Here is a fun, easy way to pack lunch right into your loaf of bread. No, I don’t mean the typical sandwich our kids are sick to death of, I mean ham and cheese (or whatever you are in the mood for) is folded into the dough and baked as a loaf. Each slice is a sandwich. In order to get the layers to keep their shape, I made the dough with Gold Medal Bread Flour, which boosts the amount of gluten and gives the loaf a little more structure. To make it a touch healthier (I’m constantly sneaking whole grains where kids will never see them) I also used Gold Medal Whole Wheat Flour. This technique would work equally well with many other doughs from our books.
As the name suggests you can just pull sections of the loaf apart, but I sliced into this one to show you how the ham and cheese ends up woven through the bread.
When I just checked Amazon, they were selling the Kindle Edition of Artisan Bread in Five Minutes a Day for $6.99. Not sure how long that will last, but if you’ve ever considered trying the E-reader version, this would be a great time to dive in.
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.
Sweet Brioche is the latest in my series of crock pot breads*. It may have taken me a while to give the old slow cooker a try, but now I am unstoppable. Some of you may know that I am in the very last stages of a kitchen remodel, which has me displaced and baking under less-than-ideal conditions. So, the crock pot is the perfect way to get the job done. It can travel from room to room and it takes up no space at all. This time of year we may not be concerned with heating up our house with the oven, in fact, I rather look forward to it. That is precisely why we northerners refer to winter as the “baking season,” because we do as much of it as possible to keep ourselves warm. But, this time of year can be a battle to find enough oven space. Thanksgiving and Christmas can pose a Rubik’s Cube style challenge of getting everything baked and on the table at the same time. Why not eleviate some of the pressure by throwing a ball of dough in your crock? Next I have to see if I can make bread pudding in my slow cooker. I do look forward to having my kitchen back, but until then I will not be without fresh baked bread.
Happy Holidays! Continue reading
People often ask us why we only used all-purpose flour (where we called for white flour) in Artisan Bread in Five Minutes a Day. Why not “bread” flour, which is higher in protein and is often considered traditional in bread? Well, not in all traditions! French baguettes, for example, are typically made with lower-protein flour for a more tender, and less chewy crumb. And we knew most of our potential book-users already had all-purpose flour in the house. But sometimes, a stiffer dough is desirable, like when something really needs to hold its shape, like these wreath-shaped, well… bagels. You can always swap bread flour into our recipes that call for all-purpose, just by adding a little extra water (details below). And we’ll announce our contest winner at the end of this post… Continue reading
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!
I just wanted to share a mind-blowing-adventure I had with Ina Garten. The Ladies’ Home Journal invited me and a few other food bloggers to attend Ina’s very first holiday cookie swap. I, of course, went with our bread books tucked under my arm, hoping Ina would be willing to add them to her extensive library. Being the consumate host, she accepted the books with utter grace and excitement. Ok, my real hope is that she will become a 5 minute bread baker! You can read all about my time at Ina’s house and see some behind the scenes, post champagne pictures at ZoeBakes. And, Ladies’ Home Journal is hosting a contest, which results in a lucky winner getting to have lunch with the Barefoot Contessa. She is delightful, so enter and I hope you win!
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
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
Winter is slowly approaching (although here in Minneapolis we hit 70 degrees this past weekend!), and that means the smell of pumpkin is in the air. These swirl buns came together on a whim; we were asked to bring something to a brunch, and there was pumpkin pie brioche dough in the fridge, a favorite recipe from Healthy Bread in Five Minutes a Day. A little chocolate ganache was easily whipped together, and after an overnight rise in the fridge, these buns were baked off in the morning, filling our house with early Holiday cheer.
The original recipe for this dough was made with White Whole Wheat for a lighter effect, but we decided to re-test it with traditional whole wheat. Gold Medal regular whole wheat worked beautifully…
So pleased–the link to HuffPo is here, for as long as they keep it active. Wait a few seconds for it to load completely…