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. (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 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…”