I’ve written before about being enamored with braided breads, and after making twisted loaves I thought it was time to add a wreath into the mix. Seeing braided wreaths of bread all over Pinterest makes me immediately think of the Holidays, that holly jolly time of year when everyone turns a blind eye at eating too many delicious sweets. I have a special breakfast for Thanksgiving and my family always makes these cinnamon rolls for New Years Day, but Christmas Eve needed something special. This wreath is the perfect treat. It looks harder than it is: just a few simple twists sprinkled with sugar and cinnamon make for a beautiful presentation. Click continue viewing below for more. But also: anyone posting a comment to this post will automatically be entered into a drawing–we’re giving away a copy of our any one of our U.S. books to five lucky winners (either The New Artisan Bread in 5, Healthy Bread in 5, Artisan Pizza and Flatbread in 5, or Gluten-Free Artisan Bread in 5). Contest closes and winners will be selected on December 19. Usual rules apply, (will only ship to a U.S. address, only one entry allowed, and must respond within 24 hours if you’re a winner).
There are so many good things about Thanksgiving dinner. There is the table piled with comfort food, the house full with family and friends, the first evening of holiday music playing, and a day to consider all the good things the year has brought.
There is something to be said, however, about Thanksgiving breakfast. It’s always overlooked, and often skipped while one focuses on cleaning house, peeling potatoes, and setting the table. But what better way to start a day of feasting, really. This cake is one big roll, stuffed with apples and topped with caramel sauce and toasted pecans. It’s perfect to have on hand for overnight guests and bribing kids to pitch in Thursday morning. It also just may remind one to pause with gratitude; this treat is still bread underneath. Breaking it with a loved one first thing in the morning is a sweet sort of communion, a unique way to stop and give thanks.
Well, we’ve made our Master recipe in a crock pot, our brioche in a crock pot, dinner rolls, and even our gluten-free dough in the slow cooker. It seemed a good time to add to the list, and so we took on cinnamon rolls. I’m happy to report that they work just as well; it’s as easy as rolling out dough, brushing some butter and sprinkling sugar, shaping rolls, and then letting them bake for an hour. My family couldn’t tell they weren’t baked in the oven, and my kids had the best after school snack of the year.
The MN State Fair is open, so the annual food-on-a-stick showdown has begun. This is an update of an old post–a few years ago, Jeff and I presented our bread methods and introduced our latest and greatest achievement; Bread-on-a-Stick at booth run by St. Agnes Baking Company, in the Creative Arts Building.
Making cinnamon rolls is hands down one of the most popular ways that folks use our brioche dough. Not only is this an easy dough to prepare, but since it can be used for up to five days after being made, there is the potential to eat cinnamon rolls every day of the week. Of course, we stand by the phrase “all things in moderation,” but it’s still nice to know that there’s a way to make every Monday morning more enjoyable.
Truck stop cinnamon rolls are not much different than our regular buns, they are just significantly bigger (each one can serve two. Or more?). They are perfect for brunch or company; a special indulgence. We have two ways to make them: large and extra large. Our video for Gold Medal Flour shows how to make them plus-sized for just a few, and our post below shows them just a bit smaller, to feed more. Either way, they’re a great choice.
One of the best indicators that spring is finally here to stay is when my rhubarb plant finally pops above the ground. It is incredibly faithful; no matter how cold the winter was, it never fails to grow again each May. Right now it is out-of-control, as the towering green leaves threaten to take over my entire garden. I’ve been looking for new ways to cook and bake with it, and was intrigued by several rhubarb upside-down cakes I spotted on Pinterest. However, I had a bucket of brioche in my fridge, so instead of mixing up cake batter I simply rolled out my dough and placed it over hot rhubarb and sugar. It was a success: a sweet-tart treat perfect for breakfast, or afternoon snacking.
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!
Here is the perfect treat for back-to-school (or for that brunch your hosting this weekend, or just a midnight snack). This time of year is always bittersweet for us parents. Our little cherubs are headed back to school; we miss them, but also rejoice the quiet, in equal measures. Baking something sweet and tasty seems like a great way to celebrate. The best thing about this recipe is that it is easy enough for the kids to bake themselves (a bit of help with the oven for the little ones.) My 12-year-old son started a “bakery” this summer (read about his entrepreneurial endeavor here) and he made these cinnamon rolls. I handed him the galley copy of The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking; he mixed the brioche dough (using a Scale and a Danish Dough Whisk), rolled it out, made the filling, baked them, whipped up some frosting, and then ate one (quality control) before his customers arrived at 7:30am. I did nothing but photograph his adventure in the kitchen and watched the oven.
As you may know, Jeff and I have been using Red Star yeast since the very beginning of this bread baking venture. We love the results we get, we can get it in bulk and it is less expensive than the other brands, what’s not to love? They have recently come out with a new product, so of course we were eager to give it a try. Truth be told, I’ve been using it for about a year, since they gave me a sample when they first developed it. It has all the great aspects of their regular instant yeast, but they’ve added dough enhancers. These “enhancers” are what professional bakeries use in their recipes to improve the rise and to strengthen the dough. Anything that makes a dough rise better and bake up taller seems like a good idea. The enhancers are all natural, but not gluten-free, so Platinum yeast should not be used in our gluten-free doughs. The other Red Star products are all gluten-free. Continue reading
There is nothing more American than grilling on the 4th of July, well, maybe a star spangled pizza is the most patriotic of all. This is a super fast pizza that is ideal for breakfast, which I just served my family this morning, or can be throw together at your holiday BBQ as dessert. I made the pizza in a small baking sheet, but you can make a larger one if you have a crowd to feed.
Happy 4th of July! Continue reading
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