Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads by George Greenstein

  • Almond paste

    from Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World Secrets of a Jewish Baker by George Greenstein

    • Categories: Bread & buns, sweet; Candy / sweets; Vegan; Vegetarian
    • Ingredients: blanched almonds; sugar; light corn syrup; almond extract
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Notes about Recipes in this book

  • Cheese bread

    • Joyceeong on March 17, 2017

      I made this as a Cheese Swirl Bread, the variation given in the book. Bread turns out wonderful, with golden crust and soft crumbs. Makes such a delicious sandwich bread, with slices of ham, fried eggs and lettuce green, and spread with some of our favourite sauce ; mustard, cheesy mayo and chilli sauce. I use the stand mixer to mix the dough and made only one loaf, the perfect size for my small family.

  • Semolina bread

    • Joyceeong on March 17, 2017

      Lovely bread! Crisp crust with soft crumbs. Used the stand mixer to mix the dough and scaled the recipe down to make only one loaf. Turns out quite a large loaf! Great as a club sandwich, with grilled chicken. Yummy!

  • Sourdough olive bread

    • SpatulaClark on May 05, 2020

      Refreshing change from white olive bread, with a deep flavour profile and denser crumb.

  • Zatar herbed rolls

    • mjes on September 13, 2021

      I love zatar as a bread dip so of course, I love it as a roll topping. The herbs in the rolls reinforce the flavors of the topping.

  • Peach muffins with streusel topping

    • twoyolks on September 05, 2015

      The muffins don't have a lot of structure so they were hard to remove in one piece. The muffin texture was also a bit odd. Finally, there really wasn't much peach flavor so the peaches were a bit of a waste.

  • Rich blueberry muffins

    • jaelsne on May 26, 2012

      Everyone loved these muffins. The recipe made eighteen muffins in my older, standard sized muffin tins. They were delicious--as the author said, they were on the sweeter side.

  • Corn muffins

    • ashallen on August 27, 2019

      A fine, basic corn muffin. I made these both as a muffin and as an 8x8-inch square bread - recipe said either should work with the same baking time/temperature. The muffin shape worked well, but the 8x8-inch bread overbrowned on top and had a heavy, somewhat soggy texture.

  • Zucchini bread

    • jaelsne on June 21, 2015

      We love this bread. The recipe is not hard. It can make three loaves, which is a real timesaver. The bread is not very sweet and has a perfect crumb. Definitely a winner!

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  • ISBN 10 0895946068
  • ISBN 13 9780895946065
  • Published Apr 01 1993
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Crossing Press
  • Imprint Crossing Press

Publishers Text

For more than twenty years, George Greenstein owned and operated a Long Island bakery that produced all sorts of baked goods, from all sorts of ethnic traditions—focaccia and Irish soda bread, Bavarian pumpernickel and naan—including many from his own culture, such as Jewish corn bread, challah, and bagels. His bakery was one of those neighborhood treasures where every weekday evening commuters picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook, Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish recipes for all to enjoy.With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.

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