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The Baking Bible

The Baking Bible

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For a great tutorial, check out the Baking Bible Bake Along with ROSE'S ALPHA BAKERS. The link is on the left side of the blog. We will also be posting "OUT-BAKES" from the book, on this blog, including step-by step photos and other extras.

Category ... BREAD BIBLE PHOTOS

Spanish Bread Bible Sighting in Barcelona Bookstore Window!

Mar 10, 2014 | From the kitchen of Rose in BREAD BIBLE PHOTOS

My dear friend Marko just emailed me this great photo from Spain.

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Friday Night Challah

Oct 15, 2010 | From the kitchen of Rose in BREAD BIBLE PHOTOS

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When I was growing up, challah always appeared on our Shabbus table at the start of the roast chicken dinner. Bread of some sort is traditional at the beginning of a meal as the first prayer is always for the wine if it is served and if not (which is usually wasn't except for very special holidays such as Passover) then the first prayer is for bread. Though I rarely hear these Herbrew prayers these days, I still remember them.

The challah was served with honey as butter was not allowed with a meat meal. I always had one piece because when it was baked that day, it was still soft. It was not, however, homemade. As a child I never would have dreamed it possible to make a challah looking like it came from a bakery!

The notes, penciled on the parchment, refer to the size of the shaped challah and then the size of the baked challah. It's always fun to see how consistent it is or how it changes with minor changes of technique.

My challah stays perfectly fresh for two or three days because of the addition of the old sour dough starter as indicated in the recipe previously posted on the blog. The reason I am offering this posting is to show you what happens if you apply the egg glaze and poppyseeds before the final shaped rise. Many people prefer it because there is a greater contrast in the dough that gets exposed after rising which doesn't get coated with the glaze.

I like to bake the challah the same day as making the dough as it gets a slightly higher rise compared to an overnight rise in the fridge. There is enough flavor from the starter to compensate for the shorter rising time.

This is Elliott's favorite bread and I love making it.

The Complete Bread Bible, Including Variations

Aug 14, 2010 | From the kitchen of Rose in BREAD BIBLE PHOTOS

Matthew Boyer has given us an invaluable gift. He has baked his way through the Bread Bible and offered this detailed summary and photos of brilliantly executed breads. You can now see, all in one posting, what each and every bread looks like! I had no idea he was doing this until he sent this e-mail and I was overcome with joy! (Note: Marie Wolf, on her blog also worked her way through this book with terrific step-by-step photos and her engagingly humorous and instructive commentary! These are the books behind the book and they tell the whole story. Here's Matthew's description of what he has done:

Dear Rose,

I began baking my way through the Bread Bible in the spring of 2007 with virtually no prior bread baking experience. I made all of the breads by hand mixing and kneading (though I did use a hand mixer for some of the batter breads). The infamous rosemary focaccia was my only insurmountable hand-kneading challenge, but I was able to work up to 100% hydration, short of the 113.5% hydration in the recipe.

This project has been a wonderful--and delicious--way to learn about the craft of bread baking. The Bread Bible covers such a wide array of breads and techniques, that over the past 3 years, I feel as though I've had the privilege of attending a baking master class each week. Now, onto the Pie and Pastry Bible!

Matthew Boyer

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Chapter 2A
Cinnamon Crumb Surprise, Cranberry-Banana-Walnut Quick Bread, Carrot Bread, Zucchini Bread (Variation), Chocolate Chocolate-Chip Bread with Coffee Syrup (V), Southwestern Corn Spoon Bread, Quintessential Corn Muffins, Blue Cornmeal Muffins (V), Corn Fingers, Blueberry Muffins, Big Banana Walnut Muffins, Banana Chocolate Swirl Muffins (V), Banana Chocolate Chip Muffins (V), Banana Poppy Seed Loaf (V), Butter Biscuits

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Chapter 2B
Ginger Biscuits (V), Touch-of-Grace Biscuits, Angel Light Biscuits, Sweet Potato Biscuits, Flaky Currant Scones, Dried Cranberry Scones (V), Lemon Poppy Seed Scones (V), Rich and Creamy Ginger Scones, Stollen Christmas Scones (V), Royal Irish Soda Bread, Royal Irish Soda Rolls (V), Levy's Bagels

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Chapter 2C
Bialys with Onion Poppy Seed Filling, Flat and Crisp Bialys (V), English Muffins, Pretzel Bread, Crumpets, Butter Popovers, Rosemary Romano Popovers (V for Yorkshire Popovers), Dutch Baby with Apple Filling, Baby Dutch Baby (V)

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Chapter 3A
Perfect Pizza Dough: Pizza Margherita, Oven-Dried Cherry Tomatoes with Ricotta (V), Arugula Pizza Bianca (V), Mushroom Pizza Bianca/White Pizza (V), Red and Gold Bell Pepper, Onion, and Gorgonzola Dolce (V), Alsatian Onion Pizza (V), Pear and Gorgonzola Pizza (V for Grilled Pizza Margherita with Steamed Clams), Potato Flatbread Pizza with Mushroom and Onion Topping, Dinner Rolls (V)

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Chapter 3B
Rosemary Focaccia Sheet, Focaccia with Pockets of Garlic (V), Focaccia Layered with Fresh Herbs, Grilled Focaccia, Sicilian Vegetable Pizza Roll, Pita Bread, Whole Wheat Pita Bread (V), Mediterranean Matzoh, Paratha with Yemenite Green Sauce

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Chapter 4A
Basic Soft White Sandwich Loaf, Butter-Dipped Dinner Rolls, Little Round and Parker House Rolls (V), Cloverleaf Rolls (V), Rosy Red Bread (V), Lagniappe: Little "Oyster" Mushroom Loaves (V), Pullman Loaf Sandwich Bread (Pain de Mie), Cinnamon Raisin Loaf, Herb Spiral Loaf (V)

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Potato Sandwich Loaf, Purple Potato Bread (V), Banana Feather Loaf, Sweet Potato Loaf, Cheddar Loaf, Ricotta Loaf, Cracked Wheat Loaf, Buckwheat Loaf (V), Flaxseed Loaf

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Chapter 5A
Basic Hearth Bread, Velvety Buckwheat Bread (V), Hearth Bread Sandwich Loaf (V), Slightly Sour Artisan Loaf (V), Heart of Wheat Bread, Sacaduros, Potato Buttermilk Bread, Potato Dill Bread (V), Tangy Cornbread (V), "Levy's" Real Jewish Rye Bread, Authentic Pumpernickel Bread, Raisin Pumpernickel (V), Denser Pumpernickel with Altus Brat (V), Baguette, Baguettes au Chocolat (V)

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Chapter 5B
Spicy Herbed Bread Sticks, Brinna's Pugliese, Tuscan Low-Salt Bread, Ciabatta, Oval Cloud Rolls (V), Pugliese, Golden Semolina Torpedo, Sundried Tomato Ring (V for Prosciutto Ring), Beer Bread, Mantovana Olive Oil Bread, Olive Bread, Puttanesca Bread (V)

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Chapter 5C
Mushroom Bread, Tyrolean Ten-Grain Torpedo, Café Beaujolais Austrian Sunflower Bread (V), Swedish Limpa Bread, Raisin Pecan Bread, Cranberry Walnut Bread (V), New Zealand Almond and Fig Bread, Walnut Fougasse, Walnut Onion Bread

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Chapter 6A
Basic Sourdough Bread, Sourdough with Extra Flavor (V), Quicker French Country Boule (V), Sourdough Rye, Sourdough Pumpernickel, Quicker Sourdough Raisin Pumpernickel (V), Sourdough Wheat Bread with Seeds, Low-Risk Sourdough Bread, French Country Sourdough Boule

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Chapter 7A
Basic Brioche, Sweet Potato Brioche Loaf (V), Black Pepper Giant Brioche (V), Dairy Dinner Challah with Browned Butter (V), Sticky Caramel Buns, Maple Bungee Buns (V), Chocolate Sticky Buns, Monkey Bread, Panettone, Traditional Challah, Chocolate Almond Swirl Kugelhopf, Poppy Seed Kugelhopf (V), Stud Muffin, Wheaten Croissants, Chocolate-Filled Croissants (V)

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