Bake from Scratch Magazine, Jul/Aug 2018

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Notes about Recipes in this book

  • Strawberry lemon jelly roll [strawberry mascarpone buttercream]

    • Zosia on January 11, 2019

      This review is for the cake only which was a lovely light, airy and moist sponge that didn't crack when rolled. I took inspiration from the filling recipe and used Stella Parks's super thick and fruity whipped cream (Serious Eats) which was also made with freeze dried strawberries. The combination was fantastic.

  • Milk bread [tangzhong]

    • Zosia on November 02, 2018

      Slightly sweet with an incredibly light and fluffy texture. The dough was soft and sticky, and also very elastic, a challenge for me to work with. The stickiness actually helped in the end as the dough stayed put with no spring back as I rolled it out. Shaping directions were excellent.

  • Black cocoa banana bread

    • Zosia on October 29, 2018

      This was not nearly as chocolatey as it appeared; the black cocoa powder provided the colour but the dark chocolate morsels were responsible for most of the chocolate flavour, which was balanced with the banana. The cake was dense but very moist with a nice crunch from the sugar topping. I ran out of dark brown sugar so only used 150g.

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  • Published Jul 01 2018
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States

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.