2024 the best dinner rolls recipe review

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In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.

Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

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Publisher ‏ : ‎ America's Test Kitchen; Illustrated edition (September 6, 2016)
Language ‏ : ‎ English
Paperback ‏ : ‎ 432 pages
ISBN-10 ‏ : ‎ 1940352606
ISBN-13 ‏ : ‎ 978-1940352602
Item Weight ‏ : ‎ 2.8 pounds
Dimensions ‏ : ‎ 8.56 x 0.88 x 10 inches
Reviewer: Leah
Rating: 5.0 out of 5 stars
Title: Such an amazing book!!!
Review: I have several different cookbooks and baking books in my library. They all have different things that I like about them, but I have to say that Bread Illustrated is definitely my favorite of them all. America's Test Kitchen has an amazing collection of recipes. While I don't know much about their magazines, TV show, and websites, their cookbooks and recipes are all absolutely amazing! I have had amazing success with all the recipes from this book I have tried so far. Many reviews mentioned the color of the lettering was difficult to read. I considered this fact before buying the book, but decided to buy the book anyway. I am so glad I did! It has caused me no problems whatsoever. I have found all of the lettering very easy to read. Furthermore, other reviewers have mentioned how this book is difficult to use. Because each recipe takes up several pages, some have said it is bothersome to flip back and forth between pages while baking. While I believe it would be easier if each recipe only took up a page, all of the extra content makes it well worth it. Each recipe includes a full sized photo of the finished product. Each recipe also includes an in-depth, very detailed section about what went into making the recipe, why it works, and what all of the steps and ingredients do for the recipe. Each step in the recipe also includes a picture. The pictures showing each step are really helpful, especially for beginners, in showing exactly what you are to do. This extra content is so helpful in showing what you are to be doing for each recipe. All of the instructions are clearly laid out. This book is an amazing one for beginners. It over lots of helpful hints and simple recipes to get you started. It is a great resource for intermediates and even experts as well. There are many higher level recipes included as well. The first chapter is a great place to start. There are many quick bread recipes, like corn bread, tortillas, and quick cheese bread. The first also has several easier level recipes or shortcuts to making things that are more complicated. Other chapters in the book include recipes for sandwich breads, pizza and flatbreads, sweet/enriched breads, sponge breads, and more. The last chapter in the book is great if you are looking for something harder. It includes details on how to make your own sourdough starter, bagels, baguettes, fougasse, and pain d'epi. There is really something for everyone in this book, and America's Test Kitchen really scales it down, making it simple and easy to understand. As I have mentioned, all the recipes I have made so far have turned out amazing. I have made pizza, pitas, soft pretzels, ciabatta, and so much more. I have made the homemade flour tortillas (only four ingredients!) several times so far. My family loves them and we have deemed them much better than the store. In fact, we have part of a batch in the fridge right now. I hope to make the yeasted doughnuts and pane francese soon as well. Pictured above are English muffins, challah, whole wheat quinoa bread, ciabatta, American sandwich bread, focaccia, Chicago style deep dish pizza, and bagels. Everything has turned out so good. The recipes in this book can really help guide you in proper bread baking techniques and taking your skill to the next level. I highly recommend this book for anyone who has even the slightest interest in baking!

Reviewer: K. Wojcik
Rating: 5.0 out of 5 stars
Title: Such a GREAT Bread Baking book
Review: This book has it all. Pictures, detailed instructions, tips for preventing and resolving baking blunders and plenty of recipes. We bake bread every week or so. Even with this frequency, there are nuances that occur and we're always attempting to make a better loaf. This books guides you through cold proofing, humidity issues, oven or proofing box steps, as well as basic bread prep. The pictures and illustrations are very helpful. Information about tools and supplies are also included. A great book from a America's Test Kitchen -they test all their recipes - will be valued by any aspiring bread baker you know.

Reviewer: Hanna Murphy
Rating: 5.0 out of 5 stars
Title: Comprehensive Bread Book
Review: I was stuck between this book and several other bread baking books and I’m so pleased with this one! I love that this book offers general basics and tips with recommendations for equipment. Then it gets into a bunch of recipes within specific categories, like basic breads, sandwich breads, and sweet breads. And then it finishes with trickier classics like sourdough and bagels. My mom has been getting more into baking bread so I didn’t want to get her something that would be repetitive to what she’s already practiced. This gives her great tried and true recipes with a ton of additional options to play around with. I also love that there are troubleshooting sections for every recipe, so you can actually learn the techniques and things to improve. The pictures are beautiful and I love that there are step by step images as well as final products. I’d definitely recommend this!

Reviewer: JoneB
Rating: 5.0 out of 5 stars
Title: Great bread-making book!
Review: I subscribed to both of their magazines for years, so am used to the layout they use. I love it, and since this book arrived I have been having a blast re-learning how to bake bread. I baked some many years ago, but thought this would be helpful to me in learning over again. I was right. They explain what they did, why they changed this or that, why they use one type of fat instead of another - or flour - or sweetener, etc.I came close to not ordering the book after reading some of the comments about how difficult it was to read the ingredients in their list box. My eyes are wretched (I think!) and are getting worse with cataracts starting. I am near-sighted in one eye, far-sighted in the other and have worn glasses with a prism for numerous decades. Right now my bifocals work most of the time, but when I start having trouble with reading, I just have to stop. This is probably too long and drawn-out, but I just wanted to say that the ingredients listing COULD be better, and hopefully in future editions they will consider changing that, but I am able to read them just fine.I read other comments that people weren't happy that the ingredients are on one page, then the photo, then instructions are on the following page. I don't have any issues with that, because I get all my ingredients lined up before starting. Just wondering if that was their intent, when putting the book together. The photos are enormously helpful, and for me, the layout just falls right into proper order.All that said, great book. It also explains a lot of the ingredients, tools, etc. that will make your bread turn out better. I've made at least a half-dozen of the recipes, and every one has turned out beyond my greatest expectations. Knocking on wood now, but I've not had a failure yet! Glad I got this book.05/08/17 I have made a few more different breads now and still am having success every time. I mainly wanted to add that I live at 4,800+ feet in altitude and have not made any adjustments to ingredients to compensate for that. I have adjusted the times a little, but it's easy to check with the trusty digital thermometer.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Outstanding, as expected from America's Test Kitchen. Clear and thorough introduction on the equipment you'll need, the science behind what happens in the process of rising, kneading and such. Lots of great recipes that turn out beautifully when followed carefully. You can't expect to find everything there is to know in the wide world of bread in one book, but as a reference for anyone wanting to get into making bread at home this has been simply fantastic.Note 1: I have really come to love the work done by America's Test Kitchen. I have a few of their books now on everything from cook's science to perfect cookies and they are, almost without exception, perfect. Not just for the recipes that they have exhaustively tested to ensure they'll work out well, but I really enjoy their explanations for the steps they take in testing each recipe for what works, what doesn't, and why. I've learned as much from those as I have anything else.Note 2: When following this book's instructions on Sourdough bread I didn't have much success at first. After the customary rising period, instead of a cohesive dough I basically had flour soup. I decided after a few unsuccessful attempts to go through the same trial and error process the test kitchen does and record all my changes. It seems that the native yeasts of this city (Ottawa) might just be lazy little buggers. Using the same recipe but with a much larger amount of sourdough starter than indicated (think 5-6x as much) which had been fed well about 5-6 hours before use yielded much better results. There seems to be some regional variation in this, so if yours doesn't turn out quite right the first time don't give up on it.

Reviewer: Luis G Barajas
Rating: 5.0 out of 5 stars
Title:
Review: En México, la variedad del pan y sus sabores son infinitos, y por lo mismo, muchas veces es complicado encontrar el sabor y la textura que esperas por la adecuación local de recetas provenientes de otras partes del mundo. Adquirí este libro básicamente por curiosidad, porque pensé que los resultados que uno prueba en panaderías artesanales son a base de prueba y error: INCORRECTO. Aplicando las instrucciones de este libro al pie de la letra obtendrás los resultados precisos sin necesidad de echar a perder material o desperdiciar tu tiempo. El precio de este libro es ridículamente bajo considerando lo mucho que ahorrarás los viernes de pizza aprovechando todo lo que tengas en el refrigerador y poniendo en práctica una buena base de pizza de las varias que se incluyen en el libro. Prepara tortillas de harina, pan pita o pan para sándwiches de un día a otro (la preparación de las masas debe ser bien planeada para permitir sus tiempos de elevado), sin aditivos y con el sabor del pan recién hecho. Lo recomiendo totalmente a expertos que desean probar formas más efectivas de mejorar sus resultados o a amateurs como yo.

Reviewer: Francis Chua
Rating: 5.0 out of 5 stars
Title:
Review: Step by step instructions with colour photo.

Reviewer: Cookey
Rating: 5.0 out of 5 stars
Title:
Review: I have always enjoyed the America's Test Kitchen TV show since I stumbled across it on the PBS channel. I was hooked by the attention to detail in every recipe they cook/bake. No incomplete instructions here like some cooking/ baking books that assume you are a competent cook/baker. Obviously aimed at the American market I still would not hesitate to purchase this kindle edition as all recipes have American cup measurements, and weight measurements in ounces, not grams but this is not a problem as any decent set of scales are able to weigh in ounces anyway. Also if you visit the America's Test Kitchen website, they have a cup to grams conversion chart which is helpful for bakers in the U.K. This kindle edition is fantastic with a huge range of breads from basic white sandwich bread, whole meal/wholewheat breads, sweet breads, breads with pre-ferments i.e. Poolish, overnight soakers, and the King of breads, the sourdough. All recipes have great photos of the finished product and also pictures of vital steps, for example shaping bread whether it is a boule, Batard, or a sandwich/tin loaf. Don't hesitate to purchase, you won't regret it, I know I didn't! Enjoy bakery quality breads at home.

Reviewer: Lissy Sanchez
Rating: 5.0 out of 5 stars
Title:
Review: Súper buen libro, cuando de hacer pan se trata. Hay que leer cuidadosamente y no tratar de sustituir los ingredientes. Si se siguen las instrucciones al punto, todo sale genial.