Kulich for Easter, Two Ways Plus a Book & Red Star Yeast and Book Giveaway! (CONTEST IS CLOSED, winners to be announced)

Full parent confession (because Easter season is the perfect time for coming clean): Weeks before our state issued a Stay-At-Home order, I had already done my Easter basket shopping. I was feeling terribly proud of myself: I had purchased a small gift for each of my two children, plus a guilt-free amount of candy (made up of mostly Reese’s peanut butter eggs, because then I can steal one, two). However, three days into our stay-at-home, I had already handed out the presents to keep my children entertained (distance learning hadn’t started yet! I’m trying to finish a manuscript!) and yesterday I realized I had eaten the last of the Reese’s peanut butter cups without sharing any with my kids. My conscious smote me (even though the candy was supposed to be free from guilt). I wondered what I would do in place of baskets, as we are trying to keep our grocery shopping to a minimum. I remembered this beautiful Easter bread recipe we have in our Holiday and Celebration Bread in Five book, and hoped it’s brilliant white icing and colorful sprinkles would make up for a lack of candy Sunday morning. (It won’t. But we’ll eat it together and focus on grace, because that’s what this holidays is about, right?)

Kulich (cool-ich) is an Easter bread that is scented and colored with saffron threads and topped with a sweet layer of icing. It is often made with St. Lucia Bun dough, but we took our favorite no-knead brioche dough from our New Artisan Bread in Five book and added a little saffron to it to make this version. We also include a recipe for ‘Cinnamon Roll Kulich’ – which is this same dough made with a cinnamon swirl center and baked in a popover pan to help keep its tall shape. Icing and sprinkles are also included, of course.

And, because we know that yeast is sadly becoming impossible to find on the grocery store shelves, we have partnered with Red Star Yeast and are giving away some of their yeast along with copies of our books!

GIVEAWAY! We’ll give away a copy of our book & Red Star Yeast to TEN lucky winners! You can choose from these titles if you are one of the randomly selected winners– CONTEST IS NOW CLOSED, WINNERS WILL BE ANNOUNCED:

Artisan Pizza and Flatbread in Five Minutes a Day

–or Holiday and Celebration Bread in Five Minutes a Day

–or Gluten-Free Artisan Bread in Five Minutes a Day

… to enter, leave a comment below or increase your chances by entering on our @breadin5 Instagram post! (U.S. addresses only, see our FAQ for details).

Kulich

2 pounds Brioche dough (page 300 of The New Artisan Bread in Five Minutes a Day, or the recipe here on the website), with 1/2 teaspoon saffron threads mixed into the wet ingredients

All-purpose flour, for dusting

Egg wash (1 egg beaten with 1 tablespoon water), for brushing the dough

Icing

1/2 cup confectioners’ sugar

2 tablespoons cream (or more as needed for a thick but pourable consistency

To bake: Generously grease a panettone mold with butter (the mold I use in the photos is currently unavailable but it is a 6 x 6 inch panettone pan with a removable bottom. Many people also bake them in large, empty, parchment lined coffee cans to achieve the high domed loaf.) Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go. Place the ball in the greased panettone mold, seam-side down.

Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes.

Preheat the oven to 350F, with a rack placed in the center of the oven. Brush the dough with egg wash. Bake for 50 to 55 minutes, or until golden brown. Allow the bread to cool on a wire rack.

Make the icing: Mix the confectioner’s sugar and heavy cream together until smooth and thick enough to cling to the cake. You don’t want it to drip off the sides (like the very first photo shows) but if it does (like the one directly above) it will still taste good. Drizzle the icing over the cake and cover with colorful sprinkles.

Cinnamon Roll Kulich

1 1/2 pounds Brioche dough (page 300 of The New Artisan Bread in Five Minutes a Day, or the recipe here on the website), with 1/2 teaspoon saffron threads mixed into the wet ingredients

All-purpose flour for dusting

Filling

2 tablespoons unsalted butter, melted and slightly cooled

1/2 cup brown sugar

1 tablespoon ground cinnamon

Pinch salt

Icing

1/2 cup confectioners’ sugar

2 tablespoons cream (or more as needed for a pourable consistency)

Grease a 12 cup (or two 6 cup) large popover pans. (If you don’t have popover pans, you can use a greased 9×13 inch baking pan.)

Roll the dough into 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugar, cinnamon, and salt. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar. Then roll the dough up, starting at the long end.

Use a Bread Knife, Kitchen Scissors or floss to cut the log into 12 equal pieces.

Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.

Preheat the oven to 350°F and place the rack in the middle of the oven.

Bake for about 20 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Turn the buns out of the pan (if using the popover pans). Let them cool on a wire rack.

Make the icing: Mix the confectioners’ sugar and heavy cream together until smooth and thick enough to cling to the cinnamon rolls. Drizzle the icing over each roll and cover with colorful sprinkles.

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

Apple-Cranberry Coffee Cake

Apple-Cranberry Coffee Cake Recipe | Artisan Bread in Five Minutes a Day

GIVEAWAY IS DONE!!! RECIPE FOR THIS WONDERFUL COFFEE CAKE BELOW!

For the holidays, we wanted to thank all of you for the inspiration and joy you have given us, so we’ve partnered with some of our favorite folks to do a GIVEAWAY! This Apple-Cranberry Coffee Cake from Holiday and Celebration Bread in Five Minutes a Day is a perfect holiday morning treat and we’re going to make baking it even more fun, by giving away a copy of our book, a J.K. Adams Patisserie Maple Wood Rolling Pin and a beautiful Emile Henry Loaf Dish to FIVE lucky winners.

Holiday and Celebration Bread in Five Minutes a Day, rolling pin and bakeware

All you have to do to enter is leave a comment below about what else you might bake with these items (we’re hoping for more inspiration from you all). Read our rules and such for giveaways here. You can also enter on our instagram page for even greater chance at winning.

Now for the Apple-Cranberry Coffee Cake recipe: (more…)

Master Recipe with Fresh Flour (Baker’s Field Fresh Flour Giveaway)

If you are under the impression that flour has no taste, it may just because you haven’t tried fresh flour. I know it is an odd concept that flour would be “fresh,” since we’re used to buying bags that have an exceptionally long expiration date. But, when you make a loaf of bread with flour that was just milled it is so much sweeter and more flavorful. Milling grains at home has been on the rise for a few years and many of our readers already do, so they know of what I speak, but for the rest of us (me included), this is a new discovery. I love bread, obviously, and love it made with all kinds of flour, but this is a real treat and one I am so excited to share with you.

I went to an event at Baker’s Field Flour and Bread here in Minneapolis and was completely blown away by what I heard and ate. I met the farmers (Penner and Peterson Farms) who grew this wheat, right here in Minnesota and they could not be more passionate about their crops and the bread that results from their work in the fields. (more…)

10th Anniversary of Artisan Bread in Five Minutes a Day

How time flies when you are having fun baking bread. 10 years ago we published our first book, Artisan Bread in Five Minutes a Day, and it’s been an exciting journey ever since. Our publisher took a chance on two unknown authors; a pastry chef and a physician with a crazy idea of how to change how people bake bread. The publisher printed 5000 copies, hedging their bets in case it didn’t sell, but they sold in a week. They printed another 5000 and those too sold right away. They did it again and again, thinking it would slow down, but it didn’t. Here we are 10 years later, a second edition, 5 other titles and 750,000 copies of our books sold. This is all because of you, our incredible readers and the inspiration for all of our books. You have been there with us and for us, and we want to thank you!

Our first edition of Artisan Bread in Five Minutes a Day is no longer in print, but the second edition The New Artisan Bread in Five Minutes a Day is even better and we want to give you a copy. For a chance to win, please leave a comment here and we’ll pick 5 winners. You can also go to our Instagram page, like our page and tag two friends for another chance to win. We’ll be giving away 5 copies to our Instagram followers. Please see our giveaway policy. This contest is finished! (more…)

Raspberry Brioche Braid

Raspberry Brioche Braid | Artisan Bread in Five Minutes a Day

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.

Watch Zoë Make a Cannoli inspired version of the Braid on the Hallmark Channel Home & Family Show! 

The reality was more Lord of the Flies meets Blueberries for Sal (which is my all-time favorite children’s book). 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 aforementioned 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 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 brioche 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 brioche braid can be put together in a no time. First, I used the 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. 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.

(more…)

Whole Grain Christmas Stollen

stollen-hbin5-3-of-16

Christmas Stollen is a wonderful German baking tradition this time of year. A sweet loaf that is studded with dried fruit, spiced with cardamom and a special treat of almond paste runs through it. Once it comes out of the oven it is traditional to slather the warm loaf in butter then roll it in sugar, but we skip the extra butter and dust it with a thick layer of confectioners’ sugar to look like the snow outside. This loaf actually holds up very well for a couple of days and that makes it a great gift for the holidays.
(more…)

Craftsy Class Giveaway!

Craftsy giveaway

It is coming up on baking season and we want to get you all ready and in the mood. As you may have heard, we did a Craftsy video series that shows all the tips and techniques for creating our favorite breads. The class is based on our Master recipe from The New Artisan Bread in Five Minutes a Day, but the course is helpful for baking any breads and pizzas from all of our books.

As a big THANK YOU to our Breadin5 community, we’re giving away our Craftsy Artisan Bread in Minutes class to a random winner. All you have to do is click on the link below to enter. Good luck and enjoy the class. (more…)

Baking in a Cloche

Emile Henry Cloche 09

There are many ways to get a crusty loaf of bread, but one of our favorites is to use the tried and true method of baking in a clay cloche, here, the Emile Henry brand cloche. It is very similar to using a Dutch Oven, but the cloche was designed to bake bread, so it is an even more intuitive method. In other words, you aren’t lowering the bread into the piping hot vessel, you just lift the lid and slide the loaf onto what is essentially a baking stone. The cloche traps the steam from the dough to create a perfectly crisp and beautifully shiny crust, without having to add steam to the oven.

This loaf was made with our Master Recipe from The New Artisan Bread in Five Minutes a Day, using Platinum Yeast from Red Star, water and salt, that’s it! If you’ve never made our bread, or just want a refresher, please watch our new video. In no time at all you’ll have a gorgeous, homemade, crusty loaf of bread.

(more…)

Pumpkin Swirl Bread

Pumpkin Swirl Bread | Breadin5

Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.

Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.

To make the Pumpkin Swirl Bread:

Pumpkin Swirl Bread | Breadin5 (more…)

Chocolate Coffee Cardamom Bread! (CONTEST IS NOW CLOSED)

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!

(more…)