Cook the Collection #6: The Bread Bible

 

(Disclosure: The cookbook links below are affiliate links and if you happen to make a purchase through them I’ll receive a small percentage of your purchase – and of course would be so grateful!)

I had the chance to hear Rose Levy Beranbaum speak years ago at a reading and book signing and she was just what you’d expect a baker to sound like: warm, witty, compassionate and helpful. She took questions well past the scheduled end of the talk and was thoughtful and thorough in her replies.

“The Bread Bible“, her companion book to her popular book “The Cake Bible” is just like that – a serious book, just like you’d expect with ‘bible’ in the name, but thoughtful and warm as well. It’s comprehensive and thorough, covering breads from quick breads and muffins, through flatbreads, sandwich breads and rolls to  hearth breads, sourdoughs and brioches. All the recipes include three types of measurements: cups and spoons, metric and imperial weights. I like having the choice of how to measure because weighing the ingredients gives great results, but sometimes I’d rather be less fussy and just toss everything in.

So we made scones from this book and OMG they were the best scones ever! We usually just use the Fisher Fair Scone Mix which is quick and easy and makes pretty darn good scones, but these scones blew those scones right out of the water. These were amazingly good scones, like ‘eat too many in one sitting’ scones. These scones were so good they made me want to immediately bake from another recipe in the book.  Of course I probably won’t do that right away because I have so many more cookbooks to cook from (on that note – my lovely children got me a cookbook for my birthday (“Kids Parties!” – I think there was a bit of self-interest at work) so now my collection total stands at 153.

Look at this mint leaf – I think its prettier than the scones!