Raspberry Brioche Braid

When my boys were little I took them berry picking. The concept was a good one and in my head it would be like a scene from Kinfolk. The boys sitting quietly by the raspberry bushes, adorably tossing berries into a gingham lined basket. The reality was more Lord of the Flies meets Blueberries for Sal (which is my all-time favorite children’s books). The boys would never sit still in a setting as inviting as this for running and wielding sticks, in-which to sword fight. Nor were they likely to toss a single berry into the basket, when they could just as easily eat them. So, I picked berries, while keeping an eye out to make sure my children were not impaling each other and were accounted for. I got enough berries to bake with, but they were not-so-ceremoniously consumed in the back seat of the car, by the before mentioned sword fighters, on the way home. It was an absolutely charmed day in its way, but not if your goal was to bake something tasty. We stopped at the store and bought Driscoll’s perfect raspberries, I baked a lovely raspberry brioche braid, that ended up in ABin5 and I have not gone berry picking (with the intention of bringing home berries) since…true story!

This raspberry braid is ideal for breakfast, brunch, after school snack or makes a sweet gift for your neighbor who just had an adorable baby (as mine recently did). When you have a bucket of brioche in the refrigerator this can be put together in a no time. First, I used the Driscoll’s berries to make a quick jam, which is so simple and delicious and I recommend making extra to just have around. The red of these berries makes for a ruby colored jam and the flavor is just pure raspberry, no additives or binders. These berries are all natural (organic options are available), never genetically modified and Driscoll’s follows the sun, so they are available and perfect all year round. The jam is spread over a layer of rich cream cheese filling and then the dough is folded over the fillings in a pattern that looks fancy, but is incredibly easy  to do. The finishing touches are a fresh raspberry glaze and sweet whole berries. It will impress everyone and they’ll assume you spent so much time preparing it. They never need to know how easy it is, until you share this recipe with them.

Driscoll’s is hosting a Minnesota-exclusive Giveaway (because we are the most raspberry loving people in the land (fun fact…according to the data reported by The Nielson Company the Twin Cities consumes 132% more fresh raspberries than the nation as a whole. This could be why Garrison Keillor, on the Prairie Home Companion, describes Minnesotans as “…all the women are strong, all the men are good looking, and all the children are above average!”). When Driscoll’s asked me to create a recipe and share in their #BerryTogether Sweepstakes, it felt like a natural fit. One lucky, top prize winning, Minnesotan will get a 4-night getaway to Madden’s on Gull Lake. Four 1st-prize winners will receive Driscoll’s berries for a YEAR! All raspberry loving Minnesotans should visit www.berrytogether.com to enter. If you don’t have the good fortune to live in this great state, you can still bake this fantastic raspberry brioche treat.

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Baked French Toast

baked french toast | bread in 5

My mom informed me today that I was in charge of planning Mother’s Day this coming Sunday. Now that I have two children of my own, I thought that this duty could be passed along to someone else, perhaps someone planning my Mother’s Day. Apparently it doesn’t work like that. She vaguely mentioned something about being Queen Mother and I’ll just have to wait my turn, so Mother’s Day breakfast is on. Good thing I like her a lot, and also like baking bread.

I’ve found brunch to be ideal for that Sunday morning celebration, but eating out is usually a busy affair in these parts. Baked French toast is now my answer to the “what are we going to serve?” question. It is put together in the evening, where the milk and eggs soak into the layers of challah overnight. The next morning it is baked, served warm, and gone within minutes. It also makes me look like I worked much harder than I did.

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Apple and Honey Challah

Apple Challah | Breadin5 12

Tomorrow I will celebrate Rosh Hashanah, the Jewish New Year, with family and friends. It is traditional to eat lots of honey and apples during this high holy day to usher in the new year with sweetness. The challah dough from The New Artisan Bread in Five Minutes a Day is made with honey, then I fold chopped apples into the dough and braid it into a circle. You can do any shape you like, but the circle is meant to symbolize the full cycle of the coming year. This bread may be ubiquitous at the high holy days, but it is wonderful anytime, especially during apple picking season here in the Midwest. 

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Braided Chocolate and Cocoa Nib Bread… and announcing a winner of the giveaway!

braided chocolate and cacao nib bread | bread in 5

I’ve been slightly enamored with braided bread this Holiday season – it’s been popping up all over our Pinterest boards, in loaf, wreath, cake, and roll form. I was especially interested in a krantz cake Tara from Seven Spoons made recently; her loaf was braided and twisted so beautifully, and I was sure there was a way to turn it into a Bread in 5 version. Some brioche dough and chocolate-cacao nib filling later, and I had a winner. This bread is a looker, the chocolate leaving swirls throughout and the sugar glaze giving the finished bread a sparkly sheen. It’s sweet but not overly so, and the cacao nibs give just the right amount of crunch. It’s a great edition to your Holiday baking line up.

And, as promised, we have a giveaway winner….congratulations Janna, we’re sending you the Emile Henry Bread Cloche, Gold Medal Flour, Platinum Yeast from Red Star and a Signed Copy of The New Artisan Bread in Five Minutes a Day. Enjoy!

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5 Minute Easter Bread – Tsoureki

Easter Bread 11

This beautiful 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.  (more…)

How-to: Six-Strand Braided Challah

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September is the month of the Jewish high holy days of Rosh Hashanah and Yom Kippur. This Six-Strand Braided Challah, using our five minute dough, is a beautiful and festive way to celebrate. Traditionally for Rosh Hashanah we bake the bread in the shape of a ring studded with raisins, but if you serve any of our delicious challahs you will do the holidays justice.

Braiding six strands takes a bit of technique, but once you have the rhythm the braid goes together quickly and easily. Keep in mind that you are only working with one strand at a time, so there is no juggling to do. You want to be sure to keep your hands and work surface well floured so the strands don’t become sticky as you work.

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Hot Cross Buns!

hot cross buns

(This is a post that first appeared in 2009 – we hope it is fresh for some and a welcome memory for others!)

“Hot cross buns, hot cross buns, everybody loves hot cross buns!” are the words to the children’s song and it is so true. I made these buns at the request of many of you and my kids devoured them within minutes. They are the buns traditionally served at Easter time. A sweet dough, spiced, studded with dried (sometimes candied) fruit and decorated with a cross made of icing.

As I researched these delicious buns I realized that there are as many ways to make them as there are families who bake them. Some people slash the dough to make the cross, others use a flour and water paste to create the symbol and others use the sweet icing. Tell me how you make your buns, and if you don’t have a family tradition yet, you can start with these!

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Braided Flatbread Challah

(color photo above by Mark Luinenburg An interviewer recently asked me, “what’s new in your pizza & flatbread book that you didn’t already cover in “Artisan Bread…” and in “Healthy Bread…”?  My answer:  A lot!  Like how ’bout this Braided Challah Flatbread that requires zero resting time before it goes into the oven?  Braided enriched loaves like these are integral parts of many holiday traditions– Finnish Pulla, Swedish St. Lucia’s Bread, Jewish Sabbath bread, and others.  So this busy holiday season, you can be ready with super-fast festive loaves like these.  Detailed photos ahead… (more…)

Whole Grain Challah With Cranberries and Orange Zest

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Our new book has a terrific braided challah with whole wheat and wheat germ, and I’ve been playing with a variation that includes cranberries and orange zest.  This same challah recipe lends itself to many other holiday traditions as well, forming the basis in our book for Scandinavian Christmas breads like Pulla and Julekage.  It’s really just a lightly enriched yeast dough that is very, very versatile.  The recipe… (more…)