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Whole Grain Christmas Stollen and a Giant GIVEAWAY

Artisan Bread in 5 - December 5, 2016 - 2:05pm

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.

Because it is the season of giving we are partnering with Red Star Yeast and Emile Henry for a GIANT BREAD BAKING GIVEAWAY.

Emile Henry going to send 4 lucky winners a Bread Cloche, a Covered Loaf Baker, a Baguette Baker or a Rectangular Baking Stone, we’ll also send each winner Platinum Yeast and a copy of The The New Healthy Bread in Five Minutes a Day. Just leave a note below to enter and we will randomly pick the winners of the Emile Henry products, the Platinum Yeast and books. All of our normal rules apply and this giveaway is only open to U.S. addresses.

Speaking of gifts for the bakers on your holiday list, here are our favorite tools for baking bread, they are great for those who love to bake and folks who want to learn how.

100% whole wheat Christmas Stollen from The New Healthy Bread in Five Minutes

Makes enough for three 1 1/2 pound loaves

6 cups White Whole Wheat Flour

1 tablespoon granulated Red Star Platinum Yeast

1 tablespoon kosher salt

1/2 tablespoon ground cardamom

1/4 cup Vital Wheat Gluten

2 cups lukewarm water

1/2 cup unsalted butter, melted and cooled slightly (see the book for other alternatives)

1/2 cup honey

4 large eggs

1/4 cup brandy (OJ or black tea can be substituted)

1 1/2 cups finely chopped dried and/or candied fruit (you choose your favorites. I used cherries, raisins, craisins, and  apricots.)

1/2 cup Almond Paste, per loaf

Egg wash (1 egg beaten with 1 tablespoon water)

Confectioners’ sugar for the top

Mixing the dough: Dump the flour, Platinum yeast, salt, cardamom, and vital wheat gluten in a Round Food-Storage Container with Lid and stir them together with a spoon or Danish Dough Whisk. Add the water, butter, honey, eggs, brandy and dried fruit, mix until well incorporated. No kneading! Cover loosely and let stand on the counter for 2 hours. This dough will be sticky, but much easier to handle after it has been refrigerated for several hours. It can be stored in the refrigerator for 5 days or frozen for 2 weeks.

For a version that is a little more decadent, you can use the Brioche Dough (page 189, ABin5) and add the cardamom, the dried fruit fruit and replace 1/4 of the water for the brandy.

On baking day take a 1 1/2 pound (small cantaloupe-size) piece of dough from the bucket.

Using plenty of flour roll out the dough into a 1/4-inch-thick oval. Form the 1/2 cup almond paste into a rope and lay it onto the dough about a 1/3 of the way from the end.

Fold the dough over the almond paste in thirds, so that it forms an S-shape, when you look at it from the end.

Place the loaf on a Sheet Pan with parchment or a Nonstick Silicone Baking Mat and loosely cover with plastic and let it rest for 90 minutes.

Preheat the oven to 350F degree, with rack in the middle of the oven.

Once it has rested use a pastry brush and cover lightly with egg wash, then bake for 35 to 40 minutes.

Let the loaf cool for about 20 minutes

and then Sprinkle it with confections’ sugar…

Until it is completely covered and looks like snow!

Here’s another idea for a bread baking gift:

Bread Baking Craftsy Class – An in depth video class that will guide you through the mixing, shaping and baking of our Master recipe. We’ll make dozens of breads, including everything from a boule to sticky buns. You’ll see our tips for shaping properly and getting the best results from all your breads, no matter which dough you use. If you buy the class through our site you’ll get $20 off the price of the class. Hope you’ll join us.

The winner of Sarah Kieffer’s book, The Vanilla Bean Baking Book, is Carol.

Happy Holidays!

Rhode Island Brown Bread (USA)

The Rye Baker - December 3, 2016 - 11:07am

Rye %: 41% Stages: Straight dough Leaven: Baking soda Start to Finish: 5½ hours Hands-on Time: 20-30 minutes Yield: Two 2 lb./900 g loaves For me, Thanksgiving is always a time for celebrating New England’s food traditions. There’s turkey, of course, which roamed the deciduous forests of the Northeast; pumpkin and corn, mainstays of the […]

The post Rhode Island Brown Bread (USA) appeared first on THE RYE BAKER.

Categories: Blogs, The Bread Feed

Kürbis-Kartoffel-Suppe mit Hack-Lauchzwiebel-Topping

Chili und Ciabatta - November 30, 2016 - 8:00pm

Brrr, kalt ist es geworden, gestern Morgen zeigte das Thermometer gerade mal -9°C. Da ist eine wärmende Suppe gerne gesehen, die dennoch nicht allzuviele Kalorien mit sich bringt und deshalb gut 5:2 geeignet ist.

Bei Lecker habe ich eine Kürbissuppe gefunden, die nur ein wenig Umbau benötigte und dann die Kriterien erfüllte. Der Orangensaft bringt eine angenehme Säure in's Spiel, die gebratene Tartar-Einlage Würze und Textur.

========== REZKONV-Rezept - RezkonvSuite v1.4 Titel: Kürbis-Kartoffel-Suppe mit Hack-Lauchzwiebel-Topping Kategorien: Suppe, Gemüse, Hackfleisch Menge: 2 Personen Zutaten 700 Gramm   Butternut-Kürbis in Würfeln 200 Gramm   Mehlig kochende Kartoffeln in Würfeln 100 Gramm   Zwiebelwürfelchen 1 klein.   Stück frischer Ingwer; gerieben 10 Gramm   Öl 100 ml   Orangensaft 200 ml   Gemüsebrühe 100 ml   Kaffeesahne (P: 10% Fett)       Pfeffer       Currypulver       Gemahlene Chilis 2     Lauchzwiebel; in Ringen 150 Gramm   Rinderhackfleisch (P: Tatar)       Salz       Chiliringe; nach Belieben Quelle   nach   lecker   Erfasst *RK* 18.11.2016 von   Petra Holzapfel Zubereitung

Die Hälfte des Öls in einem Topf erhitzen, Zwiebelwürfelchen darin andünsten. Kürbis und Kartoffeln zugeben und etwa 5 Minuten andünsten. Mit Orangensaft und Brühe ablöschen, die Kochsahne unterrühren.

Mit Pfeffer, Ingwer, gemahlenen Chilis und Curry würzen. Alles aufkochen und 15-20 Minuten köcheln, bis Kartoffeln und Kürbis weich sind.

WÄhrenddessen restliches Öl in einer Pfanne erhitzen, Das Tatar darin etwa 10 Minuten unter Wenden braten. Lauchzwiebelringe und nach Belieben Chiliringe zugeben, salzen und pfeffern.

Die Suppe mit einem Pürierstab fein pürieren, mit Salz und Pfeffer abschmecken. Die Suppe in Suppenteller geben und mit der Hackmischung bestreuen.

Anmerkung Petra: Angenehm sättigend, Wohlfühlessen für kalte Tage. Pro Person etwa 450 kcal.


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Categories: Blogs, The Bread Feed

Chocolate Chip Cookies from The Vanilla Bean Baking Book (GIVEAWAY)

Artisan Bread in 5 - November 28, 2016 - 5:28am

You are on the right site, we are just taking a short break from baking bread to bring you one of our absolute favorite recipes from Sarah’s new book, The Vanilla Bean Baking Book. You all know Sarah’s gorgeous work here on Breadin5, but you may not be as familiar with her baking website. Sarah has been working with us on the Breadin5 website and has been instrumental in our cookbook photoshoots as a food stylist. During our last marathon photo session she brought us cakes, cookies, scones and even pie she was testing for her own cookbook. When she brought in these chocolate chip cookies we took a moment out of the shoot to declare them the best cookies any of us had ever had. I do not say that lightly, considering I had a cookie company in college, have baked no fewer than 500 chocolate chip cookie recipes and have consumed even more. These are the best and now you have the recipe.

We are thrilled for Sarah and are so proud of her and this brilliant book! She and her publisher have graciously offered a copy of her book to a lucky winner of our GIVEAWAY. Just leave a note in our comments and we will select someone at random. It will make a great addition to your cookbooks or a lovely gift for someone on your list. All our normal contest rules apply.

CHOCOLATE CHIP COOKIES from The Vanilla Bean Baking Book

makes 10 cookies

2 cups (284 g) all-purpose flour

½ teaspoon baking soda

¾ teaspoon salt

½ pound (2 sticks; 227 g) unsalted butter, room temperature

1½ cups (297 g) granulated sugar

¼ cup (50 g) packed brown sugar

1 large egg

1½ teaspoons pure vanilla extract

2 tablespoons water

6 ounces (170 g) bittersweet chocolate, chopped into bite-size pieces averaging ½ inch with some smaller and some larger

To bake the cookies:

Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 Baking Sheets with aluminum foil, dull side up. This helps create the crinkles in the cookies.

In a small bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a Beater Blade, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.

Scoop the dough into 3½-ounce (100g) balls (a heaping ⅓ cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.

This step is essential for getting the crinkles on the edge.

Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

NOTES: These cookies are rather large, but to get the edges to spread out and crinkle, they need to be on the big side. If you want to make the cookies smaller, you won’t get as many ridges on the outer layer, and your center won’t be quite as gooey. They will still be delicious, but not quite what I intended for you.

If you skip freezing the cookies, they will spread too much on the pan and will not form the crinkly outer layer.

I’ve made several recipes from Sarah’s book and they are now staples in my kitchen. It is a great book for both beginners and more advanced bakers. You’ll want to start with these cookies, but then quickly make her chocolate cake. I am known for my chocolate cake and I now use Sarah’s.


Holiday Gift Ideas for Bread Bakers!

Artisan Bread in 5 - November 25, 2016 - 8:34am

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.

Digital scale


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…

Heavyweight baking sheet… next best thing to a stone, and fabulous for other baking as well. Avoid those thin sheets.

Bread knife

Pizza wheel

Loaf pan… heavy-gauge aluminum, and non-stick is our preferred pan (grease them anyway). You can even get mini-loaf pans in this style.

Pastry brush

Kitchen shears

French rolling pin, which we prefer, but traditional American-style pins work nicely too. For pizza and other flatbreads.

Perforated Baguette Pan… not essential, but keeps baguettes from spreading sideways.

Chleb Uralski

W Poszukiwaniu - November 24, 2016 - 1:46am
Nie wiem, czy takowy chleb wypiekają na Uralu, ale z pewnością jest to chleb, który warto upiec. Chleb Uralski powstaje na płynnym zaczynie i dodaje się do niego zaparkę. To bardzo ciekawy i niby zwyczajny chleb pszenno-żytni, ale wcale nie taki zwyczajny, jeśli chodzi o technologię ze względu właśnie na zaparkę i płynny zaczyn. Chleby z zaparką są doskonałe, niesamowicie aromatyczne. Bardzo lubię je przygotowywać, a najwspanialszy jest oczywiście sam proces pieczenia, kiedy po całym domu rozchodzą się chlebowe zapachy. I choć przy tym chlebie jest trochę pracy, to z pewnością jest to "praca, która się opłaca".

Ja nie trzymałam się ściśle receptury, zamieniając zwykłą mąkę pszenną na orkiszową. 

Chleb Uralskina podstawie przepisu z rosyjskiego bloga
płynny zaczyn15 g zakwasu 50 g mąki żytniej razowej200 g wodyDo zakwasu dolać 50 g wody, wymieszać. Dodać mąkę, wymieszać. Następnie dolać resztę wody i dobrze wymieszać. Zostawić pod przykryciem na 12 godzin w temperaturze pokojowej.

30 g mąki żytniej razowej
80 g wody
Uwaga - do chleba będzie potrzebne tylko 60 g zaparki, ale robienie takiej małej ilości jest dość niewygodne, większość rozmaże się wówczas po ściankach naczynia.
Mąkę zalać wrzątkiem, wymieszać dokładnie, przykryć i zostawić w temperaturze ok. 65 st. C na 2 godziny.

drugi zaczyn
60 g zaparki
235 g płynnego zaczynu (niecały)
35 g mąki żytniej razowej
140 g wody
Do zaczynu dodać zaparkę, mąkę i wodę, wymieszać. Zostawić pod przykryciem na 2,5-3 godziny w temperaturze 30 st. C.

gotowe ciasto
425 g drugiego zaczynu (niecały)
90 g mąki żytniej razowej
420 g mąki orkiszowej jasnej typ 700
12 g soli
9 g cukru
opcjonalnie: 1 g drożdży instant, ale dobry zakwas naprawdę da radę bez drożdży, ja nigdy nie dodaję drożdży do chlebów na zakwasie
70 g wody

Wymieszać wszystkie składniki i wyrabiać robotem kilka minut, aż ciasto stanie się miękkie i elastyczne, z wyraźnie rozwiniętą siatką glutenową, Przełożyć do miski wysmarowanej olejem, przykryć i zostawić na 90 minut w temperaturze 30 st. C.

Wyłożyć ciasto na oprószony mąką blat i uformować bochenek. Przełożyć do koszyka i zostawić w temperaturze pokojowej do wyrośnięcia na ok. 80 minut (u mnie to trwało 2 godziny).

Rozgrzać piekarnik do 250 st. C. Włożyć chleb, spryskać ścianki piekarnika wodą i od razu obniżyć temperaturę do 220 st. C. Piec przez ok. 50 minut.

Chleb jest naprawdę doskonały.

Categories: The Bread Feed

Gefüllte Paprika mit Hähnchen und Couscous

Chili und Ciabatta - November 22, 2016 - 8:00pm

Dieses 5:2-taugliche Essen war das Resultat einer Kühlschrank-Sichtung: dort dümpelten 2 große Paprikaschoten vor sich hin, außerdem stand noch ein Rest gegartes Hähnchenfleisch darin.

Ich habe daraufhin eine ursprünglich vegetarische Rezeptvorlage aus Die 5:2-Diät* etwas umgemodelt. Zusammen mit einem Schälchen einer kräuterigen Joghurtsauce sind die gefüllten und mit etwas Käse überbackenen Paprikahälften ein richtig schmackhaftes Essen.

Wer keine Hähnchenfleischreste hat, der pochiert einfach ein Hähnchenbrustfilet in der verwendeten Brühe.

========== REZKONV-Rezept - RezkonvSuite v1.4 Titel: Gefüllte Paprika mit Hähnchen und Couscous Kategorien: Hähnchen, Gemüse, Getreide, Diät Menge: 2 Personen Zutaten 2 groß.   Rote und/oder gelbe Paprika 50 Gramm   Couscous 200 ml   Hühnerbrühe* oder Gemüsebrühe 150 Gramm   Gegartes Hähnchenfleisch*; zerzupft 20 Gramm   Getrocknete Tomaten (nicht in Öl) 100 Gramm   TK-Erbsen; aufgetaut 10 Gramm   Kürbiskerne; grob gehackt 20 Gramm   Geriebener Käse (P: Gruyere) 100 Gramm   Vollmilchjoghurt 1 Spritzer   Zitronensaft 1-2 Essl.   Gehackte Petersilie Quelle   stark modifiziert nach Elisabeth Lange   Die 5:2 Diät   Erfasst *RK* 16.11.2016 von   Petra Holzapfel Zubereitung

Die Hühnerbrühe erhitzen und über die getrockneten Tomaten gießen, 30 Minuten quellen lassen.

Den Backofen auf 200°C vorheizen.

Die Tomaten herausnehmen und in Würfel schneiden. Die Brühe nochmal erhitzen, 50 ml davon über den Couscous gießen, 5 Minuten stehen lassen.

Tomaten, Hähnchenfleisch und Erbsen unter den Couscous mischen, mit Salz und Pfeffer abschmecken.

Die Paprikaschoten der Länge nach teilen, Kerne und Scheidewände entfernen. Die Füllung auf die Paprika verteilen. Käse und grob gehackte Kürbiskerne auf die Füllung streuen.

Die Paprika in eine flache Auflaufform legen, die resltiche Brühe angießen. Die Form für etwa 30-35 Minuten in den Backofen schieben.

Währendessen den Joghurt mit der gehackten Petersilie verrühren, mit Salz, Pfeffer und einem Spritzer Zitronensaft abschmecken. Joghurt zu den Paprika servieren

Anmerkung Petra: prima! Das Gericht war hier ein Resteverwertungsessen.

*Wer kein gegartes Hähnchenfleisch hat, nimmt ein Hähnchenbrustfilet und pochiert es in Gemüsebrühe. Weiterverwendung dann wie oben.

Das Original ist vegetarisch (verwendet mehr Couscous und Erbsen, gibt Kürbiskerne in den Joghurt, dazu Kürbiskernöl, Tomaten sind nicht eingeweicht, Käse Parmesan).

Pro Person gut 400 kcal


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Categories: Blogs, The Bread Feed

Herb Crock-Pot Dinner Rolls – Easy Thanksgiving Baking

Artisan Bread in 5 - November 21, 2016 - 4:39am

This week is Thanksgiving and we have to make the most of our oven space. Scheduling what will go in and out of the oven is just shy of a NASA level endeavor. By the time the pies come out, the Turkey must go in and then what to do about the rolls? There is an easy answer. What was originally a lark, bread in the slow-cooker has become my go-to holiday baking method. As you orchestrate the yams and dressing in the oven, your rolls can be baking on the counter. I made a savory herb dough for our Thanksgiving meal, but really you can bake just about any of our breads in this method. Herb Dough: Add up to a 1/2 cup of your favorite fresh herbs (use much less if they are dried), to the Master Recipe, Peasant Bread or even Brioche from any of our The New Artisan Bread in Five Minutes a Day books.

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. (Check your machine’s instructions to make sure it recommends baking in this way.)

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 on a sheet pan under a broiler until the color you desire. Be sure to keep a close eye on them so they don’t burn.

Other slow cooker breads to try:

Crock Pot Bread

Nutella Swirl Crock Pot Bread

Cinnamon Rolls in the Crock Pot

Gluten-Free Crock Pot Bread



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