Corrections to Holiday and Celebration Bread (2018)

Page 85, Ingredient chart, all-purpose flour should read 6 cups | 1 pound 14 ounces | 850 grams

Page 153, Whole-Grain Challah Dough, Step 2 should read “Combine the water, honey, oil, vanilla, and eggs.”

Page 173, Chocolate-Raisin Babka Bundt, Step 1: says to add milk, but the ingredient lists says water. The recipe was developed with water, but the truth is, you can use either. (The hilarious thing about this typo is that the recipe literally starts out “It’s not a typo-“)

Page 189, Truck Stop Cinnamon Rolls makes 4 rolls, not 8.

Page 225, Panettone, Step 5 should read “On baking day, grease a 6-inch panettone or brioche pan with butter.”

Page 249, Finnish Pulla, Step 9 omits using the walnuts we called for in the ingredients list on page 248. Step 9 should have ended with “Sprinkle with raw sugar (or regular granulated white sugar) and walnuts.”

Page 262, Saint Lucia Saffron Buns, Step 2 should read “… whisk together the all-purpose flour with the potato flour.”

Page 275, Hot Cross Buns should include a yield statement at the top of the ingredients table: “Makes about 25 buns”

Page 286, Easter Raisin Bread (Mazanec), Step 2, in keeping with the ingredients list, should call for milk, not water, and read “Mix the yeast, salt, sugar, eggs, melted butter, extracts, and lemon zest with the milk in a…”



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 thoughts on “Corrections to Holiday and Celebration Bread (2018)

  1. Hi Zoe and Jeff. There appears to be a small error on page 152 of the new book. A teaspoon of vanilla is listed as an ingredient, but it isn’t mentioned in the written instructions. Is it supposed to be added to the liquid ingredients, before mixing with the flour, or should it be omitted altogether?

      1. Thanks! Also, in that recipe, it states to use an egg yolk wash before baking, and in other challah recipes in that chapter it refers just to egg wash. Is there a difference, and why would you use yolk vs. whole egg (also with or without adding water)? Also, while we’re on the subject of washes, would you please clarify when and why you specify using just water, egg yolk, egg, or cornstarch wash in any particular circumstances? I notice the type of wash varies per recipe, and was wondering the reasoning behind one or the other, and when you might make substitutions? Much thanks for any clarification.

      2. he egg yolk wash gives a deeper richer color. I’ve started to prefer it in just about every situation. The only hassle with it is that you don’t really know what to do with the egg white, but I usually whip it into something that we are cooking.

        over time I’ve basically given up on cornstarch wash it. It’s in a lot of traditional rye recipes but I don’t see any advantage it has over water. You want water when you want to stick seeds on to the loaf, and you’re making it high temperature in which case egg-based washes would burn

  2. Chocolate Bread page 85 has an error in the weight (U.S.) measure for all purpose flour. I weigh my ingredients and noticed there was a difference in the U.S. vs metric measure. It should be 1 pound, 14 ounces for U.S. This isn’t a major error unless someone is relying on the U.S. measure. The chocolate bread intrigues me and I’m looking forward to tasting it.

  3. Hi,
    I am planning to order this book.
    Is there going to be a 2nd edition released with all the corrections fixed? If so, when will that be released so I can order that copy?
    THANK YOU!

  4. Just noticed that the Whole Wheat Brioche recipe in the holiday bread book only calls for 1 tablespoon of granulated yeast, but the healthy breads book lists 1 1/2 tablespoons. Is this a correction?

    Also, does it matter that white whole wheat flour is no longer suggested in the holiday book?

    Thank you very kindly.

    1. Our second editions and our niche books all decreased the yeast as you note. This was all a judgement call, and over time, we’ve decided to err on the side of less yeast. Both ways work. Here are the considerations:

      1. Some people were detecting the flavor of commercial yeast in the high-yeast versions.
      2. If you start with cool or cold water, the low.yeast version may not be fully risen at 2 hours.

      So it’s your call…

  5. Hi,

    I think there is an error on page 71 for the Pumpkin Pie Bread. It states 1 cups of water as 195 grams. It probably won’t make a big difference, but shouldn’t it be ~ 225 or 230 grams? Thanks.

    1. Hi Tran,

      Thank you, you are correct. We will make a note of it. The difference isn’t enough to make a big change in the dough, so if you made it already, your bread should be just fine.

      Cheers, Zoe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.