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Ingredients

Bread Flour

All the recipes in this book use bread flour. It’s higher in protein than regular all-purpose flour, so it forms a smoother, tighter bun. It costs a little more, but it’s worth it. If you use regular all-purpose or a mix of both, your results may vary.

Eggs

I use Grade A large eggs for all the recipes. Try to use cage free, free range eggs, or better yet, find someone with a chicken. Just note that if you are using eggs from a friend or from your own backyard, they may vary in size, from really small to “Is that a goose egg?”

Seeds & Toppings

You’ll save a lot of money on things like poppy seed and sesame seed if you can find them in bulk or in an ethnic grocery store. I get a three-pound bag of poppy seeds from a Russian market for less than the cost of a little spice jar at the grocery store. For pretzel salt (which is a must for the salt-topped buns), I find that online.

Milk

For the recipes that use milk, I always use organic one-percent milk. Whole and two percent will also work, and I’m pretty sure that in a pinch, fat-free would work, too. Almond milk will not.

Salt

Kosher salt or sea salt are the only way to go. Ditch the table salt.

Yeast

All the recipes use active dry yeast. Buy a big bag at Costco, then transfer it to a Mason jar, and keep it in the fridge. I use Red Star brand.

Equipment

Stand Mixer

Just about all the recipes can benefit from a stand mixer with a dough hook. If you don’t have one, you are going to get really strong arms. You can mix by hand, but the dough hook makes quick work, and you can leave the dough in the mixer bowl for the first rise.

Rimmed Baking Sheets

Get four sixteen-by-twenty-inch rimmed baking sheets. The rim helps keep the little seeds and bits from sliding off the sheets and onto the oven floor.

Pre-Cut Parchment

To go with your new baking sheets, also get pre-cut parchment paper to line them. It makes life easier. I’ve only ever seen these online.

Dough Scraper

A rectangle dough scraper will help immensely by letting you divide the dough into smaller pieces. It’ll also help you get the dough off your cutting board, especially with some of the stickier doughs. I have a cheap plastic one, and it’s great.

Pullman Loaf Pan

For the last bread recipe, you’ll need a rectangular Pullman loaf pan, found online.