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
(photo by Mark Luinenburg)
We’re spending Thanksgiving with friends this year, and our family is doing the stuffing and bread for a table for 25. Sounds like a job for a household where they bake bread twice a day anyway…
I’m making the stuffing from basic boules, ball-shaped breads as above. You can use any lean dough you like, including whole-grain dough from the new book. Tomorrow I’ll be using the Peasant Bread from our first book, which is basically the white-flour Master Recipe, swapping out 1 cup of whole-grain rye for 1 cup of all-purpose flour.
Breads for the table are going to be a mix of seeded and unseeded rye breads, very rustic, maybe Anadama bread from the new book. All we’ll need is the belt-buckles on our hats.
Before we talk about the stuffing recipe, I need to announce the ten winners of the Bob’s Red Mill Vital Wheat Gluten giveaway. If you’re one of these folks, please supply your mailing address so that Bob’s Red Mill can ship your prize:
Rosalie from New Mexico
Lynn B (BeeHive5)
Ranee (Arabian Knits)
Two other Thanksgiving recipes from our “library” are:
OK, let’s make some stuffing… Continue reading
Pumpkins are associated with the quintessential Thanksgiving dessert, a decadent pie filled with spices and sweetness. The pumpkin adds a smooth and luxurious texture that amounts to pure comfort food. Pumpkin is not only wonderful for its flavors but is also chock full of healthy vitamins. This was the inspiration for making a pumpkin pie brioche to include in Healthy Bread in Five Minutes a Day. I wanted to take some of the butter out of this healthy version of brioche, but I didn’t want to lose the rich texture. Pumpkin is the answer! I added the spices and a touch of sweetness to create what I love about pumpkin pie in this fantastic and versatile bread. It can be baked as a loaf, in a brioche pan or even made into our Indian Spiced Doughnuts (page 287) or as the bottom crust for the Pear Tarte Tatin (page 290). It is fabulous as dessert or breakfast.
Check out this video that Lenny and Denise from ChezUs made for us at Omnivore Books while we were on book tour in San Francisco. Thank you both for taking the time to make the video, it was so wonderful to see you.