There are many ways to get a crusty loaf of bread, but one of our favorites is to use the tried and true method of baking in a clay cloche. It is very similar to using a Dutch Oven, but the cloche was designed to bake bread, so it is an even more intuitive method. In other words, you aren’t lowering the bread into the piping hot vessel, you just lift the lid and slide the loaf onto what is essentially a baking stone. The cloche traps the steam from the dough to create a perfectly crisp and beautifully shiny crust, without having to add steam to the oven.
This loaf was made with our Master Recipe from The New Artisan Bread in Five Minutes a Day, using Gold Medal All-purpose flour, Platinum Yeast from Red Star, water and salt, that’s it! If you’ve never made our bread, or just want a refresher, please watch our new video that we put together in the Gold Medal baking studio. In no time at all you’ll have a gorgeous, homemade, crusty loaf of bread. As a celebration of our new book, the holidays and your support, we’re giving away everything you need to make this loaf of bread and many, many more. Just leave us a comment below to enter, our usual contest rules apply (click here for rules); . We’ll announce the randomly picked winner next week.
Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.
Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.
As you can imagine, I tend to make a lot of bread. And while most of it gets eaten gladly, there are times when the bread box is filled with loaves that have gone stale. I never find it too hard to be creative when it comes to ‘old’ bread; french toast always works, and bread pudding, and bruschetta. While I love a traditional take on bruschetta, I decided to change things up a bit by making something with fall flavors; so I took off the tomatoes and added figs.
Figs are in season just a little longer, and my fridge has been filled with them for weeks now. I tend to snatch them up and then cook them down, making a compote that can be used in a variety of ways. The sweetness of this compote combined with the prosciutto and blue cheese makes for such a flavorful bite. And, if the compote is made ahead of time, this can be put together in mere minutes, making this a simple and delicious afternoon lunch.
Extra credit: Zoë is on Andrew Zimmern’s latest podcast, talking about the upcoming book (which is available for pre-order)! Go ahead and take a listen here.
This weekend I went to the market and bought a bunch of flour. This is nothing unusual for me, as you can imagine. I absentmindedly put several bags of Gold Medal Unbleached All-purpose Flour in my cart, got home and unloaded the bags into my flour bin. That’s when I finally looked at the bag and nearly fell over. There was a logo I recognized, as if I was looking at a family photo, it was our Breadin5 logo, right on the front of the flour bag. Holy-Buckets-of-Dough-Batman, our recipe from the NEW ABin5 is on the bag of Gold Medal Flour!
We’ve always tested our recipes with Gold Medal, so when they suggested we pair up to share our recipe with their customers, we thought it was a great idea, but I didn’t expect to see the bag on the shelves until this fall. I was caught completely by surprise. Pinch me. Scan the shelves of your local markets and see if your store is carrying it. A friend in CA said she found it too, so I know I didn’t dream this.
For spring break my family visited Puerto Rico. It took me less than 24 hours to find myself an amazing local bakery with all kinds of tasty pastries and breads to try. My favorites, which I managed to sample several times during our stay, were the Quesitos and Mallorca buns. The buns are a sweet enriched dough that is wound up into a snail shell shape and dusted with a thick coating of powdered sugar. We ate them plain with coffee or split open, stuffed with eggs and bacon, as a breakfast sandwich. When I got back home, I used our brioche dough to recreate the sweet buns and they are delicious and easy to make. Continue reading →
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 →
By Jeff Hertzberg - photos by Sarah Kieffer, February 28, 2013
Filed Under HBin5 | 18 comments
I must admit that I use my Pullman pan quite frequently – there is something about those neat, square pieces that seem to make my sandwich more special. However, I wanted to change things up a bit, and decided to get a little creative. Normally I prefer sweet swirled breads, but sometimes something savory is needed. I found that this French olive spread (tapenade) is just the thing.
Nothing expresses your love as much as a tasty homemade gift. All you need is a bucket of brioche, a heart shaped cookie cutter and red decorating sugar to make this gorgeous heart shaped loaf. It’s an easy and fast project to do with little kids on Valentine’s Day.
In 2009 I was in Pittsburgh just before SuperBowl (go Steelers!) and mixed up a batch of Master Recipedough with host Jon Burnett on KDKA-TV Channel 2 (the CBS affiliate). Pittsburgh was awash in Steelers mania, and I couldn’t resist cutting a loaf of Pain d’Epi (wheat stalk bread) but calling it Pain du Football (page 41 in our book). I’m bringing this bread to a Super Bowl party because each individual roll is shaped like a football– well, something like a football. Perfect for dipping into chili in front of the game. Jon was disappointed that my baked bread was a bit stale (I’d had to bake it in Minneapolis and it was two days stale!) so he insisted on eating the RAW bread dough instead (he made me eat it too). Click here or on the video screen above to view theTV segment, this was great fun.
Have a look at Zoe’s post on Pain d’Epi(wheat stalk bread) for some nice shots of the cutting technique. Remember to cut at a very shallow angle with long-bladed shears, almost all the way through the baguette you form.
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.