Corrections to Holiday and Celebration Bread (2018)

In the Kindle version, the Stollen recipe omitted two items from the Ingredients list: Those are: 1/2 teaspoon of ground cardamom, and 1 1/2 cups (9 ounces or 255 grams) of mixed dried or candied fruit. The mixture could include raisins (golden or not), dried pineapple, dried apricots, dried cherries, and candied citrus peel, in whatever proportions you’d like.

Page 35, Volumes conversion chart: 1 teaspoon is equal to 1/6 ounce, not 1/3. Metric volume is correct.

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

Page 115, Conchas, yield: Should read “Makes 8 buns”

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.  

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 bread 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…”

21 thoughts to “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. Yes, it is–mix with the liquid ingredients, sorry about that–it’s now up on our “Corrections” page for this book.

      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?

  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.

  6. On page 262 is it bread flour or all purpose? Your correction above is what’s already in the book but the ingredient list uses bread flour

  7. Hello! For the conchas.. (page 169 for me on the kindle version, I think the page numbers are different in the physical copy) the recipe says it makes 12 buns, but the instructions say to divide into 8 buns? Just wanted to clarify. Thank you!

    1. Thanks for catching, these will be nicer when you use 2 ounces per concha, plus the cookie topping. So the yield should be eight.

  8. ok, i see you have already addressed the issue of the milk v water.
    very cute not a typo —–but that refers to the eggs yolks, not other ingredients i would assume

  9. Just a small correction/question. I am not seeing which step to add the three eggs in the Finnish Pulla recipe on page 248. When is it best to add the eggs?

    Also, I love this book – as I do all your others!

    1. Thank you, I am so thrilled you are enjoying the book. The eggs should go in with the milk and yeast, thanks for catching that.

  10. Hi Kim,

    There is only one edition of the Holiday and Celebration book and we aren’t aware of the many errors you are referring to? Please let us know and we can add them to our errata page.

    Thank you, Zoë

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