Bake from Scratch Magazine Special Issue: The Bread Collection (2018)

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  • Panettone

    • chawkins on December 06, 2020

      A 2-day project that turned out quite nice. I had my doubts because the dough was dense and sticky, the second rise took 7 hours. But in the end I like it better than KAF's overnight panettone. I also like the rum flavor better than that of the fiori di Sicilia.

  • Classic cinnamon rolls [cinnamon roll dough]

    • Bloomie on April 12, 2020

      Excellent recipe. Very tender and delicious. A bit sweet with the icing although the icing with the cream cheese is very good.

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  • Published Mar 01 2018
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Our Bread Collection is an ode to the simple combination of flour, water, salt, and yeast that become the beautiful loaves, baguettes, and boules that have been savored across cultures for centuries. In this special issue of Bake from Scratch, you’ll find some of our tried-and-true favorites as well as 18 new recipes we can’t wait for you to bake. Plus, we’re sharing our picks for the top tools you’ll need to up your dough game and featuring eight up-and-coming rock stars of the artisan bread-baking world. Learn why master baker Zachary Golper considers bread baking to be an art form and what sets the loaves from his bakery, Bien Cuit, apart. From our crash course in sourdough to easy biscuits and glorious dinner rolls that will upgrade your breadbasket, we hope this issue will be your go-to source for baking artisan bread at home.