Kindred's milk bread from Food52 by Bon Appetit

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on April 28, 2020

    The crust, based on the recipe, is very thick (at least on a loaf). I found that the crumb for the bread was a bit too tight for my preference. The bread flavor was pretty good. The loaf is also a very awkward shape and doesn't slice well.

  • Lepa on November 27, 2017

    This was delicious. Because there were so many conflicting comments on the Food 52 website, I will confirm that the recipe works. If you use Diamond kosher salt, you really should use 2 TBSP and it won't be too salty. I would caution, however, that the loaves took less time than suggested in the recipe. Mine took 35 minutes (I took them out when the internal temperature was 195 degrees).

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