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New to Baking? Try This Bread First (Says Uri Scheft)

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Our Baking Club is baking their way through Uri Scheft's Breaking Breads all month long, and so far, three breads are rising (heh) to the top of everyone's to-bake lists: challah, focaccia, and kubaneh. Read on to see photos from our club members and get Scheft's recipes for them, too.

However, if you join our Baking Club, you can get more than just recipes—Uri Scheft himself has joined and is taking questions from the group. Lindsay Sowa asked, "What would you suggest as a good recipe to start with as an introduction to your book, that will help bakers familiarize themselves with your writing style and instruction?" Scheft enthusiastically replied, "Challah!" So you especially won't want to miss his recently shared recipe for Sticky Pull-Apart Challah Braid.

Want to get in on the action and ask Scheft a question yourself? Head here.


@urischeft 's Marzipan challah in the making #baking #challah #f52bakingclub #marzipan

A post shared by Artisan Gardner (@artisangardner) on

Photos by Yukako Asai, Solveig Malvik
Sticky Pull-Apart Cinnamon Challah Braid

Sticky Pull-Apart Cinnamon Challah Braid

Uri Scheft Uri Scheft
Go To Recipe
Makes 2 loaves

Challah Bread Dough (1/2 recipe—about 1 3/4 pounds—challah dough)

  • 400 grams (1 2/3 cups) cool room-temperature water
  • 40 grams (3 tablespoons plus 2 teaspoons) fresh yeast OR 15 grams (1 tablespoon plus 1 3/4 teaspoons) active dry yeast
  • 1 kilo (7 cups) all-purpose flour (sifted, 11.7%), plus extra for shaping
  • 2 large eggs
  • 100 grams (1/2 cup) granulated sugar
  • 15 grams (1 tablespoon) fine salt
  • 75 grams (5 tablespoons) sunflower oil or canola oil or unsalted butter (at room temperature)

Cinnamon-Sugar Filling, Egg Wash, & Simple Syrup

  • 200 grams (1 stick plus 5 tablespoons) unsalted butter (at cool room temperature)
  • 150 grams (3/4 cup, packed) dark brown sugar
  • 100 grams (1/2 cup) granulated sugar
  • 5 grams (1 teaspoon) ground cinnamon
  • 1 large egg
  • 1 tablespoon water
  • 1 pinch fine salt
  • 160 grams (3/4 cup plus 1 tablespoon) granulated sugar
  • 120 grams (1/2 cup) water
Go to Recipe
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Photos by Stanca Lucaciu, Joy Huang
No-Knead Focaccia

No-Knead Focaccia

Ali Slagle Ali Slagle
Go To Recipe
Makes 8 focaccia (1.5 kilos / 3 1/3 pounds of dough)
  • 680 grams (3 cups) cool room-temperature water
  • 10 grams (1 1/4 tablespoons) fresh yeast or or 3 grams (1/2 teaspoon) active dry yeast
  • 850 grams (6 3/4 cups) all-purpose flour (sifted, 11.7%) or “00” pizza flour, plus lots of extra flour for dusting and kneading
  • 10 grams (2 teaspoons) sugar
  • 10 grams (2 teaspoons) fine salt
  • Extra-virgin olive oil as needed
  • Fresh oregano, as needed, finely chopped
  • Sesame seeds, as needed
  • Coarse salt, as needed
Go to Recipe
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Photo by Brooke Baldi
Photos by Oliver Randall III, Joyce Wah
Uri Scheft's Yemeni Kubaneh

Uri Scheft's Yemeni Kubaneh

Sarah Jampel Sarah Jampel
Go To Recipe
Makes 16 rolls
  • 290 grams (1 1/4 cups) cool room-temperature water
  • 20 grams (2 1/2 tablespoons) fresh yeast or 8 grams (2 1/4 teaspoons) active dry yeast
  • 500 grams (4 cups) all-purpose flour, sifted, plus extra for shaping
  • 60 grams (1/4 cup) granulated sugar
  • 20 grams (1 tablespoon plus 1 teaspoon) fine salt
  • 150 grams (1 1/4 sticks) unsalted butter, cut into small pieces
Go to Recipe
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Is our Baking Club news to you? Here are the details on how to participate.

Tags: Books, Cookbook Club, Baking Club