Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes by Christopher Kimball

    • Categories: Bread & rolls, savory
    • Ingredients: dried currants; kale; all-purpose flour; salted butter; sharp cheddar cheese; pecorino Romano cheese; buttermilk; eggs; raw sunflower seeds
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Notes about this book

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Notes about Recipes in this book

  • Herbed Irish ale bread with caraway

    • Lepa on December 12, 2024

      Unfortunately I wasn't a huge fan of this bread. Even though I LOVE caraway it dominated the flavors too much. If I made this again I might reduce the caraway or even leave it out. The texture was good so the base recipe is solid.

  • Rice flour drop biscuits

    • hibeez on January 18, 2025

      These were pretty good out of the oven but a little tough the next day. My dough was quite thick; had I thinned it a bit, they might not have been leaden. Or I overmixed it. Will try again, but it will be hard to beat the Chris Kimball biscuit recipe that is in the Jasper White 50 Chowders cookbook.

  • Browned butter-cardamom banana bread

    • Lepa on December 09, 2024

      This is good banana bread (we love cardamom!) but won't replace our family favorite from Midwest Made.

  • Banana-hazelnut bread

    • stef on November 02, 2024

      Half of this recipe is made in the food processor. Didn't have hazelnuts so used walnuts. This is a very smooth bread with a sprinkle of walnuts on top. It has a taste of honey to it. I reduced the sugars a bit and it was still sweet. We liked it.

  • Swedish cardamom buns (Kardemummabullar)

    • bwhip on December 25, 2024

      Heavenly! I made this for Christmas morning breakfast, and they were exceptional. Much less difficult and fiddly than I feared, and the dough was a dream to work with. I thought that the spice might be overpowering, but it was warm and lovely. This might become a holiday tradition!

    • hibeez on February 19, 2025

      These were delicious! Eaten warm, they were fantastic. I made the dough the night before and kept it overnight in the fridge. The dough rolled quite easily; cutting it cleanly was challenging as I had rolled it on the silicon rolling mat to see the measurements. I cut the dough in half, and then half (and half) again to get 16 even strips. Next time, I would chill half the dough while I cut and wound the first 8 slices. I found the dough getting softer and more difficult to roll toward the end. Not sure they doubled in size but they were puffy. Baked the full 18 minutes. The filling that oozed out solidified into little crispy bits after about 10 minutes on the rack. A bit of work that requires planning but deliciously worth it!

  • Upside-down tomato tart with Parmesan pastry

    • cookingbychapter on October 31, 2024

      This was good! I actually found it tasted better after a couple small modifications. After baking and cooling, it tasted just ok. So, I sprinkled some Italian seasoning & garlic & herb seasoning over the tomatoes and then shredded more parm on top. I threw it back in the oven to warm it up and it tasted so much better. Totally addictive and the crust was extra flaky and delicious. Will definitely make again this way.

  • Lemon-orange tart

    • hibeez on January 26, 2025

      This was easy to put together, and tasted pretty good although I think I prefer a lemon-only tart. None of that metallic taste. I had a hard time with the almond crust - I didn't grease the sides of the pan and it was very difficult to get out. The crust was hard, until it was soggy. Not sure I'd make that crust again.

  • Mini almond cakes with spiced chocolate

    • hibeez on January 18, 2025

      These were very good - I might have overbaked by a minute or two. I used GF flour; don't know if that affected the overbaking. Used a cookie scoop to get into the pan and it was very fussy - need a better way to get into the pan. However - they were very good 3 days later dusted with confectioner's sugar. The spice flavors really stood out.Will definitely be making these again.

  • Invisible apple cake (Gâteau invisible)

    • EmilyR on November 20, 2024

      You know when something is going to hell, but you are committed and just want to see it through? That was this cake for me. I started by testing out new kitchen aid peelers and spiralizers before realizing that would give 1/8 and not 1/16 thick slices, so in it went to the food processor leaving me with this apple shrapnel. Way more work than necessary, but thin enough to meld in. I also didn’t have whole milk, so I improvised with heavy cream (3/4 c) and buttermilk (1/4). I know this sounds like an AllRecipes review where the person amends everything and then wonders why they didn’t enjoy it or it didn’t work. The slice photo in the book almost looks chilled, but it also had braoder apple slices. The taste is surprisingly light and mine was not dense, but perhaps I will try this again following the accurate way with better results. I tried with my limited resources of the day. Do this with time and patience.

  • Chocolate olive oil cake

    • stef on November 17, 2024

      A nice moist cake. Using light olive oil didn't leave a strong oil taste. Baked in 40 minutes. It was enjoyed with vanilla ice cream.

  • Peanut butter-miso cookies

    • stef on November 03, 2024

      A more complex cookie than the usual peanut butter. Sweet with the salty taste kicking in. Turbinado sugar adds a carmalized taste. Crisp on the edges but chewy center.

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  • ISBN 10 0316538884
  • ISBN 13 9780316538886
  • Linked ISBNs
  • Published Oct 22 2024
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Voracious

Publishers Text

Change the way you bake with 250 recipes that make it simpler, easier, and more delicious to use your oven, from the James Beard Award-winning team at Milk Street.

For 12 titles now, the Milk Street team has taken recipes, flavors, techniques and ingredients from all over the world and used them to deliver tried and tested meals to your home kitchen for every night of the week; now, for its fitting baker’s dozen title, the team brings you Milk Street Bakes, an ode to the art of baking, with the classic Milk Street touch.

With the breadth of Milk Street: Vegetables, this title will teach you to bake better, using cookies, pies, breads and bars as the basis for true teaching moments that will equip the reader with the tools they need for the perfect bake, every time. Chapters are divided into sections that teach, with recipes such as Browned Butter-Cardamom Banana Bread that will test out Olive Oil vs. Butter; Italian Almond Crumb Cookies that will teach you How the Frozen Cookie Crumbles; Portuguese Cornbread that will cover the basics of Do-Ahead Bread; Inverted Pizza that will answer the question Why Wet Crusts Make for a Crisper Crunch; and Brandied Cherry Frangipane Tart that will deliver a lesson on Puff Pastry 101. Addressing the subject Christopher Kimball himself is best known for, Milk Street Bakes is the title the Milk Street audience has been waiting for.

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