King Arthur Baking Company Releases New Bread Cookbook

Martin Philip understands what it’s like to be a beginner bread baker.But when he first started in 2006, he was terrified. Baking a simple pan loaf felt like a huge accomplishment.Now Philip is sharing all King Arthur’s bread recipes in “The King Arthur Baking Company’s Big Book of Bread: 125+ Recipes for Every Baker,” by Jessica Battilana, Martin Philip and Melanie Wanders “The Big Book of Bread” was released in Oct.

from King Arthur Baking Company (photo by Ed Anderson, courtesy of King Arthur Baking Company).King Arthur’s twist on a traditional German stollen.Here’s his parting wisdom for those giving it a try: “This is important: the dough must be well mixed. That’s going to be really helpful. Give it a good long mix in the mixer.” In the cookbook, they write: “Apples and honey are traditional foods for Rosh Hashanah, and on that holiday, round challah replaces long braided loaves; the round shape represents continuity and the cycle of the seasons. This challah crown is studded with bits of tart apple and is flavored with citrusy coriander, which complements the glossy honey-orange glaze that gets brushed on the loaf after baking. Don’t worry if some of the apple pieces pop out of the dough when shaping (they likely will). Just tuck them into the folds of the braid or scatter them over the top of the loaf, where they’ll become deeply caramelized as the bread bakes.”64 grams (3 tablespoons) honey3 grams (2 teaspoons) coriander seeds or 2½ teaspoons ground corianderDIRECTIONS Toast the coriander seeds: In a small skillet, toast the seeds over medium heat until they are fragrant and a shade darker than when you began, 3 to 5 minutes. Transfer the seeds to a small bowl to cool to room temperature, then use a coffee/spice grinder or mortar and pestle to grind them into a fine powder. If using ground coriander, skip this step. Make the preferment: In a stand mixer bowl, whisk together the water, flour and yeast and mix until no dry spots remai

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