Artisan Bread in 5
There are so many good things about Thanksgiving dinner. There is the table piled with comfort food, the house full with family and friends, the first evening of holiday music playing, and a day to consider all the good things the year has brought.
There is something to be said, however, about Thanksgiving breakfast. It’s always overlooked, and often skipped while one focuses on cleaning house, peeling potatoes, and setting the table. But what better way to start a day of feasting, really. This cake is one big roll, stuffed with apples and topped with caramel sauce and toasted pecans. It’s perfect to have on hand for overnight guests and bribing kids to pitch in Thursday morning. It also just may remind one to pause with gratitude; this treat is still bread underneath. Breaking it with a loved one first thing in the morning is a sweet sort of communion, a unique way to stop and give thanks.
Caramel Apple Brioche Cake (and many more from our library of Thanksgiving recipes at the end…)
1 1/2 pounds brioche dough. I used Red Star Platinum yeast, but the Active Dry or Quick Rise versions work too
3/4 cup unsalted butter, melted
1 1/4 cup brown sugar, well packed
1/3 cup honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
pinch of black pepper
1 cup whole toasted pecans
1 apple, peeled, and grated or chopped into small pieces (I used a Gala apple, but Granny Smith would work nice, too)
Mix together the butter, brown sugar, honey, cinnamon, nutmeg, salt, and pepper. Grease an 8-inch cake pan with butter, then spread half the caramel mixture evenly over the bottom. Scatter the pecans over the caramel mixture and set aside.
Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound piece. Dust the piece with more flour and quickly shape it into a ball. Roll out the dough to an 1/8-inch thick rectangle. Spread the remaining caramel mixture evenly over the rolled out dough, then scatter the apple over the caramel.
Starting with the long side, roll the dough into a log and pinch the seam closed.
Roll the log into a turban shape.
Place the dough top side down into the cake pan. Allow the cake to rest for 1 hour.
Preheat the oven to 350. Place the cake on a baking sheet in case the caramel bubbles over, and bake about 40 minutes, or until golden brown and cooked through. While still hot, run a knife around the outer edge of the pan to release the cake, and invert immediately onto a serving dish.
More Thanksgiving posts from years past:
Whenever we hear someone’s giving away copies of our books–we let you know. Head over to the Bob’s Red Mill website to hear about this great giveaway of Gluten-Free Artisan Bread in Five Minutes a Day.
No, I won’t be mixing, but I will be giving a short talk, answering questions, and signing copies of Gluten-Free Artisan Bread in Five Minutes a Day, and other titles of ours that B&N happens to have. Details and directions
We’ve been on with Steve in Chicago before, but this time Steve was in Minneapolis and we met for a podcast about Gluten-Free Artisan Bread in Five Minutes a Day at Studio2, which is a great place for coffee and breakfast but turns into a stellar wine bar with snacks later in the day. Listen to the podcast by clicking here…
Thanks Columbus Dispatch, for the great review of Gluten-Free Artisan Bread in Five Minutes a Day–and our Gluten-Free Thanksgiving Cornbread
“Hertzberg and Francois offer foolproof recipes for (gluten-free) bread…”
I was in Columbus recently, and had the distinct pleasure of driving around town at dusk, looking for a hotel (I’d made my reservation for the wrong month). Great town, dumb business traveler!
Lisa Abraham (@DispatchKitchen), the Food Editor at the Columbus Dispatch, has covered all of our books–and she’s just reviewed Gluten-Free Artisan Bread in Five Minutes a Day–click here to read the whole article. Thanks Lisa!
Lisa’s article also has an adapted version of our Gluten-Free Thanksgiving Cornbread, so take a look…
(photo by Stephen Scott Gross and styled by Sarah Kieffer)“…Of apple-picking: I am overtired Of the great harvest I myself desired. There were ten thousand thousand fruit to touch, Cherish in hand, lift down, and not let fall. For all That struck the earth, No matter if not bruised or spiked with stubble, Went surely to the cider-apple heap As of no worth…” Robert Frost After Apple-Picking This time of year nearly everything worth eating has apples in it. This gluten-free brioche from Gluten-Free Artisan Bread in Five Minutes a Day is made with the rich, slightly cloudy apple cider, which has a wonderful tang to it and isn’t overly sweet. You can use the clear apple juice, but it doesn’t have the same depth of flavor. This dough is wonderful baked in a loaf pan, made into a coffee cake or fried and dusted with cinnamon sugar like these doughnuts.
Apple Cider Gluten-Free Brioche
For the Apple Cider Brioche:
2 cups (11 ounces / 300 grams) Gluten-Free AP Flour Mix #1
4 1/2 cups (1 pound, 6 1/2 ounces / 640 grams) Cornstarch (we’ve found the recipe doesn’t come out as well when other starches are substituted)
2 teaspoons xanthan (or ground psyllium husk)
1 tablespoons yeast (we use Active Dry or Quick Rise from Red Star, both are gluten-free)
1 tablespoons Kosher salt
2 1/4 cups Apple cider, warmed slightly
3 large eggs
1 cup honey
1 cup unsalted butter, melted
1 tablespoon vanilla extract
- Mixing and storing the dough: Whisk together the flour, cornstarch, xanthan gum, yeast, and salt in the bowl of a Stand Mixer. You can also do this in any 5-quart bowl, or a lidded (not airtight) food container, but we find we got the best results in a stand mixer.
- Combine the apple cider, eggs, honey, butter, and vanilla, and gradually mix them into the dry ingredients, preferably using a heavy-duty stand mixer with paddle. Cover (not airtight), and allow it to rest at room temperature until the dough rises, approximately 2 hours.
- The dough can be used as soon as it’s thoroughly chilled. Refrigerate it in a lidded (not airtight) container and use over the next 5 days.
Use the brioche to make any of our sweets, including these doughnuts:
Makes 1/2 dozen doughnuts
You can find photos of the process of making the doughnuts here.
1 pound (grapefruit-size portion) Apple Cider Dough (above) or Challah or Brioche dough
Vegetable oil, for deep-frying
Cinnamon sugar, for dusting
Deep saucepan for deep-frying, or an electric deep-fryer
- Fill the saucepan (or electric deep-fryer) with at least 3 inches of oil. Bring the oil to 360° to 370°F as determined by a candy thermometer.
- As the oil is heating, dust the surface of the refrigerated dough with rice flour and pull out a 1-pound (grapefruit-size) piece. Dust the piece with more flour and roll the dough into a ½ -inch-thick rectangle on a floured surface. Using a doughnut cutter, cut the dough into 3-inch rounds.
- Carefully drop the doughnuts in the hot oil, two or three at a time, so they have plenty of room to float to the surface. Do not overcrowd, or they will not rise nicely.
- After 2 minutes, gently flip them over with a slotted spoon and deep-fry for another minute or until golden brown on both sides.
- Using the slotted spoon, remove them from the oil and transfer to paper towels to drain.
- Repeat with the remaining dough until all the doughnuts are fried.
- Dust generously with cinnamon sugar.
In 2007, when our first book hit the stores, I had never heard of celiac disease or gluten intolerance. In the past 7 years I’ve had quite an education on the subject. It all started here on the website. People were writing in to say they loved our method, but couldn’t eat wheat. There were many, many requests, so Jeff and I set off to develop recipes that fit our fast and easy method but used flours that were gluten-free. We’ve put gluten-free breads in all of our books since then, but they were just small chapters among a bunch of wheat filled recipes. It seemed unfair to the folks who couldn’t eat wheat to buy a book filled with recipes that didn’t suit their needs, so we decided to write a book for them. Last week Gluten-Free Artisan Bread in Five Minutes a Day came out and we are thrilled to share the Master Recipe with you here.
We’ve had great feedback from our original gluten-free recipes, but we wanted to simplify the method even more. That meant developing two flour mixes that all our recipes are based on, so you just have to mix the flour once for many loaves. You just mix up a big batch of our Gluten-Free All-Purpose Flour Mix and/or our Whole-Grain Gluten-Free Flour mix and you’ll be able to quickly mix and bake all 90 recipes in our book. (We’ve tried commercial flour mixes, but haven’t found one that is as tasty, nor do they produce as nice a texture. If you have a brand of GF flour that you like to use, give it a try, but you may need to make some adjustments, so we recommend making a small batch to make sure you like the results.)
We also wanted to provide recipes that are mostly vegan (no eggs) and dairy free. Because eggs are a leavening ingredient, we do like the Master Recipe made with eggs for a lighter loaf. In fact, we find that the dough made with egg whites is the lightest of all the options. You can also use an egg substitute if you choose not to use eggs.
The following recipe is our Master Recipe from GFABin5 made with egg whites, but you can make the same recipe with whole eggs, egg substitutes or without any eggs at all.
Gluten-Free Master Recipe from Gluten-Free Artisan Bread in Five Minutes a Day:
6 1/2 cups (2 pounds 3 ounces / 990 grams) Mixture #1: Gluten-Free All-purpose Flour (we tested all our recipes with Bob’s Red Mill products)
1 tablespoon Active or Quick Rise yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar or honey (we find that the gluten-free dough needs the sugar to brown nicely, although it is optional)
4 egg whites, plus enough warm water to equal 3 3/4 cups (*see picture below) – if you don’t want to use eggs, then just use 3 3/4 cups water.
To mix the dough:
*Put 4 egg whites in a large measuring cup, fill the cup with water until you have 3 3/4 cups liquid.
In our GFABin5 we suggest using a Stand Mixer with the paddle attachment for the smoothest dough and ease of mixing. You can still do the mixing in a bucket or bowl, as we recommended in our past books, but it will take a bit more effort to get a really smooth dough.
In a stand mixer, fitted with the paddle attachment, add the yeast to the flour mix #1. We tested all of the recipes with both Active and Quick Rise yeast from Red Star and find that they work equally well in our stored gluten-free dough. You can’t use their Platinum yeast, since it contains trace amounts of wheat, but we love it for our wheat breads.
Add the Kosher salt to the flour mix. You can add more or less salt, depending on your preference.
Blend all the dry ingredients for a few seconds.
While the mixer is on low speed, slowly add all the liquid.
Once all of the liquid is added to the mixer, turn it up to medium-high speed and let it blend for about 1 minute.
The dough will look and feel like soft biscuit dough.
Transfer the dough to a 4+ quart Food-Storage Container. The dough will rise some, but don’t expect it to double in size.
Cover the container, but it shouldn’t be airtight. I poke a very small hole in the lid (you can see it in the exact center of the above lid) to allow the gas from the yeast to escape. If you don’t poke a hole…
…then you will want to place the lid on the container, but don’t snap it all the way shut (see above photo). Don’t allow too much air to get into the bucket or the dough may dry out.
Allow the dough to sit at room temperature for 2 hours. If your kitchen is cool, it may take 2 1/2 to 3 hours. You can use the dough after the initial rise or refrigerate the dough for about 5 days (10 if you don’t use eggs).
When you are ready to bake, sprinkle some GF flour on a piece of parchment. Dust the surface of the dough with more flour.
Scoop up a 1-pound piece of dough.
Unlike our wheat dough, this will not have any stretch when you lift it out, it will just break off.
Place the dough on the parchment and shape it into a ball. It may not be smooth at this point.
Using wet fingers, smooth out the surface of the dough. Creating a smooth surface also seems to help trap the gas from the yeast and improve the rise of the bread.
Cover loosely with plastic and allow to rise for about an hour. If you are using fresh dough, then just 30 minutes.
Preheat oven with a Baking Stone to 450°F. It is very important that your oven be hot enough, so use an oven thermometer to check the actual temperature. If you are using a thick Baking Stone, this can take 45 minutes or longer. Put a broiler tray on the bottom of the oven, which will be used to catch water to create steam in your oven.
Once the dough is ready (it may not rise much while resting), dust it with more flour and slash the top with a serrated knife.
Slide the loaf onto the preheated baking stone, add 1 cup water to broiler tray to create steam and quickly close the door.
Bake the loaf for about 45 minutes or until nicely browned.
Allow the loaf to cool to room temperature before cutting into it. The gluten-free bread will be quite gummy if you cut into it before it is totally cooled. Using a sharp serrated Bread Knife is the best for cutting this loaf.
If you don’t finish the loaf in one or two days, wrap it well and freeze it for another time.
It also makes wonderful toast the next morning.
Jeff will be at the St. Louis Park Costco for a book-signing on Saturday, October 25, 2014, from 1:00 to 3:00pm
Well, the picture’s a little deceptive because I won’t be demonstrating the method, but I will be signing Costco’s copies of Gluten-Free Artisan Bread in Five Minutes a Day! Zoe’s in Los Angeles at another event, but I’ll be at the store in St. Louis Park, at 5801 W 16th St., St Louis Park, MN 55416, from 1:00 to 3:00pm
Gluten-Free Artisan Bread in Five Minutes a Day was released today, and we went on Twin Cities Live with Elizabeth Ries and Joe Schmit to spread the news. One of the things I liked about this TV segment was that you get to see what gluten-free dough looks like when it’s nicely emulsified in the stand mixer (you can use a spoon or dough whisk, but you have to keep going to get it really smooth). One other thing to clarify from the TV segment: This book was tested with Red Star Active Dry Yeast and Red Star Instant Yeast, both of which are completely gluten-free. Gluten-free folks shouldn’t use the Red Star Platinum product because it has some dough conditioners derived from wheat.
Lesaffre Yeast Corp. provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.
Click on any of the TV links to see us mix up and shape a loaf from Gluten-Free Artisan Bread in Five Minutes a Day
A reader asks: Are there any substitutions for the rice flour or the potato starch? I’m trying to boost the nutrition.
One easy thing to do is to swap brown rice flour for all the rice flour that we call for in Mixture #1. It requires a slight increase in water because whole grains always take a little more (see page 61 of the book; link below). Then, most of Mixture #1 will be made from whole grain flourm since sorghum is whole grain (75% by weight). People have asked about basing the breads on almond, millet, or quinoa, but we found that if you try to base a yeasted bread on them, it just doesn’t work–the texture and flavor are nothing like bread.
The other thing is to focus on the recipes that use Mixture #2, which appears in Gluten-Free Artisan Bread in Five Minutes a Day on page 62, and use it in the recipes on pages 96-108). Mixture #2 is 100% whole grain in the first place.
Gluten-Free Artisan Bread in Five Minutes a Day is released tomorrow; we’re celebrating with a giveaway: a clay “cloche” for baking your GF breads
After a long year of testing, writing, and thinking about gluten-free bread, Zoe and I are proud to announce that our new book, Gluten-Free Artisan Bread in Five Minutes a Day is going to be released for sale tomorrow, October 21, 2014. It’ll be available in independent bookstores, Barnes and Noble, Amazon, and all the online sellers, all over the U.S. (and actually, the world).
To help us celebrate, the good folks at Emile Henry Cookware have agreed to provide 10 lucky winners (yes 10) with an Emile Henry Bread Cloche, a $130 value. All you need to do is enter, by leaving a comment before October 27, 2014. If you’re a winner, you must respond to our notification within 24 hours, and we can only ship to U.S. addresses (our usual contest rules apply–click to view). Cloches (French for “bell”) are stoneware enclosures that preheat beautifully and create a great result in home ovens, and we’ve loved them for gluten-free bread just as much as our wheat loaves (they can of course be used with either). We have more information about using cloches here on the website (we posted about this last year, and also in 2009).
We tried to accommodate a wide variety of food sensitivities in our gluten-free book, but some people have asked about substitutions for what we call for in the book’s flour mixtures, and on this page, we’ll summarize the swaps we’ve tried and liked.
Our Flour Mixture #1 is based on rice, sorghum, tapioca, and potato, with xanthan gum or psyllium providing structure. If you’re sensitive to the bold-faced ingredient in the list below, you can try swapping one of the suggestions. But keep in mind that if the recipe already has some of that ingredient, you may throw off the flavor or consistency. Are other substitutions possible? All we can say is that they might work, but we just haven’t tested them yet. Experiment, and adjust the liquids as needed:
Cornstarch: can be replaced by tapioca starch/flour or with arrowroot starch/flour.
White rice flour: can be replaced by brown rice flour, but you need to increase the water by 2 tablespoons per full batch of our dough recipes
Sorghum flour: can be replaced with oat or amaranth flour
Tapioca starch/flour: can be replaced with arrowroot starch/flour or cornstarch
Potato starch: You can try proportionally increasing the other starches/flours in the flour mixture, but you may have to adjust the water to keep the consistency at about the level that you see in our TV segments.
Egg whites/egg albumin: estimate the volume of egg whites (about 1 fluid ounce per egg) then replace with additional water, milk, or other liquid ingredient. Experiment from there to keep the final dough consistency constant.
Finally, some readers have asked why we didn’t base our gluten-free flour mixtures on ingredients like almond, millet, or quinoa, and while we use those in some of our recipes in the book, we’ve found that they don’t make a good yeasted bread unless they are used in relatively small amounts.
Onions and poppy seeds have to be the most aromatic and delicious combination of flavors. They have been featured on Jewish breads from Bialys, Pletzels and Bagels for centuries. Here’s a new twist (sorry couldn’t resist the bad pun) on the classics. I started with whole wheat bread, spread the savory filling on the dough, rolled it up and then cut the log in two before twisting them together, so you can see the filling peek out. The result is beautiful, but the best part of this loaf if the aroma as it bakes.
1 1/2 pounds dough – (I made the Light Whole Wheat Bread from The New Artisan Bread in Five Minutes a Day, but the Whole Wheat Challah from Healthy Bread in Five Minutes a Day or any other 5 minute dough you happen to have in the refrigerator will do the trick too.)
1 small onion, very finely chopped (use a food processor if you can’t get it chopped finely by hand)
2 tablespoons olive oil
1/4 cup poppy seeds
Salt and pepper to taste
Over medium heat, cook the chopped onions in the olive oil in a saute pan. In a small bowl combine the sautéed onions, poppy seeds, salt and pepper. Allow to cool.
Pull out 1 1/2 pounds of dough and form it into a ball.
Roll out the ball to a 1/4-inch thick rectangle.
Spread the cooled onion filling over the dough.
Roll the dough into a log.
Pinch the seam shut.
Cut the log in half.
Twist the two pieces together.
Let the dough rest on a piece of parchment, loosely covered with plastic for 1 hour.
Preheat the oven to 450°F (if you use Challah dough, reduce temperature to 375°F) with a baking stone (Cast Iron or steel work as well) in the center of the oven for at least 30 minutes (may take longer if you have a thick stone). Place a metal roasting pan at the bottom of the oven to catch water to create steam.
Slide the loaf onto the preheated stone, add a cup of hot water to the roasting pan and bake the loaf for about 35 to 40 minutes or until caramel brown.
Jeff will be at the Twin Cities Book Festival this Saturday, October 11, located in the Minnesota State Fairgrounds, at 2:00pm at the booth for Common Good Books (Garrison Keillor’s St. Paul bookstore). Jeff will be talking about the upcoming Gluten Free Artisan Bread in Five Minutes a Day. Author hub at bit.ly/Zs0O4w; there’ll be lots of other Minnesota authors on hand.
Well, we’ve made our Master recipe in a crock pot, our brioche in a crock pot, dinner rolls, and even our gluten-free dough in the slow cooker. It seemed a good time to add to the list, and so we took on cinnamon rolls. I’m happy to report that they work just as well; it’s as easy as rolling out dough, brushing some butter and sprinkling sugar, shaping rolls, and then letting them bake for an hour. My family couldn’t tell they weren’t baked in the oven, and my kids had the best after school snack of the year.
Follow the instructions for our favorite cinnamon rolls to fill and shape the rolls. My slow cooker is on the small side (it’s 3.5 quarts), so I used 1 pound of no-knead brioche and cut it into 6 rolls (you could also use our less-rich challah dough). If your slow cooker is larger, you could use more dough and double the filling, cutting the dough into more pieces.
Now it’s time to “bake” the buns in your slow cooker. Line the bottom with parchment and spray it with pan spray, or brush with oil or butter. Place the cinnamon rolls 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. Lift the parchment paper out of the crock pot, and then frost the tops with our favorite icing. Then, eat and enjoy.