Breaking Bread: A Baker's Journey Home in 75 Recipes by Martin Philip

  • Butter biscuits (page 8)

    from Breaking Bread: A Baker's Journey Home in 75 Recipes Breaking Bread by Martin Philip

    • Categories: Bread & rolls, savory; American
    • Ingredients: all-purpose flour; butter; buttermilk
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Notes about Recipes in this book

  • Chocolate-orange muffins

    • Dhasenkampf on April 13, 2021

      Recipe says to bake 18-20 minutes. I checked at 17 and they were almost burnt. Incredibly dry, almost inedible.

  • Pain de mie

    • ebs on January 13, 2022

      I had some trouble with this recipe. I weighed all ingredients, used KA AP flour, but the dough was so dry that it was difficult to fold as the recipe directed. I considered kneading it instead, but wanted to try the recipe as written. The recipe calls for the bread to be baked for about 30 minutes at 425, however it would have been burned if I had left it in the full time. I would like to try it again, maybe at a lower temp and with less flour.

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Reviews about this book

  • David Lebovitz

    I loved the slightly unorthodox mix of recipes in his book, which ranges from Molasses Pie and Butter Biscuits...to bagels, pain de seigle (rye bread) and chocolate-orange muffins...

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  • ISBN 10 0062447920
  • ISBN 13 9780062447920
  • Linked ISBNs
  • Published Oct 31 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Harper Wave

Publishers Text

"I bake because it connects my soul to my hands, and my heart to my mouth."—Martin Philip

A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations—from the head bread baker of King Arthur Flour.

Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist—perfecting the transformation of simple ingredients into an elegant expression of the soul.

Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to wholeheartedly embracing the staff of life.

Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.

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