It’s a New Year. Regardless of your political convictions and leanings, one thing we should all agree on is that pretzel rolls need to be on our 2017 agenda. Easier to make than pretzels (no shaping and twisting and forming!), these rolls taste amazing on their own, or sliced open and made into sandwiches. I can’t decide how I like them best, but I do know they are on my baking list every single week. (You can find regular pretzels and baked pretzels on our site as well!)
Soft pull-apart buns are a classic dinner accompaniment. Known for their tender texture and delicious taste, they are a favorite for both adults and children alike. The whole wheat version of our recipe found in Healthy Bread in Five Minutes a Day gives you a slightly healthier spin without compromising the great, buttery taste. While they are easy enough to make any night of the week, these dinner rolls can also find their way to your entertaining table.
Christmas Stollen is a wonderful German baking tradition this time of year. A sweet loaf that is studded with dried fruit, spiced with cardamom and a special treat of almond paste runs through it. Once it comes out of the oven it is traditional to slather the warm loaf in butter then roll it in sugar, but we skip the extra butter and dust it with a thick layer of confectioners’ sugar to look like the snow outside. This loaf actually holds up very well for a couple of days and that makes it a great gift for the holidays.
Read More
All of our books are available on Amazon, so click on the book-images to the right (or on our home page) to go there. Plus, here are the products we’ve used, tested, and love:
Oven thermometer… so important for getting the perfect crust and crumb.
Full-size baking stone… same! There are even super-small ones that fit in a toaster oven (college students have made our loaves in dorm rooms). Cast-iron “stones” are also great, and more durable.
Pizza peel… for free-form loaves, pizza, and flatbread. This one’s wood, but there are also nice options in composite material.
Danish Dough Whisk… to more easily hand-mix our doughs.
Dough bucket… Amazon sells the lids separately, but this price is much better than what you’ll find it for in kitchen stores. Many more baking products…
It’s that time again–happy Thanksgiving to our Stateside friends. Below, some links to many favorite Thanksgiving recipes:
Thanksgiving short-cut: Refrigerator rise trick for German-style dinner rolls
Thanksgiving Pumpkin Brioche Buns with Chocolate Ganache and Whole Wheat
Herb Crock-Pot Dinner Rolls–Easy Thanksgiving Baking
(The pictures in this post are by Stephen Scott Gross, who did the photography For New Healthy Bread in Five).
After writing the first edition of Artisan Bread in Five Minutes a Day in 2007 I was immediately asked how to convert the recipes to whole grains, and maybe even gluten-free equivalents. Through quite a lot of other adventures, the updated version has come out: The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes. Read More
The New Healthy Bread in Five Minutes a Day is available (click to order)! The book will ship out on November 1 and it will be available in your local stores as well. This project has been a long time in the making. As soon as I got the chance to rework New Artisan Bread, I knew I’d want to update the whole grain book too. It has everything readers asked for in the original book (many of the recipes, including the GF chapter) and added more 100% whole grain breads…. Read More
These snuck through in the first printings of The New Healthy Bread in Five Minutes a Day:
Page 77, second paragraph: The page number for “altus” should reference page 170, not page 33.
337, Milk and Honey Raisin Bread, footnote to Ingredients table: Asterisked footnote should read “If omitting vital wheat gluten, decrease water by 1/2 cup.” Correct quantity of water will then be 1 and 1/2 cups.
Page 354, Pumpkin Pie Brioche, ingredients table: Lukewarm water should be 1 1/4 cups / 10 ounces / 285 grams. There is a line in the recipe calling for 2 cups lukewarm water that should be struck from the table.
Lentil Curry Bread in some electronic editions: If your copy doesn’t have the table with ingredients for the dough, here it is:
Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.
‘At no other time (than autumn) does the earth let itself be inhaled in one smell, the ripe earth; in a smell that is in no way inferior to the smell of the sea, bitter where it borders on taste, and more honeysweet where you feel it touching the first sounds. Containing depth within itself, darkness, something of the grave almost.’ – Rainer Maria Rilke
I’ve got peaches and apples in my kitchen. Summer is gently fading, and autumn is slipping in with an occasional cool breeze, a golden leaf here and there. I don’t know how August is already over, but here is September with its crisp ciders and juicy pears. I’m ready for bread-making again, and am starting the cooler months off with this brioche cake.The juicy peaches and the apple-cinnamon flavor are a good combination; a perfect intermingling of the seasons.
The secret of great fruit tarts and danishes? Great fruit, of course. If you have great stuff, it’s not all that complicated. Take out some stored dough, and just a little more effort gets you a great dessert. My family and some friends visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we heard they had perfect strawberries ready for picking (they’re on to raspberries now). So we are well stocked with great strawberries.
