Breaking Breads

ISBN: 9781579656829
Publication date: 01/11/2016

Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany and Georgia, to name afew—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in NewYork City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia and chocolate rugelachare pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combinedinfluences of his Scandinavian heritage, his European pastry training and his Israeli and New York City homes to providesweet and savoury baking recipes that cover European, Israeli and Middle Eastern favourites. Scheft sheds new light on classics like challah, babka and ciabatta—and provides his creative twists on them as well, showing how bakers can do thesame at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions aredetailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas andJerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern-, EasternEuropean-, Scandinavian- and Mediterranean-influenced recipes, this is truly a global baking bible.

Master baker Uri Scheft is the owner of Breads Bakery, which had an immediate cult following when it opened in New YorkCity’s Union Square in 2014. Scheft also owns Tel Aviv’s Lehamim Bakery, which has been open since 2001. Born in Israelto Danish parents, Scheft grew up in both Israel and Denmark and both of those influences—along with his training inEurope—show up in all that he bakes, including Scandinavian dark rye and marzipan-filled croissants and Jewish staples likechallah and babka. Scheft divides his time between Israel and the United States.

Pages: 352
Dimension: 267mm X 203mm
Author: SCHEFT, URI