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.
On Baking Day (if you need to see a visual, you can check out our other post on doughnuts here, with more pictures on shaping and frying).
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: 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.
My new book, “The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5,” isnow available. I was excited and grateful to be asked to do a “greatest-hits” compilation. Through the lockdowns and trials of the past 18 months, the conversation continued here on the website, hearing what you were looking for and clarifying which recipes really mattered. The new book reflects those conversations, and it’s perfect for anyone who wants a curated collection of the all-time favorite recipes from my seven previous books on super-fast stored dough—for yourself or for the ABin5 newbies on your holiday shopping list. You’ll find:
The best of the European and American artisan traditions
Whole grain loaves
Pizza and flatbread
Brioche, challah, and other sweet or enriched breads
Gluten-free recipes (a few)
Natural sourdough bread
But enough from me—the multitalented Andrew Zimmern graciously agreed to write the foreword to the book:
From the Foreword by Andrew Zimmern:
“… the Artisan Bread in Five Minutes series is [proves] that the world’s easiest yeasted loaf, the most versatile bread dough recipe (even pizza!), can be taken in so many directions and have so many applications that it has created a series of hits, launched a gazillion home bakers on their own bread journey, and spawned, finally, a Best of Artisan Bread in Five Minutes a Day… This series redefined bread baking for America, long before the Covid-19 sourdough craze. This series of books launched on a simple premise: bread baking can be easy, simple, and anyone can do it. Then it took off—and took on healthy breads, hydration ratios, flatbreads, gluten-free breads, holiday breads, pizza, and more. That’s what happens in our culture: Success breeds more success and, in this case, more books…”
—Andrew Zimmern
Thanks Andrew!
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
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.
3 cups lukewarm water 1/8 cup olive oil 1 tablespoon granulated 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.
It’s Friday night at the end of April, and I’m still baking (this is, after all, Minnesota). I know challah as a traditional Jewish bread but it’s a close relative of a whole family of enriched, sweetened breads. The most famous is brioche (see link below), which is twice as enriched–with butter. Challah’s lighter, and it works well with butter, or any vegetable oil (including coconut oil; melt it first). There are many versions of this versatile favorite here on the website, and of course, in the books. Here are some of my favorites–the first link includes the dough recipe for a basic white-flour challah. All these recipe-links will open in a new tab:
Many readers have asked about baking bread inside a closed cast-iron pan, based on a much older method, where bread is baked inside a closed clay pot (or “cloche,” meaning bell, in French). Both methods depend on trapped steam from the dough to create a perfect crust, but the clay pot has the added benefit of being porous, so moisture is trapped, but also conducted away from the surface as the bread bakes. I tested the Sassafras brand “La Cloche” product, and I’m very impressed with the crust I’m getting –take a look at the picture above; this crust is thin and shatters when broken (the burned bits are perfect in artisan loaves; that’s how you know you’ve baked long enough). Keep in mind that these crust results are hard to re-create with loaves very high in whole wheat (because of oils in the wheat’s germ). The bread above is about 15% whole grains– it’s a light version of the Peasant Loaf in the book, and of course the basic recipe works great in this situation. Whole grain breads perform beautifully in “La Cloche,” but the crust tends to be softer and thicker. One other thing to note–any clay product is somewhat fragile, and after some years of owning the Sassafras product, the base did crack (still quite usable with a stone underneath).
For crust aficionados, I think the “La Cloche” results are a little better than what I get inside closed cast-iron.
Throughout college, many weekends were spent eating pizza. This was for several reasons: pizza was delicious, and affordable, but most importantly, my boyfriend delivered pizza. This made pizza often free, which was better than affordable and even better than delicious. One particular pizza his pizza-chain made was “taco” pizza: a very American take on the taco, with tomato sauce and cheddar cheese, and then topped with shredded lettuce and fresh tomatoes. It was my favorite; somehow the fresh lettuce and tomato on top complimented the crust and melty cheese underneath perfectly.
I decided to recreate this pizza in sheet pan form, just in time for Super Bowl Sunday. I was feeling nostalgic for taco pizza, and this pizza also reminded me of the famous taco dip my mom would make for any and all events – layers of sour cream, cheese, lettuce, and black olives. This pizza has some of that, plus a delicious, thick crust and melted cheese. Our version here is very American and also pretty Midwestern (my family always opted for no spices and beans in both pizza and dip form), but I have listed in the recipe ways you can bring more flavor to your pizza if desired.
A few notes: The second layer of tomato sauce can be replaced with salsa, if you would like your pizza with a little more kick. Refried beans can also be added to the pizza along with the ground beef (or in place of it). You can replace the mozzarella and cheddar with Monterey Jack and/or Colby (just make sure you replace them with a cheese that melts well).
3 cups lukewarm water 1/8 cup olive oil 1 tablespoon yeast 1 tablespoon sugar or honey 1 tablespoon kosher salt 7 cups bread flour
Ingredients for finishing 5 tablespoons olive oil 1 1/4 cup tomato sauce
1 pound ground beef, cooked with your favorite taco seasoning (drain the grease from the meat before topping pizza) 2 cups grated mozzarella
1/2 cup grated cheddar cheese
2 cups shredded lettuce
chopped fresh tomatoes, black olives, sour cream, jalapeños, guacamole, etc
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.
Remove 2 pounds of dough from your dough bucket, and place it on a generously floured surface (for a thinner crust, use 1 1/2 pounds). 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.
Put your stone or pizza steel on the middle rack in your oven, and preheat the oven to 500, letting the oven preheat for a good 45 minutes. Spread 4 tablespoons of olive oil on a half sheet pan, making sure to oil the inside rim. Gently stretch the dough into a rectangular shape, and lay the dough onto the pan. Drizzle 1 tablespoon of olive oil on top of the dough, and use your fingers to work the dough evenly so it covers the pan (if the dough begins to resist, let it rest for 10 minutes and try again).
After the dough has rested, work it again as best you can so it evenly covers the pan. Let it rest for 30 minutes while the oven is preheating.
Spread 3/4 cup of tomato sauce evenly over the pizza. Bake for 8 to 12 minutes, until the edges of the crust are light golden, and the sauce starts to caramelize around the edges. The bottom of the crust should also be light golden brown and crisp.
Remove the pan from the oven. Carefully spread another 1/2 cup of tomato sauce (or salsa!) over the pizza, then top with the ground beef.
Cover with the grated cheeses, and carefully put the hot sheet pan back on the stone. Bake again for 10 to 15 minutes, until the cheese is melted and the crust is golden brown underneath.
Cover the pizza with shredded lettuce, fresh tomatoes, olives, and whatever other ingredients your heart desires. Serving guacamole and sour cream on the side is a nice idea.
Enjoy! We hope your team wins!
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
