The Hot Bread Kitchen Cookbook

I was sent a free copy of The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen in exchange only for my honest and unbiased review of The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen.

The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen focuses on the recipes employed at Hot Bread Kitchen bakery.The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen has recipes for:

• Multigrain sandwich loaves
• sourdough batards
• baguettes
• Parker House
• sweet Mexican conchas
• rich m’smen flatbreads
• mini bialys with a filling of caramelized onion
• chewy Indian naan.

The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen offers bread recipes from many different cultures because the bakers at Hot Bread Kitchen Bakery are immigrant women. The baklery provides them with the skills to succeed in the culinary industry.The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen features recipe that are featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.

As I wrote at the top in the disclaimer "I was sent a free copy of The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen in exchange only for my honest and unbiased review of The Hot Bread Kitchen Cookbook Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez with Julia Turshen."

I am at best a hobby baker. I occasionally enjoy baking for myself and my family; I tend to prefer making unique, but easy recipes.

The book opens with the author telling her story on how she went into baking, it's a sweet story. The book then opens into a section called baking bread tips. This section is dead useful it tells the reader things that the recipe does not like how to keep the dough off your hands, what to do when the dough starts to stick, how to make bread if you don't have a bread mixer, and so forth. Honestly this section alone makes the book worth while.

Next there is a section on storing bread. This section provides bread saving tips on how to store different types of bread. Along with tips of freezing, reheating, and refrigeration.

Lastly there is a section on equipment and ingredients. This section teaches you how to use different equipment you already have to make bread better. It also provides helpful information about many commonly used ingredients like yeast, butter, olive oil, and milk.

Onto the recipe section there are so many different recipes in this book. One of the ones that really drew my attention was the Naan. There were different types of Naan too like garlic naan and such. The regular Naan requires:

1. Active Dry Yeast
2. Bread flour
3. Kosher salt
4. Suger
5. Baking Powder
6. Yogurt
7. Ghee or unsalted butter

The recipe itself has seven steps. The recipe creates twelve pieces of Naan that are three to six inches in size. Above the recipe there is a brief section on what Naan is , its shelf life, and how to eat it (right out of the oven while it is still hot is best).

UPDATE:

I have now made challah bread from the recipe provided in the book. I loved how the recipe was so easy to follow. It also used only two braids instead of three which made the process a lot easier. It did take a while to make because it had to rise two times for one hour and thirty minutes and then one hour before baking. The recipe was pretty simple no complicated steps. The book showed pictures on how to braid it correctly. The bread tasted amazing. It was warm and fresh so much better than store bought bread though it looked just like it.