Corrections to Holiday and Celebration Bread (2018)
In some of the Kindle versions, the Stollen recipe omitted items from the Ingredients list:
Ground cardamom: 1/2 teaspoon
Mixed dried and/or candied fruit*: 1.5 cups/9 ounces/255 grams
Almond paste: 1/2 cup per loaf (4 ounces/115 grams)
Egg wash: 1 egg beaten with 1T water, for brushing
* Golden raisins, dried pineapple, dried apricots, dried cherries, and candied citrus peel are a few few of the many possibilities
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 247, Finnish Pulla’s Ingredients list: the entry for unsalted butter should read “Unsalted butter, melted.”
Page 248, Finnish Pulla, Step 1 omits using the eggs, vanilla, cardamom. Add those in step 1.
Page 249, Finnish Pulla, Step 9 omits using the walnuts called for in the ingredients list on page 247. 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…”
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?
Yes, it is–mix with the liquid ingredients, sorry about that–it’s now up on our “Corrections” page for this book.
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.
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
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.
Thank You Hettie,
I will look into that right away, thanks for the heads up!
Cheers, Zoë
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!
Hi HB,
We sure hope so, but there is no telling when or if that will come to pass.
Thank you! Zoë
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.
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…
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.
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.
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
Sorry, it’s bread flour. Will fix that…
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!
Thanks for catching, these will be nicer when you use 2 ounces per concha, plus the cookie topping. So the yield should be eight.
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
Right it’s just the irony of it…
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!
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.
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
I made the Pumpkin Pie Bread with 7 C flour, 1 C lukewarm water, and 1 3/4 C pumpkin puree, as called for in the 2018, first edition, book. The pumpkin was from the farmer’s market, baked, pureed and frozen for about three weeks, so it was quite runny. I warmed it to lukewarm before using it. I don’t own a stand mixer, so I used a Danish dough hook, but had to switch to my hands because the dough was so stiff. When I finished getting all the flour mixed in, it was so tight that it did not stick to anything. It sat, loosely covered, in a warm, draft free, area for two hours, and a little more than doubled in size. I refrigerated it overnight, then made two dozen (quite large) Mini Cinnamon Rolls with Cream Cheese Icing, and one loaf of bread. All of the items tasted good, but, when cooled, were stiff and dry. Dry to the point that I will probably make bread pudding out of the loaf instead of eating it fresh. Seems to me that the dough needed more water. The question: how much more? I would like to stick a post-it note in the book for future use. Thank you.
It’s hard to say what went wrong here, but the problem is that variations in the moisture level of the pumpkin puree will make a major difference when using home-made. Any chance it was over-baked, driving off moisture. In terms of compensating, you’d need to add water until the consistency looked like what you get with my plain brioche (assuming you’ve made that?). If you haven’t, I’d start there, so you’d know what it’s supposed to look like. See this video which will help, I’m sure: https://www.youtube.com/watch?v=7gOjOrCMOT0https://artisanbreadinfive.com/wp-admin/admin.php?page=featured-images-for-rss-feeds
I just made the pulla recipe and my house smells so good! That said, I want to note the following ingredients are not included in the directions.
eggs
chopped walnuts
vanilla
cardamom!!
butter
I added them into the recipe in steps 1 and 2 and hoped for the best. It seems to work. For the butter, it does not say if it should be melted, but I went ahead and did that.
Sorry about that, it’s now added into the Corrections page for “Holiday.” Though the walnuts are intended to be sprinkled on top in step 9 on page 249. It’ll work nicely your way too.