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

  • Strawberry cucumber bread

    Strawberry cucumber bread (page 14)

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

    • Categories: Bread & buns, sweet; Afternoon tea; Cooking ahead
    • Ingredients: strawberry preserves; clarified butter; sugar; almond extract; all-purpose flour; cucumbers; walnuts; strawberries
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Notes about Recipes in this book

  • Birthday cake scones with vanilla glaze

    • racheljmorgan on June 02, 2023

      These were really cute and easy to make. They're huge, one is big enough for an adult. I'd recommend maybe 1/3 size for a kid treat. They are not nearly as sweet or over-the-top decadent as they look- even less sweet to my taste than something like Hawaiian dinner rolls from the grocery store. I loved the look of the sprinkles in the dough. It's just a vanilla scone with a tiny afterthought of almond flavor, kind of a ghost of funfetti cake but one you can eat at breakfast. Oven was still broken, so baked these at 350F for 10 min and then 300F for 10 min in airfryer on foil sheet.

  • 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.

  • 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.

  • Dill and Gruyère rolls [Parker House roll dough]

    • racheljmorgan on July 09, 2023

      I didn't see that much rise out of these until they went in the oven. Maybe my yeast? The flavor is really nice with the dill, and the rolls had a some fluffiness but also a density that a real dinner roll should have. Not sweet at all, just a strong dill and butter flavor. Just the right amount of salt.

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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.