r/KingArthurBaking

Made the everyday bread today. Used the golden wheat and APF from KAF. Fresh jar of Red Star yeast, measured by weight. Whole milk, kosher salt (didn’t have any table salt), and salted butter (no unsalted in the house) everything else as the recipe says, including honey from our own apiary.

It rose beautifully and the crumb is lovely. But the flavor feels like it’s missing something.

I made a lunch meat sandwich and grilled cheese with it and the texture was beautiful but the bread was just there where I wanted it to add something to the bite.

Any thoughts on what I could amend to boost the flavor a bit? Should I add more salt? Would using table salt have been saltier? Something else?

Recipe: https://www.kingarthurbaking.com/recipes/everyday-bread-recipe

If you only have room for one, what's the most useful scoop size? What food and baking stuff should I put in a care package for a student who's leaving home for college for the first time? Is there a perfect cookie recipe out there for someone who doesn't actually like sweets?

No question is too big, too small, or too sprinkled with flaky salt for Wondering Wednesday.

They are cakey and fudgy in the centre and crispy edges with gooey pockets of chocolate chips! I would highly recommend rolling the dough balls in some powdered sugar for a better looking crinkled surface, I didn’t had powdered sugar on hand and was too lazy to use a blender to make some, learned my lesson, they may look like doodoo patties but they are delicious!!!

Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort bars or a literal wedding cake, we all want to hear (and see) what you've baked this week.

And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!

Made from scratch, no premix. Came out very moist and decadent. Also added some chopped up semisweet bakers chocolate, recipe below

Ingredients
• 3 medium overripe bananas (about 1¼–1½ cups mashed)
• ⅓ cup (75 g) unsalted butter, melted (or neutral oil)
• ¾ cup (150 g) granulated sugar (or ⅔ cup if your bananas are very sweet)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tsp baking soda
• ¼ tsp salt
• 1½ cups (190 g) all-purpose flour
Optional add-ins (stir in at the end):
½ cup chopped walnuts or pecans, ½–¾ cup chocolate chips, or a handful of raisins.
Instructions

1. Prep
   Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line with parchment for easy removal).
2. Mash the bananas
   In a large bowl, mash the bananas thoroughly with a fork until mostly smooth (a few small lumps are fine).
3. Mix wet ingredients
   Stir the melted butter into the mashed bananas. Add the sugar, egg, and vanilla. Mix until well combined.
4. Add dry ingredients
   Sprinkle the baking soda and salt over the mixture and stir them in. Add the flour and mix gently just until no dry streaks remain. Do not overmix—overworking the batter makes the bread tough. Fold in any optional add-ins now.
5. Bake
   Scrape the batter into the prepared pan and smooth the top. Bake 50–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
   Check at 50 minutes. If the top is browning too fast, tent loosely with foil.
6. Cool
   Let the bread cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing (it continues to set as it cools and slices more cleanly when cool).

Guys i am not a perfect cook , still learning but these were amazing

the recipe I used for this.

Testing out this recipe and it was incredible. Will be taking it to my bake club this month.

I forgot to put the sugar on the top before they went into the oven, but they look and smell delicious anyway!

130 grams KA bread flour

130 grams aashirvaad chapati/roti flour

7 gram olive oil

5 gram baking powder

5 gram salt

Mixed with

220 grams of Greek yogurt

Rolled into a cohesive smooth dough, divided into 12-16 parts, flattened with a rolling pin, toasted on a cast iron pan until bubbly, then on an open flame.

I would say this time I did a little better with shaping (yayyy big book of bread simple instructions), still learning how to shape them, and score them properly! Also they are sourdough

The 2025 ROTY is so easy and flexible. And so good!

70% hydration.
King Arthur bread flour.
625g each.
Delish.

I wish somebody had told me to ask for a kitchen scale for my birthday, and to specifically seek out recipes written in grams.

What were you never told as a new baker, but wish you had been?

I honestly dont think the home oven is best for this flour type. Its great though. About half of it is already gone. Baked at 400 and then broiled to get the top some color. Crispy outside, very very soft inside.

https://www.kingarthurbaking.com/recipes/sun-buns-solskinnsboller-recipe