(photo by Mark Luinenburg)  If you’ve read any of our books, you know that this particularly photogenic fruit (or is it a vegetable?) seems to have captured our imagination.  After a year of perfecting the basic tomato/basil/mozzarella topping, I did (believe it or not) get tired of Pizza Margherita.  Enter the smoky and savory roasted red pepper.   Most people think if it as a pizza topping, sliced or roughly chopped, and I certainly use it that way, in place of mushrooms or other vegetable.  But it’s more versatile than that.  First, let’s quickly go through how to get this smoky, colorful result:

1. Roast the red pepper:  Remove the seeds and core, then quarter the pepper so it can be flattened.  Char it under the broiler or on a gas or charcoal grill, with the skin side closest to the heat source.  Alternatively, you can roast the pepper whole on top of the stove, right over a gas flame, turning frequently so that it chars on all sides.  You are finished when the skin has mostly blackened (there can be some red areas).  With most heat sources, you’re done in less than 10 minutes.
2. Drop the roasted pepper (or peppers) into a bowl or pan and cover, so that the pepper steams in its own heat, for about 10 minutes.
3. Allow to cool so it can be handled, then hand-peel the pepper and discard the blackened skin.  Reserve the smoky brown liquid if you are making a sauce.

I use these a number of ways, in ajvar, a roasted red pepper and eggplant spread from Croatia (recipe in Artisan Pizza and Flatbread in 5), which is absolutely fantastic on hamburgers instead of ketchup.

But one of my favorites is a simple sauce that  you can use instead of tomato toppings on pizza.  Simply put a few roasted red peppers, with their juice, into the food processor and blend until almost smooth.  Reduce it a bit over medium heat if it’s too thin.  About two peppers and maybe a little salt makes enough sauce for a Pizza Margherita a la Peperone.  Smoked gouda makes a nice swap here for mozzarella.

Farewell to the mundane.  And soon, farewell to winter, despite Punxsutawney Phil’s recent prediction…

The concept for these little pizza/tarts came from a family recipe. My cousin, Riad Nasr, is a world class chef and quite often the source of inspiration in my kitchen. He practices his craft in New York City at a line-up of crazy-popular restaurants including Pastis, Minetta Tavern and Balthazar. Several years ago he wrote the Balthazar cookbook and included a savory tart with herby caramelized onions and goat cheese. I made it and fell in love. When Jeff and I decided to write our Pizza book I knew this flavor combo would be fantastic as a pizza. I’ve made it in several classes that we’ve taught to rave reviews, so I thought I would make it with you here.

The key to this pizza is caramelizing the onions. You can speed up the process by using a slightly higher heat and adding a touch of sugar, but for this recipe we’re going the old fashion route and doing it slow. I admit this may take a few more than 5 minutes, but I think it’s worth it. For those of you looking for a speedier version you can find one on page 108 of Artisan Bread in Five Minutes a Day.

Balthazar Goat Cheese and Onion Pizzette (page 156 Artisan Pizza and Flatbread in Five Minutes a Day)

1 pound dough ( I’ve used the olive oil dough p. 61, cornmeal dough on p. 86 and gluten-free dough p. 96, but any non-sweet dough in the book will work.)

2 tablespoons olive oil

2 medium yellow onions, peeled and cut into 1/8-inch-thick slices

1 bay leaf

2 teaspoons fresh thyme (or 1 teaspoon dried)

Salt and pepper to taste

4 ounces chevre (soft goat cheese), room temperature

4 ounces cream cheese, room temperature

1 egg yolk

In a skillet over medium-low heat, add the olive oil, onions, bay leaf, thyme, salt and pepper.

Cook slowly, stirring every few minutes.

As the onions cook they will lose their moisture and stick to the pan. If so, add a few tablespoons of water and continue to cook.

Repeat this as often as necessary and cook until the onions are golden, this may take about 30 minutes. Remove from heat and cool. The onions can be made a few days in advance. (They store well, so I suggest you make a large batch and have them on hand to eat with everything from this pizza to a topping for your burgers.)

To make the cheese topping:

In a medium bowl, mix together the chevre, cream cheese and egg yolk until it is very smooth.

To bake the pizzettes:

You can either bake them on two cookie sheets, which have been lightly greased with olive oil or directly on a preheated Baking Stone.

Divide the 1-pound piece of dough into 6 equal pieces and form them into balls.

Roll the dough balls out into 1/8-inch-thick circles. (If you are baking on the stone, only roll out as many dough balls as will fit on the stone at one time.) Top each with about 2 tablespoons of the cheese mixture and 2 tablespoons of the onions. Sprinkle with a dash of salt.

Bake for about 10 minutes, check for doneness and turn the pizzas around in the oven if some of the pizzettes are baking faster than others. If you are baking on the cookie sheets rotate them front to back and top shelf to bottom. They may need up to 5 more minutes.

(This is a post that first appeared in 2009 – we hope it is fresh for some and a welcome memory for others!)

“Hot cross buns, hot cross buns, everybody loves hot cross buns!” are the words to the children’s song and it is so true. I made these buns at the request of many of you and my kids devoured them within minutes. They are the buns traditionally served at Easter time. A sweet dough, spiced, studded with dried (sometimes candied) fruit and decorated with a cross made of icing.

As I researched these delicious buns I realized that there are as many ways to make them as there are families who bake them. Some people slash the dough to make the cross, others use a flour and water paste to create the symbol and others use the sweet icing. Tell me how you make your buns, and if you don’t have a family tradition yet, you can start with these!

Hot Cross Buns:

I made the buns using the brioche dough on page 189. I added the following to the bucket and mixed as usual:

2 teaspoons ground cinnamon

1 teaspoon freshly ground nutmeg

1/2 teaspoon all-spice

1 cup currants

2 teaspoons orange zest.

(You could also use the Panettone recipe on page 201, adding the above spices.)

Flour paste for making the cross:

3 tablespoons all-purpose flour

1 teaspoon sugar

2 tablespoons water

mix together until smooth

Lyle’s Golden Syrup – for brushing over the baked buns

Icing for the top of baked buns:

1/2 cup confectioners sugar

1 tablespoon cream cheese, room temperature

1/2 teaspoon vanilla

2-3 tablespoons milk or water

mix together until smooth

To make the buns:

I took a 1 pound piece of dough (about a grapefruit size) from the bucket.

Formed it into a loose ball and cut that in half.

I continued to cut the pieces in half until I had 8 2-ounce portions.

then you will form each one into a smooth ball.

Let them rest for 1 hour on a cookie sheet lined with a Silpat, Silicone Baking Mat or Parchment Paper Sheets. Preheat the oven to 350 degrees. Once they have rested you will lightly brush them with egg wash and then pipe the flour paste over the top in a cross using a pastry bag and round tip. You can eliminate the paste and slash the dough in a cross pattern instead. I just wanted to try this traditional method, but it does require an extra step.

Bake them for about 20 minutes, or until golden brown. While they are still warm I brushed them with Lyle’s golden syrup (or honey) with a Pastry Brush (it may be easier to brush on if you warm up the syrup just a little),

and pipe the icing over the cross.

Just like the song says, you want to eat these hot! Enjoy!

Happy Passover and a Happy Easter to those of you who celebrate these holidays!

It’s not really braided.  Here’s another, with savory fillings from an earlier post; same idea but with Spinach, Feta, and Pine Nuts.

The trick is not difficult, check out the video of how it’s done (recipe is below)…

The Recipe:
1 1/2 pounds (cantaloupe-sized portion) Brioche dough (can swap Challah dough from our first book for a lighter effect)

1/2 cup softened cream cheese or substitute almond cream (blend 1/2 cup almond paste with 1/4 cup softened butter, 1/4 cup flour, 1 egg, and 1/4 teaspoon almond extract in a food processor; freeze excess)

1/2 cup raspberry or strawberry jam or preserves

1 cup fresh raspberries or sliced strawberries

Egg wash (1 egg beaten with 1 tablespoon of water)

Sugar for dusting the top

Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough into a narrow rectangle 1/8-inch thick.
Place the dough onto the lined cookie sheet.  Cover the center third of the dough with the cream, jam, and berries as in the video.
Use a pizza wheel to cut about 12 strips down each side; each strip should be about 1/2-inch wide.  Fold the strips, left over right, crisscrossing the filling.  Allow to rest for 40 minutes (20 in a pinch).
Preheat the oven to 375F.  Brush with egg wash and sprinkle generously with sugar.
Place cookie sheet in center of the oven and bake for about 35 minutes or until golden brown and bubbling.  Can serve slightly warm.

And we have a savory version, with spinach, feta, and pine nuts…

I am so pleased to be able to bring you English Granary-Style Bread today, a recipe we first published in Artisan Bread in Five Minutes a Day (2007).  Frustrated!  Two kinds of malted grain provide a slightly sweet flavor, even beery (?) flavor…

Granary-Style Bread is a classic English brown bread– made with a mixture of whole wheat and white flours, with cracked grains of malted barley and wheat.  Since malted barley grains are nearly impossible to find in the US, we use barley malt powder andmalted wheat flakes.

This bread was once considered to be a very rustic English specialty– little did elite society know that country folk were eating the most flavorful bread.  It is hearty and delicious, full of flavor and with a slight crunch.

It’s a perfect dinner bread, but I also enjoy a slice in the afternoon, dunked in some olive oil or eaten with a nice, sharp cheddar.  Or maybe toasted with some marmalade (see Laura’s Three-Citrus Marmalade on page 96 of ABin5 for an easy recipe).  It also goes perfectly well with a little Jane Austen, and whether you are a fan of her books or the movie adaptations, I can imagine Elizabeth Bennett insisting that  Mr. Darcy serve this at his table, despite his wealth.

English Granary Style Bread

Makes 4 loaves, slightly less than one pound pound each. Can easily be doubled or halved (store and use extra dough in the fridge for up to 10 days)

3 1/4 cups lukewarm water

1 tablespoon granulated yeast (or one packet)

1 tablespoon coarse salt (recipes tested with Morton’s Kosher)

1/4 cup malt powder

1 cup malted wheat flakes

1 cup whole wheat flour

5 cups unbleached all-purpose flour

cornmeal or parchment for the pizza peel

Cornstarch wash (blend 1/2 teaspoon cornstarch with a small amount of water using a fork; add 1/2 cup water and microwave or simmer till mixture appears glassy)

1 tablespoon cracked wheat, for sprinkling [optional]

Mix, store, and shape the dough according to the Master Recipe Instructions, but include the malt powder with the water, yeast and salt, then add all the flours and malted wheat flakes.  If you want a more open hole structure, consider the longer rest after shaping.

Place a metal broiler tray (no glass) near the bottom of the oven, and a baking stone near the center– and preheat to 400 degrees (about 20 to 30 minutes). Just before the loaf goes into the oven, brush with cornstarch wash and sprinkle with the cracked wheat if you’re using it. Slash a cross or tic-tac-toe pattern into the top. Slide the dough onto the pizza stone, pour 1 cup hot tap water into the broiler tray, and bake for about 35 minutes. Smaller or larger loaves will require adjustments in baking times (see Zoe’s post on making a 2 pound loaf here).

The easiest, and cleanest way to chop fresh herbs is to put them into a small container and

snip them with a pair of Kitchen Shears. It eliminates having to clean a cutting board and keeps them from scooting onto the floor as you chop.

Mix them into your favorite breadin5 recipe.

Once the dough has risen, you can use it right away or refrigerate it and use it over the next couple of weeks.

When you are ready to “bake” the buns in your slow cooker, line the bottom with parchment and sprinkle it generously with cornmeal, or brush with oil or butter.

Divide 1 pound of dough into 8 equal pieces and form them into balls. Place them into the prepared crock-pot.

Set the slow cooker to high and bake for about 1 hour. (THEY MAY TAKE MORE OR LESS TIME DEPENDING ON YOUR MACHINE.)

Once the buns have set, check by gently poking the top, they should no longer feel like wet dough, but will not be crusty.

If you want a crustier bun, with nice color, you can brush them with olive oil or butter and set them under a broiler until the color you desire. You can also do this by setting them upside-down on the grill. In either case be sure to keep a close eye on them so they don’t burn.

Other summer baking ideas:

• Grilled pizza
• Buns done on the grill
• Pumpernickel done on the grill
• Rustic fruit tart on the gas grill
• Brioche on a grill
• Bread on a Coleman stove (camping)
• Fruit pizza on the grill baked with the stone
• Grilled flatbread, workhorse summer bread
• Whole wheat pita on gas grill, on a stone
• Limpa, in a cloche, on the grill
• Baguette on the gas grill

It is that time of year again in Minnesota, when the weather goes from 90°F one day, to 48°F the next. It is bittersweet to lose summer, but we enthusiastically head into baking season. This time of year also brings the apples, glorious apples. This week alone I have made pie, fritters, waffles and these baked doughnuts with all the apple varieties I found at the farmers market. Baked Doughnuts? Many of you have requested a doughnut recipe that is not fried. I admit I was hesitant, since I am a doughnut fanatic and was afraid the baked version would be a poor substitute. I am, once again, thrilled to announce YOU WERE RIGHT! The baked apple doughnuts are tender, sweet and studded with pieces of tart apples. The trick is to coat the dough in lots of cinnamon sugar, then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. The Maple Glaze gives them an even more decadent feel, even though they are the healthy version of our favorite treat. You may never miss the fried version again, but if you are like me, you’ll make both.

As you may know, we have always used Gold Medal Flour to test our recipes. It is the most widely available flour, its quality is always predictable and the results are fantastic. Not to mention, you can make a batch (4 loaves) of our dough using their flour for 40 cents a loaf.   When the folks at Gold Medal Flour invited us to Kansas this summer to meet their farmers, ride a combine, tour the mill and play in their test kitchens, we jumped at the opportunity. We were blown away by the company and came away with even more respect for the brand. So, when they asked us to partner with them, we decided it was a perfect match.

Baked Apple Doughnuts:

makes about 18 doughnuts.

3/4 cup lukewarm water

2 teaspoons yeast

2 teaspoons salt

3 eggs, lightly beaten

1/2 cup brown sugar

2 small apples, skins on or off depending on your preference, cut into small dice (updated 10/9 – I reduced the amount of apples because many people found the dough way too wet. I must have been using firmer apples)

3 3/4 cups Gold Medal All-Purpose Flour

3/4 cup (1 1/2 sticks) unsalted butter, melted

Cinnamon-Sugar:

1/4 cup sugar

1/2 teaspoon cinnamon

Maple Glaze:

3/4 cup confectioners’ sugar

1 tablespoon heavy cream

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

To make the dough: mix together the water, yeast, salt, eggs, sugar, apples, flour, and butter, using a spoon or Danish Dough Whisk in a 6-Quart Round Food-Storage Container with Lid.

Let the dough sit, covered, for two hours. Refrigerate the dough to chill it for at least 3 hours.

After the dough is well chilled the dough can be used, or you can store it for up to 5 days in the refrigerator.

To make the baked doughnuts: Pull out 3-ounce (plum-sized) pieces of dough and form it into a ball. Then poke your thumbs through the middle of the ball and create a hole. Stretch the hole so that it is about 3-inches wide. In a bowl combine the cinnamon and sugar. Dredge each of the doughnuts in the cinnamon-sugar.

Place them on a Baking Sheet lined with a Silpat Baking Mat or parchment. Let the doughnuts rest for 30 minutes.

Preheat the oven to 350°F.

Bake the doughnuts for about 18 minutes or until golden brown.

Set the doughnuts on a Cooling Rack. Mix together the confectioners’ sugar, cream, maple syrup and vanilla in a small bowl. Once the doughnuts are cooled, drizzle the glaze over them and let them set up.

You will want to place the baking sheet under the doughnuts as you are glazing them, to catch the drips.

Serve them right away.

They are perfect with coffee. If you have any left over they make great bread pudding, although it is doubtful there will be any to spare.

Related doughnut posts:

Mini-Doughnuts

Beignets

Jelly Doughnuts

Savory Doughnuts

Note:  General Mills Corp. is a sponsor of our book promotion and other activities, and provided free samples of Gold Medal Flour for testing.

Hey all, we want to introduce Sarah Kieffer to you; she’ll be doing some photography for the site, including the shots in this beautiful post. Zoe and I met Sarah on the Web (where else), where she covered a class that Zoe had taught. When we ran through Sarah’s food blog, Vanilla Bean Blog, what we noticed first were the beautiful photographs, and so we connected and asked her to work with us.  We’re not the only ones who noticed; the New York Times covered Sarah and her shots that keep popping up on Pinterest. Sarah’s the reason that our Pinterest site has become another place where our readers can connect with us.  Thanks Sarah, and welcome!

So onto… what to eat.  Colder weather means comfort food, and while mashed potatoes, pot pies, and cheesy baked dishes may come to mind first, soup and sandwiches are a great, and possibly lighter alternative. This week we decided to bring you grilled sandwiches three ways, but really, the possibilities are endless.

Our three versions are all made on our whole wheat brioche, making the bread rich, yet still on the healthy side. We jazzed up the classic cheese and tomato by adding bacon and avocado, (trying to recreate a favorite sandwich served at the Wilde Roast Cafe here in Minneapolis), and for the second one got a little fancy with pears, basil, and smoked mozzarella. The third sandwich is kid-friendly; we thought honey, peanut butter, and bananas would be a perfect lunch or after school snack.

There are a lot of recipes for grilled sandwiches, complete with tips and tricks for the perfect outcome. I find using a cast iron skillet helps brown the sandwich nicely, but a non-stick will work just fine, too. Heat 1 tablespoon butter over medium-low heat, and add the sandwich when the butter begins to sizzle (oil works too). Cook each side until golden brown and the cheese has melted, 2-4 minutes per side.

I like to press down on my sandwich a bit as I cook it, to help compress it a bit and give it a nice golden sear.  Another option is a grill pan and press; see our post on panini sandwiches.  

And there you have it! A delicious, comforting meal. As I mentioned before, the options are endless, and while we loved how they tasted on whole wheat brioche, you can feel free to substitute our other breads as well. Our gluten-free boule would also make a delicious sandwich.

Here is what we used in our sandwiches. You can add as much or as little of each topping as you like it:

‘Classic’ Grilled Cheese: sharp cheddar, fresh mozzarella, cooked bacon, tomato, and avocado [the avocado was put on after cooking].

Pear-Basil Sandwich: smoked mozzarella, pear slices, basil leaves, drizzle of balsamic vinegar

Kid-friendly Sandwich: peanut butter, honey, sliced bananas [Nutella would be good here, too].

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.

I had these scrumptious pumpkin seed rolls this past summer, in the German (Bavarian) Alps south of Munich, in the town of Mittenwald, where the bakery near the bus station turns them out fresh every morning.  Germany has a fantastic bread tradition that lives on, even in supermarkets, but this place was a cut above.  The fourth morning I trooped in for my morning fix, the proprietor noticed my repeat business (they’d been breakfast every day that week). And I’m pretty sure that she said: “So, you like our pumpkin-seed rolls?” My German is weakly functional, though most of my vocabulary covers edibles. I stammered out (I think) “uh, yes, we like it so much, so… it must be good.  Yes.  Uh… yes.” Or something to that effect (she seemed a bit confused).

My bakery-lady might be further amused to hear that pumpkins and squash are closely associated with fall in America, and with Thanksgiving.  I loved these rolls, and there’s a quick way to do them here–for Thanksgiving.  I’m pretty sure that the Mittenwalder Kürbiskernbrot (literally, pumpkin-seed bread, pronounced kaw-bis-kern-brote) were actually boiled first like soft pretzels, in an alkaline solution (more on that in a future post), but the seeds are so flavorful that you can create a great version without pretzel-izing them.  You can re-create kürbiskernbrot, but you can’t re-create Mittenwald’s Alpine setting here in Minnesota… The town is famous for its Alpine valley location, its beautiful painted building facades… …its magnificent baroque church… … and its chantarelle mushrooms (in German, pfifferlinge—pronounced p’fiffer-ling-eh).  If you get there in-season (we did), they’re fantastic cooked with anything… … and I’m certain they will work in our Wild Rice and Mushroom Pilaf Bread.  If I have anything to say about it, Mittenwald should also be famous for its Kürbiskernbrot.  So here’s a way to make it, as a dinner roll, for Thanksgiving: prep the night before, rise in the fridge overnight and bake after a very short rest the next day: Start with any of our lean doughs that you’ve stored in the fridge (regular white Master Recipe (that one’s from Artisan Bread in Five Minutes/Day) or our Whole Wheat dough (that one’s from Healthy Bread in Five Minutes/Day).  I think there was some rye in the Mittenwald version (click here for our rye dough).  Actually, any of our doughs will work, but if you use our enriched doughs (challah or brioche), you need to lower the oven heat to 350F and increase the baking time beyond what we specify below.  Another good option for tender rolls is the buttermilk dough on page 207 of Artisan Bread in Five.  And if you love the seeds, consider adding a half-cup of them directly to the dough-batch as you mix it (it can go in with the water).

Cut off 3-ounce portions of dough–about the size of a small peach (smaller rolls are nice too, about 2 ounces–the size of a golf ball): Form a ball from each piece of dough as we demonstrated on our YouTube channel, and drop them onto a heavy-duty baking sheet prepared with parchment, which will prevent sticking more effectively than anything else (given the overnight rest).  Leave about 2 inches of space between rolls or they’ll “grow” together (which can also be a nice effect).  

Cover loosely with plastic wrap and refrigerate overnight or about 8 to 14 hours. In the morning, preheat the oven to 400F, with an empty broiler tray on any other shelf that won’t interfere with rising rolls (use 350F if you’re using egg-enriched or sweetened dough).  There’s no need for a baking stone if you used the heavy-duty aluminum baking sheet, and if you skip it the preheat can be shorter.  Take the baking sheet out of the fridge, where the rolls will have expanded but probably not noticeably risen.   Discard the plastic wrap, and brush with water using a pastry brush…

Sprinkle with hulled pumpkin seeds (raw or roasted), patting gently to set them in place without deflating the rolls.

You can also sprinkle with some coarse salt to bring out the flavor of the seeds (though some pumpkin seeds are already salted, especially if they were sold as “pepitas” in Latin American groceries.  Use a kitchen shears to cut a cross into the top of each roll:

Because the rolls have been expanding in the fridge all night, they don’t require extensive resting time now, and can go into the oven as soon as it’s hot.  Place the pan near the middle of the oven, and pour a cup of hot water into the broiler tray before closing the oven door.  Bake for about 30 minutes, or until the rolls are nicely browned but the seeds aren’t burned.  If you want a softer roll, brush with oil or melted butter when they come out of the oven. Since they’re so small, we ignore our usual cool-down rule– these can be eaten slightly warm.

Some people go to German museums and see 2,000 years of history.  I see medieval art showing bakers at work (those are seeds on those rolls, aren’t they?): These guys probably weren’t thinking of it, but Happy Thanksgiving!  Be sure to check out our other Thanksgiving Recipes…

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.

Zoë’s Thanksgiving Leftovers Torta (your torta will be different layers, but you can follow the same technique of layering).

1 1/4 pounds of stored dough (I used the Master recipe from Artisan Pizza and Flatbread in Five Minutes a Day, but whole grain dough, brioche or challah will also work.) – this amount fits an 7-inch springform pan

8 ounces of cheese (you can use any kind that will go with your leftovers, but you need it to bind all the other ingredients together)

8 cups of leftovers (this may vary, depending on what you choose)

Egg wash for the top crust

Preheat your oven to 375°F

Grease a Springform Pan, 7 Inch

Gather all your leftovers.

Roll out 1 pound of the dough into an 1/8-inch-thick circle.

Place the circle into the prepared pan.

Start with a thin layer of the cheese. I then added some spinach, which a squeezed all the liquid out of.

I then added 2 ounces of cream cheese, which added some creaminess and also acts to bind together the layers.

Next came a layer of roasted red peppers, because I always add a layer of roasted red peppers!

A little more cheese and then a layer of turkey or chicken or tofu.

Mashed sweet potatoes are a nice addition for flavor and color.

Roasted Brussels Sprouts, split in half and then the remaining cheese.

Roll out the remaining 4 ounce piece of dough and drape it over the fillings. Brush the top with egg wash.

Fold the edges over the top and then brush it with egg wash again. Make slits in the top, to allow the steam to escape.

Bake for about an hour, or until the top is golden brown and the cheese is bubbly. Let the torta rest for about 10 minutes.

Remove from the springform pan and let cool on a rack for about 20 minutes.

Once the torta has cooled slightly it will hold together when cut. You can eat it warm or at room temperature.

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. 2 pounds stored Brioche (recipe below) or Challah dough from ABin5 (although you could make them with the same recipes from HBin5, they will just has a slightly denser crumb.)

Egg wash (one egg whisked with 1 tablespoon water)

Powdered sugar for the top

Brioche dough (makes about 4 loaves)

1 1/2 cups lukewarm water

1 tablespoon granulated yeast (or 1 packet will do)

1 to 1 1/2 tablespoons kosher salt

8 large eggs, lightly beaten

1/2 cup honey

1 1/2 cups (3 sticks) unsalted butter, melted

7 1/2 cups unbleached all-purpose Gold Medal Flour

Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart lidded (not airtight) food container.

Measure the flour using the scoop and sweep method. This is made even easier if you put the flour in a container or use the Gold Medal flour that is in a plastic bag, which has a larger opening than the traditional paper bag. Use a spoon and mix until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Refrigerate the dough and allow it to thoroughly chill before using it, at least 3 hours, but overnight is best.

Remove a 2-pound piece of dough and roll out to 1/4-inch thick rectangle. Using a Pizza Wheel, make 12 even sized strips.

Coil the dough to make flattened spiral bun, tucking the end under the bun.

Place the buns on a Baking Sheet lined with parchment paper. Cover loosely with plastic and allow the dough to rest for 45 minutes (the long rise will result in a softer bun).

Preheat the oven to 350°F

Using a Pastry Brush, paint the top with egg wash. Bake for about 25 minutes or until light golden in color and the top of the spiral is firm to the touch.

Allow the buns to cool.

Sift a generous layer of powdered sugar over the top.

Enjoy for breakfast with coffee or split it open and fill with your favorite sandwich stuffing. In Puerto Rico they pan fry them in butter, which is delicious.

They also make a great after school snack.

Note:  General Mills Corp. is a sponsor of our book promotion and other activities, and provided free samples of Gold Medal Flour for testing.

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.

Bruschetta with fig compote

Stale bread, sliced

Fig compote (recipe follows)

Prosciutto

blue cheese and/or mozzarella

olive oil

thyme and/or basil

Preheat the oven broiler.

Place the stale, sliced bread on a sheet pan, and brush with a bit of olive oil. Drizzle the bread with the fig compote liquid, and place a few of the fig pieces on each slice. Layer desired toppings over the compote, and place the sheet pan under the broiler. Let broil until the edges are golden brown and the mozzarella (if using) is melted and starting to brown in spots, about 4-7 minutes. Remove from the oven and sprinkle with fresh herbs and/or blue cheese, if desired.

Optional toppings:

fig compote, prosciutto, and thyme

fig compote, mozzarella, and basil

fig compote, blue cheese, and thyme

Fig Compote, adapted from Good To The Grain, by Kim Boyce
If you need ideas for the leftovers, you can try ice cream and waffles!

Makes about 1 cup

1/2 pound fresh, black mission figs
4 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons honey
good pinch of salt

Preheat your oven’s broiler.

Cut the stems off the figs and then slice them into quarters.

Add the butter, brown sugar, and honey to a broiler safe pan (cast iron works nice). Cook over high heat for a minute or so, stirring frequently until syrup begins to bubble. Add the figs and stir them, coating them well with the syrup.

Place your pan under the broiler; this will caramelize the figs. Broil for about 5 minutes, swirling the pan a few times to keep the sugar from burning (make sure to use an oven mitt). The figs are done when the syrup has slightly thickened and is amber in color, and the edges of the figs are turning dark. Remove the pan and serve the figs warm.

Hey, late-breaking news: On October 23, 2013, at Cooks of Crocus Hill, St. Paul MN, Jeff and Zoe will be teaching a baking class to introduce new recipes and techniques from our new book. You can register for the class on-line or call 651.228.1333 for details. After class, the authors will stick around to talk and sign books (Cooks will be stocking all of our books). See you in St. Paul!

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.

To make the Pumpkin Swirl Bread:

1 1/2 pounds brioche dough from The New ABin5 - (you can also do this with the Buttermilk dough, the European Peasant dough, or for an even more intense pumpkin flavor use the Oatmeal Pumpkn dough)

1/2 cup pumpkin puree

1/4 cup brown sugar

1 1/2 teaspoons pumpkin pie spice

Egg wash (1 egg whisked with 1 tablespoon water)

Grease a 8.5 x 4.5 Inch Loaf Pan.

Roll out the dough to 1/4-inch-thick rectangle. In a small bowl mix together the pumpkin puree, brown sugar and spices. Spread the pumpkin mixture over the dough.

Starting with the short end of the dough, roll the dough into a log.

Pinch the seam shut.

Use Kitchen Shears to cut the dough into 10 equal sized pieces.

Place 6 pieces of the dough in the prepared pan with the cut swirls facing out, so that when the bread is baked they will be visible. Place the remaining pieces with the swirl facing up. Cover loosely with plastic and allow to rest for 90 minutes.

Preheat oven to 350°F. When the dough has rested brush lightly with the egg wash.

Bake for about 50 minutes or until the bread is golden brown and well set in the center.

Allow to cool completely before cutting.

*Only open to those in the USA.