Artisan Bread in Five Minutes a Day

5-Minute Easter Bread – Tsoureki

March 20, 2013May 4, 2019 jeff 32 Comments

Tsoureki Easter Bread | Artisan Bread in Five Minutes a Day

This beautiful Tsoureki loaf is the traditional bread of Easter in Greece and many other Christian countries. It is an enriched dough that is twisted around brightly dyed eggs. The bread is often braided with three strands to represent the holy trinity, formed into a circle as a reference to life and the eggs are dyed red as a symbol of Christ’s blood. The dough is lightly sweet, flavored with orange zest and a traditional Middle Eastern spice called Mahlepi, which is made from ground cherry pits. The spice can be found in Middle Eastern or Greek markets. If you don’t have the spice, you can make the dough with ground Anise seed or even Cardamom. Read More

Whole Wheat Pullman Loaf with Tapenade

February 28, 2013February 28, 2013 jeff 20 Comments

Olive tapenade bread

I must admit that I use my Pullman pan quite frequently – there is something about those neat, square pieces that seem to make my sandwich more special. However, I wanted to change things up a bit, and decided to get a little creative. Normally I prefer sweet swirled breads, but sometimes something savory is needed. I found that this French olive spread (tapenade) is just the thing.

Tapenade bread 2

Valentine’s Day Bread

February 11, 2013December 7, 2022 BreadIn5 22 Comments

heart bread 10

Nothing expresses your love as much as a tasty homemade gift. All you need is a bucket of brioche, a heart shaped cookie cutter and red decorating sugar to make this gorgeous heart shaped loaf. It’s an easy and fast project to do with little kids on Valentine’s Day.

Heart bread 07

Brioche Danish With Goat Cheese and Pistachios

January 28, 2013January 9, 2023 BreadIn5 35 Comments

Brioche Danish with Goat Cheese and Pistachios | Bread in 5

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 would also work, 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.

TV spot on Pittsburgh’s CBS affiliate, making “Pain du Football” for Super Bowl Sunday (and eating raw bread dough with host Jon Burnett!)

January 27, 2013January 16, 2023 jeff 12 Comments

In 2009 I was in Pittsburgh just before SuperBowl (go Steelers!) and mixed up a batch of Master Recipe dough with host Jon Burnett on KDKA-TV Channel 2 (the CBS affiliate). Pittsburgh was awash in Steelers mania, and I couldn’t resist cutting a loaf of Pain d’Epi (wheat stalk bread) but calling it Pain du Football (page 75 in the book). I’m bringing this bread to a Super Bowl party because each individual roll is shaped like a football– well, something like a football. Perfect for dipping into chili in front of the game. Jon was disappointed that my baked bread was a bit stale (I’d had to bake it in Minneapolis and it was two days stale!) so he insisted on eating the RAW bread dough instead. Click here or on the video screen above to view the TV segment, this was great fun.

Have a look at this post on Pain d’Epi (wheat stalk bread) for some nice shots of the cutting technique. Remember to cut at a very shallow angle with long-bladed shears, almost all the way through the baguette you form.

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Ham and Cheese Pull-Apart Bread

January 14, 2013October 19, 2020 jeff 39 Comments

Ham and Cheese Pull-Apart Bread | Artisan Bread in Five Minutes a Day

Here is a fun, easy way to pack lunch right into your loaf of bread. No, I don’t mean the typical sandwich our kids are sick to death of, I mean ham and cheese (or whatever you are in the mood for) is folded into the dough and baked as a loaf: pull-apart bread! Each slice is a sandwich. In order to get the layers to keep their shape, I made the dough with bread flour, which boosts the amount of gluten and gives the loaf a little more structure. To make it a touch healthier (I’m constantly sneaking whole grains where kids will never see them) I also used whole wheat flour. This technique would work equally well with many other doughs from our books.

Sliced Ham and Cheese Pull-Apart Bread | Artisan Bread in Five Minutes a Day

As the name suggests you can just pull sections of the loaf apart, but I sliced into this one to show you how the ham and cheese ends up woven through the bread.

Ring in the New Year With Chocolate Espresso Mini Doughnuts

January 1, 2013January 1, 2013 jeff 32 Comments

Somehow another year has slipped by again. Many of us are winding down our holiday preparations, and we are packing up ornaments, changing our diets, and erasing holiday playlists from our iPods. However, there is one day left to celebrate with good cheer; one door left open to a little decadence and indulgence. This would, of course, be New Years, and we are ready to ring it in.

Sweet Brioche in a Crock Pot

December 18, 2012December 16, 2022 BreadIn5 85 Comments

Yes, brioche can be baked in the crock pot too! Read More

Chocolate Coffee Cardamom Bread! (CONTEST IS NOW CLOSED)

December 4, 2012January 15, 2018 jeff 444 Comments

Thanksgiving has come and gone too quickly yet again. We have finished eating our Thanksgiving Leftovers Torta, but we’ll continue to hold on to our reasons to stop and give thanks, especially as the holiday madness begins in earnest. We’ve come up with a great way to celebrate the season with you–and they don’t involve turkey or long lines of shoppers–a decadent chocolate bread, laced with coffee, cardamom, and more chocolate!

Thanksgiving Leftovers Torta

November 27, 2012November 18, 2022 jeff 16 Comments

No matter how big your Thanksgiving feast is or how many people are gathered around your table, chances are there’s more leftovers than you know what to do with. Here is a way to use the extra turkey, stuffing, mashed potatoes, plus anything else that graced your holiday table and make it into something new. There’s an Italian Torta recipe in Artisan Pizza in Five, but why not swap out the layers for all those leftovers? It is tasty and gorgeous and goes together in a flash if you are cleaning out the fridge of all those half empty containers. Read More