All throughout May, our Baking Club will be baking our way through Uri Scheft's Breaking Breads and we hope you'll join us. Read on for details on how to participate and get started (even if you don't have the book yet!), and check out a couple of photos from community members who have already been baking up a storm.
How to participate
Here's a quick primer on how to join in the fun:
1) Get the Book
Pick up a copy of Uri Scheft's Breaking Breads online or pay a visit to your favorite local bookstore. Or, if you’re not ready to commit quite yet, check it out of your local library or borrow a copy from a friend.
2) Read & Cook
Rather self-explanatory, as this is one of the most important parts of participating in a cookbook club, right? If you’re not sure where to begin, take a page out of our Books Editor Ali Slagle's playbook. When she reviews a cookbook, she reads through the entire introduction as well as 15 headnotes and recipes, and then cooks at least three recipes.
3) Share Your Opinions
Join the Baking Club Facebook group here—we chat there all month long! Get in on the action by posting pictures of what you bake and share reviews—fill everyone in on what you thought of the dish (remember to share the recipe name and even the page number, too, if possible). Plus, you can also share on social media: Post mini-reviews, photos, or tricks you pick up from the book by tagging content on Instagram with #f52bakingclub—your photo might get featured in a post like this one!
My first time making braided challah! (Recipe from @urischeft's Breaking Breads, page 27) Swipe to see the shaped loaves before they were baked. . #thecookingofjoy #challah #bread #bakingbreads #baking #thebakefeed #f52grams #f52bakingclub #redstaryeast #kingarthurflour #tastespotting #foodandwine #thekitchn #eattheworld #eater #fwx #buzzfeast
Don't worry if you don't have a copy of Breaking Breads yet. We have a couple of recipes from the book and a babka article to get you pumped up for the bread-filled month ahead:
Tell us in the comments: Are you a bread baking pro or is it an area you need a little more practice with?