I see what you mean but among those bread d recipes are sweet breads and loaves.
I made a Banana Hazelnut Bread. No hazelnuts so used walnuts.
Cake flour, walnuts, cinnamon, etc. Were processed until nuts were finely ground. Removed and bananas, sugar, oil,vanilla processed until smooth and creamy. Combined with dry ingredients. Turbinado sugar and extra walnuts sprinkled on top. This loaf is more like a cake. Took no time at all.
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Lye-dipped pretzels. I wanted to use some cinnamon sugar I had from making donuts a couple of weeks ago, so I did half and half, but I’m all about salty pretzels.
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Not helping here mig … 
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LOL sorry! If I had a magic wand, I’d happily split the book with you 
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I looked at the EYB recipe index for Milk Street Bakes, and the recipes are certainly wide-ranging, with a lot that sound very good.
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Welcome back @Shellybean
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Glad to see you here @Shellybean!!!
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Yes, she was missed!
I look forward to her posts!
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Thank you, everyone!
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I’m so happy I didn’t go to Pensey’s earlier; got an email that most items 50% off this weekend. It was an hour’s drive each way. (Saffron and Vanilla not included)
I splurged and got fresh, really green cardamom pods … wonder if I should discard my old stuff. Needed White Pepper. With the discount, my bill was $65.
Unfortunately, the line to check out was 40 minutes!
Anyway, I picked up Fine Grey Salt (French); I think David Lebovitz likes it. Should I use it like regular salt or just finishing?
I also went to the Farmers Market today a picked up fresh cranberry beans to try. I kick myself for not buying thyme, only have garlic and basil.
Any suggestions?
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NYT Cooking published a peanut butter-miso cookie recipe about five years ago, but yesterday they featured it on Instagram. The first reply was the actress Mindy Kaling, saying, “You guys will put miso any damn place.” I laughed.
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Moved to Nov…
The fresh cranberry beans were lovely, cooked they turn light brown. I cooked with thyme, parsley, garlic, water, olive oil. First time for this.
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Somehow I accidentally deleted my post, still learning my way around here.
Putting it back!
Yesterday I baked Mimi’s German Apple Cake from Rustic Fruit Desserts.
It is the quintessential German Cake! We were stationed there for a year in the 70’s. Took one bite and said “That’s Germany!” Not very sweet, lovely lemony lightness, drier biscuity type crumb. It really took us back.
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