Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker by Brian Hart Hoffman

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Notes about Recipes in this book

  • Natural strawberry cake with browned butter frosting

    • SugarTreeBaking on April 05, 2021

      Good and flavorful. The freeze-dried strawberries add a nice taste and beautiful pink color. Be careful not to overmix, my cake was more dense than it should have been. The browned butter frosting is perfect for this cake, just the right nutty taste. The frosting recipe makes just enough to fill and frost. I made this for an Easter dinner and it was well received. I will make it again when strawberries are in season.

  • Coconut buttermilk pound cake

  • Orange spice sheet cake

  • Rhubarb brown sugar cake

    • SugarTreeBaking on May 19, 2019

      Great use of this seasonal item, a hit with even non-rhubarb lovers as the rhubarb taste is very subtle. Next time I will add more diced rhubarb.

  • Browned butter hummingbird coffee cake

    • SugarTreeBaking on May 19, 2019

      Delicious way to use up the last of the brown bananas. My butter did not take 10 minutes to brown, so watch carefully. Like all recipes in this wonderful book, this was excellent.

  • Maple date walnut coffee cake

  • Peanut butter pie

    • SugarTreeBaking on July 25, 2019

      Quick to put together, very rich. Added mini Reese’s PB cups to garnish.

  • Rhubarb and browned butter tartlets

    • Shannoncooks17 on May 29, 2020

      Fabulous! Made in a 10' tart pan and it was wonderful. The tart crust was easy to do and very good. Custard is wonderful. Will make again! Made exactly as directed in dessert recipe.

  • Caramelized onion, polenta, and fresh herb olive oil loaf

    • EmilyR on May 21, 2019

      I didn't love this, but that could be my own error. I had caramelized onions ahead of time and wanted a recipe to use them so I didn't make them specifically for this, nor did I have an accurate gauge of how many I put in though I initially caramelized 5 onions... in the end I still wish it had more.

  • Chocolate cherry hot cross buns

    • Zosia on April 09, 2020

      These have such wonderful flavour, lightly spiced and chock full of tart fruit and bittersweet chocolate. The dough was a little stiff and shaping the buns was a challenge for me. Despite my best efforts to conceal the chocolate pieces inside as directed, there were many escapees; fortunately they didn't burn. I needed to add 2tbsp extra water to the cocoa dough so I could pipe it and I ended up using only a quarter of it. I made 16 large buns that were baked in 20 minutes. Substitutions: orange juice for apple; 300g bread flour for AP; and 2 tbsp mango jam for apricot preserves.

  • Rhubarb-ginger muffins with rhubarb-vanilla bean streusel

    • Zosia on May 31, 2018

      These had wonderful gingery flavour and were very moist but I would have liked more rhubarb. I used white whole wheat flour, and yogurt in place of sour cream.

  • Rainbow sprinkle bread with birthday cake crumb topping

    • Zosia on May 25, 2018

      A buttery vanilla pound cake serves as the base of this cake. The crumble topping added a nice crunch and the sprinkles put a smile on everyone's face.

  • Zucchini banana bread

    • Zosia on May 25, 2018

      Moist and delicious cake, subtly spiced and with good banana flavour. I used white whole wheat flour and lemon juice instead of produce protector.

  • Peanut butter-Nutella coffee cake

    • Zosia on June 18, 2018

      This cake had great texture and kept well for a few days but I thought the chocolate overwhelmed the peanut flavour and I found it too sweet for my taste.

  • Ginger cake with mango curd and Key lime buttercream

    • Zosia on December 04, 2018

      This review is for the cake only, which was lovely, a moist and tender vanilla butter cake infused with ginger. I weighed my ingredients and noticed that the crystallized ginger looked to be more like 2/3 cup rather than the 1/3 cup listed so I think there's an error with that volume measurement. Though I didn't follow the recipes for the filling and frosting I did stick close to the flavours using passion fruit curd filling and a lime curd-Italian meringue buttercream frosting. The combination was delicious.

  • Banana cake with brown sugar hazelnut buttercream

    • Zosia on November 22, 2018

      I agreed to make this cake for my son's birthday before realizing the filling and frosting alone used almost 1kg sugar; I made changes. I honoured the flavours in the original recipe and made a chocolate Italian meringue buttercream with nutella for the filling, and a French (egg yolk based) buttercream made with brown sugar, nutella and a sprinkle of sea salt for the topping. They used over 80% less sugar. The banana cake and hazelnut praline were made as per the recipe. This cake turned out to be really delicious. The cake was dense but moist and the banana-hazelnut-chocolate-brown sugar/caramel flavours were well balanced. I would make this version again.

  • Cinnamon roll apple pie

    • Zosia on March 14, 2019

      This was a cute and delicious pie but it was not without its issues, primarily with the dough. The recipe makes a huge amount of dough, enough for two pies and too much for my food processor to handle so the last mixing stage was done in a large bowl instead. The dough was quite resistant to being rolled out in the final stage and several of the "cinnamon roll" disks came apart during the transfer to the pie plate. I ended up pressing them in and thought that that was probably the easier route to have taken from the start. For the top crust, I sliced the log of dough into 1/4" instead of 1/2" thick slices, rolled each piece individually, and arranged them on the top of the filling with a slight overlap....much easier. I used half granny smith and half golden delicious apples and reduced the sugar in the filling by half.

  • Blueberry and bitters strudels

    • Zosia on May 25, 2018

      The bitters added a pleasant flavour to the blueberry jam but I would have enjoyed it more if the filling hadn't been quite so sweet. I used store bought puff pastry.

  • Sweet and salty monster cookies

    • Zosia on May 14, 2020

      These were delicious, flourless peanut butter-oatmeal cookies! I was short m&ms and didn't have potato chips so added extra chocolate chips to the dough and a sprinkle of flaky sea salt on top of each cookie to compensate. I used weight measurements and noticed that 320g of rolled oats was about 3/4 cup short of 4 cups. The finished dough was quite soft and loose so I did add an extra 75g (all that I had); the dough was a little stiffer and the baked cookies looked just like the book photo. Using the recommended scoop size, my yield was 36 instead of 24.

  • Chocolate-dipped peanut butter crinkle cookies

    • Zosia on December 23, 2019

      These were totally decadent and delicious. The bittersweet chocolate balanced the sweetness of the cookie and the peanuts added extra flavour. I expected the cookie to have a fudgy interior based on chocolate versions I've made but the cookie was crunchy and crumbly and melted in the mouth.

    • Kinhawaii on January 22, 2021

      I agree with Zosia- delicious- but quite sweet & rich. I think I would like a little extra flaky salt sprinkled on my salted peanut topping.

  • Pear-rosemary bundt cake

    • Zosia on April 05, 2019

      My family complained about the tasteless Barlett pears I bought so this recipe, which was going to use up the full amount, was added to the menu. (I actually had only 1500g of the 1800g required). Roasting the cubed pears with honey and rosemary certainly did transform them and they were quite delicious. The cake itself was very good as well, even better on the second day when the ingredients had had time to meld. The rosemary that was quite noticeable in the pears was lost in the final product; I would add minced fresh directly to the batter before baking next time. Though I was short 300g fruit, the recipe produced 3 times more puree than was needed. I reduced the brown sugar by 75g and the honey (in the cake) by 70g and omitted the glaze.

  • Black sesame and toasted coconut madeleines

    • Zosia on May 25, 2018

      Very nice tender little cakes that tasted of lemon and sesame. The coconut didn't add much flavour but added a slight chewiness to the texture.

  • Classic cinnamon rolls

    • stef on November 10, 2018

      Very nice dough to handle. I would mix the butter with the brown sugar and cinnamon next time and spread it. Also bake in a 9x13 instead of a 10 inch cake pan.

  • Browned butter cranberry orange bars with brown sugar oat streusel

    • lkgrover on October 19, 2018

      Excellent bars; perfect for a brunch or afternoon snack. They have lots of flavor, without being overly sweet. (Also posted on the Bake from Scratch special issue: Holiday cookies (2017)).

  • Key lime pie

    • hbakke on July 30, 2019

      Delicious! Very rich. The whipped cream topping really makes it. It cuts through the sweetness from the condensed milk and tartness from the key limes. The cook times were exactly right.

  • Italian cream bundt cake

    • MollyPellecchia on March 12, 2021

      Half the recipe in each bundt pan. Baked together for the full one hour & 20 min.

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Reviews about this book

  • Eat Your Books

    Bake from Scratch cookbooks and magazines are a must in each baker's collection.

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  • ISBN 10 1940772486
  • ISBN 13 9781940772486
  • Published Mar 01 2018
  • Format Hardcover
  • Page Count 350
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

This collection of recipes from the second year of Bake from Scratch magazine (named Hottest New Launch by min, The Community for Smart Media Leaders) features endless inspiration for home bakers. From the essential hot cross buns and coffee cakes to grilled South African breads and seasonal recipes for baking with strawberries, rhubarb, plums, and more, this hard-cover, high-quality cookbook is the go-to resource for those looking to bake artisan goods at home.

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