Notes about Recipes in this book

• Focaccia

  • Plumberful on June 10, 2025

    My first time making focaccia and it turned out great! I think I’ll make this often. Perfect for dipping into herbed olive oil, better than the restaurant version.

  • anya_sf on July 10, 2025

    I halved the recipe for a 9"x13" pan. While this recipe is quick for focaccia, I stretched it out for my schedule by refrigerating the dough for 3 hours after folding, then proceeding with the recipe, which worked great. The top looked perfect after just baking and I almost didn't broil it, but figured I'd try it just to see. Broiling did not improve its appearance, but I did enjoy the charred flavor, but I might not broil next time. Texture was crisp on the outside, fluffy inside.

  • averythingcooks on December 09, 2025

    I made a 1/2 recipe (1/4 sheet pan) & we will have no trouble munching away this week. I am used to breads with traditional kneading but it was interesting watching the dough change with each round of folding. I'm not sure my dough looked "marshmallowy" after the rise (I'll be buying new yeast this week :) but it is still good. And I was very careful with the broiler...watching it like a hawk.

  • jennifer_vszvd1 on February 11, 2026

    I highly recommend a high-sided pan to prevent oil from bubbling over, and coating pan with butter before olive oil to prevent sticking. I often increase rest times and move to the warmest spot in my house, but that’s totally climate dependent.

  • tate_2agj8g on March 26, 2026

    excellent, easy, I will be making it again

  • ulieitel1 on May 20, 2026

    Perfection! Careful with the broiler. It can go from charred to burnt very quickly! Broiled on Hi for 1 minute (top rack). Will switch to Lo next time.

  • MyKitchenInHalfCups on May 25, 2026

    I added some sourdough throw off and used all golden wheat. Glorious dough to work with. It doesn’t rise like when made with all purpose but enough I’m happy with it; am able to slice it for sandwiches.

• Corn tortillas (Tortillas de maíz)

  • anya_sf on May 13, 2025

    My first time making corn tortillas from scratch was not a complete success, but I blame user inexperience rather than the recipe. I would, however, add more salt next time. If I pressed them too thin, they stuck to the plastic, so that part was a little tricky. Cooked on an electric griddle, which I used as it has temperature settings, the tortillas took much longer to cook before puffing up, so maybe the griddle didn't actually get hot enough. Will try again in a cast iron pan.

• Pita bread

  • christineakiyoshi on May 28, 2025

    Very easy recipe. I made a half batch. Will make again. 4 stars

  • hibeez on January 19, 2026

    This dough came together nicely, rolled easily and all of them puffed up! We baked them in the lower half of the oven rather than the upper portion, as that is where my sliding rack is - baked for 5 minutes and they were nicely browned. Used half whole wheat flour. Better than other pita recipes I have made.

  • Chelsea_c88 on April 04, 2026

    Can’t beat the ease and excellent instruction! I’d say about half of them had any significant puffing, but they all tasted great. I didn’t use a baking steel, i just used a cookie sheet. That could be why i didn’t get major puffage.

  • ellenjeffries on May 14, 2026

    Super easy overall. Expected a bit more puff but otherwise lovely. Used a pizza stone and threw the dough on the stone with my hands rather than using the tools mentioned.

• Whole-grain pita

  • hibeez on March 22, 2026

    Made these with half whole wheat flour; worked well. Love how they magically puff up. They freeze well.

• Aleppan-style meat flatbread (Sfeeha halaby)

  • rebecca_0fbziv on February 05, 2026

    This is very authentic! Maybe not to everyone’s taste, but it’s a great recipe!

• Whole wheat Indian flatbread (Chapati)

  • KateS27 on April 14, 2026

    My first time making chapati and I could definitely use more practice to get them right, but they still turned out pretty tasty!

• Naan

  • bwhip on March 10, 2025

    Easy to make, and it turned out great. Nice and soft, with lovely flavor.

  • anya_sf on November 15, 2025

    Just realized I'd made this before using the online recipe. This time I attempted 1/2 recipe in the stand mixer, but the volume was too small, so had to knead by hand - didn't do much as the dough was sticky. I'm terrible at rolling circles, just rolled the dough thinly into a wonky shape, which looked much better after cooking. Sprinkled with nigella seeds and flaky salt. Very nice texture and flavor.

  • hibeez on April 28, 2026

    This recipe was fabulous - and was as good as the local Indian restaurant. They puffed up in the pan and then deflated. I made the ghee as well. The only weird thing was after brushing them with ghee, wrapping them in a dishtowel.

• Scallion pancakes

  • Rachel_ on April 18, 2026

    Takes a while but very tasty

• Yeasted sesame bread (Sesame dà bǐng)

  • ccania on January 24, 2026

    This baked up pleasantly and has a pillowy inner texture that’s a nice contrast to the crunchy/chewy crust, especially warm. We didn’t have enough 5-spice and added extra cinnamon that through the taste off-balance a bit, so don’t do that, but otherwise, very tasty flavor. The paste was hard to spread and didn’t seem like enough, so I might consider making more paste or stretching it in some way, if making again.

• Tyrolean rye flatbread (Schüttelbrot)

  • MyKitchenInHalfCups on March 11, 2026

    Lovely!! Great flavor. Really enjoyed the fennel and caraway. Recipe called for 28 grams sourdough starter, I used 70 grams. I used 80 grams golden wheat flour in place of the AP flour.

• (Not so) basic white sandwich bread

  • averythingcooks on March 04, 2025

    Not surprisingly, this made a really good loaf of bread! I used my stand mixer (instructions for both manual & mixer prep are given), I had to use a glass loaf pan (due to the specified size) & I really appreciate bread recipes that give a target temp for doneness...mine was done at around 33 minutes. I brushed the still hot loaf with melted butter - not mentioned here but is discussed on the KAF website. This loaf will be made again for sure.

  • jenburkholder on May 26, 2025

    Nice tender texture but I needed a lot more flour - absolute mess of a dough at the given proportions. Once I got that balanced out it baked up into a lovely sweet white loaf.

  • anya_sf on July 03, 2025

    Very nice, surprisingly high-rising loaf. As mentioned in the note, I used half white whole wheat flour. Texture was coarser, but not dry, and still sliced neatly enough. Baking time was a few minutes longer (typical for my oven).

  • abrownb1 on July 14, 2025

    This produced a delicious tall pillowy loaf with enough structural integrity for sandwiches, but still nice and soft. Definitely go by visual cues vs time as I needed more time for both stand mixer kneading and rising in the pan (3.5 hours but my yeast is getting a lil old). The top browns very quickly so don't use it to gauge doneness. Baking time was accurate as double checked with a thermometer.

  • KateS27 on January 24, 2026

    This made a soft and pillowy loaf! I’m not a huge white bread eater, but I wanted to try the recipe anyway. I’ll try it with half golden wheat next time (as the recipe suggests)!

  • ccania on January 26, 2026

    I should have let mine rise for longer, but even so, an unexpectedly flavorful bread!

• English muffin toasting bread

  • redbird on January 18, 2025

    Excellent flavor and texture. I've made another KAF English muffin toasting bread recipe but this one is far superior. The overnight pre-ferment really adds another dimension.

  • averythingcooks on March 11, 2025

    We love this bread! It came together very quickly...the "night before" preferment took me less than 5 minutes & using the mixer for the sticky dough on day 2 made things very easy. With just 1 rise on day 2 with a picture of what to look for re: perfect proofing in the pan (just under an hour for me this time), I'm sure I'll come back to this recipe again & again.

• Sourdough sandwich loaf

  • anya_sf on January 28, 2025

    Very good white sandwich bread, but no real sourdough flavor (the amount of starter is quite small). I didn't see a pan size specified, so used 8.5"x4.5" same as other sandwich bread recipes in the book, and the loaf was very tall.

  • juliaiscooking on September 14, 2025

    At last, I found a bread recipe where I can use my starter. I have been haviing a hard time finding a sourdough loaf that the kids will love and not too sour and hard, and this is it for us. I almost gave up on my starter because I haven't been using but I am glad I tried this recipe and found what I have been looking for! Will be adding this to my baking routine every week for the kids l.

  • Plumberful on March 14, 2026

    This makes a lovely squishy loaf of bread that is just perfect for sandwiches. It is also very easy to make. I used my stand mixer to knead the dough and it proofed perfectly, first in the bowl, then in the loaf pan. I also found it easy to shape (which is not my strong suit).

  • cynthia_oi66aj on April 08, 2026

    This makes a great sandwich loaf, with a light, tender crumb. I have made it several times now, and the rise is reliable. The dough is tricky and quite elastic. I found it easiest to knead using the stand mixer which helped prevent adding too much flour in kneading to counteract the stickiness. It has a nice, mild flavor.

• Everyday bread

  • anya_sf on December 12, 2025

    Very nice bread for sandwiches or toast. Using the stand mixer, the sticky dough never really cleared the bowl, even when mixed longer, but the risen dough was easy to shape and the loaf turned out very well.

  • hibeez on January 25, 2026

    good loaf, nice rise and firm enough to slice easily.

• Pain de mie

  • anya_sf on September 15, 2025

    My dough needed longer kneading to become (mostly) smooth, but otherwise the recipe turned out perfectly as written. The bread worked very well for egg in a hole.

• Super seed loaf

  • anya_sf on April 04, 2025

    Delicious, hearty, wholesome bread, especially nice toasted with butter and honey. It sliced neatly. Despite the name, the seeds were not super prominent, just added some texture and flavor. My loaf took about 10 min longer to bake.

  • christineakiyoshi on May 05, 2025

    This one was not a hit for me. The bread was dense and a bit too sweet for me. 3 stars

  • gootenbeez on November 16, 2025

    Delicious sandwich bread. I had to mix in some rye because I didn't have quite enough whole wheat. As per usual used the bread machine to do the mixing and finished up the rest by hand. Will be making again.

  • hibeez on February 02, 2026

    I thought this was a lovely loaf, firm yet not hard. I did not have flax seeds so I added extra oats, sesame seeds and poppy seeds to equal about 2 tbsp. It baked for 10 extra minutes to get to 195 degrees. Sliced nicely and made great toasted peanut butter and jelly sandwiches. I'd make again.

  • thefritschkitchen on March 08, 2026

    I like this bread, although I messed up and scored it after proofing… so I lost some height. Soft but cuts well. Makes great avocado toast

• Molasses-oat bread

  • thefritschkitchen on November 04, 2024

    Beautiful bread, soft and moist and a little bitter from the molasses. Easy to throw together in an afternoon, will definitely be making it again

  • NicoleBrown on December 19, 2024

    Delicious. Though I think you need to make sure you and/or your recipients for sure like molasses to enjoy this. Used stand mixer directions. My dough was not elastic after 5 minutes so I went a couple minutes longer and then we got her there. Rest of instructions i basically followed to a t with good results! Baked for 35 minutes.

  • SKidd on January 27, 2025

    I didn’t love this one— kind of dense and moist. I used a 9x4 Pullman instead of the recommended pan which was actually smaller (but deeper) so that may have contributed, but I think at about 800g it was not quite enough dough to get the size I wanted at the end.

  • Plumberful on March 21, 2025

    Very easy, delicious bread. The instructions are clear and the bread baked up beautifully. I used my stand mixer to knead the dough, which took slightly longer than the 5 minutes specified. I especially appreciated the instructions for coating a whole loaf in grains or seeds, in this case oats. Baked it in a standard-sized loaf pan and the texture was perfect. Made great toast for our breakfast!

  • MrFrenchToasts on March 21, 2025

    You really need to love molasses, it's not a subtle flavour! The loaf was pretty good fresh, but it does not freeze well; it dries out and becomes though (especially the ends).

• Sesame semolina loaf

  • anya_sf on July 25, 2025

    The dough was so soft initially that I thought for sure it would need extra flour, but after resting and mixing with the Kitchenaid, it was great and baked into a surprisingly tall loaf. The bread was a teeny bit dry, but perfect for sandwiches with a moist filling (e.g., tomato, tuna salad, etc.).

  • hibeez on January 19, 2026

    This had a nice rise and made a lovely, structured loaf that sliced easily. The seeds stayed on the loaf, unlike some breads where toppings scatter to the wind. Used a super fine semolina flour as noted. Will make again.

  • averythingcooks on February 16, 2026

    I'm a bit torn here. The dough came together easily & rose beautifully but I also find the finished loaf to be a bit dry. Perhaps the sesame seeds are contributing to that? And I'm not sure I actually like the flavour/texture of that thick layer of seeds. I'm unlikely to repeat this one.

• Pickle rye [bread]

  • als102 on August 19, 2025

    This is really unique and super flavorful!

  • Thorium0232 on March 15, 2026

    Really tasty bread and soft loaf. I made a double batch.

  • Thorium0232 on April 04, 2026

    This time I made the recipe as rolls rather than the a loaf. Bake time was 20 minutes with 60 gram rolls. They turned out great.

• Masa-honey toasting bread

  • jenmmcd on April 05, 2025

    We loved this. A tad bit too sweet for our taste but had the excellent hint of a tamale while eating a slice. Thinking I might try making a swirl bread with it and adding a layer of roasted green chilis

  • anya_sf on May 13, 2025

    Very nice, sturdy-yet-soft, sandwich bread with honey and corn tortilla notes. Delicious toasted with butter and honey, of course, but also nice with anything complementary to its slightly sweet flavor (ham, cheese, peanut butter, avocado, etc.).

  • Fricky1 on July 25, 2025

    Recommend using Bob's Red Mill masa rather than Maseca Instant Masa from grocery store - Bob's much more flavorful

  • hibeez on March 03, 2026

    Definitely corny but lives up to its name - an excellent toasting bread. Sturdy and sliced well. Next time would probably use less masa harina for rolling.

• Cinnamon raisin swirl bread

  • thefritschkitchen on November 19, 2024

    Beautiful loaf and very tasty too. Great toasted with butter

  • anya_sf on February 15, 2025

    I made the variation without sourdough starter. Accidentally added the butter with the other ingredients instead of at the end - still worked fine. The dough was pretty sticky and never fully pulled away from the bowl. It wasn't too difficult to shape after rising though. 1 Tbsp sugar was plenty for the topping. Although I tried not to let the topping drip down the sides, it was unavoidable, and the loaf stuck to the pan somewhat; lining with parchment might be good. My loaf took 10 min longer to bake. It was absolutely delicious toasted with butter.

  • hibeez on April 11, 2026

    I did not put the raisins in, as I doubled the dough to make one cinnamon and one lemon bread. The swirl separated a bit, but sliced nicely and toasted well. It was pretty delicious. Next time, I'll make it with the raisins.

• Lemon swirl bread

  • hibeez on February 15, 2026

    This was an amazing bread - not too sweet and not too much filling. We've had it two days running, toasted for breakfast, with a little salted butter; you can't go wrong. The dough was soft but didn't quite clear the sides; no matter. I mixed the lemon zest and sugar 2 days before. Might even add a bit more filling (25%) because it was thin. Easy and delicious.

• Japanese milk bread

  • Rachel_ on February 16, 2026

    Need to work on handling how cold my kitchen is in the winter and the impact on rising. But very tasty!

  • hibeez on March 03, 2026

    the dough came together easily, and I did not mix for full 15 minutes. Second rise took longer than I anticipated and so the rise was not quite perfect. Used convection for the first 15 minutes and baked for 40 minutes; the bread was 206 degrees, a bit overdone. The edges burnt when toasted (still delicious) but made excellent ham, egg and cheese sandwiches as well as grilled cheese. It was less pillowy than I expected; I should continue to practice Japanese milk breads until I get the texture right.

  • Likethetea on March 28, 2026

    Mine doesn’t rise as much as the book Suggests, but the recipe is easy to follow and tastes great

• Tiger milk bread

  • anya_sf on February 24, 2026

    This was a fun project, not difficult. The resulting bread was pretty, but a little dry - not surprising considering it's baked extra long to avoid "side suck" (which mine still had anyway). Not exactly a versatile bread. I enjoyed it best lightly toasted, spread with butter or nut butter (pistachio was especially good).

• Golden milk bread

  • als102 on August 19, 2025

    This bread is AMAZING and so unique. Makes excellent French toast too!!

  • hibeez on January 25, 2026

    This is a beautiful loaf! First time making Japanese milk bread, and it was relatively easy and fast. When mixing the dough, I did not knead it for the full 15 minutes. My portions were relatively even but one end rose higher than the rest. The loaf was done at 35 minutes and very dark brown on the top. We had this toasted with scrambled eggs and bacon - it was a soft yet sturdy bread, a lovely shade of yellow from the turmeric. I thought the spices might be too strong but they were subtle and there was a hint of sweet.

• Icelandic rye (Rúgbrauð)

  • anya_sf on January 20, 2025

    Probably the easiest bread in the book to make. My golden syrup had gone bad, so I used the suggested dark corn syrup. I had no idea what to expect, but the resulting bread was quite good and not nearly as sweet as you might expect. It sliced very neatly. We enjoyed it toasted with butter and cloudberry jam. Probably won't eat the ends since they got very hard as the loaf bakes for 2 hours.

  • ccania on January 24, 2026

    I wish I had done a bit more research on this bread, before baking it. It’s very much like Boston Brown Bread if you use molasses. Very sweet, and a bit sticky. If I were rating it as brown bread, I’d say it was wonderful and spot on, but it’s not at all what I’d expect as rye.

  • hibeez on January 25, 2026

    This is an interesting bread that has grown on me. I used a mix of molasses and maple syrup; I would try golden syrup the next time around. I used a 13x4 Pullman pan that I rigged to make it 9" long. Baked for 2 hours and it was a slightly burnt on the bottom and edges. Held it overnight, wrapped as suggested and sampled it with butter and then cream cheese. It was, as described, dense, moist and sweet. It was good toasted as well. Plan on having it later with lox and cream cheese. Will definitely make it again, but without the molasses whose flavor was overly dominant. I did freeze half, well wrapped and unsliced.

• German whole grain rye (Vollkornbrot)

  • jenburkholder on September 12, 2025

    This was fine, but I didn’t like it as well as other German ryes I’ve made. The yeast took away from the flavor of the preferment.

• Sourdough discard crackers

  • NicoleBrown on February 20, 2025

    Great! This was the first discard cracker recipe I’ve used that didn’t call for any additional flour. They almost have a cheesy taste to me, though there is no cheese used. I went with with turmeric for a pretty yellow color + everything bagel seasoning. Baked for about 35-38 minutes, rotating halfway through. Next round I will ensure to spread out my middle just a little thinner. Most of my crackers are perfect, but I think the very middle ones are just a tiny bit thicker than I would prefer. Will repeat!

  • christineakiyoshi on May 05, 2025

    I make these regularly with olive oil. I love to add everything bagel seasoning. Another option is the smoked paprika. These are addictive. 5 stars.

  • NoaBC on September 18, 2025

    These are great and super easy - I love that they just use discard and don't need any additional flour. The onion in my everything but the bagel seasoning burned so I don't think I'll be using it again, but I made a turmeric and black pepper version which were delicious!

  • hibeez on February 15, 2026

    These crackers are great! Crisp, they stayed fresh for a couple of weeks in an airtight container. I've made them with butter and olive oil (good) as well as with bacon fat (sounds good, tasted meh). I've used a Turkish oregano spice blend and smoked salt; ras el hanout; paprika. All good. I find cutting them smallish, between 1-2", works well. Now that my sourdough is flourishing, I look forward to making more with different toppings.

  • AngryButter on February 16, 2026

    Definitely need to play around with seasoning balance but love this recipe and so stoked to have something simple for using discard.

• Pain au levain

  • NicoleBrown on April 25, 2025

    I’ve made the pain de campagne a few times now so i decided to give this one a try. Easy to follow instructions and turned out great! Not sure how much of a difference I can taste between the two, but nice when I have rye flour on hand.

  • christineakiyoshi on May 05, 2025

    Easy to make and delicious. Love that I can start in the evening and then bake the next day. 5 stars.

  • van_vuvu04 on April 05, 2026

    I must have had some missteps on this loaf because it just didn’t rise much. Maybe the starter wasn’t quite ready.

  • allison_rkchjv on April 23, 2026

    This is my regular sourdough. Super easy to make.

  • KateS27 on May 26, 2026

    Delicious!

• Pain de campagne

  • NicoleBrown on March 22, 2025

    I’m newer to making sourdough, but I found this recipe (plus helpful QR videos!) easy to follow. My loaves may not be perfect, but they are delicious! Will repeat.

  • christineakiyoshi on April 19, 2025

    Fantastic! Easy to make and delicious. 5 stars

  • als102 on August 19, 2025

    This is absolutely my go-to sourdough recipe, I've made it countless times. HOWEVER, I do use discard instead of just-fed starter for extra pungent sourdough flavor. I've made this plain and mixed with various herbs, vanilla beans, etc etc.

  • EmilyR on February 01, 2026

    This is an excellent bread with a good flavor. I use spelt flour in lieu of whole wheat.

  • van_vuvu04 on April 05, 2026

    This was the best loaf I’ve ever baked. Delicious!

  • EmilyR on May 02, 2026

    Recently making 4 loaves at a go with plenty to doctor up with inclusions or gift to friends and neighbors.

• Everyday French loaf

  • SKidd on January 27, 2025

    These turned out really nice for me and I liked the option of sourdough in the preferment to add some flavor and texture to an easier and (relatively) speedy loaf.

  • anya_sf on June 04, 2025

    Flavorful bread with a nice chewy texture. Easy to make 1/2 recipe for one loaf. My banneton is round so my loaf was too, although I failed to slash it properly so it baked up unevenly - oh well.

  • christineakiyoshi on July 31, 2025

    I have made this several times, using sourdough starter. Reliable and delicious. Smaller size loaf. 5 stars

  • Thorium0232 on January 25, 2026

    I made the full yeast version of this. The crust was crunchy and the insides soft and dense. I look forward to making it again with starter to see if it increases flavor.

  • hibeez on March 22, 2026

    Made the sourdough version. Froze one loaf and finishing the other a week later as French toast. Nice loaf with full flavor and texture. Easy and will make again.

  • cleo_vimqze on April 05, 2026

    Made with my sourdough starter— excellent result despite my subpar shaping skills

  • van_vuvu04 on April 05, 2026

    Delicious! Used the brod and Taylor baking shell. And remember to let the oven come back to temp before baking the second loaf.

• Classic miche

  • van_vuvu04 on April 05, 2026

    It is a massive round loaf and doesn’t rise much like in the photo. Lots of flavor though.

• Birdseed bread

  • christineakiyoshi on April 08, 2025

    I have been wanting to make a seeded bread for a long time and was pleased to see this recipe. I used a combination of hemp, poppy, sunflower, and sesame. This is a moist bread and so delicious. 5 stars

  • QuinceHouse on May 14, 2026

    One of my favorite sourdough loaves.

• Braided challah

  • jessncanfield on November 15, 2024

    Very easy, delicious challah recipe. Loaf reached temperature faster than the time provided in my oven so start checking early.

  • Rachel_ on January 02, 2026

    Should have read the other comment first…I think I overcooked it

• Preserved lemon and olive bread

  • EmilyR on April 20, 2026

    I was hesitant with the AP flour and would prefer bread flour, I think…but as it’s the first time I have made this I decided to follow the recipe. I love olives and preserved lemons (make my own), so this is suited for me. I make sourdough frequently but for some reason never with inclusions, so I’m glad I tried something new. My kids said it was the best bread they ever had and they were smitten.

  • rm31knitter on November 03, 2024

    This makes a very wet dough. I don't know if I did something wrong or not, but despite the high hydration, the final result was wonderful. I got good crumb, oven spring was present, but could have been better. The olives add a level of saltiness that is fabulous. The preserved lemons did not come through that much. i had my own preserved lemons that I made myself so not sure if this makes a difference. I am making this again, but this time am using bread flour instead of AP flour that the recipe suggests.

  • hibeez on March 22, 2026

    An excellent flavored loaf that began by confounding me -- the preferment was so dry, I had to add 1/4 cup extra water to make a small dry hockey puck of starter. Then when I added the water the next day, the preferment was difficult to break up - letting it sit a bit helped. But lo and behold, through the multiple folds, the dough came together. It did seem like there were a lot of olives, but I kept pushing them in. Made preserved lemons with spices from River Cottage preserves; they added a nice complement to the olives. Only had one boule, so put the second load in a pan and turned it out onto parchment to bake. Next time I would make 1/2 recipe for one loaf. My recommendation is - persevere!! It will turn out fine!

• Migas

  • lkgrover on March 17, 2025

    Good Tex-Mex breakfast; great way to use stale corn tortillas. I added avocado, salsa, and black olives (the first two were optional recommendations). Compared to other versions of migas, this one does not include cheese.

• Polenta, ricotta, and rosemary loaf

  • csp on March 30, 2025

    Tender loaf with a rich taste. Wet dough.

• Cardamom buns (Kardemummabullar)

  • csp on October 25, 2025

    Dough came together easy and had great results.

  • anya_sf on October 12, 2025

    Followed the recipe exactly using the larger amount of cardamom. The soft dough was tricky to work with and shape; longer chilling might help. The filling started leaking out almost immediately and I thought I'd end up with a burnt mess, but they actually baked up fine (but definitely with some leakage). My oven tends to run cool though; some online reviewers had better luck reducing the oven temperature. Baked the evening before, the buns were still relatively fresh the next morning - fresher is better, of course, but with the filling leakage, I don't think these are a good candidate for an overnight rise. Sweeter than traditional buns, and highly spiced, I enjoyed these. Not sure if I'd make again.

  • hibeez on January 17, 2026

    This made 8 pretty large buns. The recipe varies quite a bit from the Milk Street Bakes version; this filling tastes more complex with the addition of pepper and cocoa. Almost missed the glaze at the end and thought it might be too much but it added a nice finishing touch. These were not too sweet. A brief warming in the oven the next morning, as suggested, worked well. Two went to our Swedish neighbors for evaluation. :-)

  • ccania on January 23, 2026

    I made these with a friend in her kitchen, and I’m really glad she had experience with this type of bun. They felt complex to put together, but so worth the effort, and I’m obsessed with the spicy/sweet filling. The pepper, black cocoa, and cardamom really shine here.

• English muffins

  • csp on October 18, 2025

    Super easy. Dough is very sticky but don’t worry. Next time I’ll double the recipe since it’s an effort just to make six muffins.

  • TFall21 on December 31, 2025

    Fun and fairly easy to make, resulting in a more tender and tangy English muffin than you can get at the store. The dough is sticky but once you dump it out into the cornmeal it's easy to handle and cut. The cornmeal I used was a bit too coarse the first time, will try finer next.

• Cacio e pepe rolls

  • bwhip on February 23, 2025

    These were really tasty, with excellent flavor, and a nice crispy crust.

  • dbuhler on April 09, 2025

    I really enjoyed these! I reduced the pepper quite a bit because my kids don't like spicy foods, and I also used Romano in the rolls but parm on the outside. I also didn't cut my spikes big enough because they almost entirely disappeared, soni need to make them bigger next time.

• The best bagels

  • anya_sf on May 20, 2025

    I followed the recipe exactly, including the overnight rest, except only made 1/2 batch. As usual for bagels, I ate one the day after baking, toasted with cream cheese. While the flavor was good, the texture was overly chewy (and I like chewy). So these were decent, but not the best.

• Loaded baked potato bread

  • anya_sf on March 31, 2026

    I made 1/2 recipe = 1 loaf, baked in a Dutch oven. Relatively easy to make, good crust and flavor. I would have liked more "loaded baked potato" taste - not sure how to achieve that - maybe add cheese and bacon? The bread was great toasted, buttered, with an egg on top.

• Walnut ficelles

  • anya_sf on September 22, 2025

    Delicious, rustic bread, especially great with cheese. The dough was quite slack and sticky. I floured the counter generously and did the best I could when shaping, and was pleasantly surprised to get nicely shaped ficelles.

• Classic pretzels

  • anya_sf on June 12, 2025

    Very good. The exteriors seemed quite hard, but actually the crust was perfect and the interiors were nice and soft. I used the instructions on KAB's website, using my glove-covered hands to transfer them and letting them sit in the lye solution for 10 sec. Lacking pretzel salt, I sprinkled on Maldon flaky sea salt.

  • NicoleBrown on December 25, 2024

    First time making pretzels! I skipped the lye because the description terrified me. I went the baking soda route instead (I’m a very clumsy person by nature). Recipe was easy to follow. I love the little videos to scan to guide you along with shaping! I pulled them at 24 minutes so the pretzels ends didn’t get too dark. I thought they were delicious. Definitely get yourself some pretzel salt for these. My kids thought the outsides were too hard & crunchy. They definitely get moreso that way as they cool down.

• Onion and poppy star bread

  • anya_sf on July 03, 2025

    Due to a change in plans, and the dough taking forever to rise, I had to refrigerate the dough overnight before shaping and baking, which worked well, as the dough rose in the fridge. It took several tries to roll out into circles. The shaped dough took longer to rise as well. It took 25 min to bake (center still looked doughy at 20 min), but in hindsight that was a few minutes too long. Still, the bread was quite lovely to eat. I wouldn't have minded more onion. Grated cheese would be a nice addition.

• Garlic bread egg in a hole

  • anya_sf on September 15, 2025

    Not a fan of garlic for breakfast, so I just spread the bread with mayonnaise. Otherwise the cooking instructions worked perfectly using the book's pain de mie. It was still tricky to tell when the egg was done, but I managed twice in a row, so I guess not too tricky.

• Gibassier

  • anya_sf on March 30, 2026

    We loved these. I used homemade orange peel (different recipe) and orange blossom water, which I worried would be too perfumey, but wasn't. Chilled the pre-shaped dough overnight. After shaping, the rolls didn't rise that much in an hour, but puffed up beautifully in the oven. Texture was soft and light. Not too sweet. Would definitely repeat.

  • hibeez on January 25, 2026

    My oh my, these were delicious! Such a light bake and not overly sweet, even with dipping in sugar. The butter took longer to incorporate but that probably had to do with the room being cold. Spectacular flavor. Being an overachiever, I did make my own orange peel (from River Cottage book) and subbed in half amount of ground fennel (in both dough and sugar mix). I also held the dough overnight after the pre-shape, which worked well. They rolled easily and took about little less than 2.5 hours to finish. I might I do something different next time - because, oh, there will be a next time! I would amp up the orange blossom water by half. I'd also consider making more slightly smaller rolls, or make a half recipe; as is, they were bigger than I expected. I also wonder if they can be held after the second "S" shaping as it would make it faster to have for breakfast. Will try the KAB candied orange peel too.

• Basic babka dough

  • hibeez on March 22, 2026

    Made a double batch, so we could make two different flavors. Easy dough to work with and made great babkas!

• Candied citrus peel

  • hibeez on March 22, 2026

    Made softer peel than I prefer, but still tasty. River Cottage preserves is still my go-to.

• The most chocolatey babka

  • hibeez on March 22, 2026

    I made (mostly) as directed. Added a small handful of chopped pecans and baked in a loaf pan. I toyed with using whole chocolate chips but blitzed them in the processor with the pecans - glad I did as it blended better in the final product, which was delicious! Definitely would make again as they came together quickly.

• Yeasted baguettes

  • hibeez on March 03, 2026

    Ever since I took a baguette class at King Arthur, my husband has been hounding me to make more at home. I made these the day before serving with cheese fondue. The rise was slower than noted (it was bitter cold outside) and while I did use a pan with ice cubes, the gas stove does hold the steam well. My rolling/shaping was less than perfect and the bread was a little dense, but worked very well with the cheese fondue. Practice makes perfect! I'll keep trying.

• Black bread

  • Plumberful on June 10, 2025

    This might be my favorite bread from the book! It’s a strong dark Rye and the dough was very easy to work with. I’ve baked it several times now and it will become a regular.

  • Thorium0232 on May 31, 2026

    Really flavorful bread. I used it to dip in lentil soup and it worked really well.

  • NicoleBrown on January 20, 2026

    So good! I’ve been wanting to bake this for a while; I just had to remember to stop drinking all the coffee. Flavor has some really good complexities. I did make a couple swaps! I used aquafaba in place of the olive oil. Instead of 4 cups of all-purpose flour, I did 2 cups of white whole wheat and 2 cups of all-purpose. Still worked up great! Took me about 35 minutes to hit 210F after removing lid from Dutch oven.

  • diane_6k48ti on May 23, 2026

    Baked this today, excellent flavor, rye with caraway. I used local sorghum instead of molasses. I will make again!

• Sesame wheat [bread]

  • Plumberful on June 10, 2025

    My husband loved this bread, which includes lots of sesame seeds, both in the dough and on the loaf. Makes superb toast.

  • christineakiyoshi on November 13, 2025

    Fantastic! Lots of sesame seeds and also moist. These are big loaves. 5 stars.

• Ciabatta

  • christineakiyoshi on May 05, 2025

    Made rolls with this. Best eaten in a day or two. Lots of air pockets and nice flavor. 5 stars

• Baklava babka

  • JanayBlaze on November 08, 2024

    Made this with pecans instead of walnuts (because that’s what I had.) Was absolutely delicious & baked up beautifully.

  • Cgaskins on July 21, 2025

    The book has a QR code that links to a video that shows how to fold a Babka. I wish I had watched it, I think it would have turned out even better! I did think it made too much syrup, but put the entire amount on the bread anyway, despite it pooling next to the bread in the pan. The bread absorbed it nicely, and it turned out not to be too much.

• Big-batch potato rolls

  • Cgaskins on April 05, 2026

    I put these in the fridge immediately after shaping and increased the cook time to 32 minutes directly from the fridge. They came out beautifully.

• Custard-filled pineapple buns (Bolo bao)

  • Silver.bird22 on October 10, 2025

    I could have used more custard. Otherwise, good.

• Pan de cristal

  • jessica_9dr6nk on April 07, 2026

    Bake time was a little long. Start checking after 20 mins.

• Supreme garlic bread

  • lala_5bqe7s on November 01, 2025

    Made this with the ciabatta bread and it was really good. Will definitely make again.

• French toast

  • Cgaskins on July 21, 2025

    I made this recipe with the Baklava Babka bread in the same book. It was a fairly basic french toast recipe, but was very delicious.

• Fattoush

  • molly_03e1uw on May 16, 2026

    This is a wonderfully flavorsome salad, but the dressing is overly tart. Nothing an adjustment of the olive oil-lemon juice ratio wouldn’t fix!