Holiday and Celebration Bread in Five Minutes a Day is released!
Our new book is out, just in time for the holidays! You’ll be carving turkey soon and the Christmas music will start (you know it actually starts earlier). Here’s the book with the breads you can bake for all of those occasions and many, many more. Holiday and Celebration Bread in Five Minutes a Day is available everywhere, and online too (click to order). We’re on book tour right now, and you can click on our TV appearances in Portland, Chicago (on WGN), and in St. Louis (on KSDK-NBC, and on KTVI-Fox). Later this month, we’ll do the same in Minneapolis, where the Star Tribune named our book one of the best baking books of the year.
Holiday and Celebration Bread in Five Minutes a Day: Sweet and Decadent Baking for Every Occasion (HCBin5) is the book I have been waiting to create since the day Jeff and I started this adventure, over a decade ago. It is full of all the sweet and pretty breads a pastry chef gets jazzed about. There are breads from all over the world, for just about every occasion. From Tahini Swirled Challah, to Christmas breads from all over Europe (and beyond), pitas for Ramadan and other celebrations, even monkey bread for after school and of course, there are several sticky buns and cinnamon rolls.
HCBin5 is now available. Not only do we love all the new recipes, but it is our first book with color pictures for every single bread and gorgeous how-to photo collages, so even the slightly more intricate breads and braids are doable for the beginning baker. It is our same easy, fast and convenient method, just sweeter and a bit of a party.
Below are a few of the photos from the book.
Jelly Filled Doughnuts, which is just one in the chapter of many fried treats.
Crock-Pot Cinnamon Rolls, which are perfect for EVERY occasion, but especially Tuesdays!
Chocolate Coconut Swirl Bread, because we believe swirling flavor into one of our many doughs in the book can make your life a little nicer.
6-Strand Challah is so gorgeous, festive and way easier than it will appear to your guests.
There is a whole chapter on “Basic” breads, that can be baked as loaves for sandwiches or the basic doughs can be turned into super celebratory breads for any holiday. So many choices!
Sometimes a big cinnamon roll is what is called for, sometimes you want them to be mini, we have both and some in-between.
Kulich (cool-ich) is an Easter bread that is scented and colored with saffron threads and topped with a sweet layer of icing.
Speaking of cool, this bread reminds me of my favorite pair of corduroy pants I had in middle school. It’s a great way to use up the last bits and pieces of dough you have.
This is what I am personally most excited about, we’ve managed to create a laminated (layers of butter and dough) dough to make croissants, Danish and even these flaky caramelized Kouign Amann.
We also included some whole wheat breads in the book, so if that is your preference you can bake almost anything in the book with whole grains. Including this perfectly shaped 100% whole wheat pullman loaf.
Giant Pretzels with mustard are a celebration and perfect for a post game snack.
It’s never too early to get started on your holiday shopping, so feel free to order a copy of HCBin5 for yourself and all those loved ones on your holiday list! 😉 Seriously, we can’t wait for you to bake from our new book in November, but until then have a great summer!
51 thoughts on “Holiday and Celebration Bread in Five Minutes a Day is released!”
Will there be gluten free options in the book or is the gluten free version a future venture? I love your artisan gluten bread in 5 book! I sm sure the new one will be great.
Thank you for asking, so glad you enjoy the GF book. This new book doesn’t have gluten-free recipes, but a gluten-free version may follow and you could use some of the recipes in GFABin5 to recreate some of the breads.
This was going to be my question, too! I so appreciate & understand that you’re trying to accommodate by putting some GF recipes in each new book, but since we *only* bake GF here (given how little gluten flour it takes to provoke a setback & how easily flour wafts into all sorts of spaces it’s too risky to have conventional baking in the same space where GF meals are prepared!!) I’d really love a Volume 2 of the dedicated GF book, with all the new GF recipes/methods/corrections, etc from each of the other updated books gathered together with GF celebrations methods & recipes. Please, please, please! 🙂
Thank you so much for the note. I am going to share your request and enthusiasm with our publisher!
I’m so proud and excited for you Zoe.
This looks amazing. It sounds like most of these recipes are a bit more “decadent” than healthy. But there are healthy options as well? I really enjoyed the New Healthy Bread in Five Minutes a Day, using a lot of whole grain flour. I’d like to try healthy options for the holiday season…
The book has a chapter called basics, that are the base for most of the breads in the book. In that chapter there are whole grain recipes that can be used to create many of the holiday breads. That way you can make a challah or festive star bread with whole grains.
Oh my gosh!!! I told myself that I wouldn’t buy another cookbook. I will have to go back on my promise. That skillet cinnamon roll looks amazing! Zoe, I know your heart is really in every page of this book!!!
Thank you Judy,
I am so thrilled for you to see this book, it is really fun!
So excited! Going to bake again!!!
I just received your new book “Holiday and Celebration Bread in Five Minutes a Day”. I am overwhelmed! I don’t know which recipe to try first! Thank you so much!
So happy to hear… Thank you!
Everything is beautiful, congratulations
Do you think you could use Bobs Gluten Free 1 to 1 Flour to replace and make these recipes? I bought this book so excited for it and not realizing it wasn’t GF!
Haven’t tested that. Do you have our Gluten-Free book? It’s on Amazon at https://amzn.to/2iLSuuf… It has a chapter of sweet and celebratory stuff.
As far as combination products–we didn’t have much luck with commercial blends, but the one brand that we thought worked well was this one, at this post of ours: https://artisanbreadinfive.com/2016/08/09/gluten-free-epi-and-a-better-batter-gluten-free-flour-giveaway/
But that said, it worked well as a swap for our own GF blend–that doesn’t mean you can swap it into our enriched recipes in Holiday and Celebration Bread in 5– this may take a lot of testing on your part.
Zoe your new book is so festive and yummy Just made your olive oil bread with some anitas organic unbleached canadian flour with fresh cake yeast. I have even used your recipes with sourdough starter. No knead is here to stay.
Fantastic Karin, glad you’re enjoying!
I am thoroughly appreciating 2 of your books (The New Artisan…, and The New Healthy Artisan….both in eBook format). Until reading your books, I had been completely intimidated by the idea of making my own bread!
So far I have baked and enjoyed making free form loaves.
My question is in reference to recipes where the directions indicate using a loaf pan (For example Oatmeal Maple or Oatmeal Pumpkin Bread).
Is it ok to make these breads in free form?
If so, are any adjustments to ingredients or baking times required?
Thanks for the kind words–you certainly can do that. If you use the same amount of dough as the loaf, no adjustment needed. If you make small loaves, they’ll bake quicker. 15% less time in the oven? But it all depends on how much smaller you went.
Hi. I’m enjoying the new book. I have the original bread in five but I’ve never tried making an enriched dough. I started with the Amish style milk bread. Followed the recipe to the letter but the dough is thick and didn’t rise at all. Nothing slack or very wet about it like I expected. Not sure what I did wrong. Thoughts?
Changes in flour? How did you measure, was it by weight, or by volume? but more importantly, did you end up baking it, and if so how did it come out?
Did you make any substitutions at all?
Hi, Jeff. Thanks for your reply. To answer your questions, I used King Arthur all purpose flour and measured by weight on my trusty scale. (The flour and yeast were from a new bag/jar so I couldn’t blame the ingredients.) The only other change I made was to use lactose-free whole milk (Fairlife brand). Figuring I had nothing to lose, I did bake a loaf. After a 90 minute rest, it hadn’t noticeably risen. I popped it in the oven and set the timer for 50 minutes. Much to my surprise, the loaf baked beautifully and even looked like the photo in the book! We allowed it to cool and the crumb was quite dense. It tasted just fine. I also mixed up a batch of the challah dough which did raise as expected and made a perfect raspberry braid. I’m looking forward to other recipes in the book. Thanks again!
I immediately bought the book after I saw the raspberry star bread and now I have a question. I want to make the Amish-Style Milk Bread but can’t find it locally. I searched online but for the amount I need it’s too costly. What do you recommend as a substitute?
You didn’t list the ingredient! But you must mean potato flour. The recipe should work find if you just increase the AP flour by about the same amount. There’s a chance that the wheat-based flour will absorb more water than potato flour, so you may need to increase the water by a tablespoon or two–do that if the dough seems dry to you compared to our videos.
Haha! Yes, I did mean potato flour. Thanks for the sugesstion, I’ll give it a try.
Just got the new book, and had a couple of questions. I’ve always made Tarte Tatin crust with a stick of butter, along with flour and an egg, and a little water. By using the Brioche dough, how does the addition of yeast affect the outcome of the crust? Secondly, I always use an entire stick of butter pressed into the pan and a half cup of sugar for carmelizing the apples. How does the much smaller amount of butter in your recipe work in comparison, and, as I don’t care for very sweet tarte, could I use your 3 Tablespoon amount of butter, but use only 1/2 cup total of sugar and honey. Will it still caramelize well? It’s intriguing to find your recipe and very curious about the differences and their effect on the outcome. Thank you!
Our tarte tatin recipes are definitely non-traditional. The original is made with a French pastry crust, which this is not. Ours is a completely different effect–a thin yeasted brioche layer set against caramelized fruit. The flavor profile is completely different and impossible for me to describe except to say that I love it (also love the original).
You can decrease the sweeteners, and I think it’ll caramelize fine (you may have to go a little longer.
Congratulations on the release of your new book! Does it include recipes for gluten-free breads, etc.? I’ve looked through the reviews and haven’t seen any mention of that.
This one doesn’t include GF, but we have a whole book of GF, with a chapter on these kinds of treats–click on the book image above. (Gluten Free Bread in Five Minutes a Day).
I’ve just bought your new Celebration book in England.
I also have your “New Artisan Bread in Five Minutes a Day”.
I have a curiosity about your brioche dough.
There’s a difference in the number of eggs in the brioche recipe between the two books (fewer in the newly published Celebration book), that cannot only be due to the lower quantity of flour in the recipe from the Celebration book. Any particular reason for this (e.g. strengthening the dough)?
yes, as a matter of fact there is. In this book, we used brioche in intricate shapes that require, as you note, a stronger dough. The older dough from the earlier book, just didn’t keep the shape… and the visuals were more important to us for this holiday related stuff. Hope that helps.
Thank you very much for your answer
One more question.
When providing the weight in grams for eggs, do you weigh the whole egg or just its contents?
For example, a UK medium egg weighs about 58 grams, but its contents are about 51 grams (the difference being the shell).
I would say that your eggs are a bit smaller than those we have in USA, so for the weights we give, I would include the shell in the weight.
Thanks for your answer.
Just to clarify.
In your brioche recipe in your new book, 340 grams = 6 large eggs. That’s about 57 grams per egg.
Are those 340 grams the equivalent of 6 eggs (yolk+white+shell) or of 6 eggs (yolk+white only)?
By knowing how to weigh the eggs in grams, I won’t need to rely on egg size (unfortunately, egg sizes vary around the world).
The measurement we give is for a large US egg, without the shell.
Please post a list of the breads in the book. The sample on the kindle doesn’t include the table of contents
The index is shown in full for the regular hard cover book on Amazon.
I never did find the index on the amazon product page, but I’ve already ordered the hardcover and it will arrive tomorrow.
Has anyone baked bread here in an air fryer?
I’m sorry you weren’t able to find it. I hope you enjoy all the bread you bake from the new book!
Can you provide some clarification on the Cinnamon Rolls recipe? I see that the recipe makes 6 rolls. However the variation for Truck Stop rolls makes 8 rolls. How do they get bigger if you cut them into more pieces? I keep reading the recipe trying to figure out what I’m missing! Please help me out!
It is not you, it is a typo! So sorry for the confusion. That amount of dough would make 4 Truck stop rolls.
Thank you for letting us know, we will make a note on our Corrections page.
Enjoy the rolls! Zoë
I love your book. It does make it possible FOR A BEGINNER to make these fancy breads. Wow! Thank you for this. I have two questions, one personal: How do you stay so thin and eat breads like this? And this is a serious question! Second, could you do a demo on rolling out dough. I am sure there is a technique for better results. Thanks. Diane
First question– well… the truth is that if this stuff is around the house all day, every day (or even many days of the week), and you eat a lot of it, it’s not possible to maintain a stable weight. Personally, I’ve really learned to limit my intake, and keep very, very active. In other words, no magic to this, unfortunately. If you need to slice and freeze your bread so it’s not so accessible, that’s a strategy that’s in the mix for me as well.
How is this video? https://www.youtube.com/watch?v=gz8orjV4rGQ
Why can’t I find the Holiday & Celebration Breads book? I checked it out from the library, I love it, and want my own copy. No one seems to have it; the 4 used copies on Amazon start at $73. Is it out of print? Do you anticipate another edition? Fingers crossed for some good news as this book is a revelation!
Yeah, there’s been some kind of supply chain problem. Would you be willing to buy the book off of eBay? I can look into making that happen. If not, we can think about other options. Jeff
Interesting timing Ashley as I was just looking for a copy and ran into the same thing. I managed to find one from Barnes and noble for a good price.