Zingerman's Bakehouse (Recipe Books, Baking Cookbooks, Bread Books, Bakery Recipes, Famous Recipes Books)

This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.;Cover; Title; Copyright; Appreciations; Contents; Foreword; Introduction; No. 1: A Cookbook; No. 2: How We Work; No. 3: Our Business Story; Here's Who We Are.; Zingerman's Community of Businesses; Frank; Amy; Frankenamy: Being Partners; Chapter 1: Setting the Stage for Successful Baking; A Process of Baking That Leads To Success; First Rule: Don't Freak Out! Read, Plan, and Enjoy.; Serving and Storing These Baked Goods; Most Common Baking Mistakes; Choosing Ingredients; Butter! And What About Lard?; All-Purpose Flour; Sea Salt; Vanilla Extract and Vanilla Beans; Granulated White Sugar Cover Title Copyright Appreciations Contents Foreword Introduction No. 1: A Cookbook No. 2: How We Work No. 3: Our Business Story Here's Who We Are. Zingerman's Community of Businesses Frank Amy Frankenamy: Being Partners Chapter 1: Setting the Stage for Successful Baking A Process of Baking That Leads To Success First Rule: Don't Freak Out! Read, Plan, and Enjoy. Serving and Storing These Baked Goods Most Common Baking Mistakes Choosing Ingredients Butter! And What About Lard? All-Purpose Flour Sea Salt Vanilla Extract and Vanilla Beans Granulated White Sugar Brown SugarChocolate Cocoa Powder Nuts Spices Eggs Dairy Yeast Equipment Oven Teaspoons and Soup Spoons Knife or Food Processor Digital Scale Wide Mixing Bowl Stand Mixer Wooden Spoon Silicone Spatula or Plastic Scraper Rolling Pin Dough Knife or Bench Scraper Proofing Baskets and Linen Couches Portioners Pastry Bag and Tips Sheet Tray Parchment Paper Baking Stone Baking Peel Cake Boards Cake Turntable Bread-Baking Techniques Water Temperature Room Temperature and Humidity Mixing Kneading Folding The Windowpane Test Bulk Fermentation Pre-Shaping and Resting Pre-Shaping a Round Loaf or BatardPre-Shaping a Baguette Final Shaping and Final Fermentation Preparing the Oven Knowing When the Bread Is Ready to Bake Transferring to the Oven Scoring Baking with Steam Assessing When the Bread Is Done Removing the Bread from the Oven Fermentation Method for Our Bread Recipes Sourdough Starter Day 1 In a One-Time Process: Create the Sourdough Starter Day 2 In a One-Time Process: Feed the Sourdough Starter Day 3 In a One-Time Process: Feed the Sourdough Starter Day 4 In a One-Time Process: Feed the Sourdough Starter and Use To Make Starter Farm BreadOnce a Week: Make a Levain Chapter 2: Getting Started and Creating Our Mission Our Mission Statement Jewish Rye Bread Rye Sour Parmesan Pepper Bread Sicilian Sesame Semolina Bread Pie Dough Pecan Pie Big O Cookies Bakehouse Brownies-Black Magic, Magic, and Buenos Aires Hunka Burnin' Love Cake Sour Cream Coffee Cake (or Lemon Poppy Seed) Variation: Lemon Poppy Seed Coffee Cake Ginger Scones (or Lemon or Currant) Variation: Lemon or Currant Scones Chapter 3: Creating a Great Place to Work-People Matter!Practicing Servant Leadership Today The Challenges Roadhouse Bread Detroit-Style Pizza Cornish Beef Pasty Ginger Jump-Up Cookies Bakehouse Pecan Blondies Tunisian Orange and Olive Oil Cake French Crullers Chocolate-Covered Glazed Doughnuts Chapter 4: The Flow of Our Days Our Appreciation of Work Habits and Routines Farm Bread Our French Baguette Paesano Bread Lemon Clouds Sweet Cream Drop Biscuits Graham Crackers New Deli Crumb Cake Hummingbird Cake Palóc Leves Hungarian Lamb Vegetable Soup This is the must-have baking book for bakers of all skill levels. Find your favorite Bakehouse recipes: Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. To coincide with its 25th anniversary, Bakehouse co-owners Emberling and Carollo have crafted a cookbook that intimately blends the business's unique history and philosophy of service with never-before-published recipes for its best-loved baked goods. Features 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book. Showcases more than 50 color photographs and bountiful illustrations. Includes behind-the-scenes stories of the business that enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat. Notably, the book includes a wealth of traditional Hungarian and Jewish foods. Bring home delicious and enjoy the Zingerman's classics (and discover new favorites!) in your very own kitchen. Contains 8 chapters featuring various topics that are full of fantastic recipes, as well as a recipe index so you can quickly find the one you're looking. Makes an excellent gift for any fan of Zingerman's or anyone who appreciates a good bakery treat. This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat. "Zingerman's Bakehouse is more than an institution. For upwards of 25 years, this artisanal bakery in Ann Arbor, Michigan, has fed millions of fans who stretch all across the United States and far beyond. Big o cookies, fudgy magic brownies and pecan pie, fragrant loaves of Jewish rye, challah, and sourdough, and yes, their famous sour cream coffee cake--you'll find all the recipes that make Zingerman's so beloved right here. Now, in their first-ever cookbook, the Zingerman's bakers share their meticulously tested, carefully detailed recipes. Years of insight and delicious mistakes make these best-of-their-kind recipes standbys for cooks of every skill level and establish Zingerman's Bakehouse as a blue-ribbon baking book in any home kitchen. You really taste the difference!"-- Book jacket flap This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat. More than just a pure baking book, the Zingerman's Bakeshop cookbook showcases 65 of this beloved regional shop's most popular recipes (like their infamous never-before-published recipe for sour cream coffee cake) against a backdrop of stories about how the Bakeshop came to be. Lots of illustrations and photographs provide mouth-watering visual na Introduction Setting the stage for successful backing Getting started and creating our mission Creating a great place to work : people matter! The flow of our days The flow of the year : seaons and holidays Baking through eating fads and diet obsessions Unexpected successes, surprising controversies, and stunning flops Our next vision. In 1992, when the bakery opened, we were eight people with a lot of enthusiasm, just six bread recipes, and one now seemingly tiny hearth oven in a shiny, new space.