Category Archives: Gold Medal Flour

Soft Puerto Rican Sweet Buns (Mallorca) with Gold Medal Flour

Print Print | Email Email | by zoe, April 30, 2013
Filed Under Gold Medal Flour, Recipes, Special techniques, Sweets, travels | 23 comments

mallorca

For spring break my family visited Puerto Rico. It took me less than 24 hours to find myself an amazing local bakery with all kinds of tasty pastries and breads to try. My favorites, which I managed to sample several times during our stay, were the Quesitos and Mallorca buns. The buns are a sweet enriched dough that is wound up into a snail shell shape and dusted with a thick coating of powdered sugar. We ate them plain with coffee or split open, stuffed with eggs and bacon, as a breakfast sandwich. When I got back home, I used our brioche dough to recreate the sweet buns and they are delicious and easy to make.  Continue reading →

Valentine’s Day Bread – (Brioche made with Gold Medal Bread Flour)

Print Print | Email Email | by zoe, February 11, 2013
Filed Under Gold Medal Flour, holiday breads, Special techniques | 22 comments

heart bread 10

Nothing expresses your love as much as a tasty homemade gift. All you need is a bucket of brioche, a heart shaped cookie cutter and red decorating sugar to make this gorgeous heart shaped loaf. It’s an easy and fast project to do with little kids on Valentine’s Day.

Heart bread 07

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Ham and Cheese Pull-Apart Bread with Gold Medal Flour

Print Print | Email Email | by zoe, January 14, 2013
Filed Under Gold Medal Flour, Special techniques | 35 comments

pull apart bread 05

Here is a fun, easy way to pack lunch right into your loaf of bread. No, I don’t mean the typical sandwich our kids are sick to death of, I mean ham and cheese (or whatever you are in the mood for) is folded into the dough and baked as a loaf. Each slice is a sandwich. In order to get the layers to keep their shape, I made the dough with Gold Medal Bread Flour, which boosts the amount of gluten and gives the loaf a little more structure. To make it a touch healthier (I’m constantly sneaking whole grains where kids will never see them) I also used Gold Medal Whole Wheat Flour. This technique would work equally well with many other doughs from our books.

pull-apart bread

As the name suggests you can just pull sections of the loaf apart, but I sliced into this one to show you how the ham and cheese ends up woven through the bread.

When I just checked Amazon, they were selling the Kindle Edition of Artisan Bread in Five Minutes a Day for $6.99. Not sure how long that will last, but if you’ve ever considered trying the E-reader version, this would be a great time to dive in.

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