Notes about Recipes in this book

• Gluten-free strawberry almond flour cake

  • twoyolks on June 06, 2021

    Really simple but really good. Particularly with sliced strawberries on top.

• Classic bialys

  • TinyCitiKitchen on August 04, 2024

    When I was growing up, you could score bialys at almost every one of the multitude of bagel shops in the Citi, and many sandwich shops and diners as well. As years went on, it got harder and harder to find them. For a short while, there was a Russian bakery one neighborhood over, but it didn’t last. From being a regular part of life, bialys had become a treat, to be searched for and planned. When I saw this recipe in Sift, I had to try it — but didn’t expect much. Teach me to have expectations! They were wonderful! I couldn’t believe I’d made a real bialy! I hadn’t been that excited since my first loaf of bread. Chances are strong you might be able to score a decent bagel where you live, decent enough to not want to fuss and make your own. And now, of course, there’s Goldbelly. But if you crave a good bialy — or if you’ve never had one and want to taste one — look no further than this recipe

• Sourdough cinnamon-raisin bread

  • leilx on May 16, 2020

    Super delicious and simple. doubles well. I suggest doubling the cinnamon sugar in the middle as well.

  • leilx on November 08, 2020

    On second thought 1.5 recipes of cinnamon sugar is right with about 1/4 more raisins.

  • anya_sf on April 14, 2021

    Delicious, high-rising bread. Great use of sourdough discard. The amounts of cinnamon swirl and raisins seemed fine to me, although I did increase the cinnamon to 2 tsp, and some slices could have used more raisins.

  • kbrooks on May 25, 2025

    Tasty bread. We really like cinnamon so I increased the amount in the filling to 1 tablespoon. I also soak the raisins in a little rum or brandy for 15 or 20 minutes.

• Banoffee scones

  • shoffmann on July 15, 2017

    These scones are fluffy and flavorful. I used slightly less of the toffee than called for because I was using the end of a bag, however, these were sweet enough I probably wouldn't add any more if I make them again.

• Cream tea scones

  • anya_sf on August 19, 2020

    I made 1/2 recipe, adding currants, and just mixed and shaped the dough right in the bowl. Then lifted the disc onto the baking pan, cut and separated the scones, and froze. So simple to make, the scones turned out wonderfully light and tender.