The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Bread in 5

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Updated: 1 hour 20 min ago

Blueberry Morning Buns

July 19, 2016 - 5:23am

Summer months means fresh fruit a plenty. I love going to the market and finding rows and rows of peaches, plums, and several varieties of berries as far as the eye can see. I always look for ways to incorporate them into everything: pies, tarts, scones, and our no-knead bread dough. Swirling fresh blueberries in brioche dough (with just a little bit of sugar and cinnamon) was my latest experiment, and the results were a delicious morning bun I’m happy to wake up to.

Blueberry Morning Buns
2 tablespoons butter, melted and cooled
1/2 cup of sugar, plus more for dusting the muffin tin
1 teaspoon cinnamon
Pinch salt
1 1/2 pound piece of Brioche or Challah from New Artisan
1 cup blueberries

Powdered Sugar Icing
1 cup powdered sugar
2-3 tablespoons water

Using a pastry brush, brush the wells of a muffin tin with the melted butter (about 1 tablespoon total). Generously sprinkle the wells with granulated sugar, so they are fully coated.

In a small bowl, mix together 1/2 cup sugar, cinnamon, and pinch salt.

Roll out the dough into a rectangle about 1/8-inch thick. Using the pastry brush, brush the dough with the remaining butter. Sprinkle the sugar mixture over the top, and smooth it in an even layer. Scatter the blueberries over the sugar, and gently press them into the dough.

Roll the dough up, starting at the long end.

Use a Bread Knife, Kitchen Scissors, or floss to cut the log into 12 equal pieces.

Place the cut pieces into the prepared muffin tin. Cover loosely with plastic wrap, and let rise for 1-1/2 hours.

Preheat the oven to 350°F and place the rack in the middle of the oven. Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger.

Let the buns cool in the pan for 2 minutes, then flip them out onto a wire cooling rack. Turn them right side up, and let them cool a few minutes before icing.

For the icing
Put the powdered sugar into a medium bowl. Add 2 tablespoons water, and mix until combined. If the icing is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached.

Gluten Free Baguette

June 28, 2016 - 2:07pm

The beauty of our 5 minute method of bread baking is that you have enough dough for more than just one loaf. This is true for our traditional wheat recipes and our many gluten-free breads. so whenever you’re in the mood for fresh bread, you just take a piece of dough and create the loaf you want. You may have tried our Master recipe from GFin5 and made a classic boule, but want to venture into some other shapes. A baguette is just as easy and a wonderful, quick loaf to make at any meal. 

8 ounces Gluten-Free Master Recipe (you can use the recipe from either our Gluten-Free Artisan Bread in Five Minutes a Day or Healthy Bread in Five Minutes a Day books.)

If you haven’t baked with gluten-free dough before, you’ll have to ignore everything you know about baking wheat bread and treat this as if it is scone or biscuit dough. It has no real stretch to it, so you can’t just pull it into the baguette shape. You need to take out a piece of dough from your bucket and press it into a long rope.

When making a baguette I taper the ends and use some water to smooth the dough into a nice shape. Cover the loaf and let it rest for about 45 to 60 minutes.

Preheat a Baking Stone in the middle of the oven to 450°F (if you find your gluten-free breads tend to come out pale, raise the temperature to 475°F).

Brush the loaf with egg white. Don’t use too much, it should be evenly covered, but shouldn’t be dripping for with egg.

Use a knife or Lame to slash the dough.

Bake for about 35 minutes or until richly brown.

Be sure to let the loaf cool completely or it will seem gummy when you cut into it. This is particularly important for gluten-free breads.

Other Gluten-Free breads to try:

Classic Round GF Boule – video

GF Calzone

Crock Pot GF Bread

Fresh-picked Strawberry Danish

June 22, 2016 - 11:03pm

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 had visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we’d heard they had perfect strawberries ready for picking (they’re on to raspberries now).  So we were well stocked with great strawberries.

Strawberry Danish
1 1/2 pound piece of Brioche or Challah from New Artisan

Cream Cheese Filling
6 ounces cream cheese, room temperature
1/3 cup granulated sugar
pinch salt
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
1 large egg

1 pound strawberries, sliced thin

Powdered Sugar Icing
1 cup powdered sugar
2-3 tablespoons water

For the filling
In the bowl of stand mixer fitted with a paddle, beat the cream cheese on medium until completely smooth. Add the sugar, salt, zest, and vanilla, and mix on medium until combined. Add the egg, and mix again on medium until combined.

For the icing
Put the powdered sugar into a medium bowl. Add 2 tablespoons water, and mix until combined. If the icing is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached.

Roll out the dough into a rectangle about 1/8-inch thick. Spread with a thin layer of the cream cheese filling, leaving a 1/2-inch border. Add sliced strawberries in a single layer.

Roll it up from the long end…

… and place it on a Silpat, greased cookie sheet, or parchment paper, and allow to rest for 40 minutes.  Brush with egg wash (one egg mixed with 1 tablespoon of water), then sprinkle with a little sugar.  Make snips in the top with a kitchen shears.

Bake at 350 degrees F for about 25 to 30 minutes. You can bake on an outdoor gas grill as well (click here for posts on rustic fruit tart, or brioche, both done outside.

Let the Danish cool slightly, then add the icing to the top. Cut into pieces and serve.