Notes about Recipes in this book

• Rye sandwich bread

  • racheljmorgan on October 23, 2022

    Came out beautifully. Not a lot of oven spring, but this recipe doesn't take forever to rise either (thanks to it being 2/3 white flour). I personally wanted more caraway flavor from the bread. It's more or less a neutral, dense base for sandwiches and holds together extremely well for making thin slices. The bread lasted for well over a week, so it keeps well, but it just didn't have much flavor.

• Cinnamon swirl muffins with pecans

  • Shewi128 on June 12, 2023

    This is more of a cupcake than a muffin. I had to cream butter with sugar, so it wasn't really quick-bread type recipe. It was a little dry, and definitely overcooked (I cooked at the low end of the range). The flavor was ok. I don't think I'd make this again. Note: I substituted toasted oats for pecans in the swirl due to food allergies.

• Banana chocolate espresso swirl muffins

  • chawkins on October 28, 2019

    Very tender muffins. However, the chocolate dough was much stiffer than the plain dough, making the swirling ineffective, I wound up with two-toned muffins, they tasted great none the less.

  • kellilee on January 01, 2023

    Baked these up for breakfast using new jumbo muffin tins. These were the prettiest muffins ever out of the oven - such a nice swirl. The banana and chocolate flavors dominated. I fear the missing espresso flavor may have been due to the fact that I substituted espresso powder with instant espresso coffee. I doubled that ingredient but still found it missing that coffee flavor.

  • Bloominanglophile on January 11, 2023

    These were ok. I don't like them as much as other banana breads/muffins that are in my favorites file. The batter barely made 8 jumbo muffins, and took quite awhile to bake, probably because of the stiff chocolate batter. Speaking of--don't miss the step where you have to fold 1 1/2 cups of the banana mixture into the melted chocolate, which should be warm or the batter won't mix easily.

• Lemon ricotta poppy seed scones with poppy seed streusel

  • Shewi128 on May 04, 2023

    I did not make the streusel, and I also used the food processor. I also froze them ahead of time to throw into the oven for a quick breakfast. They turned out well if you bake them a little longer as they were frozen. I always find poppy seed goods to be a *little* dry, so I added a simple lemon glaze. I would make this again, maybe with the streusel next time.

• Dutch oven bread

  • Shewi128 on September 05, 2023

    This was one of my favorite no-knead bread recipes! The crust was super crisp, and the inside was chewy like ciabatta. The dough is WET. Also, I decreased the oven's temperature to 450 from 500 because I was worried about the crust burning. I was right. The crust ended up perfect. I will definitely make this again. It was a rustic loaf, and it ended up more squat than I thought it would.

• Sour cream rolls

  • Shewi128 on April 26, 2021

    I made these without the cheese, garlic, and seasonings. These were delicious, soft, and perfect. I will make these again with and without seasonings. And yes, if you're dubious about the lack of kneading, the dough still turned out great!