Tomorrow I will celebrate Rosh Hashanah, the Jewish New Year, with family and friends. It is traditional to eat lots of honey and apples during this high holy day to usher in the new year with sweetness. The challah dough from The New Artisan Bread in Five Minutes a Day is made with honey, then I fold chopped apples into the dough and braid it into a circle. You can do any shape you like, but the circle is meant to symbolize the full cycle of the coming year. This bread may be ubiquitous at the high holy days, but it is wonderful anytime, especially during apple picking season here in the Midwest.
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.
Making these bunnies is way too much fun, lots more photos are here…
They say that everyone’s Irish on St. Patrick’s Day, and I hope that’s true, because I love the Irish–for their music, their literature, their Guinness Stout, and believe it or not, for their food. It’s been many years since I was in Ireland, but I remember swooning over the fresh, wild salmon, buttered potatoes (of course), and the moist and flavorful brown bread. But brown bread’s not particularly festive (or green!), and Zoe and I don’t have a recipe for classic Irish soda bread, which is made without yeast (for that, I rely on James Beard’s recipe in Beard on Bread– the first bread I ever made). Then Zoe reminded me about our broccoli-and-cheddar buns in Healthy Bread in Five Minutes a Day. Turns out that four-leaf clovers aren’t especially Irish, but they’re very lucky! Sprinkled with cheese, these make a lovely accompaniment to corned beef and cabbage. One little disclosure– the broccoli doesn’t make it all that deeply green, as you can see. Some would have used green food coloring, I suppose. Bain taitneamh as do bhéil! Hearty appetite (I think)… Continue reading
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!
Before we even start with this, you should know that this reprised Thanksgiving post is one of many– click here for all our Thanksgiving posts over the years.
Some people shy away from yeast breads and rolls at busy holidays because they think the proofing step (the rest after the loaves or rolls are shaped) is too time-consuming, even with our stored dough. Here’s a great way to get around that–form rolls or loaves the night before, refrigerate overnight and they’re ready for the oven in the morning. Continue reading
This beautiful loaf is the traditional bread of Easter in Greece and many other Christian countries. It is an enriched dough that is twisted around brightly dyed eggs. The bread is often braided with three strands to represent the holy trinity, formed into a circle as a reference to life and the eggs are dyed red as a symbol of Christ’s blood. The dough is lightly sweet, flavored with orange zest and a traditional Middle Eastern spice called Mahlepi, which is made from ground cherry pits. The spice can be found in Middle Eastern or Greek markets. If you don’t have the spice, you can make the dough with ground Anise seed or even Cardamom. Continue reading
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.
Winter is slowly approaching (although here in Minneapolis we hit 70 degrees this past weekend!), and that means the smell of pumpkin is in the air. These swirl buns came together on a whim; we were asked to bring something to a brunch, and there was pumpkin pie brioche dough in the fridge, a favorite recipe from Healthy Bread in Five Minutes a Day. A little chocolate ganache was easily whipped together, and after an overnight rise in the fridge, these buns were baked off in the morning, filling our house with early Holiday cheer.
The original recipe for this dough was made with White Whole Wheat for a lighter effect, but we decided to re-test it with traditional whole wheat. Gold Medal regular whole wheat worked beautifully…
Having just returned from Kansas and seeing the amber waves of wheat, I was moved to bake a bread that represents the American Breadbasket. This simple basket-weave of bread sticks is a stunning way to serve tuna salad (or anything else your craving) at your 4th of July picnic. You can make a large one to share or smaller baskets for individual plates.
Happy 4th of July!
The winner of the Gold Medal Flour giveaway is announced at the bottom of the post. Continue reading
Don’t adjust the color balance on your monitor, this “cake” really is purple, green and gold. King Cake, named for the three kings who came to bring gifts to Jesus, is traditionally served during Mardi Gras in New Orleans and throughout the South. Not only is it decorated with the colors of the festival, but it also has a hidden trinket in the dough. I’ve used an almond, but in New Orleans bakers often use a ceramic or plastic doll to represent the baby Jesus. The person who gets the slice with the trinket is responsible for making the King Cake the following year.
There are many versions of this sweet bread, depending on the traditions of different families. Our version is made with Brioche dough which has nutmeg, lemon zest and citron added into it. The dough can be Braided and/or formed into a Couronne (crown shape) as I have done here. Some bakers even use a cream cheese and praline filling, but we went with a more traditional filling. Continue reading