The Bread Bible by Rose Levy Beranbaum

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Notes about this book

  • Eat Your Books

    2003 Gourmand World Cookbook Award Winner

  • gcottraux on February 04, 2010

    Incredibly meticulous directions. Rose Levy Beranbaum is a master at perfecting recipes to the finest detail.

Notes about Recipes in this book

  • Ciabatta (Ciabatta de Donna, or lady's slipper)

    • Snadra on November 03, 2011

      This makes wonderfully light ciabatta, with a slight chew and great holes. The instructions are quite easy to follow. When I need two loaves, I makes two consecutive batches, mixing them one after the other, rather than trying to double the amount of dough (this would be less of an issue in a larger mixer). I have had good results with all kinds of Australian plain flour, but Wheatfields seems to give the best results, and the bread spreads a little less. Leftovers make excellent croutons, and the oval cloud buns make excellent steak sandwich/burger rolls.

  • Puttanesca bread

    • froggee501 on October 09, 2010

      Is a variation on the olive bread, variation listed on p. 387

  • Potato buttermilk bread

    • mfto on February 06, 2011

      This is a very tart bread. I left out the sugar because I have tried other of her recipes that are too sweet. But my husband loved the tang of the bread with jelly. I will try adding just a 1/4 teaspoon of sugar.

  • Raisin pecan bread

    • shamby on August 04, 2013

      Absolute favorite of all the breads I've ever made.

  • Sourdough wheat bread with seeds

    • Zosia on June 29, 2015

      It took 3 days and 7 pages of instructions to produce 2 beautiful loaves of sourdough with a thin crispy crust and shiny, chewy crumb. Unfortunately, the whole wheat flavour overwhelmed the flavour of all of the seeds and I was quite disappointed with it. The recipe deserves 5 stars since it guided this amateur baker with limited sourdough experience in making bread that looked and tasted like it came from an artisanal bakery, but I won't make it again. Edit: Just toasted the last slice of the first loaf - now that was delicious with the flavours of the seeds coming through.

  • Flaxseed loaf

    • Zosia on March 01, 2014

      Delicious same-day bread with a nutty flavour and chewy crumb. Wonderful freshly baked or toasted.

  • Basic sourdough bread

    • vhague on February 15, 2016

      It would have been much better if I had a basic understanding of bread baking instead of a craving for sourdough. I became hopelessly confused with the directions, got impatient when my dough was not quite as high as she said it should be, and baked anyway, with the result of a tiny, 8 lb brick of dough with a nearly raw interior and thick and hard exterior. Note to self, a book will not make me an expert.

    • MarciK on May 30, 2019

      I converted the recipe from using a stiff starter to a liquid starter. They have excellent instructions how to calculate the flour/sugar from a yeast recipe to using a starter. I just backed out the stiff starter & recalculated using the liquid. It worked fine, but I had to add a little more flour during kneading. My final dough was a little smaller than what the recipe said, but in the end it rose to the 4 cups. I baked it in a loaf pan instead of a round boule because I like the even slices. In the end, I had 1 lb of dough baked in a 1 lb loaf pan, but it makes a pretty small loaf of bread. Next time I will double the recipe and bake it in a 9x5" pan for a more substantial size loaf. It made a delicious, flavorful sourdough, and I'm proud of myself for keeping the starter alive as this was my very first time cooking with a sourdough starter.

  • Carrot bread

    • Lepa on March 18, 2019

      Wow, this is really good. I made it for my kids' lunchbox and everyone in my family loved it. It is packed full of carrots (3.5 cups in one loaf!) and raisins. The only spice is cinnamon and I wondered if it would be plain but it is dense and moist and spicy. This is going to go into frequent rotation!

    • anya_sf on April 20, 2019

      Once you have all the carrots grated, this recipe is quick and easy to mix. White whole wheat flour worked great. We enjoyed it for breakfast and snack. It went very quickly!

  • Basic hearth bread

    • Lepa on January 07, 2019

      This is the second time I made this loaf this week and it is glorious! It is huge and round and has a perfect crumb and wonderful taste. I am so pleased with it!

  • Royal Irish soda bread

    • lapetitebaker on January 09, 2017

      Recipe also includes instructions for shaping and baking as 15 rolls

    • hibeez on February 28, 2020

      Perhaps the best Irish soda bread I've ever had. The whiskey butter ain't bad either.

    • ashallen on March 02, 2020

      From the author's website: In the IRISH SODA BREAD, page 150 The dough should be divided into 15 equal pieces of 50 grams each (when baked each one is about 44 grams). If one is not using a scale it would be best to divide the dough in half and then each piece in 8ths which would make slightly smaller rolls of about 46 grams each instead of 50 but easier to make all the same size when doing it by eye.

  • Beer bread

    • HalfSmoke on June 03, 2018

      Followed the instructions in every detail, except that I used my grill as the steam oven, resulting in perfect micro blisters. Great depth of flavor from a super simple same day loaf.

    • ashallen on March 18, 2020

      From the author's website: In THE BEER BREAD on page 376, under the mixer method, it should read: if it is too sticky add in a little flour...

  • Wheaten croissants

    • anya_sf on March 31, 2020

      After the second turn, the dough was very difficult to roll and kept springing back. That also made it hard to shape the croissants. Per Rose's pointer, I rolled them loosely, so there weren't many swirls. After shaping, I refrigerated them overnight and proofed and baked them in the morning. They appeared to have leaked butter during proofing (too warm?), but there wasn't any leaked butter after baking - not sure what happened. Unfortunately, I think I overproofed them (accidentally fell asleep), so they were rather flat and did not look that great. However, they were wonderfully crisp and buttery, despite having less butter than many croissants.

  • Butter-dipped dinner rolls

    • hibeez on February 28, 2020

      Made these for Thanksgiving. They were the best for leftover turkey sandwiches - like little sliders - perfect size, texture, consistency.

    • ashallen on March 16, 2020

      From the author's website: In the BUTTER-DIPPED DINNER ROLLS on page 249, the yield is correct as 12 rolls and the dough for each should weigh about 50 grams; page 254, if not using dry milk you can replace the water with 3/4 cup plus 2 tablespoons of milk.

  • Sourdough rye

    • ashallen on March 18, 2020

      From the author's website: In the SOURDOUGH RYE on page 453, you will be increasing the starter by 4 times, from 25 grams to 100 grams. On page 454, Hand Method, use the same amount of starter as is on the chart above (1-1/2 cups).

  • New Zealand almond and fig bread

    • ashallen on March 18, 2020

      From the author's website: In THE ALMOND FIG BREAD on page 412 There have been some questions about the weight of 75 grams for the coarsley chopped slivered or whole almonds. It is correct. The volume, however is a little under 1 cup. It will not hurt, however to use 1 cup.

  • Cranberry-banana-walnut quick bread

    • ashallen on March 02, 2020

      Correction from the author's website: In the CRANBERRY-BANANA-WALNUT QUICK BREAD, page 101, the correct baking temperature is 350 degrees F.

  • Touch-of-grace biscuits

    • ashallen on March 01, 2020

      Excellent biscuits. Despite using shortening (I used Spectrum organic), these have wonderful rich flavor - I buttered my first but skipped on the rest. Texture's moist and melt-in-your mouth tender. Lightly crusty exterior and soft, non-layered interior. Didn't rise super-high during baking - mine were ~1-1.25 inches high.This might be due in part to my using King Arthur's unbleached cake flour vs White Lily flour - it has twice the protein and probably makes a heavier biscuit (great flavor though!). I also used 3/4 cup heavy cream + 1/2 cup buttermilk - Beranbaum says using all buttermilk yields a lighter biscuit. Author says biscuits will be 160F in centers when done - typo? Mine were 198-208F. Leftover biscuits kept surprisingly well to next day in an airtight container. This recipe is Rose Levy Beranbaum's version (with her usual great tips) of Shirley Corriher's "Touch of Grace Biscuit" recipe - the latter is available online from multiple sources.

  • Flaky scones

    • ashallen on December 18, 2019

      Great scones! Some scone recipes advise handling the dough very lightly - this one goes the other way and calls for folding and rolling the dough multiple times like one does when making puff pastry. I was impressed by how well it worked. Lots of flaky layers and a beautiful high rise during baking. Exterior was lightly crisp and interior was rich and moist. I made the lemon poppy seed version which was lightly sweet - I'll add a bit more sugar next time. Recipe calls for lemon zest only so no tartness but nice, strong lemon scent. The lemons at the store this week had a wonderful aroma and that carried over to the scones! Untrimmed dough edges stayed "pinched" during cooking and didn't rise as high as trimmed edges. Squatter triangles held shape better than elongated ones which wanted to flop more to the side. Used insulated cookie sheet+no baking stone. Removing from oven at 200F in center worked great - I tried taking one out at ~192F and it was overly moist (bit sludge-y) inside.

  • Southwestern corn spoon bread

    • ashallen on March 02, 2020

      From the author's website: In the SOUTHWESTERN CORN SPOON BREAD, page 110, the “corn mixture” which is stirred into the flour mixture, is the Filling made on pages 109-110.

  • Quintessential corn muffins

    • ashallen on August 23, 2019

      Very nice corn muffins. Good corn flavor and a springy but tender crumb that doesn't fall apart when you pull the muffin from the tin. I baked these to an internal temperature of 195F and would probably pull them at 190F next time to get them a bit moister. I did not add blueberries as suggested in the recipe variation - doing so would have added moisture (as would my S.O.'s (but not mine!) favorite for cornbread - raisins!). Also, I used the same medium-grind stone ground cornmeal I usually use for cornbread - I think a more finely ground one (or a mix of fine + medium grind) would be better for these. Texture and flavor definitely best on the day they're made, though still OK the next day.

    • ashallen on February 24, 2020

      Made these with optional blueberries this time. Used frozen wild blueberries. Texture was more tender and moister than the non-blueberry version even though I baked them until they were 199-208F in centers this time. Good! Not super-sweet. Definitely a muffin vs. a tiny cake. A drizzle of dark maple syrup on the sliced, warm muffin worked great.

  • Bialys with onion-poppy seed filling

    • ashallen on March 16, 2020

      From the author's website: In the crisper flat BIALLY variation on page 165, Matthew suggests using 1 teaspoon of poppy seeds per bialy or a total of 2 tablespoons/18 grams.

  • Pretzel bread

    • ashallen on March 16, 2020

      From the author's website: In the PRETZEL BREAD on page 172, step #2..Empty the dough onto a counter and shape it into a ball.Let it sit covered for 1 hour (it will relax and spread out slightly). Divide it into 4 pieces, divide each piece into 3 (total 12 pieces--about 1.3 ounces/33 grams each) and roll each into a ball. Shape each ball into a tapered 4-inch little football,, 1-inch wide in the middle.

  • Dutch baby

    • ashallen on March 16, 2020

      From the author's website: In the DUTCH BABY on page 182, Hand Method, after "slowly beat in" add the words milk before "the eggs."

  • Rosemary focaccia sheet

    • ashallen on March 16, 2020

      From the author's website: In the ROSEMARY FOCACCIA SHEET on page 205, it may take longer than 20 minutes to form a ball. For the airiest texture and largest holes, allow the dough to double for the final rise and deeply dimple the dough with wet or oiled fingertips just before baking.

  • Kheema paratha

    • ashallen on October 11, 2019

      I really love the flavors of the kheema/meat filling in this recipe - intensely flavorful with wonderful spices. I've since made the filling without the paratha just so that I can eat it with rice - yum! It's an easy dish to make. The paratha part, on the other hand, I need to work on more. While the filled paratha were definitely tasty and fun to eat, mine had a few issues. Edges were a bit chewy and undercooked tasting, probably because I made them too thick in spots. Getting good contact between the paratha and the cooking pan for full cooking was a bit challenging - next time I'll break up the kheema meat lumps very finely so the paratha has a smoother surface. I'll maybe also try cooking them in a wok on a gas burner (I read traditional paratha pans are concave...). Also, my paratha weren't particularly flaky - I think my ghee might have been too liquid to form good layers. I found some tips for making paratha on the Serious Eats website - should be useful for next time!

  • Velvety buckwheat bread

    • ashallen on March 16, 2020

      From the author's website: In the Velvety Buckwheat Bread on page 308, replace the water with 3/4 cup plus 1 tablespoon/6.7 ounces/192 grams of the water and 3/4 cup/6.5 ounces/182 grams sour cream.

  • "Levy's" real Jewish rye bread

    • ashallen on March 16, 2020

      From the author's website: In the RYE BREAD recipe on page 326, on the flour mixture chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step #2: eliminate the words 'rye flour.' (Rye flour is used only in the sponge on page 325.)

  • Authentic pumpernickel bread

    • ashallen on March 17, 2020

      From the author's website: In the Authentic Pumpernickel Bread recipe on page 329, under Oven Temperature: If using La Cloche, preheat the oven to 425°F, then [reduce heat to] 400°F. In the recipe on page 333, the oven is preheated at 400°F but then should be lowered to 375°F [if not using La Cloche].

  • Brinna's pugliese

    • ashallen on March 17, 2020

      From the author's website: In BRINNA'S PUGLIESE on page 347, the water should be 6 tablespoons (not teaspoons).

  • Tyrolean ten-grain torpedo

    • ashallen on March 18, 2020

      From the author's website: In THE TEN GRAIN TORPEDO on page 396, step #4...knead for 7 minutes. The dough will be dry.

  • Pugliese

    • ashallen on March 17, 2020

      From the author's website: In PUGLIESE on page 363, step #5...until it has increased by about 1-1/2 times, 1 to 1-1/2 hours.

  • Golden semolina torpedo

    • ashallen on March 17, 2020

      From the author's website: In the GOLDEN SEMOLINA TORPEDO, on page 366 step #2...In a medium bowl whisk together ALL BUT 1/4 cup durum flour and yeast. Then whisk in the salt...on page 367, step #6...Preheat the oven to 425°F, or 450°F if using La Cloche.

  • Prosciutto ring

    • ashallen on March 18, 2020

      From the author's website: In the PROSCIUTTO RING on page 371, the bread will weigh 1-1/2 pounds/690 grams and in the chart, the meat mixture should be 1-1/2 cups/6 ounces/170 grams.

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Reviews about this book

  • Food52

    Beranbaum really covers how to make sourdough. If you're an amateur baker looking to school yourself on sourdough, this book is for you.

    Full review
  • ISBN 10 0393057941
  • ISBN 13 9780393057942
  • Linked ISBNs
  • Published Nov 11 2003
  • Format Hardcover
  • Page Count 640
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

2004 James Beard Award Nominee for Baking
2004 IACP Award Nominee for Bread, Other Baking and Sweets Category

Includes baguette-shaped bookmark with Rose's 10 Essential Steps of Making Bread on it with each purchase. While supplies last.

The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.


The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.

Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.

Understanding and Pointers for Success sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.



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