5 Minute Easter Bread – Tsoureki

Easter Bread 11

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

Brioche Danish With Goat Cheese and Pistachios

Brioche Danish with Goat Cheese and Pistachios | Bread in 5

Well, I’m just going to come right out and say it: these little brioche danish are so very tasty. They came about after a lazy Sunday morning; I had some whole wheat brioche dough in the fridge, and wanted something sweet that didn’t involve a lot of work. I also happened to have a tube of almond paste, goat cheese, and pistachios, and so the great experiment began. It was delicious from the start, but after a few tries and a little tweaking, a perfect weekend treat was born.

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Ring in the New Year With Chocolate Espresso Mini Doughnuts

Somehow another year has slipped by again. Many of us are winding down our holiday preparations, and we are packing up ornaments, changing our diets, and erasing holiday playlists from our iPods. However, there is one day left to celebrate with good cheer; one door left open to a little decadence and indulgence. This would, of course, be New Years, and we are ready to ring it in.

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Chocolate Coffee Cardamom Bread, And a Three-Book Set Giveaway! CONTEST IS NOW CLOSED

Thanksgiving has come and gone too quickly yet again. We have finished eating our Thanksgiving Leftovers Torta, but we’ll continue to hold on to our reasons to stop and give thanks, especially as the holiday madness begins in earnest. We’ve come up with two great ways to celebrate the season with you–and they don’t involve turkey or long lines of shoppers.  First, there is this decadent chocolate bread, laced with coffee, cardamom, and more chocolate, and second, we have a book package giveaway!

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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. 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.

As you may know, we have always used Gold Medal Flour to test our recipes. It is the most widely available flour, its quality is always predictable and the results are fantastic. Not to mention, you can make a batch (4 loaves) of our dough using their flour for 40 cents a loaf.   When the folks at Gold Medal Flour invited us to Kansas this summer to meet their farmers, ride a combine, tour the mill and play in their test kitchens, we jumped at the opportunity. We were blown away by the company and came away with even more respect for the brand. So, when they asked us to partner with them, we decided it was a perfect match.

Baked Apple Doughnuts:

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Mini-Doughnuts for the State Fair!

We decided to miniaturize a recipe, just in time for the Minnesota State Fair. Here in Minnesota we are crazy about our Fair, and we celebrate with much eating: mostly fried foods, of course, and anything on a stick. So today we bring you mini-doughnuts, a delicious treat made easy with our dough. This particular version is made with our whole wheat brioche, which takes away a little bit of the guilt. (It could also be made with whole wheat brioche with stevia, easing your conscience even more.) The doughnuts are coated in sugar while they’re still warm, and then devoured immediately. Continue reading

Stevia Herbal Sweetener Works in our Whole Wheat Brioche!

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

Monkey Bread – Brioche dipped in cinnamon sugar and caramel!

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

Chocolate Bread and a Book Tour!

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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