kateq's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
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Website: King Arthur Flour
Excellent bread! I baked mine in a 10" tube pan and had a lovely wreath-like loaf for the Easter table. The recipe which states it makes 2 loaves was absolutely a perfect fit for the tube pan. I went with the butter and herbs filling. Really delicious on the day, and leftovers warmed in the oven next day were similarly delicious. I skipped the optional potato flour--didn't need it--very moist.
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Always looking for uses for sourdough starter discard and this is a good one. Great texture--soft and buttery inside, a bit crispy at the edges. Next time less baking powder.
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This review is for the filling, glaze and manner of baking--I had a hunk of left over croissant dough which I wanted to use. At first I was concerned that the filling was too thin but I went with it and it worked beautifully. I baked the braid for 18 minutes and then rotated the pan, at which point I also tucked in the sides a bit as the "leaves" of the braid had started to open. I gave it another 12 minutes, another "tuck" and another turn and another 6 minutes. It was perfect. It got raves from eaters with requests that I make it a regular feature.
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A nice muffin but a bit dry. I subbed canola oil for the butter and added a bit of the cherry juice, but I think it still needs a bit more fat (oil or butter). I also think it's too sweet. The batter seemed so sweet to me that I decided not to add the sugar on top (I would have used sanding sugar instead of granulated). Next time I'll reduce the total amount of sugar and use a combination of brown and white.
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Another winner. Very moist, just the right amount of sweetness. I used golden raisins, lots of orange rind vanilla, but no orange oil. My tasters liked it better than the Panettone at Christmas.
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I wanted larger cookies so I had a yield of 6. I made two batches--one as written, one subbing some cocoa for almond flour. I topped each cookie with a whole almond and some sanding sugar. Taking Jenncc's review into account as well as the larger size of my cookies, I baked these about 16 minutes, rotating the pan midway. I let them cool almost completely before moving them off the cookie sheet (I used a silpat) and had no breakage. A very nice and quite pretty cookie.
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Lovely bread--easy to put together the dough and while it has its first rise, easy to caramelize the onion for the filling. I doubled the recipe and got five pretty 400 gram loaves. I sprinkled the parmesan over the onions on each of the pieces of dough and then sprinkled a bit more on the shaped loaves before egg-washing and sprinkling with sesame seeds. Since I had smaller loaves, I baked mine on a silpat for about 28 minutes total, rotating the loaves midway through. A keeper--and easy to imagine variations on the filling.
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Once again, I'm reviewing the filling, shaping and baking parts of the recipe, as I used my standard bread dough. I went with my own roasted tomatoes (large cherries, split and roasted with garlic, s + p, basil and olive oil), parmesan cheese and basil. The first time I used fresh (the very last from the garden); thereafter I used dried. The loaves look great, smell like heaven and are really delicious. The filling is a knockout.
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