawberries ready for picking (they’re on to raspberries now).  So we were well stocked with great strawberries.

(more…)

Nutella Swirl Bread

Nutella Swirl Bread| Breadin5 (3 of 9)

This is a babka cheat, but no one will complain that it just took a few minutes to put it together. I just used a piece of whole wheat brioche dough, slathered it with Nutella, rolled it up, tucked it into a loaf pan, let it rest and baked it. That’s it. Super Easy. Super Tasty. Super Fast. And Beautiful.

Check out the Swirly Crock Pot version as well. It is perfect for hot summer days or when your oven is occupied with other goodies.

Nutella Swirl Bread| Breadin5 (1 of 9)

I went pretty light on the Nutella, so the bread would have a bit of chocolatey sweetness, but wouldn’t be over-the-top. You can use more and go with our brioche dough from New ABin5, for a more decadent treat. (more…)

Sheet Pan Pizza

sheet pan pizza

My kids are crazy about pizza. I could really make it every night of the week, and they would never complain. Most pizza nights I turn to stovetop pizza because it is so fast and easy, but I’m finding the older they get, a thicker crust fills them up and keeps them happy.

I received a copy of Ken Forkish‘s wonderful new book, The Elements of Pizza, and was happy to find a classic ‘Grandmpa Pie’ recipe on it’s pages. This pizza is parbaked in an oil-brushed half sheet pan, which helps keep the crust crispy without over baking the cheese. Toppings are then added, and the pizza is baked again and finished under the broiler. It was an instant hit when I made it.

Because this version of pizza is a little more time consuming, I tried it out with our no-knead pizza dough. Sure enough, it was just as delicious, and my family couldn’t tell the difference.

(more…)

Homemade Matzoh in 18 Minutes Flat – mixed, rolled and baked!

Homemade Matzoh | Breadin5 (1 of 9)

This week is the start of Passover and there will be a lot of matzoh consumed. Does anyone really love the taste of matzoh? I would guess not, unless you have a penchant for eating cardboard. I have very fond memories of eating matzoh with my grandparents at Passover, however it wasn’t the taste as much as the tradition. But, that doesn’t have to be the case if you make your own. It is one of the easiest and fastest flatbreads there is. In fact, it is dictated by Jewish tradition that matzoh be made in 18 minutes. The Jews had 18 minutes to flee Egypt and therefore didn’t have time to let their bread leaven. They mixed the dough and baked it right away. This recipe makes 6 good sized matzoh, which is just the right amount for a small gathering and you’ll be able to mix, roll and bake in 18 minutes flat. If you need more than that, I recommend getting your friends or family to help with the rolling and have a couple of baking stones on the ready. Obviously this won’t be Kosher for Passover, but if you are okay with that, it is the BEST matzoh you will ever eat. Even if you can’t partake during Passover, I recommend you try it for another day.

And, I suggest everyone, of any faith, or none at all, try this bread, just because it is fantastic!

(more…)

Chocolate Swirl Rolls

chocolate swirl rolls | bread in 5

If you’ve been around here long enough, you know we have a thing for swirled and braided breads and buns. Cinnamon, Pumpkin, Crock Pot, French Toast, and Multi-Colored have all made an appearance over the years. So today we add one more recipe to our collection, and bring you Chocolate Swirl Rolls.

The chocolate dough comes from our Artisan Pizza and Flatbread in Five Minutes A Day book, and does not contain butter or eggs like most of our sweet doughs do. However, a thin layer of chocolate paste adds a swirl of richness, and the two combined balance each other perfectly. Topped with cream cheese icing, this is one indulgent bun.

(more…)

Deep Dish Pizza

Deep Dish Pizza

Deep dish pizza is a favorite meal around my house, but I often forget to add it to our weekday meal plan. This week, however, I was ahead of the game, and planned for pizza night. No-knead cornmeal olive oil dough makes this almost too simple, and the thick pizza slices filled with sausage and cheese meant one piece each was enough for all of us. Of course, it’s been requested again, and next week I think I’ll stuff it full of onions, green pepper, and mushrooms, for a vegetarian take.

(more…)

Four-Leaf Clover Broccoli & Cheddar Buns for St. Patrick’s Day

Broccoli Cheddar Clover Buns | Breadin5 (2 of 5)   

They say that everyone’s Irish on St. Patrick’s Day, and I hope that’s true, because I love the Irish–for their music, their literature, their Guinness Stout, and for their food.  It’s been many years since I was in Ireland, but I remember swooning over the fresh, wild salmon, buttered potatoes (of course), and the moist and flavorful brown bread.  But brown bread’s not particularly festive (or green!), and Zoe and I don’t have a recipe for classic Irish soda bread, which is made without yeast (for that, I rely on James Beard’s recipe in Beard on Bread— the first bread I ever made).  Then Zoe reminded me about our broccoli-and-cheddar buns in Healthy Bread in Five Minutes a Day.  Turns out that four-leaf clovers aren’t especially Irish, but they’re very lucky!  Sprinkled with cheese, these make a lovely and healthy accompaniment to corned beef and cabbage.  One little disclosure– the broccoli doesn’t make it all that deeply green, as you can see.  Some would have used green food coloring, I suppose.  Bain taitneamh as do bhéil!  Hearty appetite (I think)… (more…)

Baked Spelt English Muffins

spelt english muffins

I’ve become addicted to adding spelt flour to my Bread in 5 dough (see blood orange doughnuts and stove top pizza), and decided to try it in yet another application: English muffins. My family is a big fan of warm bread first thing in the morning, so this seemed like a perfect application. Not only does the spelt add extra (delicious) flavor, but it has many health benefits, including increasing circulation and helping with digestion. I’ve been adding it to our bread and many of our baked goods as we slowly try to decrease the amount of white flour we are consuming. It worked perfectly again here. The muffins were delicious right out of the oven, and they also toasted up nicely the following day.

(more…)

Soft Pretzels – (How-to Video on Shaping the Dough)

pretzels | Breadin5(2 of 10)

When I was growing up in Connecticut I’d spend a fair amount of time in New York City. Every time I’d get off the train I’d get a pretzel from a cart outside the station. That and a trip to the Papaya King were enough to get me through the day. It was a cheap, tasty and filling snack for a teenager.

Part of the characteristics of that perfect New York pretzel is the way they look. Philadelphia has a pretzel culture too, but you’d never confuse it with it’s northern cousin, due to the shape. Philly has figure-8 knots and New York has…pretzel shape. It is admittadly nostalgia that makes me partial to the New York version. And you really should serve them with mustard to complete the experience. I like a grainy mustard and that is just not at all traditional, oh well.

How-to Shape a New York Pretzel Video. (more…)