Bake from Scratch Magazine, May/Jun 2018: The Southern Issue

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  • Peach and blueberry cornmeal muffins [almond streusel]

    • chawkins on July 12, 2021

      Love the combination of peaches and blueberries, but somehow these did not wow me. The recipe called for quite a bit of sugar in the muffins and then there are more sugar in the streusel, so I made all the changes as suggested by Zosia below and the muffins were plenty sweet already. I made a full recipe and got 12 jumbo muffins and 4 regulars. With 4 cups of flours, there were a lot of batter, I was concerned that my KA mixer might not be able to handle that, but it survived.

    • Zosia on July 18, 2020

      There was almost more fruit than cake in these muffins and we loved them! But I did make changes: I used 1/2 whole wheat flour; I used 375g brown sugar, a reduction of almost 1 cup; I omitted the streusel. I also baked them in a regular muffin tin for a yield of 28 that baked in 20 minutes. I was concerned about the effect the sugar reduction would have on texture but they were tender and fine-crumbed, and still plenty sweet.

  • Sweet corn madeleines

    • Zosia on May 17, 2018

      Tender and moist with the flavour of sweet buttery corn.

  • Hummingbird bundt cake [cream cheese icing]

    • Zosia on May 09, 2018

      Fabulous spiced banana cake with juicy pineapple tidbits, toasty pecans and tangy glaze. It was incredibly moist too and easy to make, requiring only 2 bowls and a wooden spoon. However, I will never again add the liquid ingredients before the sugar as instructed when making the glaze; it was far too thin, even after refrigeration, and the only fix was more icing sugar, which I did not add.

  • Praline pecan babka [caramel pecan glaze]

    • Zosia on May 17, 2018

      Seriously decadent babka that does capture the flavour of pecan pralines. The dough was a soft and silky brioche (with such enormous oven spring , I questioned the suggested pan size) that was airy and moist when baked. I reduced the butter in the dough by 41g and the sugar in the filling by 130g.

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

Publishers Text

Bake from Scratch is a seasonal publication that will delight and inspire home bakers. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.