The King Arthur Baking Company Big Book of Bread125+ Recipes for Every Baker
From the beloved baking authority, the most wide-ranging bread book to be published in a decade—with 125 recipes that meet you where you are, whether novice or bread-head, in a stunning package.
Authoritative and accessible, The King Arthur Baking Company Big Book of Bread is exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough.
Everything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker.
At the heart of The King Arthur Baking Company Big Book of Bread is the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following:
-Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers
-Pan Loaves: Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread
-Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl
-Hearth Breads: Classic Miche, Chocolate Levain, Sesame Whole Wheat Loaf
-Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns
-“Fancy” Breads: Basic Babka, Big Sticky Bun, Stollen
-Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas
The King Arthur Baking Company Big Book of Bread demystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.
King Arthur Baking Company is the premier baking authority in the English language. Through their website, newsletter, schools, stores, YouTube channel, and catalogues, they reach more than 8 million people—bakers of all levels—every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790 and are available nationwide. They are headquartered in Norwich, Vermont and at KingArthurBaking.com.
“King Arthur Baking’s ‘Big Book of Bread’ is the ultimate bread-baking guide.”—The Berkshire Eagle
“This is a baking book that touches on endless techniques across manifold cuisines, all with bold photos and detailed, precise instructions.”—THE WEEK
“This is a new classic. King Arthur Baking Company makes some of the country’s finest flours — and has been doing so since 1790. The brand’s website is packed with always reliable recipes for everything from basic sandwich bread to yeast-raised sticky buns. King Arthur’s latest cookbook is a similarly varied collection, with lots of global influences. It includes recipes for Mexican conchas and bolo bao from Hong Kong, Jerusalem-style bagels and Japanese milk bread. We’re especially excited about the savory entree items like meat-topped flatbread sfeeha halaby, pan-fried sheng jian bao, and a sourdough lasagna.” —Food and Wine
“This book’s all- encompassing coverage of breads in all their technical and artistic glory, along with King Arthur’s reputation, make this a central addition to any library’s cookery collection.” —Booklist
“The very best cookbooks display an enthusiastic compulsion to get every recipe right, and that means each recipe is tested until all doubt is removed, but also, they are written with sensitivity to the needs, wants, and even the emotions of the home cook and baker. The King Arthur Baking Company Big Book of Bread succeeds wonderfully! I love the scope. This book covers a broad expanse of breads well beyond the basics, and it deserves to be in the handy reach of any novice or experienced home baker!” — Ken Forkish, author of Flour Water Salt Yeast, Evolutions in Bread, and Let’s Make Bread!
“This beautifully big book of bread is exactly what I’d expect from King Arthur and their rockstar team of bakers. Not only does it have copious delectable recipes—everything from a trusty pain au levain to the fancy maritozzi—but more importantly, it encourages you to get in the kitchen and get mixing. This is a book you’ll want to have in your kitchen, by your side at every step of the way.” — Maurizio Leo, author of the James Beard Award-Winning The Perfect Loaf: The Craft and Science of Sourdough Bread, Sweets, and More
“It can be hard to find a bread book that is as authoritative and comprehensive as it is accessible and easy to follow, but the Big Book of Bread checks every box. It’s packed with all the information any novice needs to bake bread successfully, written and presented in a simple and manageable way. The wide breadth of recipes covers everything from flatbreads and buns to babkas to baguettes, with plenty of creative touches throughout. It’s truly a bread book for every baker.” — Claire Saffitz, author of the New York Times bestsellers Dessert Person and What’s for Dessert
“Big is an understatement when describing this book! From tender flatbreads to crusty loaves of sourdough, the Big Book of Bread contains an immense wealth of knowledge and dives deep into all the beautiful and delicious things you can make with flour, yeast, and water. This is a must have for any baker and bread lover!” –– Kristina Cho, author of Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries
“When King Arthur tells you how to bake bread, you better listen. The vast Big Book of Bread from the King Arthur Baking Company—renowned worldwide for their flour—is basically a master class on baking everything, from flour tortillas to pita bread to lavash to a pain au levain to even sticky buns. Bake from here and pretty soon you will be known as the king or queen of baking the world’s breads.” — Nancy Silverton, author of The New York Times Bestseller The Cookie That Changed My Life
“What an adventure of a book! It is both a celebration and an investigation of bread and it makes baking breads from all over the world accessible to everyday bakers. I have made space on my kitchen shelf for this book as I know I will be reaching for this over and over again.” — Betty Liu, author of My Shanghai and The Chinese Way
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