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…)

Spelt Doughnuts with Blood Orange Glaze

spelt doughnuts with blood orange glaze | bread in 5

If you’ve been around this site long enough, you’ll know that we are big fans here of using our no-knead brioche dough to make doughnuts. We’ve made jelly-filled doughnuts, mini-doughnuts, espresso-chocolate doughnuts, powdered sugar doughnuts, and even s’mores doughnuts. But I firmly believe that there can’t be too many ways to enjoy one of our favorite treats, and so I bring you yet another recipe for warm, delicious circles of goodness. After reviving our spelt pizza dough a few weeks ago, I decided to try and come up with an enriched version of it; I like the flavor it lends to sweet confections, and it makes whatever I am baking a little more healthy, which is always a good thing. This dough is made with both spelt and all-purpose flour, and fries up light and tasty.

(more…)

Valentine’s Day Swirled Bread

Valentine Bread | Breadin5 (25 of 28)

I’ve just returned from an incredible week in Denver. I was there working with Craftsy to create another class, this time on show stopping cheesecakes (it will be out in a few weeks). I love working the with the Craftsy team. They work hard and laugh harder. We spent months developing the class concept, all the materials/recipes and then got together for 4 days of non-stop baking and filming. I like to think I’m a hard worker, but then I see the folks at Craftsy and I realize how much more a human can do in a single day when they work as a team. I loved it. Not only the work, but also the people. Writing books and blogging are two pretty solitary jobs, so having 5 days in the kitchen with their crew was a blast. It’s fun to watch other people create beautiful food. It is also fun to see my recipes come to life.

Valentine Bread | Breadin5 (26 of 28)

As we were prepping all the cheesecakes for my class, Victoria, the kitchen assistant extraordinaire, told me about a bread she bakes for her young daughter. Victoria helped me on my Craftsy bread class* and played with the recipe to create a rainbow of colors with it. Brilliant. I immediately thought of a Valentine’s Day Bread with swirls of pink and red.

Valentine Bread | Breadin5 (28 of 28)

*If you haven’t checked out our Artisan Bread in Minutes class on Craftsy, I am always so happy to have new bakers join the class. If you’re interested be sure to use this link to sign up, you’ll get $20 off. It makes a lovely Valentine’s Day Gift for the baker in your life.

(more…)

Stovetop Pizza with Spelt Dough

spelt pizza3A

With the holidays tucked safely behind, I’ve found myself trying to incorporate healthier foods into my family’s New Year diet. There were some subtle groans about the 100% whole wheat flour bagels and bread that showed up in our kitchen January 1st, foreshadowing things to come. After a few weeks of slowly letting go of the white flour, however, no one seems to mind quite as much anymore. Along with the whole wheat flour, I have also been adding spelt flour to many of our baked goods and breads. I’ve always loved the flavor of spelt, and find it easy to work with in most applications. I had forgotten about the Whole Grain Spelt Dough recipe in Artisan Pizza and Flatbreads, and it has been a welcome addition to dinner. My kids didn’t even notice the crust on their beloved stovetop pizza was slightly heartier, and gobbled down their slices without batting an eye.

(more…)

Caramel Cinnamon Bun Bread Pudding

caramel rolls bread pudding | Breadin5 (2 of 11)

Sometimes the best discoveries come from happy accidents. I made a pan of caramel cinnamon buns and I was the only one home to eat them. That in itself is no great tragedy, I took great pleasure in sitting down with a cup of coffee and a warm sticky bun in the perfection of solitude. But, the day went by and the kids were busy with sports, finals and all that kids are busy with, so I found myself with a pan of lovely, albeit slightly stale rolls. My boys would have happily devoured them as a midnight snack, but for my taste they were a bit stiff, after 12 hours on the counter. We talk about using stale bread for pudding in our books, that’s not news, but this recipe elevates a rather humble dessert to a special occasion by using sticky buns. I just put the sticky buns right back in the cake pan, with the caramel and all, then covered it with custard. I baked them and a new classic was born in my house. I served the pudding as dessert, but they are also perfect for breakfast or brunch.  (more…)

Brioche Cake with Sugared Cranberries and Cream Cheese Frosting

cranberry cake4A

With Christmas just around the corner, I’ve found I still don’t have the perfect morning-of breakfast. I have a secret wish to have that one amazing sweet bread my kids will make in their homes one day, for their own children on holiday mornings. After playing around with sugared cranberries and cream cheese frosting, I’ve decided they might be the keys to what I am searching for. The tart cranberries and tangy cheese pair well together, especially when perched on a sugar-swirled brioche cake. We all oohed and aahed on first bite.

(more…)

Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)

Raisin Walnut Bread | Breadin5 14

I have to admit when Emile Henry asked if I wanted to try this new covered loaf pan, I was a bit skeptical about the claims they were making. It’s a gorgeous loaf pan, but would it really bake a bread with a perfectly crisp, shiny crust on the top and bottom, just because of the holes in the lid and on the bottom of the ceramic baking vessel? Well, I’m here to say I was wrong to judge without trying, again. Just as I was wrong about the crock pot baking great bread, this loaf pan really does bake a fantastic loaf. The crust is thin and golden brown, without having to add steam or remove the cover during baking. It’s all about the holes! You can see the same loaf baked in a regular loaf pan at the bottom of the post and see for yourself just how well it works.

I used Red Star Platinum yeast to mix up this raisin walnut bread dough, and I loved the results with this loaf.

Bread Baker, Book and Platinum Giveaway | Breadin5

Because I loved this loaf pan and the bread I baked so much we asked Emile Henry and Red Star to participate in a Holiday Baking Giveaway. Leave a comment below and you can win the Bread Baker, a case of Platinum Yeast and a copy of our The New Artisan Bread in Five Minutes a Day (or our Gluten-Free Artisan Bread in Five Minutes a Day if you prefer). The winner must be in the USA and all our normal contest rules apply.  Contest is finished and Michele was our winner! (more…)

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…)