The Refrigerator Rise Trick on Crazy-Busy Thanksgiving Morning: Fresh Rolls (Kürbiskernbrot) from the German Alps

 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

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 Continue reading

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

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

Thanksgiving Leftovers Torta

Thanksgiving leftovers

No matter how big your Thanksgiving feast is or how many people are gathered around your table, chances are there’s more leftovers than you know what to do with. Here is a way to use the extra turkey, stuffing, mashed potatoes, plus anything else that graced your holiday table and make it into something new. We feature an Italian Torta recipe in Artisan Pizza in Five, but why not swap out the layers for all those leftovers? It is tasty and gorgeous and goes together in a flash if you are cleaning out the fridge of all those half empty tupperware containers. Continue reading

Grilled Sandwiches Three Ways

Hey all, we want to introduce Sarah Kieffer to you; she’ll be doing some photography for the site, including the shots in this beautiful post. Zoe and I met Sarah on the Web (where else), where she covered a class that Zoe had taught. When we ran through Sarah’s food blog, Vanilla Bean Blog, what we noticed first were the beautiful photographs, and so we connected and asked her to work with us.  We’re not the only ones who noticed; the New York Times covered Sarah and her shots that keep popping up on Pinterest. Sarah’s the reason that our Pinterest site has become another place where our readers can connect with us.  Thanks Sarah, and welcome!

So onto… what to eat.  Colder weather means comfort food, and while mashed potatoes, pot pies, and cheesy baked dishes may come to mind first, soup and sandwiches are a great, and possibly lighter alternative. This week we decided to bring you grilled sandwiches three ways, but really, the possibilities are endless. Continue reading

Baked Apple Doughnuts with Gold Medal Flour – updated

It is that time of year again in Minnesota, when the weather goes from 90°F one day, to 48°F the next. It is bittersweet to lose summer, but we enthusiastically head into baking season. This time of year also brings the apples, glorious apples. This week alone I have made pie, fritters, waffles and these baked doughnuts with all the apple varieties I found at the farmers market (or your favorite orchard). Baked Doughnuts? Many of you have requested a doughnut recipe that is not fried. I admit I was hesitant, since I am a doughnut fanatic and was afraid the baked version would be a poor substitute. I am, once again, thrilled to announce YOU WERE RIGHT! The baked apple doughnuts are tender, sweet and studded with pieces of tart apples. The trick is to coat the dough in lots of cinnamon sugar, then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. The Maple Glaze gives them an even more decadent feel, even though they are the healthy version of our favorite treat. You may never miss the fried version again, but if you are like me, you’ll make both.

Baked Apple Doughnuts:

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Herb Crock-Pot Dinner Rolls – Summer Baking

crock-pot buns

Weather is something we Minnesotans take great pride in. We love our winters, mostly for the bragging rights of surviving them, and the fact that it can go from -40° to 90°F in a blink of an eye. This summer we add an unprecedented heat wave, which may rival the “Halloween snow” in weather lore. As the thermometer on my back door reads 95°F for what seems the entire summer, I find myself pulling out the crock-pot to bake. What was originally a lark, bread in the slow-cooker has become my go-to summer baking method. Yesterday I picked a bunch of fresh herbs, made them into a savory dough and then at dinner I baked up some dinner rolls. All the wonderful aroma, the delight of fresh bread, without the heat of the oven. Check with your crock-pot’s manufacturer before trying this, since some model’s instructions specify that the pot has to be at least partially filled with liquid to avoid safety or durability problems.  And never bake  in a crock-pot unattended. Continue reading