Grilled Veggie Pizza for July 4th with Red Star Yeast

Grilled pizza is a favorite summer pastime for us; we have spent many hot summer days making everything from Pesto Pizza to Breakfast Pizzas. Today we want to share one of our favorite pizzas with you: Grilled Pizza with Summer Veggies. We keep our crust crisp by grilling one side, flipping it, and then adding just enough fresh veggies and cheese. Eating a slice of warm, grilled pizza is truly magical.

Below you will find our directions to making pizza on the gas grill. Please note that we do call for a baking stone in our recipe, but you can attempt this right on the grates if you don’t have one (but a baking stone does make things a little easier). If you only have a charcoal grill, we have a post here on how to use that.

If you head to our Breadin5 Instagram page, you can watch our reels and see us make the pizza on the grill! 

(Need a refresher on grilling pizzas? Check out all our tips and tricks here.)

Grilled Veggie Pizza

Pizza Dough

3 cups lukewarm water
1/8 cup olive oil
1 tablespoon Red Star Platinum Yeast
1 tablespoon sugar or honey
1 tablespoon kosher salt
7 cups bread flour

Ingredients for finishing

1/3 cup pizza sauce

1/2 cup of bell peppers (we used a mixture of green, red, and yellow), sliced thin

1/4 cup yellow onion, sliced thin

1/4 cup mushrooms, sliced thin

3/4 cup mozzarella cheese, shredded

For the dough

Combine the warm water, olive oil, yeast, sugar, 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.

To Grill the Pizza
Heat your gas grill: Place a baking stone on the primary burners. Turn all burners to high and let heat up for 20 minutes. After they have heated, turn the side without the stone down to low heat.

While your grill is heating, pull out a 10 ounce piece of dough from your bucket and quickly form it into a ball. Let it sit on the counter while you gather your toppings.

Roll the ball out into a 1/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.

Using a floured pizza peel, place the shaped pizza dough over the pizza stone. Let it cook there until the top starts to bubble and the bottom creates a char to your liking. Remove the pizza from the grill and place on a nearby work surface. Making sure the charred-side is up, top your pizza: cover the pizza with sauce, veggies, and then the cheese.

Then, using your pizza peel, bring the pizza back to the grill, and finish cooking. Place over the hot side again, keeping a very careful watch. As soon as your char-marks look great, slide the pizza over to the cool side and cover the grill. Let cook for 4 to 10 minutes, until the cheese has melted. Remove the pizza from the grill, move to a wire rack, and let cool for a minute or two. Slice into pieces and serve.

Tip: If your pizza cheese won’t brown on the grill, you can use a kitchen torch to give it some color.

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.

Baking with Kids: Crock Pot Monkey Bread

The school year is upon us, and many parents and kids alike are finding themselves in a completely new routine. Our children are trying to navigate distance learning, hybrid learning (or something in-between) while parents are juggling jobs and their new teaching career. It’s wild, and often overwhelming, to say the least.

Since our kids are now home more, they are encouraged to take on more responsibility; we all have to pitch in to make our Covid lifestyles work. One area they are taking charge in is the kitchen: chopping vegetables, baking bread, and learning to use the Crock-Pot are all on their to-do lists.

We have several recipes on our site for Crock-Pot breads, and they have been a huge hit. But we’ve found that teaching our kids to use the Crock-Pot is a win-win: it’s easier to use than the oven, and there is less chance of getting burnt transferring items in and out of it. Combine it with the ease of our no-knead bread, and the options are endless.

If you head to our Breadin5 Instagram page, you can watch our stories of River (below) mixing the brioche dough and shaping the monkey bread. We’ve made this bread extra-simple by topping it with store-bought caramel sauce that is poured on after baking, so you don’t have to worry about transferring and flipping hot caramel.

And, if you need more Crock-Pot ideas, you can check out our Crock-Pot Cinnamon Rolls, Crock-Pot Challah, Crock Pot Brioche, Gluten-Free Crock-Pot Bread, and Crock-Pot Dinner Rolls.

Brioche dough, from New Artisan Bread in Five Minutes a Day (makes about 4.5 pounds of dough)

1 1/2 cups lukewarm water

1 tablespoon Red Star Platinum Yeast

1 tablespoon kosher salt

6 large eggs

1/2 cup [170 g] honey

1 1/2 cups [340 g] unsalted butter, melted and cooled slightly

7 cups [990 g] unbleached all-purpose flour

Filling

8 tablespoons [1 stick, or 114 g] unsalted butter, melted

1 cup [200 g] granulated sugar

1 1/2 tablespoons ground cinnamon

1/8 teaspoon salt

3/4 cup store-bought Caramel Sauce

For the dough

Mix Red Star Platinum yeast, salt, eggs, honey and melted butter with water in a 6-Quart Round Food-Storage Container with Lid (not airtight) container.

Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled.

Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use; it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container, in one-pound portions.  When using frozen dough, thaw and use as instructed.

For the filling

Line your Crock-Pot with parchment paper. You will use this paper to remove the monkey bread from the pot, so make sure it is coming up the sides of the Crock Pot (it may have some creases, but this won’t affect the bread baking).

Sprinkle the surface of your dough with flour and take out a 1 1/2 pound piece.

Divide the dough into about 32 pieces, as even in size as possible, but perfection is not needed here.

Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of flour.

Combine the sugar, salt, and cinnamon in a bowl. Drop the dough balls into the melted butter, then the bowl of cinnamon sugar and roll them around to coat them evenly.

Place the balls in the lined  Crock-Pot, cover and turn it to high.

Leave the crock pot covered until the dough is cooked through and springs back when touched, anywhere from 1 to 2 hour, depending on your Crock-Pot. Use the parchment paper to remove the Monkey bread from the pot.

Flip the monkey bread onto a serving plate and remove the parchment paper (which is now the top).

Drizzle the Monkey Bread with the caramel sauce and let cool for 5 to 10 minutes. Eat and enjoy!

Red Star Yeast provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.  

Panettone Monkey Bread

We are big fans of sweet dough (especially around the most wonderful time of the year), and while we often choose gigantic cinnamon rolls, we will never say no to monkey bread. Over the years we’ve made Classic Monkey Bread, Pumpkin Spice Monkey Bread, and even Crock Pot Monkey Bread, and now we are adding Panettone Monkey Bread to the list. The Panettone dough comes from our Holiday and Celebration Bread in Five book (a fabulous Holiday gift, wink wink), and works well in this adaption; it’s studded with orange, lemon, and dried fruit, coated in sugar and butter and then more sugar and butter. It’s the perfect way to start out Christmas break (or even just Monday morning).

Panettone Monkey Bread

(For step-by-step instructions, check out our Instagram highlights!)

Panettone Dough (from Holiday and Celebration Bread in Five)

1 1/2 cups (340g) lukewarm water (100F or below)
1 tablespoon (10g) Red Star Platinum Yeast
1 tablespoon (17g) kosher salt
1/2 cup (170g) honey
8 large eggs, room temperature
1 cup (2 sticks | 225g) unsalted butter, melted and slightly cooled
1 teaspoon lemon extract
2 teaspoons pure vanilla extract
2 teaspoons lemon zest, grated
2 cups (340g) mixed dried and/or candied fruit (I used a mixture of dried cranberries and candied orange peel, but golden raisins, dried pineapple, dried apricots, and dried cherries are all good options.)
7 1/2 cups (1065g) all-purpose flour

Filling

9 tablespoons unsalted butter, plus more for greasing the pan

1 cup (200g) granulated sugar

1 tablespoons plus 1 teaspoon ground cinnamon

1/4 cup brown sugar

1/4 teaspoon salt

1 to 2 tablespoons Triple Sec (optional)

Generously butter a 9 x 4 x 4-inch Pullman Pan or 10-cup Bundt pan.

Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (cantaloupe-size) piece. Divide the dough into about 30 equal pieces. Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of soft butter. Melt 5 tablespoons butter in a bowl. Combine the granulated sugar and cinnamon in a second bowl. Drop the dough balls into the butter and then coat them with the cinnamon sugar.

Place the balls in the prepared pan.

Allow the dough to rise for about 1 hour.

Preheat the oven to 350F, with a rack placed int he center of the oven.

Just before putting the pan in the oven, melt the remaining 4 tablespoons butter, and then add any remaining cinnamon sugar, the brown sugar, and the salt. Add the triple sec and stir to combine.

Set the pan on a baking sheet, just in case the caramel bubbles over the top. Bake for about 40 minutes, or until caramelized and set.

Allow the bread to cool for 5 minutes.

Invert the loaf onto a serving tray.

Lesaffre Yeast Corporation (Red Star) provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.

Pumpkin Star Bread for Thanksgiving with Red Star Yeast

Our Holiday Star Bread was quite popular last year, so we decided to come up with yet another version: this one with pumpkin filling and sprinkled with sanding sugar. Our original version is filled with sugar and holiday spices, but we’ve also tried it with jam and Nutella, so if you are interested in playing around with recipe, there is also room for your own interpretation! This beautiful bread made it into our newest book, Holiday and Celebration Bread in Five Minutes a Day, and it is one of the prettiest, easiest and most sensational breads to make for a family gathering or work party.

Pumpkin Star Bread

(For step-by-step instructions, check out our Instagram highlights!)

2 pounds Brioche dough made with Red Star Platinum Yeast, Challah, Amish Milk Dough or our White Bread Master dough (from Holiday and Celebration Bread in Five Minutes a Day) (note that the enriched doughs will produce a richer, thicker bread)

Pumpkin Filling

1/2 cup unsweetened pumpkin puree
1/4 cup light brown sugar
1 tablespoons unsalted butter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Pinch salt

Egg wash (1 egg mixed with 1 tablespoon water and a pinch of salt)

For the pumpkin filling: Combine the pumpkin puree, sugar, butter, ginger, cinnamon, and salt in a small saucepan and heat over low heat, stirring continuously until the butter has melted and the sugar has dissolved. Turn up the heat to medium and continue to heat the mixture, stirring constantly, until the mixture comes to a boil (the mixture is quite thick, so you need to look for slow bubbles). Once the puree is bubbling, turn the heat down to medium-low and cook the mixture for about 5 minutes, still stirring. Remove the puree from the heat. Cool to room temperature, then chill in the refrigerator for at least 30 minutes before using.

For the star bread: Divide the dough into four equal pieces. Roll the pieces into balls, and let rest for 20 minutes, covering with plastic wrap.

With a rolling pin, roll out all the dough balls into 10-inch circles. Place one of the circles on a piece of parchment paper. Put a couple tablespoons of the pumpkin mixture on the round and spread evenly.

Place another circle on top of the first circle, and spread a couple more tablespoons of pumpkin. Repeat with one more circle, then place the final circle on top. (I like to chill the star for 20 minutes at this point; it helps make cutting and twisting a little easier.)

Place a 2 1/2-inch biscuit cutter (or other round object) in the center of the circle, and then use a bench scraper to cut the circle into 16 equal strips (starting at the circle and out to the end), cutting through all the layers.

Take two pieces of dough, and twist them away from each other twice. Repeat around the whole circle.

Pinch the ends of the pairs of strips firmly together to create the star (you should end up with 8 points).

Remove the biscuit cutter. Transfer the star on the parchment to baking sheet. Cover the star gently with plastic wrap and let rise for 45 minutes to 1 hour, until a bit puffy. During this time, preheat the oven to 400F. Before putting into the oven, brush the star with egg wash and sprinkle the center with sanding sugar, if desired. Bake for 20 to 30 minutes, until golden brown.

Remove from the oven and let cool on a wire rack for 15 to 20 minutes. Best eaten the day it’s made.

Lesaffre Yeast Corporation (Red Star) provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.

Apple Brioche Braid

A popular recipe on our site is the Raspberry Brioche Braid, a pastry Zoe came up with to mimic a Danish braid without quite as much work. Since berries are now behind on us and we look forward to cold days and even colder nights, I decided to try my hand at an Apple version of Zoe’s creation. Since my children devoured the braid in moments I can assure you that is it in fact, quite delicious, and a perfect way to start a day, or end one.

Apple Brioche Braid

(For step-by-step instructions, check out our Instagram highlights!)

1 pound brioche dough made with Red Star Platinum Yeast (I’ve used the brioche dough from The New Artisan Bread in Five Minutes a Day, and the Amish Milk Dough from Holiday and Celebration Bread in Five Minutes a Day, but you could also use Challah dough or one of the enriched doughs from our The New Healthy Bread in Five Minutes a Day book or even Gluten-Free Artisan Bread in Five Minutes a Day)

Quick Apple Filling

2 cups grated Gala apple

1/4 cup apple cider

2 tablespoons granulated sugar

Pinch salt

Cream Cheese Filling

4 ounces cream cheese

1/2 teaspoon lemon zest

1/4 cup granulated sugar

Egg wash (1 egg mixed with 1 tablespoon water) for topping braid

Icing

1 cup powdered sugar

1 tablespoon unsalted butter, melted

1 tablespoons water

1 tablespoon brandy (optional)

Pinch salt

To make the jam: Place the grated apple, apple cider, sugar and salt into a pan and stir together. Simmer over a medium/low heat for about 20 minutes, stirring often, until most the juice has cooked into the apples. Set aside and let cool to room temperature. (The mixture will still look very ‘grated’, but the apples will continue cooking as the bread bakes.)

To make the cream cheese filling: mix the cream cheese, zest and sugar in a bowl until smooth.

Take a one pound piece of dough from the dough bucket (weighing on a scale is the easiest way, but if you don’t have one, a grapefruit-sized piece will do) and roll the dough into a 9 x 12-inch rectangle. Make sure to use enough flour that the dough doesn’t stick to the surface or the rolling pin. TRANSFER THE ROLLED OUT DOUGH TO A SHEET OF PARCHMENT. Spread the cream cheese filling down the center of the dough, about 1 inch wide.

Top the cream cheese with about 1/2 cup of the apple filling. You can add more, but some may leak out of the braid as it is baking. There may be a little jam left over to serve with the baked braid.

Cut 1/2-inch thick strips of dough with a pastry or pizza cutter. (Try to get an even amount on both sides, but it’s okay if it doesn’t happen.)

Lightly twist the top two strips of dough, then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes. Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom. If you find an odd piece of the dough, that doesn’t have a mate, just twist it and place it over the filling. When you get to the end, tuck the loose pieces under the loaf, so they are secure and won’t pop out when baking.

Place the braid and parchment onto a baking sheet, cover loosely with plastic and allow to rest for about 1 1/2 hours.

Adjust an oven rack to the middle position, and preheat the oven to 350°F.

Just before baking, brush the loaf gently with the egg wash.

Bake the loaf for about 30 minutes or until golden brown (I like to bake this braid on two layers of baking sheets, to keep the bottom from browning too quickly). Allow to cool before topping with the icing.

To make the icing: place the powdered sugar in a medium bowl. Combine the melted butter, water, brandy, and salt together, and pour it over the powdered sugar, whisking until smooth. It should come off a spoon in a thin drizzle.

Red Star Yeast sponsored this post, and provided yeast samples for recipe testing.

Chocolate Chestnut Bread with Red Star Yeast

Chocolate Chestnut Bread Recipe | Artisan Bread in Five Minutes a Day

Chestnuts roasting on an open fire is such an iconic image of Christmas. If you’ve never had roasted chestnuts, they are one of the sweetest and creamiest of nuts and the absolute perfect pairing with chocolate. This elegant chocolate chestnut bread is from our new Holiday and Celebration Bread in Five Minutes a Day book 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 our newest book. You can also bake this in a loaf pan or even muffin cups.

I also used this loaf to make a wonderful bread pudding (recipe link at the end). Watch our video on instagram of how we made the bread and tips for kneading ingredients into dough you have stored in the refrigerator. (more…)

Brioche Apple Fritters with Red Star Yeast

Brioche Apple Fritters | Artisan Bread in Five Minutes a Day

Apple Fritters represent everything wonderful about the change of season. Every fall we wait with bated breath for the apple varieties to show up in the markets, or better yet, we head off to the orchard to pick them ourselves. There are very few activities that are more romantic or satisfying than picking fruit and then creating something delicious with them. These fritters are the perfect way to show off your favorite apples. If you have a bucket of brioche dough on the ready, you can have these in just minutes.

I started these apple fritters with our Brioche Dough from our brand new book, Holiday and Celebration Bread in Five Minutes a Day, which will come out in November (you can preorder now).

Brioche dough | Artisan Bread in Five Minutes a Day

I made the dough with Platinum Yeast from Red Star. Making the dough with Platinum yeast, which has dough enhancers, give extra insurance the fritters will be light even when you pack the dough densely with chopped fruit. You can watch me make the dough and fritters in our @breadin5 instagram video. (more…)

Pumpkin Spice Monkey Bread

pumpkin spice monkey bread | bread in 5

We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and, with it, the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.

Monkey Bread is easy to make. It’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoë has posted a standard recipe before, but today I’m doing one made with pumpkin spices: cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.

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Easy Dinner Rolls

Easy Dinner Rolls - Whole Wheat Recipe | Artisan Bread in Five Minutes a Day

Soft pull-apart buns are a classic dinner accompaniment. Known for their tender texture and delicious taste, they are a favorite for both adults and children alike. The whole wheat version of our recipe found in Healthy Bread in Five Minutes a Day gives you a slightly healthier spin without compromising the great, buttery taste. While they are easy enough to make any night of the week, these dinner rolls can also find their way to your entertaining table.

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

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

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.

Raisin Walnut Bread | Artisan Bread in Five Minutes a Day

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 | Artisan Bread in Five Minutes a Day
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