• mathprofrob on April 14, 2024

  Following up on LomaxHartCreative's comment: The sticky toffee pudding is on page 316 of my copy of the book. I've noticed that most of the page numbers listed in the recipe index for this book don't match my copy. Maybe the publisher did multiple printings with different numbers of pages?

• LomaxHartCreative on December 23, 2023

  sticky toffee pudding is not on page 354. I don’t see it in the book at all.

• foodie4fun on August 24, 2023

  Corrections for The King Arthur Baking School: Lessons and Recipes for Every Baker - I found this on their website. The link to the original text is below. On page 258, the tablespoon measure for the butter in the Sugar Cookie Cutouts is incorrect. It is listed as 24 tablespoons; the correct amount is 12 tablespoons. (The gram measure of 170g is correct.) On page 376, the gram measure for the milk in the Pumpkin Pastry Cream recipe is incorrect. It is listed at 22 grams; the correct amount is 227 grams. (The volumetric measure of 1 cup is correct.) https://www.kingarthurbaking.com/cookbook/corrections

Notes about Recipes in this book

• Tender sweet bread

  • Ordinaryblogger on February 11, 2024

    Filled with raspberry jam. Wow.

• Perfectly pillowy cinnamon rolls

  • jay.moe on April 23, 2025

    The cinnamon rolls are soft and fluffy even the following day. Since the dough is patted (no need for a rolling pin) to 1/2-inch thickness, which is about twice as thick as I normally roll out cinnamon rolls, they were slightly more bready. The dough is easy to make, however, there was not enough dough to knead it in a 6-quart KitchenAid mixer. This recipe is also on King Arthur Baking's website and states that the un-iced, well wrapped rolls, may be frozen for up to 1 month. Additional tips on the website state to bake the rolls for the lesser amount of time for extra-soft cinnamon rolls, and the longer amount of time for cinnamon rolls with a bit more color and slightly firmer texture, or to 190 degrees in the center of one roll. I also opted for the cream cheese icing, using 70 grams of cream cheese. There was no need to thin the icing with additional milk. Downside: the recipe only makes 8 rolls.

  • amandabeck on February 05, 2026

    These were soft and fluffy, but maybe too bread-y for my liking. I also used the cream cheese frosting.

  • amanda_z1c0p2 on April 30, 2026

    Lovely recipe. Definitely double. I used more cinnamon, plus a little pumpkin spice mix in my filling.

• Whole wheat sandwich bread

  • Jhein12 on April 30, 2026

    Always turns out well for me

• Whole wheat waffles

  • dbuhler on April 14, 2024

    These were delicious waffles! I did sub brown sugar for the white sugar, and I added one cup of frozen wild blueberries that I dusted in flour before adding to the batter. Even with the berries I only got 3.75 waffles with my Belgian waffle maker. This was a great use of sourdough discard and they also provided some very helpful information on how to sub discard for some of the ingredients in any recipe. My kids especially loved these and I will definitely make these again!

• Traditional puff pastry (Pâte feuilletée)

  • jay.moe on February 09, 2023

    The dough stuck a little to the counter which exposed the butter layer. Rubbing some flour onto the butter helped coat the butter. It made a good puff pastry but it needed two different 5 hour rests.

• Palmiers

  • jay.moe on February 09, 2023

    It took closer to 12 minutes before they needed to be flipped. Browned nicer on a heavier baking sheet. The Demerara sugar made the Palmiers extremely sweet, tasting a lot like monkey bread. I maybe used more than was necessary to keep them from sticking.

• Apple filling

  • jay.moe on November 23, 2022

    Made the Brown sugar apple pie variation using Jonathon and Envy apples. Need to use closer to 900 grams of apples for a fuller pie, 800 grams was a little skimpy. The pie has a caramel, cinnamon flavor that made the perfect apple pie. Used two teaspoons of Crust Dust (recipe on King Arthur Baking's website) before adding the apples and didn't have a problem with the juices running once the pie was cut. The Sparkling Sugar on top added a sweet crunch which I liked better than dusting with granulated sugar.

• Oat chocolate chip cookies

  • dbuhler on February 28, 2024

    This dough was quick to put together and it doesn't require a fridge rest. Because of the coconut oil they do have a slight greasy feel. I also miss the flavor of butter. I did bake the first batch of cookies 30 minutes after mixing (fridge rest), and batches two and three about 2 hours after mixing (2 hours covered on counter, not in fridge) and the second and third batches spread a lot less than the first. I used my #50 scoop and got 33 cookies. I'm not sure I would make these again, but I did pass this recipe on to a friend who has family members who can't have butter and I think this technique of using a coconut oil is a good one.

• Chocolate-hazelnut biscotti

  • luluinphilly on December 14, 2022

    These were wonderful. Very easy and filled the kitchen with a toasty, chocolatey scent. They are more tender than a traditional biscotti.

• Florentine bars

  • luluinphilly on December 16, 2022

    Another wonderful recipe. The shortbread crust was difficult but not impossible to spread in the pan with added tenderness from the egg yolk. The topping is caramel-y and decadent. I am loving this cookbook for its tried and true recipes with clear instructions

• Blueberry muffins

  • takemori on July 04, 2024

    The raw sugar on top really pushed these over the edge! Baked perfectly at 16 minutes; muffins were able to withstand an acute excess (extra 1/2c) of berries with minimal structural impact.

  • StephCooksAll on March 28, 2026

    Added some lemon zest.

• Lemon poppy seed bread

  • djnielsen64 on October 04, 2025

    Turned out perfectly! Will make again and again.

• Cocoa streusel coffeecake

  • djnielsen64 on November 08, 2025

    I added a chocolate glaze.

• Lemon bundt cake

  • rgraham on April 07, 2023

    Page 346

  • djnielsen64 on November 17, 2025

    Recipe called for 40 minutes, I had to bake for about an hour.

• Basic bread

  • luluinphilly on January 19, 2023

    This is my back-pocket white sandwich bread loaf. (I discovered it first at a King Arthur sour dough class before the pandemic and this is the same recipe.) It is plush and similar in texture and shelf life to milk bread created with tangzhong technique. But- it skips the extra step of cooking the flour and uses starter instead. I find that the starter can be fully fed or discard, as the addition of yeast insures a good rise. You can also adjust the amount of starter if you want exclude instant yeast, and substitute milk for the water and milk powder.

  • NoaBC on September 05, 2025

    I used powdered coconut milk instead of regular milk powder (I emailed the KA helpline beforehand and they said it would be fine!) and it worked out really well. No coconutty flavour but the extra fat yielded a very soft loaf (in a good way). Baked on a pizza stone with steam to get a nice defined crust.

• Baguette shaping

  • kkmatti on July 23, 2023

    Excellent baguette recipe. I used a King Arthur YouTube video along with this recipe to make my baguettes.