Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate BabkaNamed 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. |
Contents
9 | |
23 | |
Babka | 65 |
Flatbreads | 113 |
A Few Classics New Discoveries | 157 |
Stuffed Breads | 199 |
Sweets Cookies | 245 |
Other editions - View all
Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads ... Uri Scheft Limited preview - 2016 |
Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads ... Uri Scheft No preview available - 2016 |
Common terms and phrases
30 minutes All-purpose flour apples babka Babka Dough baking ball become bottom bowl BREAKING BREADS brown brush burekas butter cake challah cheese chocolate chopped combined continue cook cookies cool cover create cylinder Divide edges egg wash extra fingers flavor floured work surface focaccia fold Fresh grams grams ½ cup Granulated sugar half hamantaschen hand heat inches ingredients kitchen knead Large egg leaves lemon lightly floured loaf medium middle minutes mixer mixture olive oil Once oven parchment pastry piece of dough Pinch Place plastic wrap Preheat the oven proof rack recipe rectangle refrigerate remaining Remove Repeat rise roll roll the dough room temperature round salt scrape seeds serve sesame seeds shape sheet pan side slice speed sprinkle stick stir stretch strips sugar surface tablespoon teaspoon thin transfer turn warm whisk yeast