apple gorgonzola brioche

Brioche with apples and gorgonzola? It tastes as amazing as it sounds, I mean if you're into a rich, buttery bread with salty and savory finish.

Yield: One large loaf
Active time: 20 minutes
Total time: 240 minutes

ingredients

2½ cups high gluten flour

2 teaspoons yeast

3 large eggs, at room temperature

1 large egg yolk, white reserved

1/4 cup lukewarm water

1/4 cup softened butter

1 teaspoon salt

1 teaspoon ground pepper

1¼ cup gorgonzola, crumbled

4 apples, diced

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine all the remaining ingredients into your stand mixer bowl. I freeze my cheese so it is easier to work with. See "wild rice bread" for more.

3. With your dough hook attached, pour in the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the speed to 2 and knead until a cohesive dough forms, about 10 minutes. The dough will be sticky . If your dough seems dry, you may need to add additional water, one tablespoon at a time.

5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside until puffy, about 1 hour.

6. Turn the dough out onto your lightly floured counter top, shape into a loaf, place in a parchment lined loaf pan, cover with plastic wrap, and set aside until doubled in bulk, about 2 hours.

7. About 30 minutes into the final proof, preheat your oven to 425 degrees.

8. Brush the loaf with the reserved egg white, bake the loaf for 15 minutes, reduce the oven temperature to 350 degrees, tent the loaf, and bake until a deep brown, about 40 minutes. The top browns quickly because of the high fat content in this bread.

9. Turn the loaf out onto a wire rack to cool.

Original recipe found here.

triple berry clove scroll

Jack Frost nipping at your nose? Carolers outside your door?  This spicy bread is a great treat for any visitor. 

Yield: One scroll
3,320 calories per scroll
Active time: 20 minutes
Total time: 255 minutes

ingredients

the dough

2½ teaspoons yeast

1¼ cups lukewarm water

1 cup high gluten flour
2 cups wheat flour

1¼ teaspoons salt

3 tablespoons sugar

6 tablespoons butter, at room temperature

1/4 cup nonfat dry milk

1/2 cup instant mashed potato flakes

1 teaspoon ground cloves

1 teaspoon nutmeg

the filling

Jam, about 1½  cups

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. Combine the remaining ingredients in your stand mixer bowl, pour in the yeast mixture, and “stir” until a shaggy dough forms.

3. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 7 minutes.

4. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until very puffy, about 90 minutes.

5. Turn the dough out onto your counter top, roll into a rectangle, evenly spread the jam over the dough, and form a jelly roll. Make sure your seams are sealed tightly. See “maple sticky buns” for more on rolling.

6. Form the jelly roll into a scroll, by tightly winding it around itself from the inside outwards.

7. Place the scroll on a parchment or silpat lined baking sheet, cover with plastic wrap, and set aside to rise until doubled in bulk, about 90 minutes.

8. With 30 minutes left in the final proof, preheat your oven to 350 degrees.

9. Brush the scroll with an egg wash.

10. Bake until deep, golden brown, about 45 minutes. You may need to tent the bread if it browns too quickly.

Original recipe found here.

rye bread

Yield: One loaf
3,015 calories per loaf
Active time: 15 minutes
Total time: 250 minutes

ingredients

4 cups rye flour

2 cups high gluten flour

2½ teaspoons yeast

2 tablespoons brown sugar

2½ teaspoons salt

3 tablespoons butter

1/4 cup molasses

1/4 cup nonfat dry milk

1/4 cup everything topping or sesame seeds (optional)

2 cups lukewarm water

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients and “stir” to  until a shaggy dough forms.

3. Increase the stand mixer speed to 2 and knead until the dough comes together, about 7 minutes. The dough may seem sticky, but should be smooth. Because of the rye flour, the dough doesn't come together as cohesively as other varieties. 

4. Form the dough into a ball, place in a bowl, cover with plastic wrap, and set aside rise until very puffy, about 90 minutes.

5. Turn the dough out onto your counter top, shape into a log, and place it into a parchment lined loaf pan.

6. Cover the pan with plastic wrap and set aside to rise until very puffy, about 90 minutes.

7. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

8. Bake until golden brown, about 45 minutes. If your loaf begins to brown too quickly, tent it. 

Original recipe found here.

pull apart bread

The fraternal twin to monkey bread, pull apart bread is a savory alternative that comes in various shapes and diverse flavor profiles.

Yield: 1 large loaf
1,745 calories per batch or 55 calorie per piece, if divided into 32
Active time: 15 minutes
Total time: 210 minutes

ingredients

1 cup milk

2 tablespoons butter

1 tablespoon sugar

2½ teaspoons yeast

2 teaspoons salt (I used a gray salt mix)

3 cups high gluten flour

preparation

1. In a 2 cup Pyrex measuring cup, combine the milk, butter, and sugar. Warm in the microwave until the butter melts, about 60 seconds.  Set aside to cool if the mixture feels too hot.

2. Sprinkle the yeast over the lukewarm milk mixture and stir. Set aside for 10 minutes. See "blueberry doughnuts" for photos of fermenting yeast.

3. In your stand mixer bowl, combine the flour, salt, and sugar. “Stir” to combine with the dough hook attached.

4. Pour in the milk mixture and “stir” until a shaggy dough forms.

5. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

6. Turn the dough out onto the counter top, knead by hand a few turns, form a ball, and place in a lightly oiled bowl , cover with plastic wrap, and set aside to double in bulk, about 2 hours.

7. Turn the dough out onto the counter top, cut into 32 pieces.

8. Roll each piece into a ball and place into a parchment lined loaf pan, filling out one full row before stacking another.

 9. Cover with plastic wrap and set aside to double in bulk, about 1 hour.

10. About 30 minutes into the last proof, preheat the oven to 375 degrees.

11. Brush the loaf with an egg wash and bake until golden brown, about 30 minutes. If the top begins to brown too quickly, tent the loaf.

Other modifications

•          Use a bundt pan.
•          Knead in add-ins, like cheese, during step 3.
•          Sprinkle with a delicious topping like poppy seeds, sesame seeds, or everything topping.

Original recipe found here.