Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka
Named one of the Best Cookbooks of the Year by Food & Wine, The Boston Globe, The Los Angeles Times, The New York Times, The San Francisco Chronicle, USA Today, The Washington Post, and more
Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany, and Georgia, to name a few—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in New York City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia, and chocolate rugelach are pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combined influences of his Scandinavian heritage, his European pastry training, and his Israeli and New York City homes to provide sweet and savory baking recipes that cover European, Israeli, and Middle Eastern favorites. Scheft sheds new light on classics like challah, babka, and ciabatta—and provides his creative twists on them as well, showing how bakers can do the same at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas, and Jerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern–, Eastern European–, Scandinavian-, and Mediterranean-influenced recipes, this is truly a global baking bible.
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¼ cup 15 grams 30 minutes 50 grams active dry yeast baking ball black pepper bottom bowl with plastic BREAKING BREADS Brioche brush burekas cake challah cheese chocolate chopped cookies Cover the bowl cylinder Divide the dough draft-free spot edges egg wash falafel filling flatbread flavor flour the top floured work surface focaccia Fresh yeast grams 1 tablespoon grams 1 teaspoon grams ½ cup Granulated sugar hamantaschen heat hummus inches ingredients jachnun kitchen towel knead Krembos kubaneh kugelhopf Large egg lemon lightly floured loaf pans loaves malawach marzipan matbucha mixture Nutella oven rack parchment paper parchment paper–lined piece of dough pita plastic wrap poppy seeds Preheat the oven puff pastry recipe rectangle refrigerate Repeat roll the dough room temperature rugelach scrape sesame seeds set the dough shape sheet pan side simple syrup slice small bowl sprinkle stick stir syrup tahini tapenade teaspoon tomato Unsalted butter warm yeast