Brioche is one of our favorite breads, and our recipe in Healthy Bread in Five has been a great choice for sneaking some whole wheat into our diet. But some of our readers who really need to limit their sugar and carbs have asked about sugar substitutes. After some research and tinkering this past week, I was happy to discover that NuNaturals MoreFiber Stevia Baking Blend can be swapped into our brioche recipe–in place of honey. So this is a no-sugar way to sweeten this loaf– and I’m guessing that it will work in any of our sweet recipes. Continue reading
It’s not really braided. Here’s another, with savory fillings from an earlier post; same idea but with Spinach, Feta, and Pine Nuts.
The trick is not difficult, check out the video of how it’s done (recipe is below)…
I have to admit that I have never made Monkey Bread before. My brother’s used to make it when they were younger, but I’d already left the house for college. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. You know just what I am talking about. This is perhaps why my husband only made them when I wasn’t around. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Luckily, my boys and their friends came home and saved me from eating the entire pan. Continue reading
Jeff and I are so excited to be heading off on a tour to introduce our new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients, which comes out on Oct. 27th. We’ve updated our events calendar and keep adding new dates all the time. We would love to meet you if we are stopping in a town nearby! And…there is a new baking group forming…more details at the end of the post!
As you all by now I take my sweets very seriously and chocolate is one of the essential food groups in my world. So I wanted to share one of the great pleasures of ABin5, the Chocolate Bread on page 211, with all of you who may not have ventured back that far into the book. It has an intense chocolate flavor without being too sweet. This bread is equally as good with a sweet cherry jam as it is with a sharp cheddar, just depends on your mood. There will rarely be leftovers, but just in case there are we’ve got a recipe for Chocolate Cherry Bread Pudding on page 237 is out of this world!
This dough is unlike any other in the book. It has no stretch to it, due to all the chocolate. I’ll show you how to handle it so that you end up with a fabulous loaf! Continue reading