Easter Bunny Brioche Rolls

Easter Bunny Brioche Rolls | Bread in 5

Yes, we took on the Pinterest Easter bunnies. Have you seen them, pinned on everyone’s holiday boards? Turns out that picture is actually of a bunny cookie, and these sad rolls are more an accurate visual of how things would turn out. But, I’m happy to tell you that after making dozens upon dozens of rolls, we have some tips to help you make some cute little bunnies.

However, I won’t lie to you (it is Easter, after all) that they are a little tricky. And you may  have some rolls that end up a little wonky. But, as my children oohed and ahhed over even the misshapen ones, I could see we had a winner idea.

Easter Bunny Brioche Rolls | Bread in 5

Making these bunnies is way too much fun, lots more photos are here…

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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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English Muffins On The Stove Top with Gold Medal Flour and Red Star Yeast

english mufins | bread in 5

Breakfast has been said to be the most important meal of the day, but so often it is made up of coffee and not much else. I make a point to purchase store-bought bagels and English muffins to have on hand, but they lack flavor and I find myself skipping that first meal more often than not. I remembered back to Zoe’s post on baked English Muffins, and decided to try the same technique on the stove top to save some time. Sure enough, they were amazing! Soaked in butter and a little jam, or filled with eggs and cheese, these biscuits were worth making every time. They also re-toasted well; I made a large batch Sunday morning and had a delicious breakfast the rest of the week.

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Bruschetta with Fig Compote

bruschetta with fig compote | bread in 5

As you can imagine, I tend to make a lot of bread. And while most of it gets eaten gladly, there are times when the bread box is filled with loaves that have gone stale. I never find it too hard to be creative when it comes to ‘old’ bread; french toast always works, and bread pudding, and bruschetta. While I love a traditional take on bruschetta, I decided to change things up a bit by making something with fall flavors; so I took off the tomatoes and added figs.

Figs are in season just a little longer, and my fridge has been filled with them for weeks now. I tend to snatch them up and then cook them down, making a compote that can be used in a variety of ways. The sweetness of this compote combined with the prosciutto and blue cheese makes for such a flavorful bite. And, if the compote is made ahead of time, this can be put together in mere minutes, making this a simple and delicious afternoon lunch.

Extra credit: Zoë is on Andrew Zimmern’s latest podcast, talking about the upcoming book (which is available for pre-order)! Go ahead and take a listen here.

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Grilled Pizza On A Charcoal Grill

grilled margarita pizza | bread in 5

We’ve made a lot of grilled pizzas here at Bread in Five, but almost all of them have been on a gas grill. If you’ve ever attempted a pizza on a charcoal grill you know why this is: the pizza is much easier to manage, and there is less change of burning when it’s not over flaming hot coals. However, many people do not own a gas grill, and so we set out to figure out some helpful tips and tricks in making a charcoal grilled pizza a little bit easier. Twenty pizzas later, and we finally have something for you.

There were quite a few things we learned along the way: bread flour makes a nice, sturdy dough, olive oil in the dough keeps the pizza from sticking to the grill, building a hot and cool side in the grill is a must, and keeping the pizzas on the small side makes them easier to manage.

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