No-Knead Peanut Butter Bread (can swap almond butter)

peanut butter bread | bread in 5

Even as an adult, peanut butter and jelly is still a favorite combination. A few times a year I’ll still make a ‘pb & j’ with the kids for lunch, enjoying some junior high nostalgia along with a glass of milk and a handful of potato chips. I decided maybe it was time to class peanut butter up a bit, by turning it into an almost-brioche loaf that is perfect for toasting, or a sandwich bread with extra peanut butter power. Peanut butter swirl buns are also a good idea, and I think French toast might have to be next on my to-do list.

peanut butter swirl buns | bread in 5

peanut butter bread | bread in 5

No-Knead Peanut Butter Dough
Almond butter can be substituted for the peanut butter.

1 1/2 cups whole milk
1/2 cup honey
1/2 cup (1 stick) unsalted butter, melted
1 cup peanut butter
5 large eggs, lightly beaten
7 cups unbleached all-purpose flour
1 tablespoon active dry, or instant yeast (1 packet)
1 to 1 1/2 tablespoons kosher salt

In a large saucepan, combine the milk, honey, butter, and peanut butter. Heat over low heat until the butter is melted. Whisk the ingredients together until mixed, and then set aside to cool to 100-110 degrees.

In a medium bowl, lightly beat the eggs together. Set aside.

Mix the flour, yeast, and salt in a 5-quart bowl of a standing mixer fitted with a paddle attachment (or lidded but not airtight food container). Pour the peanut butter mixture and the eggs over the flour and mix on low until combined (or use a dough whisk to incorporate the peanut butter mixture and eggs into the flour). Pour the mixture into a large food container and cover (not airtight), and allow to sit at room temperature for about two hours.

peanut butter bread | bread in 5

To bake the bread:

Weigh a 2-pound piece of dough (large cantaloupe-size) a scale.

Let the dough rise in a well greased non-stick 8 1/2 x 4 1/2- inch Loaf Pan, covered loosely with plastic wrap for 1 hour and 40 minutes (or just 60 minutes if you are using fresh, unrefrigerated dough).

Twenty minutes before baking time, preheat the oven to 350 degrees. Bake the loaf for about 60 minutes. Flip the loaf out of the pan and allow to cool before cutting it.

peanut butter bread | bread in 5

To bake the peanut butter swirl buns:

1 1/2 pounds peanut butter dough
2 tablespoons unsalted butter, melted
1/2 cup brown sugar

Follow Zoe’s instructions for assembling and baking the swirl buns, using the melted butter and brown sugar for the filling.

When the buns have cooled, top the swirled buns with peanut butter cream cheese icing:

8 tablespoons (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
pinch of salt
1 cup powdered sugar

In the bowl of a standing mixer, mix together the butter and cream cheese until smooth and fluffy, 3-5 minutes. Add the peanut butter, vanilla, and salt and mix again until smooth. Add the powdered sugar and beat again until smooth and fluffy.

peanut butter swirl buns | bread in 5

S’mores Brioche Doughnuts

smores brioche doughnuts | bread in 5

Today is National Doughnut Day! Well, actually it appears there are several ‘National Doughnut Days’ in our country. But, it’s completely understandable that many people want to celebrate doughnuts as often as they can. I’ve decided to go all out today, and bring you an amazingly delicious yet slightly ridiculous doughnut: a s’mores doughnut. This beauty is made from brioche dough, glazed in chocolate, coated in graham cracker crumbs, and then smothered in toasted meringue. Each bite will leave you with a marshmallow mustache and sticky hands, but I promise it’s worth it.

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Baked French Toast

baked french toast | bread in 5

My mom informed me today that I was in charge of planning Mother’s Day this coming Sunday. Now that I have two children of my own, I thought that this duty could be passed along to someone else, perhaps someone planning my Mother’s Day. Apparently it doesn’t work like that. She vaguely mentioned something about being Queen Mother and I’ll just have to wait my turn, so Mother’s Day breakfast is on. Good thing I like her a lot, and also like baking bread.

I’ve found brunch to be ideal for that Sunday morning celebration, but eating out is usually a busy affair in these parts. Baked French toast is now my answer to the “what are we going to serve?” question. It is put together in the evening, where the milk and eggs soak into the layers of challah overnight. The next morning it is baked, served warm, and gone within minutes. It also makes me look like I worked much harder than I did.

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Cinnamon Brioche Wreath, and a book giveaway (WINNERS HAVE BEEN CHOSEN)

cinnamon brioche wreath | bread in 5

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). Contest is closed; winners have been chosen and notified in e-mail as of 12/19/14.

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Caramel Apple Brioche Cake–for Thanksgiving Breakfast

caramel apple  brioche cake | bread in 5

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.

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Crock Pot Cinnamon Rolls

crockpot cinnamon rolls | bread in 5

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.

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Cinnamon Rolls-On-A-Stick: perfect for the Minnesota State Fair

cinnamon rolls on a stick

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 Companyin the Creative Arts Building.

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Truck Stop Cinnamon Rolls!

truck stop cinnamon rolls | bread in 5

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.

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Rhubarb Upside-Down Brioche Cake

Rhubarb Upside-Down Brioche Cake | Bread in 5

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.

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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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