Book Nook - 30 Breads to Bake Before You Die

 My daughter loves to bake bread. I really enjoy it too. And my husband absolutely loves eating fresh-baked bread - there's just no comparison. My daughters and I also don't really mind things that are a little morbid, so we loved the attitude behind the title of 30 Breads to Bake Before You Die - something about having it a little bit like a bucket list makes it even easier to pick up the book and bake.

I loved how accessible this book is. With 30 breads, it's easy to think about being able to make it through the book. It also includes a variety of bread styles - obviously loaf breads, but also pita, bagels, and more. A variety of cultural backgrounds are also included, represented French, Jewish, Italian, and other types of cuisine.

The recipes are easy to follow, and everything we've tried out from the book so far has been absolutely delicious. I had a chance to interview the author to learn more.

Why did you write this cookbook? 

I wrote this book for very selfish reasons - because I love carbs! I once traveled across the country for a loaf of sourdough, and I pretty much have the pizza dough recipe in this book on the culinary equivalent of speed dial. Making and taste testing all the breads, bagels, challah, croissants, cinnamon rolls, and biscuits for this book was so much fun, and I will never, ever turn down a good carb.

 

How did you choose the breads to feature in this book?

I looked for the best of the best recipes, so I went to the very best bakers, chefs, and bloggers. Like Joanne Chang for her focaccia, Tanya Holland for sweet potato biscuits, Dominique Ansel's croissants, Maurizio Leo's sourdough for beginners (because I am very much a beginner!), Duff Goldman's matzah, and Deb Perelman's challah. Some of the breads came from local-to-me bakers here in Denver, because I have found no better pizza dough than Pizzeria Alberico's or Alon Shaya's pillow-esque pitas. I just so happened to try Call Your Mother's maple salt and pepper bagels toward the beginning of writing the book and begged them to let me use the recipe. I wanted a variety of breads, so I looked for all sorts, from sourdoughs to pretzels to cheesy naan to chocolate babka king cake.

Why should people try baking bread, even if the process seems intimidating?

First of all, I think many of us assume that bread baking requires a starter. A few of these recipes do - the sourdoughs and English muffins - but the vast majority do not. One of the recipes takes just 30 minutes! There's such a variety of recipes in here that you can find a bread for whatever your mood. You want a quick banana bread? You have to try the Modern Nonna's. You've got three days to spare? Time to check out the smoked oat sourdough. 

Next, I am not a bread baking expert. Heck, I'm not even an average home cook. Truly if I can do it, you can do it. The experts who created these recipes have perfected them so that all we have to do is get our hands a little doughy and break out the kitchen scale. If the recipe is long and intimidating, I've broken it down for us into easy-to-follow steps. 

And then of course there's the fact that spending the time to do this yourself will yield something so much tastier than what you'll find at the store. This book is for the carbs-obsessed like me - people who love bread in all its glorious forms, and are brave enough to give it a go.    

About the Author

Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she’s not taste-testing or checking out new restaurants for a story, she’s probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World’s Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel. Find her on Instagram (@allysoneatsden).