Sift Magazine, Spring 2016

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  • Sourdough cinnamon-raisin bread

    • leilx on May 16, 2020

      Super delicious and simple. doubles well. I suggest doubling the cinnamon sugar in the middle as well.

    • leilx on November 08, 2020

      On second thought 1.5 recipes of cinnamon sugar is right with about 1/4 more raisins.

  • Banoffee scones

    • shoffmann on July 15, 2017

      These scones are fluffy and flavorful. I used slightly less of the toffee than called for because I was using the end of a bag, however, these were sweet enough I probably wouldn't add any more if I make them again.

  • Cream tea scones

    • anya_sf on August 19, 2020

      I made 1/2 recipe, adding currants, and just mixed and shaped the dough right in the bowl. Then lifted the disc onto the baking pan, cut and separated the scones, and froze. So simple to make, the scones turned out wonderfully light and tender.

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  • Published Mar 27 2016
  • Format Magazine
  • Page Count 110
  • Language English
  • Countries United States
  • Publisher King Arthur Flour

Publishers Text

Sift’s fourth issue has more baking information and inspiration that ever. With more than 60 recipes, we’re ready to help welcome spring with bright, fresh, seasonal recipes. We’ve included articles on how to cook and bake with spring greens like chives and arugula, bake and glaze homemade doughnuts, make the perfect scones, and much more.

What you get

Seasonal berry recipes.
Ingredient spotlight on spring greens.
Baking scones, with sweet and savory recipes.
A Mother’s Day and Father’s Day tribute to two parents who bake.
And much more!