What is Reddit's opinion of Baking Illustrated: A Best Recipe Classic?

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I've used more recipes out of Baking Illustrated: A Best Recipe Classic than any other cookbook, and I worked at a bookstore for years, so I know about going through cookbooks!

This is my go to. It was my first when I decided to get into baking and it has outlasted many others. I like the background/testing of every recipe as I feel I can develop my own interpretation based on what the testers/researchers went through.

Clubs aside, if you are learning to bake, this book changed my life in quite literal ways.

https://www.amazon.com/Baking-Illustrated-Best-Recipe-Classic/dp/0936184752

Baking Illustrated has a lot of great recipes and cooking tips for baking! Not only that, they go into some of the history of each baked good (my fave is the Classic NY Cheesecake) and the chemistry behind how/why you do certain things while baking. I love this book, and use it often!

My latest NY Cheesecake

For those asking, here is the recipe ive modified from the Baking Illustrated Cookbook which is where I get most of my clever tricks from!

https://www.amazon.com/Baking-Illustrated-Best-Recipe-Classic/dp/0936184752

Glazed Cinnamon Rolls

The Dough • ½ cup milk • 8 tbsp (1 stick) unsalted butter • ½ cup warm water, about 110 degrees • 1 envelope instant yeast • ¼ cup sugar • 1 large egg, plus two large egg yolks • 1 ½ tsp salt • 4 to 4 ½ cups unbleached all purpose flour

The Icing • 8 oz cream cheese • 2 tbsp corn syrup (or light corn syrup) • 2 tbsp heavy cream • 1 cup powdered sugar (sifted, helps create smooth glaze) • 2 tsp vanilla extract • Pinch of salt

The Filling • ¾ cup packed dark brown sugar • 3 tbsp ground cinnamon (the fresher, the better) • 2 tbsp sugar • 1/8 tsp salt

Heat the milk and butter in a small saucepan on low heat until the butter melts. Remove the pan from the heat and set aside until lukewarm, about 100 degrees.

Use a paddle mixer to mix together the water, yeast, sugar, egg and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of flour. Mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook and add the other 2 cups of flour, and knead at medium speed (adding up to the last ¼ cup of flour, 1 tbsp at a time if necessary) until the dough is smooth and freely clears the sides of the bowl, takes about 10 minutes. Scrape the dough into a lightly oiled large bowl, and cover with plastic wrap. Leave in a warm, draft free place until doubled in bulk, about 1 ½ to 2 hrs.

While the dough rises, combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until roughly combined, about 1 minute. Increase the speed to high and mix until the icing is uniformly smooth and free of cream cheese lumps, about 2 minutes. Transfer the icing to a small bowl and cover with plastic wrap, then refrigerate. After the dough has doubled, press it down and turn it out onto a very lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12 inch rectangle with the long side facing you. Try to roll the sides as straight as possible to get a uniform roll which will be easier to roll and cut into individual rolls later. Mix together the filling ingredients in a small bowl removing lumps. Use a small amount of butter with an icing knife and spread a very very thin layer of butter onto the 16 by 12 sheet of dough which will ensure the filling sticks to the inside of the dough. Sprinkle the filling evenly over the dough, leaving a ½ inch border at the far right edge.

To roll the dough, start at the left edge and begin rolling the dough using both hands and pinching the dough with your fingertips as you roll. Moisten the right border with water and seal the roll. Very lightly dust the roll with flour and press the ends if necessary to make uniform into a 16 inch cylinder. Grease a 13 by 9 inch baking dish with a small amount of butter. Cut the roll in half using a sharp, un-serrated, thin knife while holding the dough. Then cut each half in half again, then cut each piece in 3 rolls for a total of 12 rolls. Place the rolls, cut side up in a 3 by 4 pattern in the 13 by 9 dish. Cover with plastic wrap and put in a warm, draft free place for 1 ½ hours.

When the rolls are almost fully risen, adjust the oven rack to the middle position and heat the oven to 350. Bake the rolls until golden brown, or until the center reads about 185 degrees, which takes about 25 to 30 minutes. However, I recommend checking them after 15 minutes and going from there as some people like a gooey roll. Invert the rolls onto a wire rack after taking out of the oven and let cool for 10 minutes. Turn the rolls back upright, on a serving dish or back into the cooled 13 by 9 pan and spread the icing evenly on the rolls. Serve immediately.

Baking Illustrated