Notes about Recipes in this book

• Roasted strawberry cream cheese rolls

  • anya_sf on July 07, 2020

    I made 1/2 recipe and prepared the strawberry filling 2 days ahead and chilled it. The dough was quite wet and sticky, so I needed to dust it generously with flour to knead the dough until soft. With the chilling steps, the rolls were less messy than expected to shape. I refrigerated the shaped rolls overnight, then proofed (for ~2 hrs) and baked them in the morning. Soft and tender, good strawberry flavor, sweet but not too sweet. Next time I'll omit the cinnamon from the filling as I don't think it complemented the strawberries.

• Strawberry cream shortbread

  • kayanelson on October 11, 2019

    I think my gelatin didn't bloom correctly so I would like to make this again and see if I can figure it out.

• Deli rye English muffins

  • Skamper on September 29, 2020

    These are delicious. I used 114g sourdough discard in place of the water and part of the AP flour. Used dark rye flour because that's what I had. Added 3 more tbsp of AP flour during kneading in the stand mixer. Let rise for 2 days in the fridge. 5 minutes per side in griddle and 20 minutes in oven. Very good flavor.

  • rhb on December 14, 2022

    Good and easy. I made it even easier: I put all of the ingredients in my bread machine and ran the dough cycle. I put a piece of parchment paper in a plastic container (rectangular pizza dough proofing box), oiled it lightly, sprinkled with semolina, and put the dough balls on it. May not even need the oil. Stored covered in fridge for a couple of days. I let the dough rise at room temperature for about 30 minutes. I sprinkled a nonstick skillet with semolina and cooked 2 minutes per side, covered. Then put the skillet in the oven for 20+ minutes (covered). They were not too crispy this way and I didn't have to clean a bowl and baking sheet in the process.

  • anya_sf on October 20, 2025

    Nearly identical to the recipe in Smitten Kitchen Every Day and my results were also nearly identical (using dark rye as called for in the book). This time I made 6 larger muffins. Chilled overnight. 5 min per side on the electric griddle plus 30 min in the oven was just right.

• Ciabatta rolls

  • kayanelson on October 11, 2019

    These came out very flat. Don't know if I need to try another recipe or use a coche to make sure they rise upward instead of outward.

• Jam-bellied scones

  • ljl1989 on January 18, 2026

    Not a traditional scone recipe but the earthiness of the oat bran works so well with the light sweetness from the brown sugar and jam. We found this to be slightly sweeter than we'd prefer for breakfast, and I might play with reducing the sugar in the future (but we typically don't like sweet or flavored scones - it's still a great recipe). I think it'd be just as good without jam. My dough was too dry to come together and I had to add an extra tablespoon or two of cream, but that may have been because it was a very dry winter day. Also had to roll a little thinner than the prescribed 1/2 an inch in order to make 10; I'd probably just make 9 in the future.

• Malted banana muffins

  • Zosia on July 03, 2018

    The muffins were moist and the banana flavour was very good but the cocoa paste was very thick and difficult to swirl into the much thinner muffin batter so rather than being marbled, each muffin had a centre pocket of gooey chocolate. I made this recipe to use up some malted milk powder and I would make them again but with chocolate chips in place of the chocolate mixture. I omitted the clearjel.

• Vanilla malt scones

  • Zosia on October 04, 2019

    These were rich and cake-like with a soft, tender crumb and a pleasant vanilla-malt flavour. The dough was quite soft and sticky and I couldn't separate the cut scones as directed. They still baked through in the time given though 400F was a little too hot in my oven and I lowered the temperature to 375F when the edges started to burn after 18 minutes.