Bake from Scratch September/October 2022

IS IT FALL OR IS IT BAKING SEASON? The two are eternally linked in my mind, as I can’t think of autumn foliage without the warm smell of spice, butter, and golden streusel coming to mind. Baking and fall are natural complements as far as I’m concerned, and our September/October issue is a celebration of that. From an in-depth look at making your own Marbled Rye Bread to a DIY spice mix primer, this issue makes the most of all the fall feels. Those of you who live for the rich crunch of streusel, head straight to our 4 Ways with Streusel story, where we heighten the texture of cookies, cakes, and pie with the baker’s version of magic fairy dust. If your fall checklist always comes with a trip to the…

RECIPE INDEX BARS AND COOKIES Apple-Streusel Cookies 80 Soft Pumpkin Cookies with Espresso Frosting 103 BREADS Bierocks 42 Cinnamon Raisin Milk Bread 83 Fig, Orange, and Spice Scones 62 Giant Pumpkin-Masala Chai Sweet Roll 5 Green Onion-Sesame Rolls 88 Maple-Walnut Monkey Milk Bread 86 Marbled Rye Bread 46 Onion-Poppy Seed Bialys 39 Pumpkin Snickerdoodle Muffins 112 Rosemary-Butternut Squash Milk Bread Buns 86 Small-Batch Fig and Onion Focaccia 59 Vanilla-Coffee Scones 19 Zavyvanets with Jam 36 CAKES Brown Sugar Pound Cake 15 Carrot-Pumpkin Cake 68 Cherry Swedish Flop 77 Chocolate-Almond Poke Cake 69 Date Shake Cake 105 Fig-Brandy Loaf Cake 59 Honey-Almond Cake 67 Masala Chai Layer Cake with Orange-Dulce de Leche Buttercream 98 Ocracoke Island Fig Cake 60 Orange-Coriander Upside-Down Cake 70 Pear Fritter Loaf Cake 103 Tres Leches Cake 16 Triple-Marble Streusel Cake 79 FROSTINGS, FILLINGS, AND GARNISHES Apple Filling 95 Beef Filling 42 Brandy-Cocoa Glaze 59 Browned Butter Ermine Frosting 78 Browned Butter Streusel 78 Buttermilk Glaze 60 Caramelized Onion Filling 40 Chocolate Swiss Meringue Buttercream 70 Coffee Glaze…

LET THEM EAT CAKE! Our editor-in-chief, Brian Hart Hoffman, has long been a believer that cake doesn’t require a specific celebration. In The Cake Collection (83 Press, 2022), cake makes every occasion special and every day a little sweeter. From “Fresh & Fruity” to “Caked in Chocolate,” each chapter is packed full of fun and inventive flavors and designs. Be sure to check out the Peanut Butter & Jelly Cake; it was a favorite during recipe testing for a reason. Whether served as the elegant finale to a dinner party or the joyous centerpiece of a birthday celebration, the cakes in this book guarantee satisfaction by the slice. Available now, $29.95 A BAKE FOR EVERY KIND OF DAY Nadiya Hussain, author of Nadiya Bakes and Time to Eat, has recipes for every kind of…

THE NEXT GENERATION BEFORE SCHOOL LET OUT FOR THE SUMMER EARLIER THIS YEAR, OUR EDITOR-IN-CHIEF, BRIAN HART HOFFMAN, HAD THE WONDERFUL OPPORTUNITY TO MENTOR 10-YEAR-OLD ELLIE FOR HER CLASS’S PASSION PROJECT, AN OPPORTUNITY FOR STUDENTS TO PURSUE THEIR PASSIONS AND CONNECT WITH EXPERTS IN THEIR FIELD OF INTEREST. HERE, WE TALK WITH ELLIE ABOUT HER FAVORITE PARTS OF BAKING, WITH HER DAD TO FIND OUT WHAT KIDS HAVE TO LEARN FROM BAKING, AND HER TEACHER, MS. SMITH, WHO SHARES THE IMPORTANCE OF ENCOURAGING KIDS’ PASSIONS IN SCHOOL. QUESTIONS WITH ELLIE What initially sparked your interest in baking? Ellie: Seeing my dad making cakes and other desserts. I also like watching baking shows, and it just amazes me the things you can do with food. What was it like having Brian as a mentor? What did…

Cast your mind to a time before pumpkin spice lattes, jack-o-lanterns, or Washington Irving’s gothic tale, Sleepy Hollow. It’s almost impossible to imagine an age when the pumpkin wasn’t the grand orange harbinger of the fall season and the unofficial crest of autumn. In other words, pumpkin isn’t just a fall pantry essential—it’s a cultural icon. When you’re working with an icon, it’s best to approach the experience with a certain level of respect, reverence, and research. First, let’s tackle fresh pumpkin. Though fresh pumpkin can yield delicious roasted pumpkin seeds, most bakers prize it for the mildly sweet, divinely creamy pumpkin puree they can make out of it. There are hundreds of varieties of pumpkins out there, but the most commonly found pumpkins at grocery stores are the giant pumpkins…

Deliciously rich with nutty pecans, a sweet caramellike filling, and a flaky, buttery piecrust, pecan pie is a true Southern staple. And with pecan harvest typically starting in late September and extending into November, the timing couldn’t be more perfect for fall baking season. Despite the pecan’s front and center role in both the name and the taste of this pie, we have a different ingredient to thank for this pie’s rise to fame. In 1898, the first recipe to closely resemble what we now know as pecan pie was printed in a church charity cookbook in St. Louis, Missouri, submitted by a Texas woman. However, the pie was still widely unknown outside of the South. But all that would change in the 1930s when a promotional recipe for a syrup-based…