• Eat Your Books

  Errata: Page 35, Volumes conversion chart: 1 teaspoon is equal to 1/6 ounce, not 1/3. Metric volume is correct.
  Page 85, Ingredient chart, all-purpose flour should read 6 cups | 1 pound 14 ounces | 850 grams

  There are also several errata on individual recipe pages.

Notes about Recipes in this book

• Amish-style milk bread

  • Astrid5555 on December 26, 2018

    This was the first recipe I tried from this book, and wow, this method works perfectly! Just made half the dough into a loaf, can’t wait to use the other half for another recipe. Need to come up with a solution for the warmer season though when I can’t put the container outside to chill since I never have that much space left in my fridge.

• Raspberry braid

  • Astrid5555 on September 27, 2020

    Used the brioche dough and store-bought jam, very quick and easy to make. Slightly overbaked, thus a little dry, kids loved it though!

  • stef on December 29, 2018

    Made half recipe of challah and filled it with lemon flavoured bakers cheese to which icing sugar was added. Dough was so nice to work with. It's a very tender dough

  • lou_weez on January 20, 2019

    I used the brioche dough and store bought jam. A delightful afternoon tea treat.

• Four-strand round braided challah

  • hirsheys on October 05, 2019

    This came out great and was SO easy. It's tough to roll the snakes out to 18 inches, but I found that rolling them each out about halfway, then rolling them the rest of the way after they've rested a couple minutes really helped.

• Hot cross buns

  • rosyannposy on June 23, 2021

    I really liked these. Not traditional as the recipe uses icing after baking to make the cross. The icing is tasty though.

  • Lepa on April 21, 2019

    I made these with currants. It was the first time I have had hot cross buns. They were okay but a bit too citrusy for me. I didn't like them as much as other breads in this book.

• Cinnamon rolls

  • rosyannposy on June 23, 2021

    Made this recipe twice. It's delicious and comes together easily. Love the orange in the icing.

  • stef on October 06, 2019

    Made cinnamon buns with some brioche dough. You brush melted butter on the dough and then sprinkle the sugar. It felt dry when I cut into rolls but caramelized nicely in oven. Cream cheese frosting on top not too sweet. We really liked them.

• Brioche

  • stef on October 06, 2019

    Made half the recipe. A nice rich dough easy to work with.

  • stef on January 11, 2020

    Made full recipe. Divided in 3 portions. It freezes well and made lovely brioche from the frozen portions

• Nutella swirl bread

  • stef on January 03, 2019

    Used challah dough to make my nutella bread. It's nice and moist. A repeat.

• Coconut chocolate twist

  • Lepa on December 16, 2018

    This challah with a coconut/chocolate swirl is unbelievably delicious.

• Parker House rolls

  • Lepa on December 30, 2018

    Oh, my goodness. These are ethereal. Everybody was sighing and moaning as they ate them. This recipe alone would justify the cost of the book but everything I've tried so far has been wonderful. Notes: I didn't have an 8x8 square pan so I used a 9x9 one. The rolls were nevertheless completely squashed together before rising but in the end they were perfect. The rolls took 30 minutes to properly brown. I used the Amish Milk Bread dough. I sprinkled the rolls with Maldon sea salt and the tops, with the flaky sea salt, were the best part so don't skip this step!

• Finnish pulla

  • Lepa on December 23, 2018

    This bread was absolutely dreamy but the recipe had some minor kinks. First, most of the recipes in the book required lukewarm milk or water. This one lists milk as an ingredient but doesn't specify if it should be warm. I added cold but then worried that was not the right call. The recipe lists eggs but directions don't say when to add them. I added them to the milk and yeast. The recipe lists walnuts and the picture shows them both in the bread and on top but the recipe doesn't say what to do with the walnuts. I toasted them and added them to the dough. The recipe lists cardamom but doesn't tell you to add it. I chose to add it to the flour mixture. I let the dough raise for two hours and then put it in the refrigerator overnight. The next morning I braided the loaves and let them rise for 90 minutes, per the recipe. The resulting bread was amazing. The texture was incredible. I make a lot of challahs and enriched breads and the ones in this book are among the best I have had

• Eat Your Books by Jenny Hartin

  The perfect gift for the baker in your life.

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