Bread Books
Current shelves. Plenty of ways in.
Choose by what you want to make next.
Soft loaves, shaped breads, quick bakes, cold butter, and things worth spreading on top.
Shelf
Foundations
Soft, enriched dough. Three ways to learn it.
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Soft enriched dough, timing, shaping, and heat: the starting shelf.
Foundations
Milk Bread
A Softer Everyday Loaf
Part of Foundations
Milk Bread
A Softer Everyday Loaf. Milk bread is a good entry point into real bread baking. It asks for almost the same effort as a basic loaf and gives back something softer and richer.
Foundations
Sweet Buns
Soft Spirals, Simple Glaze
Part of Foundations
Sweet Buns
Soft Spirals, Simple Glaze. Sweet buns take a soft, enriched dough and turn it toward sugar, spirals, and glaze instead of a plain loaf.
Foundations
Focaccia
Stretched, Dimpled, Golden
Part of Foundations
Focaccia
Stretched, Dimpled, Golden. Focaccia asks less of you than most yeasted bread: no shaping, no spirals, just stretch, dimple, and let the oven do the rest.
Shelf
Everyday Shapes
One dough, three different shapes to bake it into.
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Rolls, loaf-pan bread, and pull-apart bread: shape changes the job.
Everyday Shapes
Dinner Rolls
One Pan, Pull-Apart Soft
Part of Everyday Shapes
Dinner Rolls
One Pan, Pull-Apart Soft. Dinner rolls take a soft, enriched dough and portion it small, baking each piece shoulder to shoulder in a pan instead of as one long loaf.
Everyday Shapes
Sandwich Loaf
Everyday, Sliceable, Simple
Part of Everyday Shapes
Sandwich Loaf
Everyday, Sliceable, Simple. This is the loaf you actually eat every day: built long instead of portioned, with even slices and a crumb sturdy enough for a sandwich, soft enough for toast.
Everyday Shapes
Party Bread
Pull-Apart and Shareable
Part of Everyday Shapes
Party Bread
Pull-Apart and Shareable. This is the loaf built for other people: a shareable, pull-apart bread that hits the table and disappears, torn into pieces and layered with garlic butter and cheese.
Shelf
Fast & No-Rise
No yeast, no waiting. Bread and batter that moves fast.
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No-yeast breads and batters for quick wins without waiting.
Fast & No-Rise
Flatbreads
Rolled Thin, Cooked Fast
Part of Fast & No-Rise
Flatbreads
Rolled Thin, Cooked Fast. Flatbreads strip bread down to its fastest form: roll, rest briefly, and cook hot and fast in a skillet or oven. No loaf pan, no long rise.
Fast & No-Rise
Pancakes
Batter, Griddle, Ready Fast
Part of Fast & No-Rise
Pancakes
Batter, Griddle, Ready Fast. Pancakes push the same idea as any fast bread even further: batter mixed, griddle hot, plate full, all in the time it takes to make coffee.
Fast & No-Rise
Banana Bread
Ripe Bananas, No Yeast
Part of Fast & No-Rise
Banana Bread
Ripe Bananas, No Yeast. This is bread the fast way: baking soda does the lifting instead of yeast, so there's no rise to wait on and no starter to maintain.
Shelf
Cold Butter
Cold butter, quick hands. Three ways to get it right.
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Biscuits, cornbread, and scones built around cold fat, light hands, and a hot bake.
Cold Butter
Biscuits
Cold Butter, Quick Hands
Part of Cold Butter
Biscuits
Cold Butter, Quick Hands. Biscuits rise from cold butter and baking powder, not yeast. No rise to wait on, no starter to feed.
Cold Butter
Cornbread
Same Butter, Different Grain
Part of Cold Butter
Cornbread
Same Butter, Different Grain. Cornbread uses the same cold-butter technique as any biscuit, just with cornmeal doing half the work and a hot skillet finishing the crust.
Cold Butter
Scones
The Same Trick, Dressed Up
Part of Cold Butter
Scones
The Same Trick, Dressed Up. Scones use the exact same cold-butter method as any biscuit, just shaped into wedges and finished sweeter.
A companion for what goes on the bread after it comes out of the oven.
Bread Moves Companion
Butters & Spreads
What Goes On Top
Companion to Foundations
Butters & Spreads
What Goes On Top. Good bread deserves better than a plain butter dish. A compound butter or quick spread turns a plain slice into the best part of the meal, and takes five minutes, not a rise.