
Bake from Scratch July/August 2024
Each page of this publication features stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers. Discover the world's best bakeries, essential bread recipes such as brioche and rye, products that should be in every baker's pantry, new cookbooks, and more.
Bake Happenings
SUBSCRIBE LET’S bake with BRIAN HART HOFFMAN Let’s Bake is a new weekly series on the Bake from Scratch YouTube channel Join editor-in-chief Brian Hart Hoffman in the kitchen as he brings his favorite recipes to life. You’ll learn new techniques, tips, and tricks and have fun along the way! Subscribe to the channel so you never miss a video. youtube.com/bakefromscratch baking school You don’t have to leave the comfort of your home to become a better baker. Join Bake from Scratch and Willliams Sonoma live on Monday nights for our online Baking School classes. Each class is devoted to one or two recipes so you can see the entire process from start to finish while being able to chat virtually with Brian Hart Hoffman, guest instructors, and other attendees.…
Editors Letter
Savoring the Sweet Summer Summer for me is about moving slower and cherishing the long days that bring late-night sunsets and a humid breeze that calms my soul. It makes me think about peaches, too, my official taste and scent of summer. And not just any peaches—Alabama peaches from Chilton County, a true taste of my home state, and something my mom and I both shared a love for. Last summer, on a drive from south Alabama to Birmingham, my husband, Stephen, and I made a stop at the famous Durbin Farms, in the heart of peach-growing paradise, for peach ice cream and a basket of the region’s bounty. My days after were filled with devouring peaches while standing over the kitchen sink with juices dripping off my chin, using…
Recipe Index & Resources
BARS AND COOKIES Almond Frangipane Cookies 110 Coffee Chocolate Chip Cookies 35 Go-to-School Cookies 24 Melomakarona 105 Olympic Medal Arlettes 96 Peach Streusel Bars 92 Piecrust Linzers 72 Raspberry Neapolitan Cookies 42 BREADS Blackberry-Lavender Bread with Lemon Glaze 59 Cinnamon Roll Focaccia 40 Harissa and Brie Focaccia 40 Pesto-Swirled Babka 57 Tarte Soleil 61 CAKES Berry-and-Sweet Corn Shortcakes 88 Blackberry-Almond Snack Cake 85 Chocolate, Cherry & Amaretto Cream Cake 82 Lemon and Thyme Olive Oil Cake 64 Yellow Layer Cake with Chocolate Frosting 108 Zucchini-Chocolate Chip Cake with Whipped Cream Cheese Frosting 89 DOUGHS All-Butter Piecrust 71 Rough Puff Pastry Dough 96 FILLINGS Evergreen Basil Pesto 58 Roasted Garlic and Herb Butter 62 FROSTINGS Chocolate Frosting 108 Whipped Cream Cheese Frosting 89 FROZEN Vanilla Semifreddo 45 Stracciatella Semifreddo 46 Lemon-Blueberry…
A Bundt-Baking Extravaganza
What made you decide to bake your way through The Bundt Collection? Kim Gasset-Schiller: I love to bake, but I tend to make the same recipes over and over, staying in my comfort zone. In October 2020, I began participating in the Monday night Baking School classes taught by Brian Hart Hoffman. November 2 of that year was the Bake a Bundt Cake class; it was this lesson that got me to thinking about baking my way through Brian’s cookbook, The Bundt Collection, which I had purchased just the month before the class. Committing to baking all the recipes in The Bundt Collection would force me out of my comfort zone and open my baking world to new ingredients, techniques, and challenges. Since it was late in the year and…
Parbaking and Blind Baking
Although these terms are oftenused interchangeably, there is a distinct difference between them. As the word indicates, parbaking a piecrust means to bake it partially. Parbaking is standard practice for many pies with juicy or liquid fillings such as fresh fruit, pumpkin, and quiche. Blind baking takes parbaking a step further, fully baking the empty piecrust until it’s golden brown and set throughout. Blind-baked crusts are used with no-bake fillings like a cooked custard or pudding. Why would you want to parbake or blind-bake your piecrust? Doing sogives the piecrust a head start on baking so it stays crisp and firm rather thansoft and soggy, and it prevents your filling from overbaking. Here’s how to do it. Line your piecrust with a piece of parchment paper large enough so that…
A Tasty Tradition
These beloved chocolate cookies have been in Bake from Scratch reader Lynn Weisz’s family for three generations and counting. While no one knows where the name of these cookies came from, they have inspired the start of a beloved tradition. Lynn’s great-aunt Liz Murray was the source of these Go-to-School Cookies. Lynn tells us that Liz had a go-to cookbook in the margins of which she scribbled her favorite family recipes, including these cookies. Aunt Liz had a degree in home economics and workedas the head dietician of a hospital for35 years. She was a strong woman for her family, taking over raising six kids, one of whom was Lynn’s father, after her sister’s passing. Liz would bake these cookies for her nieces and nephews every year at the start…