Notes about Recipes in this book

• Sweet Russian chocolate braid

  • chawkins on February 06, 2013

    Wonderful bread filled with pastry cream and chocolate chips by Maggie Glezer. But it is a very sticky dough and she had you alternate processing with a metal blade in the FP and hand kneading on an unfloured surface 5 times. Everytime you transfer the dough in and out of the FP, make sure that the bowl is cleared of dough, so the blade can seat properly or you'll end up with dough up the shank of the blade, on the spindle of the FP and on the underside of the bowl, ask me how I know. This seem to be a common problem because of the stickiness of the dough. Someone on the fine cooking forum described the same problem but she blamed it on her bland new KA FP, I think it is operator error.

• Mini baguettes

  • chawkins on March 13, 2013

    Very good baguette with great crust. Also great to be able to par-bake part of the batch and freeze them for later.

• Buttermilk cornbread

  • chawkins on December 21, 2020

    I really like this cornbread, even though a lot of people on the fine cooking web site complained about it being crumbly. It was not crumbly for me at all, it was moist and tender and not too sweet and not greasy. The procedure was different from my normal cornbread making steps: boiling water was added to part of the cornmeal to make a mush, then the other wet ingredients were whisked in before the other dry ingredients were blended in and finally the melted butter was added before pouring into the heated pan.

• Chocolate zucchini bread

  • chawkins on August 20, 2013

    Decent bread, moist and easy to make. But I could not detect the coffee in there though and the chocolate did not add anything to the taste. I prefer the plain zucchini bread from America's Test Kitchen's Light and Healthy 2011.

  • nicolepellegrini on June 28, 2020

    I enjoyed this. Had a very nice texture, was just sweet enough, and I could definitely taste the note of coffee in the finished bread.

• Fastest-ever cinnamon buns

  • chawkins on January 22, 2013

    Meh. Won't make this again. It is not bad. It is basically a biscuit dough and if I did not roll it out on a silicone mat, I would never have been able to roll it up jelly-roll style. A yeasted dough would have a better mouth feel for a cinnamon bun and would have been easier to work with.