Bake from Scratch Magazine, Sep/Oct 2018

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  • Oatmeal chocolate chip cookie bars

    • Emily Hope on October 09, 2018

      These were fine, but not great -- they had a cakey texture, I think because of the high proportion of oats, and I prefer a chewier bar cookie. Might try again and reduce the amount of oats -- love the idea of putting peanut butter in a bar cookie like this.

    • vglong29 on May 30, 2019

      The amount of oatmeal in grams is not correct. Use the cup measurement.

  • Cheddar sage Dutch oven bread

    • Zosia on March 30, 2019

      Fabulous bread! I substituted Gruyere and thyme for cheddar and sage respectively and it was delicious. Dough fermented 36hrs refrigerated; proofed 1.5hours in a banneton basket. (I inverted the proofed dough onto parchment that I used as a sling to transfer dough and baked bread to and from screaming hot Dutch oven).

  • Sweet potato Dutch oven bread

    • Zosia on February 22, 2020

      Since I was using leftover baked sweet potatoes, this was as quick and easy to put together as most other no-knead breads. I baked it until the internal temperature was 206F rather than the 190F specified in the recipe. The bread had a nice open crumb and tasted mildly of sweet potato. Unfortunately, it was a little gummy; I'm sure it was thoroughly baked so I think this was the result of the large amount (380g) of potato in the dough. Family and I enjoyed nonetheless.

  • Pumpkin pretzels [cinnamon sugar pretzel topping]

    • Zosia on April 18, 2020

      To conserve my supply of unbleached AP flour, I made this recipe with bread flour, one-third of it whole wheat and I would make it this way again. Apart from the pumpkin, it was a very lean dough that had wonderful texture - soft yet chewy - once baked. The pretzels didn't require an alkaline bath so rather than using the melted butter at the end, I gave them an egg white wash before baking to give them a bit of a shine. The cinnamon-sugar topping was the only source of sweetness so they weren't overly indulgent but they were delicious and I think they would be with a savoury topping as well.

  • Maple-pecan apple cake with maple buttercream

    • Emily Hope on October 09, 2018

      Made this for a party--the cake itself is fine, nothing remarkable, a little dense but serviceable. Unfortunately the frosting was for me a totally disaster--I reduced the quantities by 1/3, but otherwise made as written, and it was super buttery/plasticky, with not much flavor, and weirdly didn't melt once in your mouth. I looked up tricks to fix italian buttercreams, but nothing I tried worked to improve the flavor/texture (including adding powdered sugar to try and improve the butter/sugar ratio). In the end, I just chucked it and made some cream cheese frosting, which I think was a better match for this type of cake anyway. Would not repeat (even just the cake).

  • Pumpkin-date babka [date-hazelnut filling, crème fraîche honey glaze]

    • Zosia on December 07, 2018

      Beautifully tender bread with a particularly delicious date filling that's lightly spiced and caramel-like in flavour. I omitted the sugar from the filling and didn't make the glaze (it didn't need it) but otherwise followed the recipe as written. It was baked in less than 40 minutes.

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  • Published Sep 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.