Pumpkin Spice Monkey Bread

pumpkin spice monkey bread | bread in 5

We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and with it the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.

Monkey Bread is easy to make; it’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoe’s posted a standard recipe before, but today I’m doing one made with pumpkin spices, cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.

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Craftsy Class Giveaway!

Craftsy giveaway

It is coming up on baking season and we want to get you all ready and in the mood. As you may have heard, we did a Craftsy video series that shows all the tips and techniques for creating our favorite breads. The class is based on our Master recipe from The New Artisan Bread in Five Minutes a Day, but the course is helpful for baking any breads and pizzas from all of our books.

As a big THANK YOU to our Breadin5 community, we’re giving away our Craftsy Artisan Bread in Minutes class to a random winner. All you have to do is click on the link below to enter. Good luck and enjoy the class. Continue reading

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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Super Peel | Breadin5 04

This is a Super Peel. It is one of those products, like the Danish Dough Whisk, that changes the game for baking with our dough. I was skeptical that this cloth-covered peel would do the trick of transferring our wet dough onto the hot stone in the oven without sticking. I’ve come to use parchment to guarantee the dough won’t stick to the peel, but that’s not at all necessary with the Super Peel. Even after an 1 1/2 hour resting time the dough slid right off the cloth, no sticking, no prying it off with a dough scraper. Voila! The most exciting part is that it scoops the loaf off the hot stone with as much ease. No more chasing the loaf to the back of the oven while trying to get it back on the peel.

Now that we are heading into grilling season, and there is nothing better than pizza on the grill, you have to watch this video about using the Super Peel for transferring pizzas. Gary Casper invented the Super Peel and generously shared the Peel with me to try out. I loved it so much I asked him to do a giveaway so we could share one with you. *Leave a note in the comments below and you will be eligible to win a Super Peel. The winner is: Sandy! We’ll be in touch, Sandy. Continue reading

Our Artisan Bread Baking Class on Craftsy!

Craftsy | Breadin5 titleCard

We are super excited to announce our new Craftsy bread baking video class. We’ve made a video of our most popular breads with lots of tips and techniques for getting a professional loaf every time you bake with very little time or effort! It is the perfect companion to all of our books. In the video we’ll use a single dough to create all the breads, but the techniques are useful for all the doughs from any of our books.

Craftsy Bread Class | Breadin5 01

Here’s some pictures from our video shoot in Denver. Our readers get 50% off the video by clicking the link below. This offer only lasts for two weeks, so join us soon!

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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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Pizza on a Baking Steel

pizza | Breadin5

After a year of our readers recommending the Baking Steel, I’ve finally given it a try. It is a little surprizing that this hadn’t happened earlier, since I have every other baking surface ever created. As you know, if you read my review of baking stones, I love my Lodge cast iron baking “stone,” but it isn’t perfect. The round shape makes it a bit hard to make baguettes and the lip around the edge makes it tough to clean. The handles on the Lodge are convenient for getting it in and out of the oven, but it means I can’t lay a baking sheet on top of it, so I have to take it out of the oven before baking anything on a baking sheet. None of those things prevented me from using it constantly, until I got the Baking Steel. The shape of the steel is more conducive to baking beyond just pizza and there is no lip or handles to work around. Just like the cast iron, the Baking Steel is virtually indestructible, heats up a bit quicker and conducts heat really well. In fact, I think the steel is the best heat conductor of any of my “stones.” The Baking Steel is a bit more expensive than my other stones. Is it worth it? For me, yes. The shape and heating properties make it worth the extra money, and I’ll use it daily and so it’s worth the investment. The fact that I don’t have to worry about it ever breaking (even on the grill) is a comfort as well.

baking steel | Breadin5

The dimensions of the baking steel 14×16 inches.

If you’d like a chance to win a Baking Steel with carrying case and a copy of our book, Artisan Pizza and Flatbread in Five Minutes a Day please leave a comment below about your favorite pizza. (The package is only available to be shipped in the USA and subject to all our regular contest rules.)This giveaway is over! Continue reading

Shopping for Bread-Bakers

People always ask us about our favorite bread-baking tools, so here are some of them, with links to Amazon:


A thermometer: you really can’t get a good crust until you know your oven’s temp. They’re cheap and effective.

Baking Stone

Baking stone: For a great, crisp, crust, you really need one, and this 1/2-inch thick Old Stone brand has been very durable for us. There are other stone/iron options, see our post on that. 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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Sweet Brioche in a Crock Pot

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