Small-Batch Breads - by Rebecca Eisenberg (Hardcover)

Book Synopsis

NEW YORK TIMES BESTSELLER - Using just one cup of flour, create sweet and savory bagels, buns, rolls, and pastries with 50 approachable and accessible recipes from the creator of The Practical Kitchen.

It all started with a recipe for miniature focaccia made in a loaf pan. That recipe went viral again, and again, and again. Now, trusted food blogger Rebecca Eisenberg brings her baking expertise, accessible recipe writing, and gorgeous food photography to this collection of sweet and savory small-batch breads made with just one cup of flour. Whether you're brand new to bread baking or a seasoned baker, Small-Batch Breads is for you.

Why bake small batch breads? Maybe you're serving just one or two. Or you're looking to minimize food waste. Maybe you're a new baker just learning the techniques--a small bread is lower-risk than a large loaf. Maybe you don't own a stand mixer or you've got a tiny kitchen counter. Or maybe you just like cute little things.

With fifty easy-to-follow recipes, including 100+ step-by-step photos, you can make adorable crusty loaves; two bagels for brunch on demand; an oversized, Nutella-filled pop tart; and, of course, Rebecca's viral Loaf Pan Focaccia.

Rebecca covers all the bread bases with recipes perfect for breakfast, lunch, dinner, and dessert, such as:

• Little Loaves: Loaf Pan Focaccia, Foot-Long(-ish) Baguette, Classic Brioche Loaf, Overnight No-Knead Crusty Bread
• Buns and Rolls: Just Two Bagels, One Large Kaiser Roll, Stovetop English Muffins, Just-Like-the-Tube Buttery Crescent Rolls
• Twists, Sticks, and Braids: "Limited" Garlic Breadsticks, One Large Soft Pretzel, Ooey-Gooey Cinnamon Rolls, Mini Chocolate Babka
• Flatbreads, Crackers, and Pizza: Single Scallion Pancake, No-Knead Naan, Thin-Crust Pizza, Three Flexible Flour Tortillas

• Biscuits, Pastries, and Quickbreads: Flaky Mini Buttermilk Biscuits, Oversized Nutella Pop-ular Tart, Fruit Preserve Pastries Two Ways

With easy-to-follow guidance and minimal ingredients, Small-Batch Breads is the perfect housewarming, engagement, graduation, birthday, or holiday gift for any budding bread baker.

Review Quotes

"Small-Batch Breads is the cookbook you did not even know your library was missing . . . [making] bread baking 100 percent less intimidating (and dare I say easy peasy) when you can do it on a smaller scale--and with the wonderful Rebecca Eisenberg guiding you every step of the way."--Jessie Sheehan, author of Snackable Bakes

"Sometimes less is more, even when it comes to bread baking. Rebecca Eisenberg's Small-Batch Breads is a perfect little book, whether for beginners looking to make great bread at home without fear of wasting flour or for more seasoned bakers looking to downsize their breads without downsizing results."--Andrew Janjigian, head baker at the Wordloaf newsletter and author of The Bread Baker's Pocket Companion and Breaducation

"How wonderful to have such an approachable and joyful guide to bread baking. Whether you're an expert or a novice, Rebecca Eisenberg is the friend you want in the kitchen. Small-Batch Breads is a delight to bake from, to eat from, and to read."--Aubrey Gordon, New York Times bestselling author and co-host of the Maintenance Phase podcast

"Small-Batch Breads is an accessible and engaging cookbook for beginner and experienced bakers alike. Rebecca Eisenberg explains her techniques well, she includes a wide range of recipes, and her recipes just work every time. But the thing I love most is that this cookbook is so fun to bake from. Highly recommended!"--Jasmine Guillory, New York Times bestselling author

"Small-Batch Breads makes learning to bake bread feel so approachable. By starting every recipe with only one cup of flour, Rebecca Eisenberg encourages bakers to experiment and build confidence with the help of beautiful step-by-step photos, thoughtful instructions, and helpful tips throughout."--Kristin "Baker Bettie" Hoffman, author of Baker Bettie's Better Baking Book

"Whether you're looking to expand your bread-making skills, have limited kitchen space, or want to satisfy your carb cravings as they come without having to commit to a full batch, you need this book!"--Gabi Moskowitz, author of Dead in the Kitchen

"Rebecca Eisenberg's recipes are always incredibly well tested, science-backed, and super reliable. This book is the most amazing back-pocket guide, both for beginner bakers and for those looking to expand their small-batch bread repertoire. Plus she uses weight measurements--that's an instant purchase for me."--Erin Clarkson, founder of Cloudy Kitchen

"Warm, fresh bread is one of life's greatest pleasures. With Small-Batch Breads, Rebecca Eisenberg has made bread baking at home more accessible than ever before! Armed with this book and a bag of flour, bakers of all levels can enjoy baking bread at home."--Erin Jeanne McDowell, author of The Book on Pie

"In her encouraging and accessible debut, Practical Kitchen blogger Eisenberg shows readers how to make small batches of sweet and savory baked goods. Eisenberg's conversational tone ('Kneading in the butter gets messy and takes time, ' she admits about making classic brioche) and easy-to-follow instructions add to the appeal. This will excite veteran bakers and inspire confidence in newcomers."--Publishers Weekly, starred review

About the Author

Rebecca Eisenberg is a food blogger, recipe developer, and food photographer who founded the popular baking blog The Practical Kitchen in 2019. Her recipes have been featured on BuzzFeed, King Arthur Baking, The Kitchn, and Well+Good. Thanks in part to her viral small-batch bread recipes, she has built a community of devoted social media followers and newsletter readers. She is the author of Small-Batch Breads.