It’s the dead of winter here in Minnesota, and everyone I know is baking again–so it’s time to review the basic recipe from my BreadIn5 books. Back when the cookbooks first came out (2007!), authors didn’t generally put their most important recipe out on a website for free.
I took a different approach.
You can really teach people a new method, and communicate with them in near real-time (about problems they’re having with recipes). That means using this technology to let people sample the method, and comment back. So this is one of my sites most popular posts, and it contains the most important method that really made these books a success–the stored-dough recipe for a round European-style loaf, that tastes better the longer you let the dough age in the fridge (to a point!). Here’s the recipe, from The New Artisan Bread in Five Minutes a Day.
If you have whole wheat brioche dough or other enriched dough (see below) in the fridge; and you want something sweet that isn’t a lot of work, this is the recipe for you. See below for links to other enriched dough recipes here on the website that also work beautifully, but this one gives some whole grains. You’ll also need almond paste, goat cheese, and pistachios. If you’re not a goat cheese fan, swap in cream cheese, lemon curd, or orange curd.
Panettone is a traditional Christmas bread sold all over Italy during the holidays and now, the world. It has a great origin story (which might be true!). A young nobleman by the name of Ughetto Atellani fell in love with the daughter of a poor baker named Toni. In order to impress her, Ughetto disguised himself as a pastry chef’s apprentice in her father’s bakery. He creates a tall fruit studded bread to present to her father, calling it “Pan de Toni.” The bread, rich with eggs and butter, sweet with honey, scented with vanilla and lemon zest, with the finishing touch of dried and candied fruits was a success in the bakery and wins the admiration of the lady and the father’s respect. The baker blesses the marriage and Ughetto marries the daughter.
Today this sweet loaf is no longer just for Christmas, appearing at other holidays throughout the year and served sliced and toasted for brunch and as a dessert with a selection of cheeses and sweet wines. The traditional method for making panettone was done over the course of several days, and included long sessions of kneading and allowed for up to 20 hours of rise time in order to create a flavor that is both sweet, but also has a complexity caused by the fermentation of the dough. In today’s recipe, you can get these great flavors without having to labor over it quite so much. Although you can bake the bread after only a few hours of refrigeration, if you let it sit for 24 hours it’ll develop its full flavor and will be easier to work with.
If you’ve never had roasted chestnuts, they are one of the sweetest and creamiest of nuts and the absolute perfect pairing with chocolate–and the stuff of Holiday memories. This elegant chocolate chestnut bread is from Holiday and Celebration Bread in Five Minutes a Day and is super easy to make. If you have a tall panettone mold, it makes a really festive loaf for the holidays or a great gift, along with the book. You can also bake this in a loaf pan or even muffin cups. And check out the Instagram video here!
Put the rolls on a baking sheet prepared with parchment, you can also use a Silicone Baking Mat, covered them with plastic wrap, stuck them in the refrigerator to rise overnight, or do a ninety-minute rise at room temperature.
Preheat the oven to 350°F,
…and bake them for about 30 minutes.
As they bake, make the icing, and spread the icing over the rolls while still a bit warm, so it melts all over.
Note: Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing.
BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
Back in 2007, the New York Times Cooking section wrote that the BreadIn5 method produced a “crusty, full-flavored loaf that may be the world’s easiest yeast bread.” Today, the New York Times Cooking app came out with“40 Recipes for Procrastibaking…“ in other worlds, things you can mix in advance, and bake later. And the BreadIn5 recipe for a simple crusty loaf is one of the 40! You can decrease the yeast from what they reported on in 2007– a tablespoon is enough. If you’re on my site, you probably know about my method, but the other 39 also look terrific. Some other links:
And finally, our greatest hits book, The Best of Artisan Bread in Five Minutes a Day, is on sale at at the moment– 60% off (so it’s just $13.00)–click to view on Amazon. If you’re checking this after March 2022, the price may vary from that…
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
Zeppole are a traditional Italian doughnut–a Christmas treat, but the internet holds many different descriptions and definitions of what they are. Some versions are carefully piped, some are made as small doughnut holes, and some are roughly free-form. Years ago I ate the latter rendition in New York at the San Gennaro Street Festival in Little Italy, (which is held in September, so these aren’t just for Christmas) and he loved them so much he knew we needed a post about them.
Our version here is based on the Beignet recipe from our book New Artisan Bread in Five Minutes a Day; the dough is no-knead, of course, and is lightly flavored with orange and lemon. I must admit I was a little nervous not pulling out my doughnut cutter to make perfect circles, but we need to embrace the irregular shape: let go and toss the roughly-shaped dough in to the very hot oil.
The golden brown Zeppole that emerged a few minutes later were absolutely delicious; their haphazard shapes gave them a charming quality, and the gentle citrus flavors were lovely. I’m not Italian, but these really are too good not to anyone’s Holiday tradition. And if you’ve been to the blog before at this time of year, you’ll remember these zeppole are very, very similar to Hannukah soufganiot (see the soufganiot post for more on frying up doughnuts).
On Instagram.com/breadin5, you can watch an Instagram reel and see us make the zeppole! WE’VE RE-SCHEDULED OUT INSTAGRAM-LIVE EVENT ON THESE DOUGHNUTS FOR FRIDAY, 1/28/22, SEE YOU AT INSTAGRAM.COM/BREADIN5 (it’s still there…).
Vegetable Oil – 3 to 4 inches deep (use a pot that is large enough that your oil is not sitting too high in the pot)
Confectioners’ sugar for sprinkling
Combine the warm water, orange juice yeast, sugar, lemon zest, and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket. Mix until all of the flour is incorporated using a stand mixer or dough whisk. Cover, and allow to rise at room temperature for 2 hours. You can use the dough right away, or refrigerate it for up to 14 days.
Line a baking sheet with parchment paper, and lightly grease the parchment.
Pull out 3 oz pieces of dough (peach-sized) piece of dough, and flatten them slightly (the whole bucket of dough will make 15 to 20 zeppole, but you can do fewer pieces if desired). Place them on the prepared pan and cover with a lightly greased piece of plastic. Allow the dough to sit for at least 20 minutes (and up to one hour) while the oil heats up.
Once your oil reads 360-370°F on a Candy Thermometeryou are ready to fry. Use a slotted spoon or Basket Strainer to flip the doughnuts over after about 2 minutes and then to take them out of the oil once they are golden brown on both sides. This works best with two people – have one person shape the dough, and the other to manage the submerging and turning. Try to keep the oil temperature as consistent as possible. Lay them out on paper towel to allow some of the oil to drain off. Let the zeppole sit for a few minutes, then lightly dust with confectioners’ sugar. Serve warm.
Note: Red Star Yeast provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.This website is reader-supported; BreadIn5, LLC earns affiliate commissions when buying products through links on this website.
Note: Red Star Yeast sponsored this post, and provided free samples of Red Star and Platinum yeast for testing. BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
‘At no other time (than autumn) does the earth let itself be inhaled in one smell, the ripe earth; in a smell that is in no way inferior to the smell of the sea, bitter where it borders on taste, and more honeysweet where you feel it touching the first sounds. Containing depth within itself, darkness, something of the grave almost.’ – Rainer Maria Rilke
I’ve got peaches and apples in my kitchen. Summer is gently fading, and autumn is slipping in with an occasional cool breeze, a golden leaf here and there. I don’t know how August is already over, but here is September with its crisp ciders and juicy pears. I’m ready for bread-making again, and am starting the cooler months off with this brioche cake.The juicy peaches and the apple-cinnamon flavor are a good combination; a perfect intermingling of the seasons.
Filling 1 small apple, peeled and grated (I used a Gala apple) 1/4 cup granulated sugar Pinch salt 1/2 cup brown sugar 1/2 teaspoon cinnamon 2 tablespoons butter, melted 1 cup peeled and diced peaches
Glaze 1 cup confectioner’s sugar 2-4 tablespoons water
Remove 1 pound of dough from your dough bucket, and place it on a generously floured surface. Knead the dough a few times, and shape into a ball. Cover with a tea towel and let rest on the counter for 15-20 minutes.
While the dough is resting, peel the apple, and then grate it directly over a clean dish towel. Wring out the dish towel over a small bowl or liquid measuring cup, catching all the apple juice. Set the grated apple aside to use later. Pour the apple juice into a small saucepan, and add the granulated sugar and salt. Bring to a boil over medium heat, and let simmer until the liquid is reduced by half and starting to turn sticky. Remove from the heat and let cool slightly.
Add the brown sugar and cinnamon to the slightly cooled apple juice, and stir to combine. Add the grated apple pieces and stir again to combine. Set aside.
Once the dough is ready, roll it to a 1/4-inch thick rectangle, using flour as needed to keep it from sticking to the counter. Brush the melted butter over the dough. Use an off-set spatula to spread the apple-sugar mixture evenly over the butter, leaving a 1/2 border around the edges. Sprinkle with the chopped peaches. Starting with the long end of the dough, carefully roll the dough into a log. Gently transfer the log to a prepared sheet pan (you may need to use a bench scraper or spatula to help move it). Mine fit on the sheet pan diagonally. Chill the log in the refrigerator for 20 minutes, or until firm.
Using a scissors or sharp knife, gently cut the roll into half lengthwise so the layers of dough and filling are visible, but leave one end still attached by about 3/4-inch.
With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half, and continue until you have braided the entire roll. Press the ends together.
Starting at the cut end, gently spiral the braid into a circle, no bigger than 9-inches across, making sure not to leave any holes or gaps. If any peaches fall out, tuck them back inside the braid. It’s okay if a little filling leaks around the edges, too.
Place the ring of the spring form pan around the bread. Cover with plastic wrap or a dishtowel and let the dough rise in a warm place for 1-1/2 hours, until puffed and touching (or almost touching) the sides of the pan.
Adjust an oven rack to the middle position, and heat the oven to 350F.
Remove the plastic wrap, but leave the spring form pan around the dough. Bake for about 25-30 minutes, or until the bread is golden brown. Remove from the oven and let cool on a wire rack for 15 minutes. Gently remove the spingform ring from the bread (if it’s sticking, use a thin knife or off-set spatula to help release it).
For the icing Put the powdered sugar into a medium bowl. Add 2 tablespoons water, and mix until combined. If the icing is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached. Drizzle over warm the warm bread.
Best eaten warm. Enjoy!
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
Here’s a live broadcast on Instagram grilling pizzas and flatbreads outdoors on the gas grill (Click to view the recording on Instagram, or on YouTube). You’ll see the whole method, from dough-mixing to topping, to finishing beautiful pizza and flatbread right on the gas grill—keeping your house cool this summer. You’ll be able to post questions for us to answer right to Instagram, and answered questions in real time—pizza questions or anything else about our method.
And as always, I’m answering questions right here…
Note: Red Star Yeast sponsored this post and Instagram video, and provided free samples of Red Star and Platinum yeast for testing. BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.