Artisan Bread in 5
Tiny baked buns filled with ham, cheese, mustard, mayo, honey and covered in poppyseeds – what’s not to love? I came across the idea for these buns while paging through cookbooks, and immediately headed to the kitchen to make them. With all the ham, cheese, mayo, and butter, I wanted to keep the brioche buns on the lighter side, so I used our no-knead challah dough–it’s basically a light brioche. Plus, my family swoons every time I make it. I wasn’t wrong. These buns are delicious, and they are perfect for every occasion. Breakfast, lunch, dinner, snacks, baby showers, pool parties, even Father’s Day.
Ham and Cheese Brioche Sandwiches
This recipe is inspired from two places – Baking School cookbook for the ingenious method of the buns, and Pinterest for the filling. There is a lot of room to improvise here – smoked turkey and sharp cheddar is another lovely combination. This recipe can easily be cut in half. You can set these up the night before and hold them in the fridge until the next morning. Let them come to room temperature while the oven preheats (about 45 minutes to an hour) and then bake as directed.
Mayo (or sriracha mayo), about 1/3 cup
3 tablespoons Dijon mustard
1 tablespoon honey
8 ounces Provolone cheese, cut into small pieces (see below photo)
10 ounces deli sliced ham, cut into small pieces (see below photo)
Egg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together)
Poppyseeds (about 3 tablespoons)
1/4 cup unsalted butter, melted
1 tablespoon honey
1 teaspoon Dijon mustard
Line a rimmed baking sheet with parchment paper.
Using your chilled dough, divide the dough into 1.5 ounce (40g) pieces (they will be quite small). Gently roll each piece into a ball – they don’t have to be perfect.
Slice each ball in half, using a very sharp knife.
Place the bottoms of the dough onto your prepared baking sheet.
Cover each bottom with a smear of mayo, and then top with the ham.
Then top with Provolone cheese.
Mix the 3 tablespoons mustard and 1 tablespoon honey together, and coat the bottoms of the tops with the mixture. Place the tops on (mustard side down) and press down gently.
Loosely cover the sandwiches with plastic wrap, and let them rise for about 45 minutes at room temperature (not too much longer, as you have meat rising with the dough).
Preheat your oven to 350F.
Brush the tops with egg wash, and then generously sprinkle with poppyseeds.
Let the buns bake for 5-7 minutes. While they are baking, combine the the melted butter, honey, and mustard together.
Pour the butter mixture over the partially baked buns (remember, the pan is hot!) and then continue baking for 13-15 minutes, until the buns are golden brown.
Let cool about 15 minutes and then serve.
Serve warm, and enjoy!
It has been hovering around 100°F here in Minnesota for the past few days. This is what I consider August weather and I’m not accustomed to giving up my oven quite so early in the season, but alas, it is just too hot to turn it on. However, it didn’t stop me from making Monkey Bread. I just threw the pan of cinnamon sugar coated brioche in my crock pot and let it slowly “bake” until I had perfect Monkey Bread. We’ve been baking Five Minute Bread in a crock pot for years, thanks to a request from one of our readers. We were super skeptical at first, but were happily proven wrong and have been doing it ever since. It’s a brilliant way to avoid turning on the oven in the heat of summer, but it is equally useful at the holidays when the oven is in constant use and you still need to bake those holiday buns.
The caramel, sticky goodness of Monkey Bread is perfect for the crock pot, because it doesn’t require a crisp crust and is all the better for having a soft, fluffy texture. I used our classic recipe, but you don’t have to let it rise first, just put the pan in the crock pot, turn it on and let it go. Depending on your slow cooker, it can take anywhere from an hour to 2 hours. just depends on the power of your machine and size of the pan.
Crock Pot Monkey Bread (one recipe, two ways to bake)
1 stick (4 ounces) unsalted butter, melted
1 cup sugar
1 1/2 tablespoons cinnamon
1/8 teaspoon salt
You can watch a video of me making this Monkey Bread on our @breadin5 instagram account.
Butter an 8-inch cake pan (see picture below) or three 16-ounce ramekins (I used Charlotte Molds, but any heat proof ramekin will do)
Sprinkle the surface of your dough with flour and take out a 1 pound (grapefruit size) piece.
Divide the dough into about 32 pieces, as even in size as possible, but perfection is not needed here.
Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of flour.
Combine the sugar and cinnamon in a bowl. Drop the dough balls into the melted butter, then the bowl of cinnamon sugar and roll them around to coat them evenly.
Place the balls in the prepared pan. Place the pan/s in the Crock-Pot, cover and turn it to high.
Leave the crock pot covered until the dough is cooked through and springs back when touched. Unmold the Monkey bread as soon as you take it out or the caramel will harden and make it harder to get out of the pan.
Add ice cream and enjoy!
This is one of my favorite recipes in The New Artisan Bread in Five Minutes a Day and it isn’t a bread at all. There is really nothing that smells as good as this granola when it is baking. It tastes incredible and makes a fabulous breakfast, snack or gift. It is one of those recipes you will end up baking over and over again.
I developed the recipe for the book to use in the “Aunt Melissa’s Granola Bread” on page 114. My Aunt lived with my father and me on a commune in the Northeast Kingdom of Vermont. She baked this granola at least once a week in massive batches to feed the many people who lived with us. It was so popular she ended up selling it to the local co-ops and then beyond. Our commune became all about granola production and I still to this day, over 45 years later, remember the smell of it baking.
My aunt passed away many years ago and the actual recipe with her. This one is very close and brings back all of the wonderful memories of that time and of her. I hope you enjoy it as much as my family does!
Aunt Melissa’s Granola (this is how it appears in the book, but I usually double the amount):
1/3 cup honey (if you are using a honey that has crystallized, just melt it for a few seconds)
1/4 cup maple syrup
1 to 2 tablespoons molasses (optional)
1/3 cup canola oil
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1/4 cup sesame seeds (you can also use flax, poppy, chia, or any of your choice)
1/2 cup raw sunflower seeds (pumpkin seeds are also lovley)
3/4 cup chopped nuts of your choice
3/4 cup shredded unsweetened coconut (I’ve used sweetened in a pinch and it is quite good, but makes a much sweeter granola)
1/2 cup raisins (I usually end up doubling the amount)
1/2 cup dried cherries, chopped dried apricots and/or dried cranberries (use any combination of dried fruit that you enjoy and as much of it as you like!)
Combine the honey, maple syrup, oil, water and vanilla, set aside.
Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked)
Add the honey mixture and toss with a spoon until the oats are well covered.
Spread the granola over two rimmed baking sheets in a thin layer.
Bake for 25-30 minutes. After 10 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.
Allow the granola to cool on cooling rack and then put in a large bowl and add the dried fruit.
Eat as a breakfast cereal, give as gifts in glass jars and make it into our “Aunt Melissa’s Granola Bread” on page 114 of The New Artisan Bread in Five Minutes a Day. Enjoy!