A collection of the most popular bread baking books
Inspiration by Sampatti “The Bread Lady”.
THE MISSION OF THE BREAD BAKER is to convert a relatively tasteless flour starch into a sweet, multilayered flavor or to evoke the fullest potential of flavor from the grain, while understanding how to manipulate time and temperature in all of the breadmaking stages. The hands, eyes, ears, smell, senses, creative touches and experience of the baker also play a role in the final success of any recipe.
-Excerpted from Peter Reinhart
Peter Reinhart is an American baker, educator, and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Wikipedia
Below, a developing list of the most
acclaimed books about baking bread.
The New Laurel’s Kitchen is everything that made the first edition loved and trusted, with hundreds of new recipes and the latest nutritional information. The book contains more than 500 recipes, ideas, menus, and suggestions, each tested and perfected for satisfying, wholesome home cooking. Imaginative recipes use low-cost, easy-to-find foods, with dozens of ways to cut back on fat without losting flavor. There are specific sections on cooking for children, elders, pregnancy, and athletes. The New Laurel’s Kitchen is the revolutionary food guide that makes good nutrition easy, and this classic is still relevant for today’s generation of vegetarians and plant-based eaters.
Incredibly simple and easy recipes for delicious artisan breads.
Baking fresh bread at home brings fragrant aromas and fresh tastes, but it also delivers a quintessential home-baking experience. Judith Fertig’s recipes provide shortcuts for all the mixing, kneading and baking that takes too much time for busy home cooks. The secrets she reveals guide the home cook in preparing artisan bread in only five minutes.
The recipes are organized by difficulty to guide a baker in progressive steps. From baking a simple French loaf to pretzels, clear instructions with step-by-step illustrations assure success.
Here are some of her easy-to-make and great-tasting breads:
Easy artisan foccaccia with rosemary
Whole wheat pita bread
Minnesota wild rice sticks
Apple custard kuchen.
A special chapter is devoted to toppings and fillings, such as artisan butter, honeyed applesauce, and roasted garlic and onion jam.
With just one bowl and very little time, 200 Fast & Easy Artisan Breads guides any home baker to glorious fresh breads.
Peter Reinhart’s Artisan Breads Every Day Hardcover – October 27, 2009
by Peter Reinhart (Author)
Peter Reinhart’s Artisan Breads Every Day distills the renowned baking instructor’s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.
Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into “Do Ahead” and “On Baking Day” sections, making every step–from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time.
America’s favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you’ll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits.
Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
About Einkorn Grain
ancient grain with tremendous flavor that is a true gift
for many who suffer from gluten sensitivity.
Einkorn: Recipes for Nature’s Original Wheat
Organic Bread Baking
Organic Bread Baking
Pizzas and how to bake
101 recipes for baking with whole and sprouted grains,
making the most of the seasonal harvest, and healing the
body through naturally fermented food
bread baking books
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more–well beyond bread. Sarah is a botanist and gardener as well as a baker–her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
bread baking books
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
The Little Red Hen
Little Red Hen is a time-tested cautionary tale about how we reap what we sow. When the hen asks a cat, dog, and mouse for help planting some wheat, she gets no takers: “‘Not I!’ said the cat. ‘Not I!’ said the dog. ‘Not I!’ said the mouse.” They won’t water, cut, or grind the wheat . . . or help bake a cake with it, either. So guess who eats the cake by herself in the end? The Caldecott Honor artist Paul Galdone’s delightfully detailed ink and wash illustrations—packed with charming details—add plenty of sly humor to the well-loved story that not only offers a sage message but also shows children what it takes to make a cake from the ground up!
the little red hen
During the 1880s, reading instruction in the United States continued to evolve to include primers that became known as literature readers. Prior to this time highly moralistic and religious texts were used to teach reading. The Little Red Hen offers a moralistic tale of the importance of hard work and the shame as well as consequences of laziness. During this time, consideration of the interest of the young reader became more central to the teaching of reading. In considering the young reader, the authors of this genre made their texts appealing visually both through illustrations and text formatting. “Margaret Free and Harriette Taylor Treadwell were the first authors to prepare beginning readers with a content consisting wholly of adaptations from the old folktales.” (Smith, 1965/2002, p. 141). The genre of the folktale lent itself to repetitive vocabulary – an early reading strategy still in use today
the little red hen
The Bread Baker’s Apprentice,
15th Anniversary Edition: Mastering the Art of Extraordinary Bread Hardcover – Deluxe Edition, September 6, 2016
by Peter Reinhart
Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
How To Bake Bread:
The Five Families of Bread:
New Printing by Michael Kalanty
One for the Children of all ages
Excellent homemade bread.
Cookbook: 25 simple recipes for
baking in your oven. Paperback
– January 11, 2017
by David Hill (Author)
Excellent homemade bread. Cookbook: 25 simple recipes for baking in your oven.
The savory aroma of oven-baked bread is simply sensational and irresistible. Bread make our breakfast healthy; bread make our salads more tempting; bread make our meals more mouth-watery; bread makes our sandwiches scrumptious. Bread are truly satisfying and there is more to explore than just a simple white bread. Many people get intimidated by the thoughts of making bread at home thinking that it’s a tiresome and complex process. Bread are not only for bakery shops to make; it’s not a rocket science that only professional cooks know about. “Excellent homemade bread Cookbook” is your perfect companion to enjoy popular bread with your friends and family members. Get ready to start your baking journey!
Josey Baker Bread: Get Baking
This is the first true entry-level bread-baking cookbook, from Josey Baker (that’s his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey’s cult favorite Dark Mountain Rye. With chapters dedicated to pizza, pocketbreads, and treats, Josey’s playful, encouraging tone makes for a fun read full of great advice for bakers of all levels
A HISTORY OF BREAD IN AMERICA
1492 Legend has it Christopher Columbus brings a small crock of sourdough starter to the New World. Unleavened breads made from cornmeal, however, go on to be the first breads embraced by European settlers in the Americas.
1602 Eighteen years before the arrival of the Mayflower, British sea captain Bartholomew Gosnold plants the country’s first wheat crop in Massachusetts. Within a century, amber waves of grain grow from Maryland to New England.
1800s Home bakers start baking bread in tins, rather than casting their formed loaves onto the floor of brick ovens.1849 Boudin Bakery in San Francisco opens its doors and begins producing the first San Francisco sourdough using a starter borrowed from local gold miners; the bakery still uses the same starter today.
1868 The Fleischmann brothers create America’s first commercially produced yeast, a cake of compressed grain, barley malt, and brewer’s yeast. By the start of the 20th century, bread recipes are calling for commercial yeast instead of natural starters made with wild yeasts.
1869 Harvard chemist Eben Horsford perfects his invention of baking powder, a blend of monocalcium phosphate, sodium bicarbonate, and starch that allows breads to rise without starters and enables home bakers to add quick breads like banana bread and Irish soda bread to their repertoires.
A HISTORY OF BREAD IN AMERICA MARNE STETTON click for the full history report.
The term “artisan” with regards to food denotes handmade, non-tech-assisted methods and high-quality ingredients. Baking artisan bread, in particular, is incredibly involved; the finished product can take hours, days, or even weeks to execute from the start. It’s a process that may seem increasingly anomalous in a world of fast food and microwave meals, but amidst the buy-local, farm-to-table movement, artisan bread has recently taken on a new life on the internet.
Why is artisan bread suddenly so popular?
The New Artisan Bread
in Five Minutes a Day:
Home Baking Hardcover
– October 22, 2013
by Jeff Hertzberg M.D. (Author),
Zoë François (Author),
Stephen Scott Gross
New & Used Copies.
The New Artisan Bread in Five Minutes a Day:
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day―the revolutionary approach to bread-making
With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.
Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions.
This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë’s innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
The New Artisan Bread in Five Minutes a Day:
Artisan Bread Bakers
There’s a photo of a crusty slice of fresh-baked bread, gently pinched between two fingers, angled upwards to face the camera. It’s posted in the comments section of the nearly 16,000-member Artisan Bread Bakers Facebook group, and beneath it there’s a caption: “Last summer I googled ‘sourdough’ and my world opened up.” Other commenters agree, their affirmations posted between videos that detail spiraling techniques, pictures of yeasty bread starter bubbling in clear mixing bowls, and links to artisan bread blogs.
Tim Healea of little t american baker shares some important tips for making better artisan breads at home. According to Healea, a Portland, Oregon baker whose specialty is breadmaking, by incorporating a few basic tricks that he outlines in this video, the home baker “can produce really good results at home.”
The Bread Bakers Guild of America
Founded in 1993, The Bread Bakers Guild of America is a non-profit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers.
Our Artisan Baking Community is a community who work together to support the principle and the practice of producing the highest quality baked goods. Our members are a funky, iconoclastic, independent, creative and colorful group who value and promote baking education and thrive on the lively exchange of ideas.
The Guild is today a community of 2,000 members from across the United States and around the world. The Guild counts among its membership both a veritable “Who’s Who” of celebrated artisan bakers, as well as the next generation of bakers.
Flour Water Salt Yeast
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
New & used copies.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Bread Illustrated by America’s Test Kitchen
New & used copies.
Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America’s Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
The Bread Bible
New & used copies.
The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum’s trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.
“Understanding” and “Pointers for Success” sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.
Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases. 225 line drawings and 32 pages of color illustrations.
to Whole-Grain Breadmaking,
Tasty, easy-to-make recipes
for grain-free, dairy-free baking!
The Laurel’s Kitchen Bread Book:
A Guide to Whole-Grain Breadmaking
The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.
New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.
Everyday Grain-Free Baking
by Kelly Smith
Used & new copies.
Tasty, easy-to-make recipes for grain-free, dairy-free baking!
Cinnamon Swirl Bread. Fruit and Nut Snack Bars. Deep Dish Apple Pie.
With Everyday Grain-Free Baking, you can finally enjoy the baked goods that you’ve been missing! In this beautiful, easy-to-use cookbook, Whether you’re grain-free or gluten-free, author and creator of The Nourishing Home blog Kelly Smith shows you how to create grain-free, dairy-free versions of all your favorite baked goods that are compatible with the most common grain-free diets. From bread, biscuits, and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions for more than 100 delicious, grain-free and dairy-free recipes, including:
Easy Everyday Bread
Southern Style Biscuits
Fluffy Almond Flour Pancakes
Simple Garden Herb Crackers
Blueberry Lemon Scones
Raspberry Crumble Bars
Strawberry Vanilla Custard Cake
Don’t give up the bakery staples you love–with these flavorful recipes, you can make delicious grain-free, dairy-free baked goods that your whole family will enjoy whether or not everyone is living a grain-free lifestyle!
The No-Fuss Bread Machine Cookbook:
Hands-Off Recipes for Perfect Homemade Bread Paperback
– August 16, 2016
by Michelle Anderson
New & Used copies.
What’s the point of using a bread machine if you still have to prep the dough, make the filling, and watch it bake? Making bread should be simple… and now it is.
Put down the dough and pick up this book. The No-Fuss Bread Machine Cookbook is the first and only collection of truly easy, hassle-free recipes that give you delicious homemade loaves of bread every time. With more than 150 recipes that use easy-to-find ingredients and require minimal work, this bread machine cookbook will set you up for baking success.
Finally, a bread machine cookbook that shows you how to use your bread machine for its intended purpose―convenience!
BREADS GALORE Enjoy endless variety with Vegetable Breads, Cheese Breads, Spice and Herb Breads, Holiday Breads, and much more…
THAT LOOKS DELICIOUS Beautiful photos of bread recipes from each chapter will inspire your baking and have your mouth watering in no time!
BAKE IT EASY With tips for operating and troubleshooting the latest bread machine models, your baking tech support is there when you need it.
No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook does it all for you. It’s that simple.
The Model Bakery Cookbook:
75 Favorite Recipes from the
Beloved Napa Valley Bakery
Kindle Edition by Karen Mitchell
(Author), Sarah Mitchell Hansen
(Author), Frankie Frankeny
New & Used Books.
The Model Bakery Cookbook:
This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that’s been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it’s as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!
The science and magic
When I think of bread my mind goes back to cold Saturday mornings with ice on the inside of the patio doors and cartoons blazing on the television. My dad would get up early and, after eating his porridge would begin to make bread.
He would mix all the ingredients in a large ceramic bowl that was crystal-white on the inside and biscuit-brown on the outside. I would watch as the flour became dough and the dough grew and grew in the warm kitchen. I would linger near the oven to smell the earthy fresh bread as it baked, waiting for the treat of eating the crusty end slice of the loaf with a thick slab of butter.
I’m not saying my dad was an amazing baker, but warm bread for tea on a wintry Saturday afternoon with cheese and strawberry jam is something I will never forget. Few things are as tasty, satisfying and simple, and yet if we take a deeper look at bread we find the science of life, complex structures and the history of human development.
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Archaeologists have correlated the development of human civilisations with the evolution of what is now regarded as the modern species of bread wheat. Bread is one of the oldest prepared foods, dating back to Neolithic times when lumps of dough, unleavened, were placed on hot stones in the embers of a wood fire. Bread soon became synonymous with life itself.
In the Bible it is often compared directly to life: “And Jesus said unto them, I am the bread of life. He that cometh to me shall never hunger; and he that believeth in me shall never thirst.” And in the Lord’s Prayer Christians ask that God “give us this day our daily bread”.
In England, bread even defined the social hierarchy. “Lord” comes from the Anglo-Saxon hlaford meaning “loaf ward”, the master who supplies food. “Lady” comes from hlaefdige, meaning “loaf kneader”, the person whose servants produce what her husband then distributed.
Making bread was surely one of the first chemistry experiments. Finding that ground grain (a dry, loose, hard and bland substance) mixed into a rough porridge with water could be transformed into a flavourful, puffy, moist mass that was crisp on the outside, simply by placing it near a fire, was an extraordinary discovery. These flat breads can still be found in the world as the Middle Eastern lavash, the Greek pita, the American tortilla and the Indian chapatti.
Better still, if this porridge mixture was left in the open air for a few days the real science of life began. Magically, this “dough” began to rise and could then be baked into the most wonderful cloud-like substance, leavened bread.
Recipe The science and magic of breadmaking As winter sets in, warm your senses by baking your own fresh bread. Andy Connelly guides you through the magical process that turns flour and water into heavenly food
A Bread You Can Bake in Your Sleep
The Yemenite bread kubaneh spends the night in the
oven so you can wake up to a brunch ready to go.
Here’s the recipe, plus a whole menu of prepare-ahead dishes for lazy days
By ADEENA SUSSMAN
Updated Dec. 13, 2016 12:17 p.m. ET
MANY MORNINGS, Danish-Israeli master baker Uri Scheft
wakes before sunrise to tend to the loaves at New
York City’s Breads bakeries or his Lehamim bakeries in Israel.
But on days off at home, he likes to take it easier, baking to deliver maximum satisfaction while enjoying the luxury of a sleep-in. Nothing fits the bill quite so well as the Yemenite bread kubaneh. Lofty, rich and decidedly photo-ready, it’s a make-ahead project that resembles the three-way love child of brioche, monkey bread and a Pillsbury crescent roll.
SEE THE RECIPES FOR ACCOMPANYING DISHES
Resek Agvaniyot (Tomato Purée)
Lassis (Red Bean Stew)
Preserved Lemon & Pomegranate Winter Salad
Best of all, kubaneh can be the anchor of an entire prep-in-advance meal that requires a little extra work on the front end but pays off big time on the other. Come morning, a comforting, crowd-pleasing feast can be on the table in minutes, just the thing for lazy vacation days.
Mr. Scheft didn’t fully appreciate the brilliance of this bread until he met Israeli pastry chef Rinat Tzadok, the child of Yemenite and Moroccan immigrants. (Their collaborations include recipe development for the businesses as well as their 1-year-old daughter, Hallel.) One Saturday at the home of Ms. Tzadok’s parents north of Tel Aviv, Mr. Scheft tasted her mother’s kubaneh fresh from the oven.
“I didn’t think anything like it existed,” he said of the mahogany rolls baked in a cluster of snail-shell swirls. “It was warm, buttery and sophisticated, savory and slightly sweet at the same time.”
He promptly set about creating the recipe that would appear in “Breaking Breads: A New World of Israeli Baking” (Artisan Books), his recently released cookbook co-authored by food writer Raquel Pelzel. His timing couldn’t be better: Kubaneh is having a moment. In New York City alone, it’s on the menu at Timna, chef Nir Mesika’s East Village restaurant, and will be soon at Nur, the elevated Israeli restaurant that Tel Aviv chef Meir Adoni is opening in the Flatiron District.
Conceived by Jews in Yemen to sidestep the prohibition against cooking on the Sabbath, kubaneh was brought to Israel when the community emigrated, beginning at the end of the 19th century and then en masse after the establishment of the modern country in 1948.
‘‘The bread was warm, buttery and sophisticated, savory and slightly sweet at the same time.’’
Mr. Scheft’s recipe starts with a supple dough that rises more than once, developing a complex flavor in the process. It’s spread thin, rolled into logs and sliced into rolls, which are tucked into a round aluminum pot called a sir kubaneh, available in virtually every housewares and hardware store in Israel. Stateside, any pot with a tight lid will do. The final step is an overnight slumber party in a low-temperature oven.
On a recent Saturday, Mr. Scheft invited me over for a kubaneh brunch hosted at the Lower East Side home of our mutual friend Naama Shefi, the founder of the Jewish Food Society, an organization that aims to preserve traditional recipes. I found Mr. Scheft passing ripe tomatoes over a box grater to make a condiment called resek agvaniyot. “I’m making extra,” he said “There’s never enough resek.”
The night before he’d made z’hug—the Yemenites’ contribution to an impressive canon of ethnic Israeli hot sauces—by pulsing hot red peppers, cilantro and cumin in a food processor. Out of the fridge came a bowl of overnight preserved lemons, which he chopped into a salad of greens, toasted almonds and pomegranate seeds.
Then, a surprise: lassis, a pot of rib-sticking red bean stew seasoned with hawaiij, a currylike spice blend that seasons virtually every Yemenite soup or stew. He’d buried eggs inside the beans before sliding it into the oven with the kubaneh 10 hours earlier.
To start, we pulled off pieces of the kubaneh, peeling away the buttery, spongy layers with caramelized edges, using the bread to mop up the tender red beans and little dollops of fiery z’hug. Round two was open-face sandwiches of kubaneh moistened with tomato purée. I topped mine with one of those eggs. We finished with salad and kafeh lavan (white coffee), a ginger-laced brew known for its digestive properties. For a moment, as the silence of satisfaction washed over us, we wished this Sabbath would last forever.