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 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.”

 



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8 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!

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