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Pumpkin Pie Brioche and a Bob’s Red Mill Vital Wheat Gluten Giveaway, just in time for Thanksgiving!
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by Zoe, November 18, 2009
Filed Under HBin5, Recipes, Special techniques, bread questions | 241 Comments
Pumpkins are associated with the quintessential Thanksgiving dessert, a decadent pie filled with spices and sweetness. The pumpkin adds a smooth and luxurious texture that amounts to pure comfort food. Pumpkin is not only wonderful for its flavors but is also chock full of healthy vitamins. This was the inspiration for making a pumpkin pie brioche to include in Healthy Bread in Five Minutes a Day. I wanted to take some of the butter out of this healthy version of brioche, but I didn’t want to lose the rich texture. Pumpkin is the answer! I added the spices and a touch of sweetness to create what I love about pumpkin pie in this fantastic and versatile bread. It can be baked as a loaf, in a brioche pan or even made into our Indian Spiced Doughnuts (page 287) or as the bottom crust for the Pear Tarte Tatin (page 290). It is fabulous as dessert or breakfast.
Thank you Michelle and all who are participating in the HBinFive baking group. I am so excited to see all of the breads you bake. Click here to see the Pumpkin Pie Brioche Creations they have baked already. So many Thanksgiving ideas.
Check out this video that Lenny and Denise from ChezUs made for us at Omnivore Books while we were on book tour in San Francisco. Thank you both for taking the time to make the video, it was so wonderful to see you.
Bob’s Red Mill Vital Wheat Gluten and White Whole Wheat Flour giveaway. More information at the bottom of this post.
Pumpkin Pie Brioche:
3 cups white whole wheat*
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast
1 tablespoon kosher salt
2 tablespoons Vital Wheat Gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral flavored oil or unsalted butter, melted
1 3/4 cups pumpkin puree (freshly roasted or canned)
Egg wash for brushing on top
Raw sugar for sprinkling on top
These directions are abridged from the book, for more detailed instructions go to page 284 in Healthy Bread in Five Minutes a Day
Mixing and storing the dough: whisk together all of the dry ingredients in a 5-quart Food Storage Container
Cover the container and allow the dough to rest on the counter for 2 hours. Once it has risen refrigerate for at least 2 hours before baking or it is too difficult to handle. It can be stored in the refrigerator for up to 5 days.
On baking day: Grease a Non-Stick Brioche Mold. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe size) piece of dough. Dust with more flour and quickly shape into a ball.
Place the ball of dough into the prepared pan with the smooth side up. Allow the dough to rest, loosely covered with plastic wrap for 1 hour 45 minutes.
Preheat the oven to 350 with the oven rack in the middle of the oven.
As you can see it didn’t rise that much during the rest. That is normal for our dough. Brush the top of the dough with egg wash using a pastry brush and sprinkle it with the raw sugar.
Bake for about 50 minutes, until the top is golden brown. Allow to cool in the pan for about 5 minutes then turn it out and
form a thick ring with a clean kitchen towel…
and invert the brioche onto the towel so that the dome of the brioche is supported by the towel. This will prevent the top or bottom of the loaf from getting crushed as it cools. Let the dough come to room temperature before cutting and serving.
Enjoy!
There have been many questions about Vital Wheat Gluten (also known as Vital Wheat Gluten Flour) and where it can be found. We are lucky in Minnesota to have many grocery stores and co-ops that carry it. There are several brands, including some in bulk, but the most readily available is Bob’s Red Mill. We are teaming up with the generous folks at Bob’s Red Mill to do a giveaway of 10 bags of **Vital Wheat Gluten…
…and *White Whole Wheat flour to our readers who leave a comment below.
Just tell us what you intend to bake from HBin5 next and we will select the 10 winners at random next week, right before Thanksgiving!
Happy Baking! Zoë and Jeff
Comments
Jennifer Pack said...
November 18, 2009 at 2:19 pm
I sadly don’t have the book yet but plan on picking it up very soon! I’ve loved the Artisan bread in 5 book and am looking forward to seeing the yumminess contained in your new book!
Dolores Joblon said...
November 18, 2009 at 2:20 pm
I am planning a wonderful pan of Cherry Tomato Baguettes for my lunches.
Adrienne said...
November 18, 2009 at 2:23 pm
You have NO IDEA how happy I was to find vital wheat gluten at my grocery store the other day. It was, however, an eensy weensy box, so I’d love another bag! I can’t tell you which HBin5 bread I’m going to bake yet, because I think it’s going to be under the Christmas tree so I’m holding off on buying it!
Nate Solas said...
November 18, 2009 at 2:23 pm
Just read a great article about Bob’s Red Mill from the buyers at the Seward co-op. Awesome idea for a giveaway!
Lily U. Burns said...
November 18, 2009 at 2:27 pm
Hi – No need for the giveaway, but I just wanted to say what a great recipe the pumpkin brioche is, and how much I love your books! Baking bread is now a pleasure again, and I have time to do this. Thank you!
Dani said...
November 18, 2009 at 2:32 pm
I’m going to try the whole wheat brioche first. I love Bob’s Red Mill products. Thanks for a chance at the giveaway.
Ruth Hoffman said...
November 18, 2009 at 2:33 pm
I love HBin5 at least as much as I love ABin5! Tough choice, but I think I will make the 10-Grain Bread. Today I made Spelt and Sweet Potato Bread, and took it to my physical therapy session. Gone by the time my session was over! I’m impressed with the rise I get from the Vital Wheat Gluten. Thank you!
Doreen said...
November 18, 2009 at 2:36 pm
I’m trying to decide between making the red wine and cheese bread, the carrot bread, the peppery pumpkin and olive oil loaf, or the mesquite bread … lots of good looking recipes in HBin5
I need to find some vital wheat gluten – thanks for posting the photos as I now think I know which grocery store carries it.
ran said...
November 18, 2009 at 2:36 pm
I am searching for the White Whole Wheat Flour. Am hoping I can get the Bob’s Red Mill. I know my store carries some of their items. So excited about all the recipes. Pumpkin Pie Brioche!! That’s sounds like a good place to start!!!!!
lee said...
November 18, 2009 at 2:45 pm
I have embarked on a low glycemic diet (which I love) and intend to use Bob’s Red Mill Vital Wheat Gluten White Whole Wheat flour for a ‘no-knead’ spelt bread recipe I’m working up! I’ve purchased other products from my Kroger and my Three Rivers Co-Op Market…..thanks so much!!
Rebecca said...
November 18, 2009 at 2:56 pm
I’m planning on making brioche! I’ve never done it before, but the recipes I’ve made from the book thus far have been delicious so I’m going for it.
Dolce said...
November 18, 2009 at 2:57 pm
I have never baked with wheat gluten flour… so I would probably play it safe and bake your brioche.
I don’t own tiny brioche molds (though they are the cuteste) but a loaf mold that does just fine.
I might, though, spice it up and do a sort of gingerbread-brioche kind of things for the holidays!
Sam (The Second Lunch) said...
November 18, 2009 at 2:58 pm
I’d really like to do the whole wheat brioche, but I think that for now, enriched doughs are going to be on hold until I have guests to feed them to (and am not eating entire batches on my own.)
I’m going to make my next batch of plain starter from HBI5 – even though I’ve been enjoying the white batches I’ve done for the past two weeks- and then maybe do an olive bread.
Christie said...
November 18, 2009 at 2:58 pm
I just got the book last week and couldn’t begin to decide but my girls want to start with the bagels.
Darrin said...
November 18, 2009 at 2:58 pm
I’m still working on that master recipe, I haven’t had the greatest results with it yet. I think ill require more tinkering, and possibly using an oven that’s not 30 years old.
and once I have more time.. whole wheat brioche for sure!
Kelly Schultz said...
November 18, 2009 at 3:01 pm
I’d up the ante to this recipe and add some cloves and orange zest and dried fruit and use it as a stollen base!
OK I definitely need to tell my local grocer about Bobs red mill gluten, they have the 6oz Hodkins Mill Gluten in stock, and that is barely enough to experiment with!
How do we get in on the baking groups??? I’d like to join the healthy bread in 5 group as I have some killer multigrain recipes I created while waiting for your new book to come out!
Betherann said...
November 18, 2009 at 3:03 pm
I’ve been having a tough time getting my hands on wheat gluten, so I haven’t tried ANY HBi5 recipes! 
In addition to the master recipe, the garlic knots sound delicious, as well as the wheat brioche. Yum!
Allison said...
November 18, 2009 at 3:06 pm
LOVE the new book…and the first book too!!! Please include me in the drawing.
Liz Tee said...
November 18, 2009 at 3:12 pm
I was going to start with the master recipe, but the pumpkin brioche may have to come first. It looks great!
Nora said...
November 18, 2009 at 3:14 pm
I want to try the sweet potato bread!
janknitz said...
November 18, 2009 at 3:21 pm
My husband is a winemaker and one thing we have plenty of in this house is WINE, so the red wine and cheese bread has GOT to be on our Thanksgiving menu!
Norah said...
November 18, 2009 at 3:22 pm
I plan on making a soft whole wheat sandwich loaf later today or tomorrow, as we’re almost out.
I hope to make the pumpkin brioche next week. I’m thinking about trying little individual ones, maybe cook ‘em in a muffin pan (I don’t have the little single serving brioche tins) It seems like it would be a tasty snack that would be great for eating on the go. hmm, the more I think about these, I might make them before next week!
Kristine said...
November 18, 2009 at 3:23 pm
I can’t wait to make bagels!!!!
Susan said...
November 18, 2009 at 3:26 pm
I’ve already tried the Pumpkin Pie Brioche recipe and loved it. I will be making a holiday braid from the whole grain master recipe next!
De in D.C. said...
November 18, 2009 at 3:26 pm
ooh, I love Bob’s Red Mill products. I sometimes add their Spelt and Barley flours to baked goods to mix things up.
Partner loves breads with lots of grains, so I’m itching to try the 10-Grain bread.
carla said...
November 18, 2009 at 3:28 pm
With recipes like pumpkin pie brioche and sweet potato bread, the question is what won’t I be baking?
A said...
November 18, 2009 at 3:30 pm
I love the honey whole wheat—it has surpassed our old whole grain daily bread recipe, which is saying something! My daughter (7yo) especially loves it because, in her words, “it’s not bitter!” I’m planning to make the flax seed version next, as we already love flax seed and are always looking for new ways to incorporate it.
Margaret` said...
November 18, 2009 at 3:38 pm
Would it be to much to say ALL of them – eventually.
Sandollar47 said...
November 18, 2009 at 3:41 pm
I plan to make the Pumpkin Brioche! I have been reading through your site and love it! I “cook for hire” and love to introduce my customers to new foods. This is bound to be a big hit! I found a Brioche pan at the second hand store…their loss, my BIG gain! Thanks for all the tips! I hope to get your book for Christmas!
Tammy Gardner said...
November 18, 2009 at 3:44 pm
I’m going to make rye bread from the new book. Thank you.
Lena said...
November 18, 2009 at 3:45 pm
Most likely whole wheat brioche will be next. Love your book !
Wen said...
November 18, 2009 at 3:47 pm
Ready to try out the Pear Tarte Tatin with Whole Wheat Brioche–so far everyone has loved the recipes–house favorite was the Apple Strudel Bread.
Ashley said...
November 18, 2009 at 3:52 pm
I still need to get the book, but my friend told me about a pumpkin bread recipe and a lentil bread recipe. I want to try both of those!
LJCohen said...
November 18, 2009 at 3:56 pm
Hmmm. The little chocolate breads from the Boston demonstration. 
PatM said...
November 18, 2009 at 4:03 pm
I will try the pumpkin brioche! Looks yummy.
I am turning my co-workers into bread bakers! Took a plastic storage container to work with the flour, yeast and salt already measured out. Gave it to my supervisor with a measure cup and spoon and told her to add 3 cups of warm water and stir. She had already bought the book and supplies months ago but never had time! She mixed it in the morning and by noon she put it in the fridge in our break room. At 5 pm, I punched out and we formed two bread loaves on parchment paper. She transported them home on paper plates and baked at home. What a success! She is now baking lots of bread! She is still on AB5 but I am loving your new book.
melanie said...
November 18, 2009 at 4:04 pm
i’m thinking the pumpkin pie brioche would be the perfect recipe to try – my first from your book!
itsworthalook said...
November 18, 2009 at 4:15 pm
The whole wheat master recipe! I usually make the light wheat one, I’m curious to taste the difference!
Laurie said...
November 18, 2009 at 4:18 pm
the master recipe!
Robyn said...
November 18, 2009 at 4:40 pm
I will try either the pumpkin brioche because it looks so delicious, or one of the whole wheat sandwich bread recipes. I tried the one in HBin5 that said the kids would love it, but it was a little crumbly, so I will adjust and probably try one of the other recipes for comparison. I just got the book over the weekend and love it! The whole wheat banana bread is definintely a hit. The kids love it toasted with cinnamon-sugar for breakfast. The whole book looks delicious. 2 of my friends recently bought ABin5 and we are all going to get together and bake soon. Now I’ll have to tell them how good the new book is so we can all bake together from that one, too.
Gennie said...
November 18, 2009 at 4:42 pm
Why, I think I’ll bake this! Perfect for Thanksgiving, no?
Michelle C. said...
November 18, 2009 at 4:46 pm
I’m thinking of Betsy’s Seeded Oat Bread. We love nutty, seed-full whole grain breads!
JJ said...
November 18, 2009 at 4:50 pm
I JUST got HBin5 and plan to start with the 100% whole wheat bread to help me learn the basics in baking whole wheat!
MommaBlogger said...
November 18, 2009 at 4:51 pm
I don’t have the new book yet, but once I get it, I want to try the whole wheat brioche and use it for my Havarti Ham Brioche Rolls. I even found some mini brioche tins at the thrift store, so I’m really excited to try them out. I really need to get that book soon!
Nancy said...
November 18, 2009 at 4:56 pm
Would love to win this give-away–I can’t get Vital Wheat Gluten at the commissary overseas!
Allison K said...
November 18, 2009 at 5:08 pm
I just finished reading your first book and was so thrilled to pick up the HBin5 as we eat whole wheat here at home. I can’t wait to get started!!
Hatchet said...
November 18, 2009 at 5:18 pm
I actually have the oven heating up right now for the new rye bread recipe. Today I baked a batch of the 10 grain bread and gave it to a friend of mine (who loved it!). So far, I’ve loved all of the recipes I’ve tried.
Your pictures really make me want a brioche pan. I’m planning on making panettone soon, as well.
Corey said...
November 18, 2009 at 5:38 pm
The honey graham bread has been calling out to me, but this pumpkin brioche sure does look tempting.
Great choice on the giveaway – I love Bob’s Red Mill!
jenne said...
November 18, 2009 at 5:57 pm
well, I still don’t have the book yet, but a SOFT not-too-dense whole grain sandwich bread is what I’m hoping to make. Although this one sure looks super yummy for a treat!
AnnMarie Johnson said...
November 18, 2009 at 6:13 pm
I’ve already baked half a dozen but my fave so far is the honey Graham because my mom is called Gram so my DD calls is Grammy Gram bread!
Ruth said...
November 18, 2009 at 6:14 pm
I’m making the pumpkin brioche. It sounds great.
Julie said...
November 18, 2009 at 6:44 pm
I am dying to make bagels! Can’t wait! Just made my first batch of Healthy Master Recipe and will bake my first loaf tomorrow. Thank you so much for coming up with this bread concept. I haven’t bought store bread in three months!
bridgit said...
November 18, 2009 at 6:49 pm
I’ve been fooling around with whole grains since I started using your ABin5 master recipe. We’ve enjoyed the sticky buns many times, but this time of year I think apple sticky buns might take the cake. Thank you for making local bread a possibility for us! The pumpkin is cooked and in the fridge, ready for some brioche!
Deb said...
November 18, 2009 at 6:58 pm
I can’t wait to try the cinnamon crescent rolls, and I’m looking forward to your class next week at Cooks!
Brenda said...
November 18, 2009 at 7:01 pm
I’m glad to hear that the vital wheat gluten is easy enough to find in the twin cities!
Amazon says I should be getting the HBI5 that I ordered next week. I’m going to try the master recipe first. Then the quinoa bread. My husband wants a hearty bread and I think that quinoa will make a good filling bread.
Stephanie said...
November 18, 2009 at 7:28 pm
I have a batch of HBin5 Master Recipe chilling in the refrigerator right now! Looking forward to baking it for tomorrow’s dinner.
Rose said...
November 18, 2009 at 7:32 pm
Pick me, pick me, please. I just received my copy of your new book and can’t wait to get started. I’m making the Pumpkin Pie Brioche using Bob’s Red Mill Vital Wheat Gluten. Ummmm, I can almost smell it baking now . . .
Trudy said...
November 18, 2009 at 7:37 pm
Planning to make the whole grain rye bread—-the potato rye from your first book has been our favorite, so we’re anxious to try this one!
James Cummings said...
November 18, 2009 at 7:37 pm
I just received the book in the mail. I’m going to try the basic recipe tomorrow. Loved the first book. I am going to use this book quite a bit. I’ve always loved cooking with whole grains.
Mira @ Bread Over Heels said...
November 18, 2009 at 7:53 pm
I actually made this recipe using the Bob’s Red Mill Vital Wheat Gluten and Organic White Whole Wheat Flour. Terrific products I would recommend to any home baker! I don’t use any other brand… Thanks for the chance at giveaway!
adina said...
November 18, 2009 at 7:53 pm
i’m curious about the whole wheat brioche but pan d’epi has always fascinated me.
Ranee @ Arabian Knits said...
November 18, 2009 at 7:59 pm
I love Bob’s Red Mill! I was just there this weekend. It would be wonderful to win any of their products.
As for what I want to bake from your book, I was thinking the whole wheat brioche, but this pumpkin pie brioche sounds pretty darn good.
Emily said...
November 18, 2009 at 8:22 pm
Just bought the book yesterday. The 100 percent whole wheat dough is in my fridge, and I’ll bake a loaf tomorrow, but in a loaf pan.
Ruth said...
November 18, 2009 at 8:29 pm
Thanks so much for including the recipe here! Now I don’t have to wait until I receive the book as gift, soon….
Kristine said...
November 18, 2009 at 8:31 pm
Actually haven’t made anything yet, so I’d better start with the basic loaf, but THEN I’d like to try this pumpkin brioche!! Thanks for the great site!
Jane in GA said...
November 18, 2009 at 8:33 pm
Zoe and Jeff,
I am a member of the Bread Braid which you all should check out on BigBlackDog.net blog!
We started with the pumpkin pie brioche and I made 3 plain loafs of great bread. You won’t believe all the great idea’s the “cooks” in the group came up with. Great pictures and recipes! I’m a “non-baker” have 2 buckets of dough in my refrigerator. I love the new book and can’t wait to try the “red wine” bread next! Thank you Zoe and Jeff!
Michelle said...
November 18, 2009 at 8:46 pm
I just started using Vital Wheat Gluten and I now put it in almost all my breads. I will probably put it in the AB5 Semolina Flour because I make it almost every 2 weeks.
Cyndie said...
November 18, 2009 at 8:52 pm
I am having so much fun with my new copy of Healthy Bread in 5 min a day. I started with the master recipe. I have had a bit of trouble getting my convection oven time and baking times just right. My crust was getting much too brown too quickly while the inside was still gummy.
I think I have it now. Yesterday I made the cinnamon raisin bagels and thought they were heavenly. They could be addictive. Now I have a container of whole wheat flax seed dough in my refrigerator waiting for my next project. I substituted some of my sourdough starter in the recipe. The only thing slowing me down is my desire to maintain my weight.
Carol Voigts said...
November 18, 2009 at 9:01 pm
I’m starting at the front, and going to the back. I’m just finishing my first batch of the 1st recipe. Hmmm. (I grind my own flour so always have a fresh supply of all my whole grain flours)
Sandie said...
November 18, 2009 at 9:01 pm
I’d love to bake the pumpkin brioche!
Liz said...
November 18, 2009 at 9:51 pm
I can’t wait to try the cinnamon raisin bagels and the soft sandwich bread. I also think the berry bread would be really fun to hand out to the neighbors for the holidays. I am so excited about your new book – I just wish my kids would give me more time to play with it!!
Andrew said...
November 18, 2009 at 10:02 pm
I have my first batch of whole wheat brioche dough in the fridge right now, and I plan to make my first loaf tomorrow. I still don’t have your book yet (HBinFive is at the top of my Christmas wish-list), but at least two people have ordered ABinFive this week on my recommendation. Thank you!
Thien-Kim said...
November 18, 2009 at 10:09 pm
OMG that sounds so good! I’ve been craving some baked pumpkin concoction! Alas with a baby due any day, I’m not sure if I’ll have time for baking. It’s on my list.
Jeff said...
November 18, 2009 at 10:49 pm
I just recently heard about the bread in 5 phenomenon after emerging from underneath my rock and just ordered a copy of the new Healthy Bread version that is on its way here. I will definitely try the master recipe first and then as soon as I can, dive into that pumpkin pie brioche. Thanks for making bread-baking accessible and bringing an old craft back into style.
Sara said...
November 18, 2009 at 10:54 pm
I just want to make a good staple bread with more whole wheat content!
LindaDV said...
November 19, 2009 at 12:28 am
Chocolate bread next? That sounds good. The seeded oat bread was great and pumpkin brioche is in the fridge. Maybe alternate the yummy bread with the good for you bread. The bran muffin bread, I found all the ingredients for that one. I didn’t know that our little town had such a variety of ingredients available compared to some places. The bulk bins at the natural foods store is wonderful for trying new grains and seeds.
Melanie said...
November 19, 2009 at 1:01 am
I have to agree with some of those above — the seeded oat sounds brilliant. Perhaps over the weekend …
Jill said...
November 19, 2009 at 4:49 am
I have too many bananas getting old on my counter, so definitely the whole wheat banana bread next. I think my 1 year old daughter will love it for breakfast this weekend.
Jami said...
November 19, 2009 at 5:13 am
What do I intend to make or what have I *already* made?!
I’ve made the pumpkin pie brioche (unbelievable!); I’ve made the fruit and millet bread (my favorite, unless you count the seeded loaf that I also love!!!); I just made the whole wheat brioche that I baked and put in the freezer for Thanksgiving–I’ll make a bread pudding out of it!
Next up, maybe the tapenade bread. I’ve been drooling over that since I got the other book!
Your books are truly amazing! I don’t think I’ll ever use another bread book (and I have many!).
Patricia said...
November 19, 2009 at 5:15 am
Just got your new book and have been reading through your delicious sounding recipes. I’m going to start with your master recipe and go from there (like I did with your first book). I’m glad to have a book full of breads using whole grains.
Mandy said...
November 19, 2009 at 5:55 am
So far had the Soft WW Sandwich bread (which also made killer pizza crust), Master, WW olive oil, WW flax,
loved them all, next up are Rye, Pump, Betsy’s seeded…
the hardest part is deciding which one first.
Thank you again for bring such joy into
my life as baking a perfect loaf of bread so easily!
Elizabeth said...
November 19, 2009 at 6:23 am
I’m pretty sure I’m going to have to try this Pumpkin Pie Brioche next, it sounds so good. Bread + pumpkin pie, how can you go wrong??
Sharon said...
November 19, 2009 at 6:35 am
WOW, just judging from all the comments, I’d say that lots of stores are going to have to start stocking generous sized bags of this gluten. I don’t have the book, yet, but it’s on my list for this season. I’ve seen the basic recipe video you have on amazon.com, and I plan to mix up some of that today.
Thanks for all your work in making this GREAT book! You have lots of fans.
Kylie M said...
November 19, 2009 at 6:57 am
I’m going to try the honey whole wheat and the whole wheat brioche next. The pumpkin pie brioche sounds awesome so I can’t wait to try that, and I have a ton of beets so I really need to use those up and noticed you had a recipe in there for them! Any thoughts on how to use up too much rutabega? Thanks for sharing your brilliant recipes with all of us!
C. Beth said...
November 19, 2009 at 7:08 am
I’d like to try one of the brioche recipes from the book next. Mmmm.
Amy said...
November 19, 2009 at 7:18 am
I don’t have the book yet, but after all the great reviews I’ve heard about ABin5 and HBin5, I put both books on my shortlist of cookbooks to buy next. Only question is which one I should get first!
The pumpkin brioche is very pretty. Brioche sounds difficult and higher in fat and calories than other bread types, so I’ve never attempted it. I would love to try your version.
Ginnie said...
November 19, 2009 at 7:30 am
I made the Pumpkin Brioche last week. We had some delicious French Toast made from it. I am planning to try the basic recipe next.
Meg said...
November 19, 2009 at 7:32 am
I’ve already made the basic wheat dough and the soft wheat loaf, but I have my eye on those cute little garlic/parsely knots next!
Beth said...
November 19, 2009 at 7:37 am
Well, I was planning to try the whoe wheat brioche, but now I will be adding the pumpkin brioche too. This will make my family very happy.
Kristi said...
November 19, 2009 at 7:42 am
I just read the article about your new book in Mother Earth News and I will definitely be taking on the master recipe first!
Tracy said...
November 19, 2009 at 7:44 am
I’m going straight for the whole wheat cinnamon-raising bagels this weekend!!
Tracy said...
November 19, 2009 at 7:44 am
…and by raising…I meant raisin. 
Barbara Lambert said...
November 19, 2009 at 7:49 am
Can’t tell you what I’m going to make yet because (sadly) I have to wait for Santa’s arrival. However. I have been using the vital wheat gluten in all of my wheat breads with great success.
Nina said...
November 19, 2009 at 8:31 am
I plan on making the soft whole wheat sandwich loaf for my first loaf from the book. I love the books and can’t wait to continue baking for my family with more delicious recipes.
John said...
November 19, 2009 at 8:35 am
I am making English Muffins, more and more boules, pitas and sweet rolls! Pitas tomorrow, for sure: gotta have Gyros.
melissa said...
November 19, 2009 at 9:10 am
I was actually thinking about making some sandwich bread next, actually. mmmm.
Jenny said...
November 19, 2009 at 9:34 am
I sadly don’t have the book yet but plan on picking it up very soon! I’ve loved the Artisan bread in 5 book and am looking forward to seeing the recipes and ideas contained in your new book!
Colin said...
November 19, 2009 at 10:20 am
As a matter of fact, I’m planning on making a batch of Pumpkin Pie Brioche for the holiday! Maybe some donuts… (This is going to be my first of the enriched doughs–looks great!)
Edi said...
November 19, 2009 at 11:09 am
I’m making the 100% whole wheat bread recipe next. I’ve got cranberries and walnuts in my pantry that are just begging for me to add them into the dough for dinner rolls. But first I have to get a bigger dough bucket! I made the wheat brioche a few weeks ago and it seriously overflowed my 1gal container!
kristie larsen said...
November 19, 2009 at 11:10 am
that pumpkin broiche looks fantastic! i must try it, but definitely with less butter (although I love me some butter!) I don’t actually have HB in5 but really enjoy my Artisan Bread book. I am domestic diva now to all my friends, thanks to you! I would love to have some wheat gluten and flour to make up some holiday bread gifts!
Heather said...
November 19, 2009 at 11:20 am
I’d been thinking of trying the Anadama Bread, but now I’m tempted by the Pumpkin Brioche!
Linda said...
November 19, 2009 at 11:37 am
I’m going to make the carrot bread. The timing is perfect because I was planning to take something special to my sister’s for Thanksgiving dinner. I’m glad to hear your recommendation for Bob’s Red Mill Vital Wheat Gluten. I’ve tried another brand and would like to compare the two.
Wishing everybody an Artisan and Healthy Thanksgiving!
R M said...
November 19, 2009 at 11:37 am
This recipe sounds delicious especially for the holidays. I’ll have to try it.
jacki-dee said...
November 19, 2009 at 11:39 am
Our family is totally addicted to pizza and fresh pita/flat breads because I discovered your first book. Now, using your new Healthy Bread Master Recipe, I’m trying the Pesto Pizza with grilled Chicken on the Gas Grill.
Tara said...
November 19, 2009 at 11:50 am
Hmm, I just happen to have the new book in my lap…let me see…Cinnamon Crescent Rolls are calling me!
AndiRae said...
November 19, 2009 at 11:54 am
This weekend I plan to make/bake the Chocolate Bread from your blog entry back in October. When I read it, I thought it sounded like a great Christmas gift for my “local” presents (the gifts that stay in town here in Minneapolis). So I’m going to test the recipe and take a loaf to a get-together this weekend.
For Thanksgiving I’m going to try the Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf). I’ll substitute sweet potato; if it gets a good review on Turkey Day, I might be doing two breads as gifts.
I found that second recipe today when I went to the Amazon.com site to check out the HBin5. Being diabetic, and with just me to eat the bread (unless I give as gifts), I never bought ABin5. But I was interested in taking a look at the HBin5, especially once I saw it has gluten-free and vegan recipes. Several times a year I follow a vegan and/or gluten-free diet for a few weeks (and the breads I’ve bought gluten free never have any flavor). At the Amazon site they had a couple recipes from the book posted, and I like food that has a kick to it; sweet potato just ups the nutrition and flavor factor.
I’m really looking forward to making both these breads!
Tam said...
November 19, 2009 at 12:14 pm
I am going to try the basic recipe since I just got the book and haven’t found the gluten yet.
Barbara said...
November 19, 2009 at 12:33 pm
I am going to try every bread recipe in the book. I am working my way from front to back. Love both books. They have changed the way we eat!
joan said...
November 19, 2009 at 12:41 pm
next up is whole grain knots. then on to
fantastic pumpkin recipes. where can i buy the vital wheat gluten in so. vt.
Joan Vibert said...
November 19, 2009 at 12:46 pm
I am planning to teach the original brioche recipe in the Holiday Bread class I’m doing in December and because I was hoping for everyone to have brioche to take home with them, I was going to order the paper mini-brioche pans from King Arthur. Do you think I could cut the rise & bake time at all? Perhaps if I made the dough a couple of hours before driving to class? These longer rises sure test my ability to teach a two-hour class and actually show them anything. But I love it – the enthusiasm is so energizing! Teaching my first class Saturday at our farm – should be fun!
Jane L said...
November 19, 2009 at 12:46 pm
Your technique is incredible, and your willingness to help us as we work through your recipes is so generous of you . To top it all this giveaway. I am so glad that I found your books, and I am going to be passing it along.
Steve said...
November 19, 2009 at 12:54 pm
The Pumpkin Pie Brioche looks like an excellent addition to a Thanksgiving meal. I’ll probably give that a go next week.
Gr8eat said...
November 19, 2009 at 1:25 pm
The whole wheat master recipe
LaVerne said...
November 19, 2009 at 1:44 pm
I want to try the Pumpkin Brioche and of course the Sweet Potato Bread. Both sound so yummy. I have both books and I’ve gone from never baking bread to now never buying bread, your books were the best investments I ever made.
Dawn said...
November 19, 2009 at 1:55 pm
Loved your first book and modified for whole grains myself. Now you’ve outdone yourselves with this book. Wow. Whole Grain Pizza is next on the list – hopefully this weekend!!
Dee Wehr said...
November 19, 2009 at 2:36 pm
I hope that I am chosen. I’m so excited to try out your new book but have to wait until Christmas, as I’ve already been informed that it “may or may not be” part of my presents.
Scott said...
November 19, 2009 at 3:46 pm
I have already madre the Master, the WW with Flax, the Pumpkin and the milk and Honey Raisin. I am looking forward to the Garlic Studded Baguette and WW Pita! Love the book and the breads!
Cynthia said...
November 19, 2009 at 5:22 pm
Love the giveaway! I intend to make two loaves of rosemary kalamata olive bread using the olive oil dough. I made one loaf last week for a party and it was devoured! I showed every one the book and they were all excited! I would love a version of a shepard’s bread if you have one! Thanks!
Vivian said...
November 19, 2009 at 5:55 pm
I adore HBin5 and with so many recipes to choose from I’m not sure which to try first. Perhaps the Milk and Honey Raisin as it uses regular whole wheat flour. I’m finding it impossible to get white whole wheat here. People look at me like I’m from another planet!
Becky said...
November 19, 2009 at 6:14 pm
I haven’t yet done a recipe from this book so the Master Recipe would be my choice. So it looks like I will be needing some vital wheat gluten soon! Lovely site by the way. And your pumpkin pie brioche looks stunning!
Marisa said...
November 19, 2009 at 6:27 pm
Just wanted to say how happy I am with the new book! I love that it uses white whole wheat specifically – my favorite bread from the old book was the basic recipe, with 2C or so of the www subbed in for AP flour. The vital wheat gluten makes a huge difference – I was experimenting with it myself, but I put in WAY too much apparently, and it was really hard to work with. Keep up the good work!
Joyce said...
November 19, 2009 at 6:37 pm
wreath bread
Catherine said...
November 19, 2009 at 6:55 pm
I am going to make the whole grain pizza
with roasted red peppers and fontina cheese. I have been making pizza from scratch for years and I would love to make it healthier with whole grains. And the red peppers and fontina sound delicious.
Lynn B. said...
November 19, 2009 at 7:02 pm
Brioche! Maybe even this pumpkin brioche! YUM!
Ann said...
November 19, 2009 at 7:17 pm
The sweet potato bread is on the menu for Thanksgiving, as is the Red Wine & Cheese. Am going to take your Multi Grain breads and do some serious experimenting with stuffed bread ideas this winter.
Darlene said...
November 19, 2009 at 7:20 pm
The whole grain pizza dough sounds really good!
Noreen said...
November 19, 2009 at 7:24 pm
I just mixed up the basic recipe from Healthy Breads this morning. Looking forward to baking up a loaf tomorrow.
Pat said...
November 19, 2009 at 8:15 pm
I would love to try the chocolate espresso whole wheat bread. Yum!
Rosalie from New Mexico said...
November 19, 2009 at 10:55 pm
I’m thinking the Pumpkin Brioche would be my next batch of dough. From what I have read hear your new book sounds so wonderful. I’ll drop some hints for an early Christmas present. Today I made your Basic WholeWheat Bread dough and used it all up on a lunch pizza, a loaf in my stone breadpan lined w/parchment (it worked great thanks for the suggestion) and a boule for my neighbor. Then I made another batch for the fridge! Making your recipes are sooo much fun! Thank you for giving us these wonderful books!
Helen in CA said...
November 20, 2009 at 2:46 am
We’ve been eating the HB5 Master recipe here. And I’ve Pumpkin Brioche mixed up & in the fridge right now. So, it’s the “next bread”.
Made a friend a seeded HB5Master Recipe boule for part of bread/salt housewarming gift (major remodel taking a SF Victorian and restoring 1/2 of it to being a house instead of broken up into 3 apts).
Looking forward to tommorrow’s Pumpkin Brioche.
Rose said...
November 20, 2009 at 3:57 am
It’s been hinted that the book is mine at christmas, so I’m impatiently waiting to get my copy. I have the master recipes from thier 1st book in the fridge for my sandwich bread, but I think I’ll try the pumpking Brioche next.
Bethama said...
November 20, 2009 at 5:42 am
How serendipitous; I fully intended to make the pumpkin pie brioche next! (In fact, I intended to make it two days ago, but had a brain-skip and forgot the yeast. I had taken it out and everything, yet… sigh.) After that, I’m going to take a stab at the buckwheat bread, I think!
Peggy said...
November 20, 2009 at 8:46 am
I’m going to make the Indian Spiced Doughnuts to start and then everything else!!! Great book guys!
Karen said...
November 20, 2009 at 11:44 am
I just purchased your book yesterday and just finished reading the introductory chapters. So I will be making the very first recipe in order to get my feet–and dough–wet. I am an avid bread baker and look forward to this time saving method.
shannon said...
November 20, 2009 at 12:27 pm
I already made the pumpkin pie brioche but my next try is just the master recipe so i can make cinnamon rolls!
Michelle said...
November 20, 2009 at 12:51 pm
I am making up the dough for the whole wheat brioche for this weekend– I think in a week or two (as we continue the holiday theme) the plan will be to make some of the pumpkin brioche. I’m also testing out the whole wheat potato rosemary rolls w/ the salt crust for Thanksgiving.
fay said...
November 20, 2009 at 1:24 pm
i love home make bread so will try The whole wheat master recipe
Glenda said...
November 20, 2009 at 2:58 pm
Just made the HBin5 dough for the first time yesterday. Baked the first two loaves today!
LOVE IT! I’m a sucker for hot bread and was waiting with a stick of butter when it was ready to come out of the oven. YUM! Got to find larger portions of the Vital Wheat Gluten…our store only has small boxes! Looking forward to getting both of your books!
Charlotte said...
November 20, 2009 at 3:28 pm
I’d like to give the Master Recipe a try!
Mary said...
November 20, 2009 at 4:34 pm
I will bake the 4-Leaf Clover Broccoli and Cheddar Buns. Would like to try them because they are different. Thanks for a great book on baking Healthy Breads!
Becky Lambert said...
November 20, 2009 at 4:57 pm
Love HBin5 and now have tried the pumpkin brioche in the new book—it was wonderful. I used regular whole wheat flour, but next time I will use the white wheat.
Rene said...
November 20, 2009 at 5:09 pm
I too am waiting for Christmas for the new book. I can’t wait so I’m very happy you posted this pumpkin recipe so I can try something before December 25th! I consider your books one of the many blessings I’m grateful for this Thanksgiving. Thank you!
AmandaLP said...
November 20, 2009 at 6:54 pm
So far, I have tried the Sandwich bread (good, but kinda flavorless on its own, so good for not competing with fillings), and the pumpkin pie brioche (made monkey bread, it was yummy!)
Next up is a rye or pumpernickel for Thanksgiving Turkey Sandwiches
Linda said...
November 20, 2009 at 7:03 pm
I just mixed up a batch of 100% Whole Wheat Bread with Olive Oil today. I added some ground flax seed to it and I used potato water for the liquid. On Tuesday, I plan to make a batch of the whole grain brioche to take to Michigan to make on Thanksgiving at my Mom’s. How would that be for making rolls in muffin tins? I’d also like to make Dutch sugar bread from some of it. You roll it out and sprinkle some cinnamon and sugar cubes on it. Roll up and bake in a loaf pan. mmmmmmmmm sweet!
DeeAnn said...
November 20, 2009 at 7:19 pm
I have the Master rising…;)
Danina said...
November 20, 2009 at 9:38 pm
Definitely the soft whole wheat sandwich bread. I think they will make a wonderful roll for Thanksgiving.
LindaDV said...
November 20, 2009 at 11:23 pm
Linda, thank you for the sugar bread idea! We loved the sugar bread in the Netherlands. I bought a mix there but it didn’t turn out well. Thanks again!
The pumpkin brioche is so addicting, it is all I want to eat! I made a twist with cream cheese filling from the Bread Over Heels blog. I will make cinnamon rolls with some of the dough.
Hilary said...
November 21, 2009 at 5:44 am
I need to keep practicing the master recipe. My first attempt came out somewhat gummy in texture. It was great toasted, though.
I still don’t have my new book. My daughter bought it for my birthday, and had it shipped to her place. She better not forget it when she comes for Thanksgiving!
Karen Johnson said...
November 21, 2009 at 7:03 am
I’ve made the master and the rye bread…yum! Now I want to try the 100% whole wheat and the whole wheat sandwich bread.
Shirley said...
November 21, 2009 at 7:57 am
Don’t have your book so will be baking this Pumpkin Pie Brioche to share with family on Thanksgiving
Theron said...
November 21, 2009 at 11:00 am
I’ll be baking the master whole wheat recipe today.
Amber said...
November 21, 2009 at 11:19 am
Definitely this pumpkin brioche. It sounds delicious and can’t wait to try it.
LeeYong said...
November 21, 2009 at 11:21 am
I defintely would try this broiche recipe!!! looks wonderful! Thanks for the give away.
carol said...
November 21, 2009 at 12:06 pm
Hoping to try a brioche.
Ellen said...
November 21, 2009 at 12:20 pm
I have made the pumpkin pie brioche and the Rosemary flax baguette and they both have come out perfect (I love these books!!!) My next venture will be the Cinnamon Raisin Whole wheat bagels and the Chocolate Espresso Cupcakes. Yum!
Lou Ann said...
November 21, 2009 at 1:59 pm
If I can stave away the desperate need for another batch of WW olive oil dough for pizza… I’ll be making the 10-grain bread next. Found a package of the 10-grain cereal at the store this week.
I need a bigger refrigerator, and more dough buckets!
Jamie said...
November 21, 2009 at 2:02 pm
Wow… So many entries!
I’m roasting a sugar pumpkin tonight to make another batch of Pumpkin Pie Brioche… YUM!
marcia said...
November 21, 2009 at 2:10 pm
Several Comments: long-time fan of ABi5, LOVE the new book. Made 10grain today, used a small “baking” Pam-treated paper loaf pan from King Art, popped (well, peeled paper off) it out after 20 min., put back on stone for 5 minutes to firm up: PERFECT! Used 6.5″ brotform for free form 10-grain: BEAUTIFUL.
Reading back of Hodgson WWF bag and they equate Graham to WWF? Is this your understanding?
Been a long-time baker of Bruce Healey’s Brioche recipe, want to make yours, I know it doesn’t say to, but DO I SLASH THE TOPS OF THE TWO PARTS BEFORE BAKING?
Thanks, you two, for revolutionizing our lives, all my friends are getting your book for xmas. Last week, I hate to say it (I’ve just lost 30lbs so this might be considered bad behavior), but we ate an entire batch of Whole Grain Rye (and we also made grissini with it: STELLAR!) making french toast, sandwichs, and just snackin’.
Successful at 7,000 feet in Colorado with no adjustments needed yet, Marcia
Ann said...
November 21, 2009 at 2:37 pm
In Dec. 5, 2008 you talked about holiday wreath bread. I would love to try this. Honestly, I do not know where to start. You have a lot of amazing items….and it’s a subject that I can not keep my hands off.
amerskine@hotmail.com
Raelyn said...
November 21, 2009 at 2:39 pm
I have already baked the Master Recipe, the 100% Whole Wheat Bread, the 100% Whole Wheat Bread with Olive Oil (which makes fantastic pizza), the 100% whole wheat and flax bread (which my kids ate up) and the Pumpkin Pie Brioche (which is rising on the counter right now as cinnamon rolls). Probably will be making Sandwich Bread next for lunches next week. THANKS for a great book!
Ellen Christian said...
November 21, 2009 at 2:43 pm
I’ll be making the Garlic Studded Baguette tomorrow!
Kathleen said...
November 21, 2009 at 4:40 pm
I am going to try the Vollkornbrot and the Carrot Bread and serve them with some cheeses for holiday entertaining this week. I have again become obsessed with bread!
Denise Drake said...
November 21, 2009 at 4:48 pm
My husband and I purchased a signed copy of your book in San Francisco. We were celebrating our 25 wedding anniversary and thought it would make a terrific souvenir. I LOVE it! Your method and book are fantastic. I’ve made several batches of the Master Recipe and have shaped it all different ways. The next I’m going to try is the Pumpkin Pie Brioche. Thank you so much for making a beautiful and useful book!
Rebekah said...
November 21, 2009 at 5:31 pm
I have the oven preheating as I type. I’m getting ready to put in a loaf of soft whole wheat sandwich bread. I’ve been eyeballing the Avocado Guacamole bread, and think that will be what I try next. I will be purchasing copies of the new book for my mom and sister for Christmas, as well as some vital wheat gluten to get them started.
Marie said...
November 21, 2009 at 6:05 pm
I’m debating between the carrot and the banana breads, though I’ve also got lots of roasted pumpkin puree, and that brioche looks incredibly tasty! I think the banana bread will be my choice, though–it will taste amazing with nutella
Michael said...
November 21, 2009 at 6:38 pm
the pumpkin recipe above looks delicious and will have to be next! i need to get the book soon!
Alina said...
November 21, 2009 at 8:11 pm
Since I just got the book today (I’ve had ABIFMD for months, though) I’ll probably start with the master recipe tomorrow and then try something more exciting for Thanksgiving. I’m excited to try them all.
Allison C said...
November 21, 2009 at 8:35 pm
I just picked up the book last week! I’m going to start with the Hearty Whole Wheat Sandwich Loaf tomorrow. I haven’t had a chance to look through the whole book yet, but I am considering making the Pumpkin Pie Brioche for Thanksgiving. I don’t have a brioche pan; could I use a regular loaf pan? I know it won’t be as pretty, but I just want to *taste* it
Bev said...
November 21, 2009 at 8:54 pm
Have been anticipating your book since it was first announced: congratulations on its successful “fruition”! I had planned to start with the “Master Recipe” but the pumpkin brioche looks amazing. 
) Just got some “super gluten 80%” in the bulk foods section of our local store this week, and hoped it was the right thing! Can’t wait to try out these new recipes.
zoe said...
November 22, 2009 at 12:02 am
Hi Marcia,
Wow, I am amazed at all the recipes you are making and none with adjustments at that altitude. Wonderful to know! I never slash my brioche, but you certainly can, it will just be a different look.
Graham flour is just wheat that is processed differently. The endosperm (white part of the flour) is separated from the bran and germ and ground very finely. The germ and bran are then ground coarsely and then they are all reassembled into graham flour. Whole wheat flour is the grain ground all together.
Hope that helps!? Zoë
Suzanne Newland said...
November 22, 2009 at 7:20 am
Definitely trying the tabbouleh bread! I tried three different local grocery stores (without success) for the vital wheat gluten before turning to Amazon where I bought a case of it.
Elizabeth M said...
November 22, 2009 at 8:06 am
I am SO looking forward to this book under my Christmas tree! Thanks to your generosity in sharing the master recipe on this site, we’re about to finish our second batch of the WW master. Well, the 2nd was a variation on your master. I don’t know if I rushed the measurements on the first, but it was very “spongy” (perhaps too much VWG). So the next batch I used your Master, but cut back to 2.5 TB of VWG, added 3 TB of ground flax seed, and a half cup of oat bran. It was terrific — so much more whole wheat than my variation on your Light WW from the 1st book and delicious.
I can’t wait to try more recipes starting Christmas Day!
Count me in for the give-aways. I haven’t found white WW in my stores.
Thanks for all the help and sharing your advice!
(Oh — and per my last question to Jeff — I still use the “old dough” method and just mix the dry ingredients right on top of bits of the old dough to mix in the VWG. I add a tiny bit of extra warm water if there’s a lot of old dough. Then mix well. I love the flavor development!)
Elizabeth M said...
November 22, 2009 at 8:17 am
Question — any suggestions for which adjustments can be made to swap regular whole wheat flour for white whole wheat in this recipe?
Can I make this (and others) even without WWW?
Linda T. said...
November 22, 2009 at 10:07 am
I made an apple- blue-cheese-ham tart the other day (great!), and will use the rest of the dough to make dinner rolls for Thanksgiving. I was eying that rye-pumpernickel combo that you have in HBi5 (sort of a twist or braid) & thinking maybe I’d trying rolling it together pinwheel fashion — to make tasty sandwiches with leftover turkey! Then gotta try the pumpkin brioche, and already bought the flour to try the spelt. I am realizing that we may be kind of lucky in the Twin Cities because all of these things are so easy to find. Oh, and last year, my wreaths were a huge hit, gotta do those again!
Tina said...
November 22, 2009 at 10:17 am
I have the 100% Whole Grain Maple Walnut Bread dough in the refrigerator right now and am planning on baking my first loaf later today. I actually stumbled upon some coarse maple sugar at the grocery store and am going to sprinkle that on the top instead of regular sugar. I can’t wait to taste it!
Suzan said...
November 22, 2009 at 11:14 am
I tried a half recipe (good thing my fraction division math is good *G*) of the pumpkin pie brioche recipe. It was great! And, that was before I knew that there was an error in the amount of VWG. It worked fine with 1/2 the amount stated. We ate it with a whip of Olivio and sugar free maple syrup and then the rest of the week just toasted. I am planning to make another one today. I want to try making French toast. Also, plan to try one of the WW recipes. Happy Holiday,
Suzan
jeff said...
November 22, 2009 at 12:17 pm
Elizabeth: Ordinary WW can be swapped for WWW used but the flavor won’t be quite as delicate– there’s a slight bitterness to whole wheat. Another option is whole grain spelt (there’s a Bob’s Red Mill product or natural food coops often sell a version in bulk). Spelt is a wheat variety that’s not bitter like whole wheat, and less carbohydrate and more protein. If you can find it, you may prefer it in this recipe to wheat. Jeff
jeff said...
November 22, 2009 at 12:26 pm
Suzan: I’m confused, there’s no error in the VWG quantity for that recipe (check our Errors page at http://www.artisanbreadinfive.com/?page_id=73). But if you liked it as well with less, more power to you! Jeff
Joe-Mike Burroughs said...
November 22, 2009 at 1:02 pm
I mixed up a batch of the pumpkin pie brioche yesterday and baked it this morning. It is great! Reading the other posts for cinnamon rolls and using an actual brioche mold will definately have me making this bread again! I thought that I would make a pumpkin bread pudding out of today’s leftovers, but I think in order to have enough I’ll have to mix up another batch. It is had to walk past it without eating another slice!
Thanks for the new book. I didn’t think that you could top the first one, but there is lots of inspiration in this one as well.
Sara said...
November 22, 2009 at 1:21 pm
The Lemon-Poppyseed Mini-Brioches (with a couple of healthy tweaks) sounds so yummy! I better start basic and work my way up though!
Kayce Crews said...
November 22, 2009 at 2:13 pm
I’ll make the Pumpkin Pie brioche
Joanna said...
November 22, 2009 at 6:05 pm
I loved the pumpking pie brioche (and the bread pudding I made from it!), but I can’t wait to make the rye and the 10 grain! I’m so excited to get my new book
Judy said...
November 22, 2009 at 6:09 pm
Thanksgiving rolls from the basic recipe — and I always add a tablespoon of gluten flour per cup of flour
Stacey said...
November 22, 2009 at 6:51 pm
The pumpkin brioche of course. It’s Thanksgiving after all!
Trish said...
November 22, 2009 at 8:13 pm
I want to make whole wheat using fresh ground wheat flour.
And that pumpkin brioche looks wonderful!
Kathie said...
November 22, 2009 at 9:45 pm
I made up a batch of the Pumpkin Pie Brioche and it is ready to go into the fridge. Tomorrow morning, I will bake it up. We just had some neighbors move in yesterday, so I thought I would bring over the brioche and welcome them to our street. I was so happy to find this recipe posted online since I had been looking at the book at the store and copied the recipe, and missed some steps. The book is at the top of my Christmas List!
michele said...
November 23, 2009 at 6:53 am
I plan to make cinnamon rolls with pecans from the pumpkin brioche for a holiday breakfast. Last year I made cinnamon rolls from the original master recipe and they were excellent.
Cherie said...
November 23, 2009 at 10:36 am
Love, Love, Love the book!!!
I plan to make breakfast pizza using the whole wheat olive oil dough for my overnight guests this weekend. The day before, I partially bake the crusts on parchment, and prep the toppings (scrambled eggs, sauteed onions and bell peppers, sausage, salsa and cheese etc…). Then in the morning, top the crusts as desired, heat & eat! Easy & Yummy!
taren said...
November 23, 2009 at 10:53 am
I already have the Artisan Brean cookbook, but just received the “Healthy Bread in 5″ the other day. I have been franticallly sifting through the recipes trying to decide which one to make first. My family LOVES homemade pizza, so I think Whole Grain Pizza with Roasted Red Peppers and Fontina will be the first recipe from this new book that I will make at home.
Liz said...
November 23, 2009 at 11:28 am
I was thinking of trying the whole wheat brioche, but I think I will try the pumpkin version first.
ann said...
November 23, 2009 at 12:15 pm
My copy of HBin5 is on it’s way! The Pumpkin Brioche is the first recipe I plan to try. It sounds delish!
Melanie Jones said...
November 23, 2009 at 1:03 pm
I am a die-hard fan of ABin5 and have taught several classes on it now – it is such a great way for people of every age and stage to have delicious, healthy bread all the time. I just got my HBin5 and made my first batch of Whole Wheat and Flax Bread with the Bob’s Red Mill Products. My family loooves Whole Wheat Bread and I am looking forward to trying all the variations on that tune in this new book. However, I also can’t wait to try the raisin and honey buttermilk bread – it just sounds to die for!
Rexanne said...
November 23, 2009 at 5:16 pm
Do I have to choose just one? I bought Healthy Bread in Five Minutes a Day last week and have already made 100% WW Bread with Olive Oil. I’ve made several recipes from ABin5 and had been adapting recipes myself to include whole grain flours – we especially like my version of the Semolina Bread. OK, next I’ll probably make Spicy Chili Whole Grain Snack Crackers or Whole Grain Pizza (as I’ve been using my whole grain version of the original ABin5 master recipe for pizza). Love both books-thanks so much.
Tora Consolo said...
November 23, 2009 at 6:57 pm
Just baked 3 loves from the first book for a weekend getaway at one of Ohio’ beautiful state parks and I’m looking forward to making whole wheat from the second book for stuffing on Thanksgiving. MY FAMILY LOVES THIS STUFF!!!!!
Cheryl said...
November 23, 2009 at 7:52 pm
First I need to convince Santa that I need the book and a baking stone. Then I’ll start with the basic recipe and work from there.
Julia said...
November 23, 2009 at 8:21 pm
I recently made Aloo Paratha and cinnamon raisin whole wheat bagels. The Aloo Paratha is my favorite so far! I plan on trying Peppery pumkin olive oil loaf because I have some fresh pumpkins in my basement and then the indian spiced whole grain donuts! One question though: would it be possible to skip the boiling part of the bagels. My bagels had great shape until I put them in the stockpot of water. Thanks and LOVE MY BREAD!
Julia said...
November 23, 2009 at 8:24 pm
I just made Aloo Paratha and cinnamon raisin whole wheat bagels. The Aloo Paratha is my favorite so far! I plan on trying Peppery pumkin olive oil loaf because I have some fresh pumpkins in my basement and then the indian spiced whole grain donuts! One question though: would it be possible to skip the boiling part of the bagels. My bagels had great shape until I put them in the stockpot of water. Thanks and LOVE MY BREAD!
Lisa said...
November 23, 2009 at 8:47 pm
I can’t wait buy a brioche pan and making the yummy pumpkin pie brioche for the holidays!
Rosalie from New Mexico said...
November 23, 2009 at 9:00 pm
I have a quick question: I don’t have a brioche pan…can I use my 10″x4″ tube pan? Thanks….I want to bake the Pumpkin Pie Brioche on Wednesday for Thanksgiving breakfast.
Laura said...
November 23, 2009 at 9:01 pm
I was kind of bummed that I decided to skip anything pumpkin with Thanksgiving this year–and then I decided to make the pumpkin brioche and make a make-ahead breakfast casserole (something sweet) with it for Thanksgiving Day Brunch! No work for me while I am cooking dinner but a heavenly way to start a holiday….
Gloria Brain said...
November 23, 2009 at 9:09 pm
My mother gave me both Five Minutes a Day books when I visited this weekend. I haven’t been able to put them down. I have a pumpkin from my Community Supported Agrigulture farm and can’t wait to use it to make the Pumpkin Pie Brioche. I already purchase Bob Red Mill whole wheat flour and Buckwheat flour and would love some vital wheat gluten to expand my options!
chefgal said...
November 24, 2009 at 2:55 am
I love your book and all the wonderful healthy recipes. I’ve been experimenting with a number of whole grain recipes and look forward to making the whole grain master recipe once I find some vital wheat gluten.
Heather said...
November 24, 2009 at 6:18 am
Honestly, I’m excited to just make a whole wheat boule. With a 20 month old, we try to eat as many whole grains and possible and use white bread as a special treat. I’m looking forward to being able to have healthy bread fresh each day. Thank you!
Marta Lynn said...
November 24, 2009 at 6:51 am
I just discovered “Healthy Bread in Five” and LOVE IT! I want to try everything! I am especially looking forward to baking for my best friend’s mother. She is diabetic and tries hard to eat right. I think receiving fresh loaves of whole wheat bread will boost her spirits as well as her health. And you are so right about heating your home in the winter with the aroma of fresh bread! 
Andrea said...
November 24, 2009 at 7:40 am
I want to try the 10-grain bread. That’s always been one that seemed too difficult for me to tackle on my own. I’m feeling a bit more confident now
jeff said...
November 24, 2009 at 8:35 am
Julia: Well, boiling really creates the unique chewy texture of bagels. It’s true though, that they sometimes get mis-shapen in there. Just a matter of taste, skip it if you like. Jeff
jeff said...
November 24, 2009 at 8:36 am
Rosalie: You can use the tube pan; baking time may change and that will take a bit of experimentation. Let us know how it works out. Jeff
janknitz said...
November 24, 2009 at 11:20 am
Have to tell you this: I made a batch of master recipe and wasn’t too impressed with the breads I made, but I was making thin, crisp stuff like baugette and epi. They were pretty crusty and the flavorw were obscured by the chewy crusts.
I had a little bit of dough left over and decided to try the “moon and stars” shape. As soon as it was cool I wrapped it well and tossed it in the freezer. We like to have small breads on hand to bring out for a meal that needs bread.
So last night we were having cheddar cheese soup (yum!) and my husband thawed and heated the crescent shaped bread and sliced it up. My 17 year old was impressed. “Where did you get this bread, it’s so good!”
This is the kid that “hates” my home baking, especially AB in 5 breads which she has deemed “too yeasty”. And she claims to not like whole grains at all. But she couldn’t get enough of this bread, and couldn’t believe it when I told her it was one of my “five minute” breads.
It is VERY tasty when you can actually taste crumb instead of crust! I liked it very much myself, reversing my first impressions. I’ll definitely use the master recipe again, but from now on I’ll go for thicker, heartier types of loafs and save the thinner, crisper shapes for your other master recipe. ;o)
Barbara said...
November 24, 2009 at 11:52 am
I plan on making the healthy brioche. I don’t have a large brioche pan, but my mom gave me 6 mini brioche pans. How much dough should I put in each one? Also, I made breadsticks with the master recipe to serve with appetizers on Thanksgiving – they are great! They can also be warmed up in the oven before serving and taste even better. Thanks for your great ideas!
Vera said...
November 24, 2009 at 12:45 pm
Cinnamon-Raisin-Apple Bread
I use your Brioche dough – the only change I make is instead of water, I use 1/2 water 1/2 milk (and I like a little more sugar .
I roll the dough out and layer it with Cinnamon, brown Sugar and 1-2 Tbsp butter, thinly sliced apples (about 2 apples) and spinkle with raisins. I roll it up, tucking the ends, and place it in a loaf pan. 350 degrees, about 40 min. (depending on size. if it’s too pale when I remove it from pan, I simply pop it back in the oven).
I serve it with Bread Pudding Sauce:
1 cup milk, 2 Tbsp Butter, 1/3 cup granulated w. sugar, 1 tsp. vanilla, 1 Tbsp. flour, dash of salt: mix everything together and bring to a boil for 3-4 minutes, stirring constantly.
Nick said...
November 24, 2009 at 1:51 pm
Looks really good!
Laura Pokas said...
November 24, 2009 at 4:09 pm
I own both books now and am making the Red Wine & Cheese Bread and Peppery Pumpkin & Olive Oil as gifts for the Thanksgiving hostess.
Your recipes make me feel like a real artisan baker. Wait — I am an artisan baker now (with the help of these books). I also purchased 2 more as Christmas gifts for my son and daughter in law in Austin.
Shannon said...
November 24, 2009 at 4:37 pm
I am new to your books, so anything would be great! I love vital wheat gluten in homemade bread, it is magical and like a secret ingredient!!
JaclynS said...
November 24, 2009 at 7:36 pm
I’ll be making a couple loafs of the roasted garlic bread with spelt flour on my rounds to TWO Thanksgiving dinners. The dough is made already. That garlic smelled divine while roasting.
But, that pumpkin brioche sounds perfect for Thanksgiving breakfast…. I might have to whip up a batch of dough!
laura said...
November 24, 2009 at 7:43 pm
I’ve asked for the book for christmas, so I haven’t made any of the healthy bread yet. the pumpkin brioche sounds great.
Pam said...
November 24, 2009 at 7:49 pm
I am a longtime fan of ABi5 and I love the new book! I think the master recipe produces the most wonderful whole wheat bread I have ever tasted, and the new rye recipe is to die for! I made english muffins out of 7 day old rye dough and my husband and I thought we’d gone to heaven. I had planned to work through the new book front to back, but that rye is so good it’s hard to move on… I’m going to try the pumpkin brioche ASAP.
Peter said...
November 24, 2009 at 8:35 pm
I’m sure I could find/buy wheat gluten but why not also receive a free sample? I’m buying the book anyway!
Cat said...
November 24, 2009 at 8:47 pm
The sweet potato bread has my heart skipping a beat!
John Jacobson “Jake” said...
November 24, 2009 at 9:03 pm
- Recently visited the state of Maine where I found some locally grown and milled whole wheat. Plans are to use that flour wih some vital wheat gluten to experience ww sandwhich bread free formed in fendu shape, and pizza or calzone.
Amanda said...
November 24, 2009 at 11:23 pm
well, having seen the pumpkin brioche, that’s all I can focus on. That will be my first brioche, too!
Deni said...
November 24, 2009 at 11:28 pm
I’d love to try the Pumpkin Brioche recipe.
Lisa said...
November 25, 2009 at 8:02 am
I’m about to make that pumpkin pie brioche right now!
Lanie said...
November 25, 2009 at 12:04 pm
Just got my book last week, and I am still reading through the intro section. Not sure just yet what I will make first.
Suzan said...
November 25, 2009 at 4:44 pm
Jeff, someone on the Google groups said that there was an error in the pumpkin recipe but I thought it came out fine. I will check the error list for other stuff. Question: do you think I could use a bundt pan for the brioche recipe? I have an almost unused one and thought it might look good. What changes would I have to make in baking, in your opinion. Happy Thanksgiving!
Suzan
jeff said...
November 26, 2009 at 8:06 am
Suzan: Pumpkin recipes should be OK, can you be more specific about what was being claimed?
I think the bundt pan should work well, baking time all depends on how skinny the Bundt-wall is– may need less or more, depending on how thick the ring is. My guess: about the same. Jeff
Suzan said...
November 26, 2009 at 9:39 pm
Hi Jeff, someone claimed that the vital wheat gluten was incorrect. But, I checked your recipe here against the book and it was the same. It was an email during the bread braid but I can’t remember who posted it.
Regards,
Suzan
Bethama said...
November 29, 2009 at 6:46 am
Wow – I did this one, twice, and ran wild with it; there was a normal loaf, yes, but also muffin-rolls, a cinnamon swirl loaf, and the crescent rolls from the book. That last one, in particular, had absolutely amazing oven spring – they all must have doubled in size! Very festive in a basket on the post-Thanksgiving table…!
Julia said...
November 29, 2009 at 6:07 pm
Just a quick question: I would like to send family and friends some bread through the mail this holiday season. Any suggestions on this…?
Julia said...
November 29, 2009 at 6:07 pm
Just a quick question: I would like to send family and friends some bread through the mail this holiday season. Any suggestions on this…?
zoe said...
November 29, 2009 at 7:02 pm
Hi Julia,
If you want to send it closer to the holidays I would try parbaking several loaves and then freezing them. You can either send them parbaked and have the recipient heat and serve or you can finish baking right before sending them off. Just bake the bread about 90% of the way, let it cool completely, wrap really well and freeze. To recrisp the crust, thaw, put in a preheated oven and bake for about 10-15 minutes depending on the type of bread.
Enjoy, Zoë
Joan Vibert said...
December 3, 2009 at 7:54 am
I am teaching some Holiday Bread classes and one of the recipes is the Braided Raspberry Almond Cream Pastry. I’m wondering if the frozen mixed berries could be defrosted, drained and substituted for the expensive (right now) fresh raspberries. I’ve considered other fruits but the berries are so nice and pretty.
zoe said...
December 3, 2009 at 6:26 pm
Hi Joan,
The frozen and strained berries will work just fine and give you all the flavor and color you are looking for.
Enjoy, Zoë
Joan Vibert said...
December 4, 2009 at 7:21 am
Thanks for the quick response, Zoe, last night’s class went so well and they loved the braid, plus the lemon-poppyseed muffins with the rest of the brioche dough. The oohs & aahs as they tasted it was just soul-satisfying!
ckirkwood said...
December 9, 2009 at 8:45 am
Can someone recommend a good cookbook with recipes you can use in a bread maker?
zoe said...
December 9, 2009 at 6:36 pm
Hi ckirkwood,
Obviously we don’t really endorse baking in a bread machine, but all of the doughs could be mixed in one. Although we are making enough dough for 4 loaves so you may have to cut the recipes in half to fit?
If you have not yet given our method a try you may end up preferring it to the machine!
Thanks and happy baking, Zoë
Paula said...
December 28, 2009 at 2:51 pm
Can white whole wheat flour be used in place of regular white flour in any recipes?
Can more than one load be made at one time? I like to give loaves at Christmas and need to make more than one at a time.
zoe said...
December 28, 2009 at 9:54 pm
Hi Paula,
The white whole wheat can replace regular whole wheat but not all-purpose. Whole wheat flour absorbs much more water than all-purpose and therefore your dough will be much too dry if you try to substitute. Are there recipes in HBin5 that you are trying to make 100% whole grain?
You can bake as many loaves as will fit into your oven. Just be sure they are not too crowded. You may have to give them a little more baking time, but you can just go by the color of the crust as we indicate in the recipes.
Thanks and enjoy! Zoë
Terry Nash said...
February 4, 2010 at 11:30 am
What’s the best way to store freshly baked, crusty bread for a day or two (or three)? My family loves it dark and cracklin’ crusty but they don’t quite make it through 2 loaves at a meal. Thank you for this great technique!!
jeff said...
February 4, 2010 at 1:17 pm
Terry: See our FAQs tab, just posted an answer there… Jeff
Paula said...
July 5, 2010 at 1:55 pm
As the flour is in a sourdough environment over a extended period of time, although refrigerated, would your method be classified as sprouted grain? Which neutralizes of the phytic acid in the grain.
Thank you for your time,
Paula
jeff said...
July 5, 2010 at 5:59 pm
Paula: We don’t sprout the grain, where you have to soak the whole unground kernels till they sprout. But… from what I’ve read, our stuff may (may!) qualify as soaked, which supposedly neutralizes phytic acid.
But I’m not willing to make any health claims here– not enough good science to make a judgement on whether this is important. Jeff
DianasaurDishes said...
November 18, 2009 at 2:18 pm
I am definitely going to make the wreath bread, in fact I hope to feature it on my blog soon as a great holiday bread recipe. I’m SO excited to try it. Great to meet you both in San Francisco!