Thanksgiving Recipe Round Up
‘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! Here’s one more, a recipe for home-made stuffing from your own bread (click to view)!
Soft Thanksgiving Pull Apart Rolls
Caramel Apple Brioche Cake for Thanksgiving Breakfast
Gluten-Free Thanksgiving Cornbread
9 thoughts on “Thanksgiving Recipe Round Up”
In our house, a modified version of your raisin bread – orange-cranberry buttermilk rolls – is now traditional for Thanksgiving.
I’m hosting Thanksgiving for my family for the first time, and my niece is allergic to eggs, so I was thinking how I could do rolls for dinner and cinnamon rolls for breakfast, and the artisan bread recipes popped into my head, since they just use yeast and no eggs. However, it seems all the rolls and sweet breads use the brioche recipe, which does have eggs. Will it make a huge difference if I just use the basic dough (or maybe olive oil dough) in those recipes in place of the brioche? Thanks!
Eggs make for a softer roll, but yes, you can approximate that with oil or butter in the dough, and consider brushing with more fat before and after baking. The olive oil dough’s a great idea.
Can use a higher temp when there aren’t any eggs– 450 is OK; they’ll bake faster and brown more deeply.
I use the olive oil dough w more sugar added to make sweet rolls with out eggs or dairy – works great.
Why do we cover the window of the oven while baking Artisan bread? It was in a recipe on the bag of gold medal unbleached flour.
It is a precaution that is taken by some people who have older ovens, before the time oven door glass was tempered. If you have an older oven, you can cover the glass while adding the water and then remove the towel before shutting the door. The towel is not meant to stay while baking.
Thank you for trying our method and happy holidays! Zoë
I made the pumpkin pie brioche (soft pull apart buns, monkey bread and chocolate swirl buns). They were all good but I was wondering if I could omit the white whole wheat flour (and vital wheat gluten) and use only all purpose flour – would the total amount of flour change with this substitution? Thanks.
Whole wheat absorbs much more water than all-purpose and VWG absorbs even more, so you’d have to reduce the water by a considerable amount. I suggest you start with a small batch until you get a dough you like.
Thanks and let us know how it goes.