The Bread Collection: Recipes for Baking Artisan Bread at Home

by Brian Hart Hoffman (Editor)

Bread is the staple of almost every meal―a must-have dinner side, eye-catching dessert, tried and true brunch item, elegant teatime snack. The first all-bread book from Bake from Scratch will be your go-to source for baking artisan bread for years to come. Welcome to your crash course in sourdough, flaky biscuits, and glorious dinner rolls that will upgrade your breadbasket. Each chapter contains a guide to the techniques mastered in our test kitchen. Learn the must-know secrets of our tastiest twist breads, perfect pull-apart breads, and other endless how-tos that will help you have a lifetime of baking success. From stunning strawberry-studded cucumber bread to a brilliant cardamom and cinnamon jam-filled Norwegian Julekake, you’ll find some of our favorites for every occasion as well as new recipes we can’t wait for you to bake. So, put down the dough and pick up this book. The Bread Collection is the secret to beautiful loaves, fresh baguettes, and mouthwatering boules you’ve been waiting for. Savor this collection of recipes that have been shared across cultures and centuries, an ode to the simple combination of flour, water, salt, and yeast.

Genres: Cookbooks, Food, Nonfiction, Foodie

200 pages, Hardcover

Published September 1, 2018

Reviews

[Brittany McCann · Rating 4 out of 5]

I have cooked at least 13 different recipes from this book and have enjoyed all of them with slight variations because I always have to put my own touch on them.

The pictures are beautiful, and I love the detailed photos of interesting knotting, etc, to help me correct the recipes.

My only negative thing to say is that some of the recipes are unnecessarily complicated and if followed exactly would result in a TON of dishes, so I combine things where I can so I am not using 7 different bowls/pans to make something like scones haha

4 stars

[Amanda · Rating 4 out of 5]

So I have some issues with Bake from Scratch in general. I've been a subscriber since the first issue, I make the recipes regularly, BUT I also find errors just as regularly. In each issue there's recipe corrections listed for the previous issue, and on top of that, the recipes from the magazine in the first book (Volume 1) had corrections on top of the previous corrections, and some even didn't have the necessary corrections. So overall they have serious editing issues. BUT- the recipes are clever, innovative, and the pictures are stunning. There's lots to inspire in here, and if you enjoy making bread, this has a really great assortment to choose from.

HOWEVER: HUGE ALERT: I make a lot of bread. I mean a LOT. At least once a week I will knock out two loaves at a time, on top of scones, muffins, etc. I do this for a living. When you make bread, loaves of bread, you use bread flour. This entire book calls for bread flour in maybe 3 recipes. Absolutely WRONG. When working with a bread recipe that calls for yeast, you need the additional protein from a stronger flour (bread flour) in order for the gluten to develop correctly. Otherwise you're going to end up with some dense, heavy, flattened breads instead of light and fluffy with a tender crumb. So if you make sure to change that in the recipes that need bread flour, you'll be fine. I was especially horrified to see them using all-purpose flour for challah- NO! I make challah more than any other bread and a dozen ways to Sunday, I have made it with both flours, and trust me, always use bread flour. It's tough and heavy otherwise and just doesn't taste good at all.

Quick Breads (this means scones, muffins, pull-apart breads, some biscuits): All Purpose Flour
Yeast Breads: Bread Flour (King Arthur is the best brand with the highest protein)

[Adeline · Rating 5 out of 5]

I <3 bread.

[Clwseattle · Rating 5 out of 5]

The Bread Collection is a perfect cookbook. It's detailed with finished product photo's as well as instructional photo's, it measures in both weight and volume, it has a great variety of old favorite recipes and new inventive recipes for the beginner to the near-expert, the recipes are on one page with its accompanying photo on the opposite page and, last but not least, is that the book opens flat on every single page.

5 Stars for The Bread Collection

[Amber · Rating 4 out of 5]

Really love some of these recipes. Sweet. Savory. It has it all. What I Ike best is that there are several recipes I’ve never seen before. Innovation and creativity.

I checked this out from my local library but will be purchasing this to use into the future as well