Heritage Baking by Ellen King

Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour by Ellen King is a go-to resource for bakers of all skill levels who are dedicated to learning new techniques that lead to better loaves with more flavor. 

These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers (thanks Amazon). These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon.

As with all good breads, there is a time investment required for example some bread doughs need to be worked three to six times once every 30 minutes. For those of us who have a packed schedule those breads can be tackled on a lazy weekend. Muffins, cornbread, brioche and many other recipes can be accomplished without setting a timer. Ellen recommends heritage flour and if you cannot find that locally, Amazon has options.

Measurements, of course, are given in weight and volume with a plethora of step-by-step photos and detailed instructions. These delicious and good-for-you baked goods make her Evanston, Illinois bakery, Hewn Bread, a hot spot. This book and binge watching GBBO late at night makes me want to slow down and just bake – good stuff. 

The author has events which are shared on our calendar

Herbed dinner rolls
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Makes 12 rolls

For a really easy alternative to a traditional roll, we add some herbs to the dough and brush with rosemary-infused butter. It makes for a more festive addition to the meal, especially around the fall and winter holidays. The smell of baking rosemary is also a comforting, natural fragrance for the home.


  • 485 g (31/2 cups) sifted heritage flour (HRW/HRS), such as Red Fife or Glenn
  • 55 g (1/4 cup) sugar
  • 6 g (1 tsp) fine sea salt
  • 7 g (11/2 tsp) instant yeast
  • 50 g (1 large) egg
  • 120 g (1/2 cup) water
  • 120 g (1/2 cup) milk
  • 113 g (1/2 cup) unsalted butter, cubed
  • 2 g (1 tsp) chopped fresh rosemary
  • 2 g (1 tsp) chopped fresh thyme

Rosemary butter

  • 1 rosemary sprig
  • 56 g (1/4 cup) unsalted butter

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast and mix on low speed to combine.

With the mixer running on low speed, add the egg, water, and milk. Slowly add the cubed butter, a few cubes at a time, and continue mixing for 5 minutes, or until all of the butter is incorporated. Fold in the chopped rosemary and thyme.

Remove the dough from the bowl and gently knead with your hands for about 1 minute. Return the dough to the bowl, cover with plastic wrap, and let sit for 45 minutes.

Take the dough out of the bowl and divide into 12 equal balls (about 50 g each). Take each ball and place in the palm of your hand and round them on the counter to create skin tension.

Coat a 10-in [25-cm] cake pan or a 10-in [25-cm] cast-iron skillet with cooking spray. Place the balls in the pan or skillet, spacing them about 1/4 in [6 mm] apart. They should fit snugly into the pan and will bake into each other; you can tear or slice them apart after baking.

Cover loosely with plastic wrap and let sit in a warmer part of your kitchen for 1 hour to proof. Don’t let the plastic wrap touch the dough or it will stick when you remove it.

Preheat the oven to 350°F [175°C].

Bake for 24 minutes, rotating the pan halfway through baking, until golden brown.

Meanwhile, to make the rosemary butter, in a small microwavable bowl or in a small saucepan with the rosemary sprig, melt the 50 g [1/4 cup] butter.

Remove the rolls from the oven and brush with the rosemary-infused melted butter while still hot.

Let cool for 10 minutes and serve warm, or cool completely, cover with plastic wrap, and serve the next day. The rolls can be frozen for up to 3 months in a resealable plastic bag or an airtight container.

Rewarm frozen rolls in the oven at 350°F [175°C] for 10 minutes, brush the tops with about 1 tsp butter each while warm, and serve. Once the rolls are reheated, they are best eaten that day.

Reprinted from Heritage Baking by Ellen King with permission by Chronicle Books, 2018


The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 24th, 2019.

Post a comment


  • Dewnie  on  January 3, 2019

    The cheddar country bread…….luv making bread!

  • ebs  on  January 3, 2019

    Seeded whole wheat sounds great

  • thecharlah  on  January 3, 2019

    Potato rosemary

  • Amdona  on  January 3, 2019

    Raspberry mascarpone brownies

  • Elbyem  on  January 3, 2019

    Pan bread

  • JOAwong  on  January 3, 2019

    Spent Grain Bread

  • DarcyVaughn  on  January 3, 2019

    Turkey red and gruyere bread

  • Thunderwood  on  January 3, 2019

    Seasonal berry brioche

  • Rosesrpink50  on  January 3, 2019

    Feta Dill Brioche Rolls

  • jmay42066  on  January 3, 2019

    Heritage dark chocolate brownies

  • jr0717  on  January 3, 2019

    The seasonal berry brioche

  • Maefleur  on  January 3, 2019

    After the herbed dinner rolls, I’d like to make the turkey red and gruyere

  • matag  on  January 4, 2019

    House jam brioche rolls

  • demomcook  on  January 4, 2019

    Seasonal berry brioche rolls

  • Berryd  on  January 4, 2019

    Heritage country bread

  • Vanice  on  January 4, 2019

    Morning Glory Muffins

  • Kristjudy  on  January 4, 2019

    Cheddar country bread

  • vickster  on  January 4, 2019

    Seeded whole wheat

  • KarenGlad  on  January 4, 2019

    Cinnamon roll brioche

  • kmn4  on  January 4, 2019

    Lavender lemon muffins

  • stephlinde  on  January 4, 2019

    Seeded whole wheat sounds right up my alley.

  • Amandaspamanda  on  January 4, 2019

    Heritage bread master formula – I've been using the same formula for years, and would love to try something new!

  • lean1  on  January 4, 2019

    Cranberry Walnut seems like a good place to start!

  • sarahawker  on  January 4, 2019

    Bacon Parmesan scones

  • riley  on  January 4, 2019

    Sourdough maple-oat scones

  • janv  on  January 4, 2019

    Cinnamon roll brioche

  • mcrimmins  on  January 4, 2019

    Parmesan Garlic

  • JulieQC  on  January 4, 2019

    Morning glory muffins!

  • jinni  on  January 4, 2019

    First, sourdough maple oat scones, then the heritage rye.

  • Ebochan  on  January 4, 2019

    I am new to bread baking so would start with the Herbed dinner rolls!

  • stepspior  on  January 4, 2019

    Basic brioche dough

  • Blandina  on  January 5, 2019

    Parmesan garlic 🤗😋😋😋

  • dbielick  on  January 5, 2019

    Cranberry walnut

  • laureljean  on  January 5, 2019

    I'd start right at the beginning with the Hewn heritage starter.

  • Jpowers  on  January 5, 2019

    Herbed dinner rolls! Interested in Amazon’s selection of artisanal flours too.

  • Bullwinkle72  on  January 5, 2019

    Toss up between the cheddar country (because CHEESE) and the potato rosemary

  • t.t  on  January 5, 2019

    Picholine olive bread

  • ravensfan  on  January 5, 2019

    Brioche loaves

  • ChefPauli  on  January 5, 2019

    Parmesan Garlic or Cheddar Country Bread!!

  • R202081  on  January 5, 2019

    Seasonal berry brioche

  • Lauramh  on  January 5, 2019

    Hewn starter! I'm a sourdough baker and love to experiment.

  • Dannausc  on  January 5, 2019

    Cranberry walnut!!!

  • amylou61  on  January 5, 2019

    Is make the Cinnamon Roll Brioche

  • RSW  on  January 5, 2019

    The Hewn heritage starter

  • JJWong  on  January 5, 2019

    I love bread!! I'd love to try the potato rosemary bread and the cranberry walnut bread.

  • LaurenE  on  January 6, 2019

    Morning Glory Muffins

  • kgmom  on  January 6, 2019

    Herbed dinner rolls. Always anxious to make a great roll, might form them for burgers!

  • allthatsleftarethecrumbs  on  January 6, 2019

    Potato-rosemary-Gruyère brioche rolls.

  • Steben  on  January 6, 2019

    Lavender lemon muffins

  • lpatterson412  on  January 6, 2019

    I would so love to try Heritage Rye! I would love this book, just got a grain mill so I want to try out all the bread!

  • rsgrandinetti  on  January 6, 2019

    I would love to try the Cheddar country bread

  • tennyogirl  on  January 7, 2019

    Heritage country

  • Nrshelley  on  January 8, 2019

    I would love to try Sourdough tart cherry coffee cake

  • kelliwinter  on  January 10, 2019


  • banba1  on  January 11, 2019

    Seeded whole wheat

  • Kblg  on  January 11, 2019

    Heritage berry and corn muffins.

  • leilx  on  January 12, 2019

    Bostock. Never seen a recipe for it before.

  • debbiehb  on  January 12, 2019

    Parmesan garlic

  • lgroom  on  January 14, 2019

    Potato rosemary bread

  • lindaeatsherbooks  on  January 14, 2019

    I want to make the Bloody Butcher polenta bread.

  • maggietom1  on  January 16, 2019

    Is there anything better than cranberry walnut? Think I'd start there….. yum

  • popoff  on  January 16, 2019

    Picholine olive

  • elsid22  on  January 16, 2019

    Sourdough maple oat squares

  • antpantsii  on  January 17, 2019

    Habanero, cilantro, cornbread

  • ktowle  on  January 18, 2019

    Morning Glory Muffins

  • lovelily1001  on  January 18, 2019

    Cinnamon roll brioche

  • F00dfan  on  January 19, 2019

    I would like to try the Cranberry Walnut bread.

  • Karla123  on  January 19, 2019

    Seeded whole wheat bread…this would be great served with a hearty soup.

  • Cookingfun  on  January 21, 2019

    Potato and rosemary!!

  • jluvs2bake  on  January 22, 2019

    Potato-rosemary-Gruyère brioche rolls

  • Delunadesign  on  January 23, 2019

    Seasonal fruit brioche!

  • MachelleH  on  January 27, 2019

    Brioche loaves

  • percussion03  on  January 27, 2019

    Hard to decide. Spent grain bread? Sourdough ginger peach scones?

  • liasim  on  January 27, 2019

    Feta dill brioche rolls

  • sequoia55  on  January 27, 2019

    Cranberry walnut bread

  • EmilyR  on  January 28, 2019

    Lavender lemon muffins

  • Sfgordon  on  January 28, 2019

    I'd try the Herbed dinner rolls first!

  • verorenee  on  January 29, 2019

    potato rosemary

  • kennethjohngilmour  on  January 30, 2019

    potato-rosemary-Gruyère brioche rolls found on page 137

  • happybread  on  January 30, 2019

    Feta-dill brioche rolls – because they sound delicious

  • Laura1  on  January 30, 2019

    morning glory muffins

  • MiMi60  on  January 31, 2019

    Raspberry mascarpone brownies

  • hillsboroks  on  February 1, 2019

    Cinnamon roll brioche

  • tacoo  on  February 2, 2019

    Cinnamon roll brioche

  • ket06e  on  February 4, 2019

    Seeded whole wheat and then the sourdough maple-oat scones!

  • auntietina  on  February 5, 2019

    Parmesan garlic bread.

  • JenjiRM  on  February 6, 2019

    Potato rosemary!

  • SheriSheri  on  February 7, 2019

    heritage rye

  • SheriSheri  on  February 7, 2019

    heritage rye

  • littleminxgirl  on  February 8, 2019

    Dark chocolate brownies sound amazing

  • TammyDee  on  February 9, 2019

    I'd probably try something very traditional first. Heritage Country Bread looks really good.

  • pwalker  on  February 9, 2019

    seasonal berry brioche rolls. The berries will have to be frozen at this time of year, alas.

  • tdharrison  on  February 9, 2019

    I'm most interested in page 47, maintaining the Hewn heritage starter. Starter's are one of the foundation pieces to good baking.

  • BMeyer  on  February 9, 2019

    herbed dinner rolls

  • Jenshaw2626  on  February 9, 2019

    This book looks amazing! I would love to make the House Jam Brioche Rolls!!

  • lisambb  on  February 9, 2019

    Something with cheese.

  • GigiHM  on  February 9, 2019

    Parmesan bacon scones

  • RickPearson54  on  February 9, 2019


  • charissa  on  February 9, 2019

    Seeded whole wheat for sure. I love seedy breads!

  • Goodcookermom  on  February 9, 2019

    bacon parmesan scones

  • virjeania  on  February 9, 2019

    i'd make Cheddar country bread

  • Sionna  on  February 10, 2019

    Cinnamon roll brioche sounds delicious.

  • jnavarro2019  on  February 10, 2019


  • stpbcyld50  on  February 10, 2019

    Bloody butcher polenta bread sounds interesting!

  • mph993  on  February 10, 2019

    Sourdough tart cherry coffee cake

  • KarenDel  on  February 10, 2019

    Heritage whole wheat

  • mrscahughes  on  February 10, 2019

    herbed dinner rolls

  • stepspior  on  February 10, 2019

    Potato-rosemary-Gruyère brioche rolls

  • brigs03  on  February 11, 2019

    Carrot ginger bread

  • Elve56  on  February 11, 2019

    Potato rosemary bread as I have some beautiful rosemary even if partially covered in snow!

  • tararr  on  February 11, 2019

    Potato Rosemary

  • BethFishReads  on  February 12, 2019

    I'd try the Herbed dinner rolls !

  • fbrunetti  on  February 12, 2019

    Brioche loaves

  • edyenicole  on  February 13, 2019

    the pan bread!

  • artthecat  on  February 14, 2019

    Lavender lemon muffins

  • Lmocooks  on  February 14, 2019

    Heritage Rye

  • Nancith  on  February 15, 2019

    Bloody butcher polenta bread–love the name!

  • orchidlady01  on  February 24, 2019

    Basic Brioche dough and Brioche loaves

  • Jenamarie  on  February 24, 2019

    Habanero-cilantro-lime cornbread

Seen anything interesting? Let us know & we'll share it!