Spotlight on America’s Test Kitchen Bread Illustrated

I’ve loved baking bread since I was a kid and learned to make challah with my mom. I used to say that kneading bread was great for getting out stress and aggression. Then I bought a stand mixer and realized how much better that was! : )

More than a year ago, my husband gave me America’s Test Kitchen’s Bread Illustrated cookbook, which really elevated my bread-baking game. The detailed instructions and photos may not appeal to all bakers, but I love the assurance that the folks at ATK have already tried everything. I follow their lead, and the results are delicious. The troubleshooting section for each loaf helps me avoid (or at least diagnose) any problems that do arise. The introductory section that takes the reader through each stage of bread baking also helped me understand why some of my previous attempts missed the mark.

The cookbook is divided into seven sections after the initial introduction, including sandwich breads, mastering size and shape (rolls and other small breads), the perfect crust (pizzas, etc.), and the sweeter side (dessert-y breads and rolls). I’ve been cooking my way through the whole book. Some of my favorites have been Japanese Milk Bread, which is a soft and rich treat; Kaiser Rolls, which have been the stars of many a cookout; and Thin-crust Pizza, which makes a pie that competes with the local pizzeria. Some other recipes that have been big hits with the family are Jewish Rye Bread (requested by my mother-in-law for a birthday present), Fougasse, and Mallorcas.

I highly recommend this book for the baker who seeks to perfect technique on a variety of breads, wants help troubleshooting, and doesn't mind have the details spelled out. Be sure to go for the spiral binding; the perfect bound version won’t stand up to frequent use. Hope you enjoy the delectable results.