Challah done two ways from the same dough (Jewish New Year’s loaf AND a braided challah)

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It’s Jewish New Year (tonight) and the traditional loaf, a round, turban-shaped one (round=continuity of life) took a back seat in this photo– so I decided to do a challah extravaganza and go through both shapes, which are easy once you see how they’re done.  Here’s the turban from a little closer:

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They’re both made from the same dough but the New Year’s  turban always has raisins or other sweet fruit (to symbolize a sweet new year)– we’ll roll them into the dough so you don’t have to mix up a special one.  Read More

Brioche Dough Recipe

Brioche Dough Recipe | Artisan Bread in Five Minutes a Day

Here is a classic fall recipe with a twist. It is a lovely and quick dessert, especially if you have a bucket of brioche on hand. For those of you who do not already own The New Artisan Bread in Five Minutes a Day, here is the recipe and it can be used for all of these wonderful treats: caramel sticky buns, grilled fruit tart, fresh fruit muffins, Brioche à tête, apricot pastries and fabulous doughnuts! Actually the possibilities are endless, just use your imagination and let us know what treats you’ve come up with. Read More

Cherry Tomato Baguette

Cherry Tomato Baguette

Great minds think alike! 😉  Jeff and I both felt compelled to blog about tomatoes this month. Probably our last ditch effort to use them before we head into the tomato-free season of winter. I swore I’d learn to can this year, but alas the summer and all of its gorgeous fruit has come and gone and I have nothing to show for it. So in these last days of summer we cling desperately to what will soon be just a lovely memory, the tomato. Read More

Marco’s Heirloom Tomato Bruschetta (and, how to hear about new recipes on Twitter)

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Years ago, my friend Marco (from Livorno in Italy) made my family a beautiful and simple dinner of buttered pasta with Parmigiano-Reggiano cheese, and this gorgeous bruschetta with fresh tomato.  The cheese was brought from his mother’s kitchen in Livorno, but the fruit were perfect locally grown heirloom tomatoes.  Someone recently gave my wife and me some heirloom Brandywine tomatoes, vine-ripened, and we thought of Marco.  This dish is really just tomatoes on toast, but it manages to approach the sublime — that’s why it went into our book.  To hear about new recipes when they’re posted here, follow me on Twitter if you’re already signed up, or join Twitter today.  For more about our bruschetta recipe, from page 49, read on… Read More

The world’s freshest watercress for savory watercress flatbread

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I picked the world’s freshest watercress from a chilly Minnesota river last week, and baked it into fantastic savory flatbread, all out in the wild (everything tastes better outdoors).  This camping-trip method blends two favorite techniques from our book:  rolling in something that wasn’t originally mixed in the dough, like our raisin challah on page 183, and baking in a skillet on the stovetop (like our naan on page 173).  Read More

Door County Sour Cherry Preserves for Brioche

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Yes, I did bake some brioche on the outdoor gas grill, and it works quite well, but more on that in a minute.  My family just got back from Door County, Wisconsin, home of the famous Montmorency sour cherry.  It has an indescribable, almost spicy flavor that can be perfectly heightened by adding sugar in jams and sauces (they’re not for eating out of hand).  For jams, you’re pretty limited to a sweet version (for canning safety), and that’s what’s pictured above.  It’s what we gave you in the book (page 213 of Artisan Bread in Five).  When my family goes to the Door peninsula, we make a bunch of different versions, some that we can and store; but some that we just eat immediately.  This time around, we put the cherry preserve on top of luscious brioche (yes, done on the grill).  Then we gilded the lily with a little fresh whipped cream:

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We ate very, very well, and everyone was in a good mood–no one was voted off the peninsula.  Cherries and brioche didn’t hurt–  Read More

Contest and Giveaway Rules (don’t post your entry here!)

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From time to time we run giveaways here on the website.  Sometimes it’s one of our books or baking equipment, other times, it’s been ingredients.  We randomly select from entrants who respond to the post using the Comments field in the post where the contest announcement appeared (don’t post your entry anywhere else or we won’t see it).  Here are contest rules:

  1. We will only ship to U.S. addresses in the 50 states.  If you’re a winner, you must respond to our e-mail within 24 hours to win (winners will not be notified by surface mail).
  2. You must type  your “Comment” entry under the post announcing the contest.
  3. Only one entry in any single contest is allowed. If you post more than one comment on the contest post, you will be disqualified.  But you can enter in any or all of our contests over time.
  4. If selected, you will be notified electronically. You must respond electronically, with a U.S. mailing address, within 24 hours to claim your prize, otherwise we’ll repeat the drawing for an alternative winner.

Good luck!

Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.

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Rustic Fruit Tart On The Gas Grill (from brioche dough!)

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A fruit pizza: The fruit sat on top of our basic non-enriched white dough (Master Recipe in the book, page 25), but I’ve been wondering whether we could get away with using brioche dough on a stone placed in the gas grill.  I wasn’t so sure, because brioche dough is a bit finicky and prone to scorching or drying if the temperature isn’t quite right or the heat isn’t quite even.  So today’s recipe is very similar to the fruit pizza, but it’s made with rich brioche dough (page 300 in the book or here on the website), and it’s folded into a rustic tart.

For me, it’s the Holy Grail:  the entire meal done outside in the summer, including a delicious dessert.  It works beautifully, so long as you have a gas grill with a reasonably controllable heat source.  If you do, you can bake brioche dough outside, at least when it’s rolled out for tarts and other thin creations.  Read More

Fruit Pizza on the Grill (baked with the stone)

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As many of you now know my house is not air conditioned and it is creeping up into the 80s and 90s every day. So the idea of turning on my oven to bake a pizza is less than a thrilling one. To the grill I go, which we all know by now is not only “man’s” work. I love to grill and with this heat I’ve been doing a lot of it.

My son had a sleep over last night and they wanted pizza for dinner. I pulled out my bucket of dough, rolled it out and they loaded them up with toppings. Instead of baking the pizza directly on the grates, I preheated the grill with my pizza stone to 500° and slid the pizza directly onto the stone. I love the bottom crust on these pizzas, it is always nice and crisp. The topping takes a few more minutes to bubble, but it will eventually. Read More