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

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    • Categories: Beverages / drinks (no-alcohol); Cakes, large; Frostings & fillings; Dessert; Vietnamese
    • Ingredients: butter; sugar; eggs; cake flour; black cocoa powder; sour cream; Vietnamese coffee; condensed milk
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    • Categories: Frostings & fillings; Vietnamese
    • Ingredients: butter; Vietnamese coffee; condensed milk; confectioner's sugar
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    • Categories: Frostings & fillings; Vietnamese
    • Ingredients: butter; Vietnamese coffee; condensed milk; confectioner's sugar; black cocoa powder
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    • Categories: Frostings & fillings; Cakes, large; Dessert; American South
    • Ingredients: all-purpose flour; sugar; ground cinnamon; nutmeg; pecans; bananas; eggs; pineapple; cream cheese; butter; confectioner's sugar
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    • Categories: Frostings & fillings
    • Ingredients: cream cheese; butter; confectioner's sugar
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    • Categories: Frostings & fillings; Cakes, large; Dessert
    • Ingredients: butter; light brown sugar; eggs; vanilla extract; all-purpose flour; ground cinnamon; ground allspice; ground ginger; Greek yogurt; tart apples; heavy cream; mascarpone cheese
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    • Categories: Cakes, large; Frostings & fillings; Dessert; English; Canadian
    • Ingredients: sugar; light brown sugar; eggs; egg yolks; almond extract; cocoa powder; milk; Earl Grey tea; butter; vanilla beans; egg whites; light corn syrup; heavy cream; vanilla extract
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    • Categories: Frostings & fillings
    • Ingredients: butter; Earl Grey tea; vanilla beans; egg whites; light brown sugar
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    • Categories: Frostings & fillings; Sauces for desserts
    • Ingredients: light corn syrup; heavy cream; kosher salt
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    • Categories: Frostings & fillings; Cakes, large; Dessert
    • Ingredients: sesame oil; eggs; cake flour; dried milk; cocoa powder; milk chocolate; buttermilk; almond extract; heavy cream
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    • Categories: Frostings & fillings
    • Ingredients: milk chocolate; heavy cream
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    • Categories: Frostings & fillings; Cakes, large; Sauces, general; Dessert; Cooking ahead
    • Ingredients: butter; sugar; eggs; cake flour; coconut milk; buttermilk; peaches; confectioner's sugar; heavy cream
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    • Categories: Sauces, general; Quick / easy; Cooking ahead; Vegan
    • Ingredients: peaches; store-cupboard ingredients
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    • Categories: Frostings & fillings; American
    • Ingredients: butter; confectioner's sugar; heavy cream
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    • Categories: Frostings & fillings; Cakes, large; Dessert; Cooking ahead
    • Ingredients: butter; light brown sugar; eggs; unsulphured molasses; all-purpose flour; ground ginger; ground cinnamon; coffee; confectioner's sugar; spiced rum; vanilla bean paste
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking ahead; American South
    • Ingredients: butter; sugar; almond extract; cake flour; buttermilk; bourbon; pecans; eggs; sweetened flaked coconut; golden raisins; dried cherries; egg whites
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    • Categories: Sauces, general; Quick / easy; Cooking ahead; Vegan
    • Ingredients: sugar; bourbon
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    • Categories: Frostings & fillings; American South
    • Ingredients: pecans; butter; sugar; egg yolks; sweetened flaked coconut; golden raisins; dried cherries; bourbon
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    • Categories: Frostings & fillings; American South
    • Ingredients: sugar; bourbon; egg whites
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    • Categories: Cakes, large; Dessert; American
    • Ingredients: eggs; superfine sugar; all-purpose flour; freeze-dried strawberries; strawberry preserves; heavy cream; milk; light corn syrup; vanilla bean paste; cocoa powder; dark chocolate; sugar
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    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; superfine sugar; vanilla extract; all-purpose flour
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: freeze-dried strawberries; strawberry preserves; heavy cream; milk; light corn syrup; vanilla bean paste; egg yolks
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: heavy cream; milk; light corn syrup; vanilla bean paste; egg yolks
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: heavy cream; milk; light corn syrup; vanilla bean paste; egg yolks; cocoa powder; dark chocolate
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Notes about this book

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Notes about Recipes in this book

  • Passion fruit and chocolate bundt cake

    • lkgrover on April 25, 2020

      A moist, golden bundt cake with chocolate icing. I substituted all-purpose flour for the self-raising flour. My five passionfruits yielded 1/4 cup passionfruit pureé, which I used in the cake batter -- so I skipped the passion fruit syrup step.

  • Flourless black cocoa cake

    • Shewi128 on May 19, 2022

      This cake was rich and delicious. However, the proportions for the white chocolate ganache were way off. It never thickened and never set up.

  • Rigó jancsi

    • Shewi128 on June 20, 2022

      Cross-posted: I made this for my chocolate-loving husband for Father's Day. I used black cocoa powder to make the cake even more rich. One thing I messed up on is that I tapped the pan of chocolate cake before putting it in the oven. Since it's a sponge cake with whipped egg whites and yolks, I really screwed it up. The cake ended up being more squat than I wanted. The flavor was really really rich with the 3 layers of chocolate. My husband and kids both loved it, but it was too much for me.

  • Peach and blueberry cornmeal muffins

    • Shewi128 on August 29, 2022

      Cross-posted: the muffins turned out pretty good. I loved the gentle flavor of the peach puree. They were definitely sweet, and the streusel amount was ginormous. I got 12 mega-muffins and 4-5 regular muffins. They were really tender on the inside, so make sure you cook them all the way and to not remove them from the pan too soon. I would make these again. Note: due to almond allergies in our house, we used old-fashioned oats in the streusel.

  • Lemon and white chocolate muffins

    • Shewi128 on October 03, 2022

      I read in the book note that this muffin recipe is for people who like sweet.. so I decreased the sugar by 10%. I also didn't do the white chocolate glaze as I didn't want them to be too sweet. I found a quick lemon glaze online, and it worked perfectly with this muffin. I would definitely make this recipe again.

  • Strawberry poppy seed buns

    • Shewi128 on May 19, 2022

      Cross-posted: We didn't particularly enjoy this recipe. We found it to be too sweet, and the rolls too soft when they absorbed the toppings and glaze.

  • Milk bread

    • Shewi128 on October 03, 2022

      How could you go wrong with milk bread? Anyways, this recipe turned out great. I trusted in the process and didn't add a ton of flour before letting the dough rise the first time. It definitely made for a softer dough, so I had to flour the pastry mat pretty well prior to shaping the dough. However, the results were a soft dough with slight lamination from the butter. I would totally make this again.

  • Crescent rolls

    • Shewi128 on September 12, 2022

      Cross-posted: These were easy to make, roll out, and to form into crescents. The dough is quite soft as it's beaten, not kneaded. Just trust the process. However, I didn't love the flavor. It tasted doughy although they were cooked on the inside--maybe it was the platinum yeast I used..? Don't know if I'd make again.

  • Pan-banging molasses espresso cookies with chocolate

    • Shewi128 on May 04, 2022

      This cookie was surprisingly delicious. The combo of molasses and espresso was really good. One thing to note--the recipe didn't specify whether or not to freeze the baking pan with the cookie dough. I did the first time, and the cookies didn't spread exactly the way I thought they should.

  • Black Forest brownies

    • Shewi128 on October 12, 2022

      These turned out well--beautifully crackly top, rich chocolate, with sweet cherry bites. The glaze was a little soupy from me using sour cream instead of creme fraiche. Also, I did use port instead of the cherry liquer.

  • Black-and-white chocolate marble pound cake with vanilla bean and black cocoa glazes

    • Wholeness on March 30, 2021

      From cookbook ... PRO TIP The cold-oven method gives batter extra time to rise, producing an extra-smooth, tender crumb. It is great for cakes like this where there is no leavening besides the air trapped inside the creamed butter and sugar.

  • Peaches and cream muffins

    • LittleLemon on September 03, 2022

      Very simple, delicate muffins. My oldest son loved them and couldn’t get enough. The rest of the family were a little meh about them. I thought they were good, but not mind-blowing. NOTE: *I omitted the optional cinnamon* MY MISTAKES: I followed the recipe and only filled the muffin cups 3/4 full. I had a lot of leftover batter, so I filled half of another pan. The muffins turned out very small. I also did not dice the peaches small enough and this caused some muffins to stick to the pan. NEXT TIME: Add all of the batter to one muffin pan. Make sure to dice the peaches to 1/4-1/2 inch.

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  • ISBN 10 1940772591
  • ISBN 13 9781940772592
  • Published Mar 15 2019
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher 83 Press

Publishers Text

Bake from Scratch is back with a third volume and it's huge! The 400+ pages are packed with delicious recipes that are sure to bring out the baker in all of us! Featuring every baked good from the third year of Bake from Scratch magazine, this collection of recipes encompasses everything from the art of the Southern biscuit to a birthday cake blowout. Inside this hardcover volume you will find pages upon pages of quick breads and yeast breads, Bundt cakes and layer cakes, pastries, cookies, and more. With step-by-step technique tutorials and professional tips from our test kitchen, it’s the home baker’s ultimate resource and the essential guide to bringing artisan baking to your kitchen.



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