A gooey, sweet, classic bread made from pull-apart blobs of brioche dough coated in a buttery, cinnamony caramel sauce that’s gonna distract you in the best possible way.
About Jeff Hertzberg | Zoë François
Jeff Hertzberg, M.D. has been a physician, university professor, and ardent amateur baker. He developed a love of great bread growing up in New York City and began traveling to bread-loving countries to sample and learn. He lives in Minneapolis with his wife and two daughters. Zoë François is a pastry chef and baker trained at the Culinary Institute of America. She also blogs at ZoeBakes.com and creates desserts for the Cooking Channel. She lives in Minneapolis with her husband and two sons. @breadin5
Crispy Cheese Sticks
With a container full of this cheesy dough, you can roll out crisp bread sticks at a moments notice–but don’t say we didn’t warn you!
Skillet Cinnamon Rolls
Cinnamon rolls just got even better thanks to crisp, golden edges that come from being baked in a classic cast iron skillet. Make a single ginormous roll or more modest individual rolls.
Kulich
This towering traditional Easter bread bedecked with icing and sprinkles is easily recognizable. A hint of cardamom and saffron along with a dreamily delicate texture are what leave a lasting impression.
Pain d’Épi
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy.
No-Knead 5-Minute Artisan Bread
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle.