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Bake from ScratchBake from Scratch

Bake from Scratch Quick Bread 2018

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time1 min.
editor’s note

BREAD BAKING IS ONE OF THE GREATEST PLEASURES IN LIFE, and it can be made in a cinch with these fast, simple quick breads. Nothing should hold you back from baking bread from scratch, not even busy weeknights. Enter the quick bread, a mix-and-bake treasure for every baker. It’s a “no yeast, no problem” solution for days when you’re looking for a baking session on demand. In this collection of our all-time favorite quick bread recipes, we’re hitting on all of the classics and pumping up the volume on a few, too, putting birthday cake and snickerdoodle twists on loaves and remixing the biscuit formula with goat cheese and browned butter. From indulgent muffins to sweet and savory scones (the Gruyère Prosciutto Scones on page 41 have “must-bake” written all over…

access_time2 min.
pear-walnut muffins with vanilla bean-ginger streusel

Makes 24 Simultaneously airy and decadent, these muffins are the perfect treat for cool mornings. The vanilla bean in the streusel softens the punch of the ginger to give a rich sweetness with a mellow bite. 2 cups (250 grams) all-purpose flour1½ cups (337.5 grams) diced pear1 cup (200 grams) granulated sugar1 cup (113 grams) chopped walnuts1 teaspoon (5 grams) baking powder1 teaspoon (2 grams) ground ginger1 teaspoon (2 grams) ground cinnamon1 teaspoon grated fresh nutmeg½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt3 large eggs (150 grams)1 cup (240 grams) sour cream½ cup (120 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted and slightly cooled1 teaspoon (6 grams) vanilla bean pasteVanilla Bean-Ginger Streusel (recipe follows) 1. Preheat oven to 375°F (190°C). Butter and flour 2 (12-cup) muffin pans, or…

access_time1 min.
banana chocolate espresso swirl muffins

Makes 8 We’re not sure if these muffins are breakfast or dessert, but we promise not to judge if you eat one (OK, three) hot out of the oven. (They’re THAT good.) 1 cup (170 grams) semisweet chocolate morsels1½ tablespoons (9 grams) espresso powder2¼ cups (281 grams) all-purpose flour¾ cup (150 grams) granulated sugar1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1 teaspoon (2 grams) ground cinnamon½ teaspoon grated fresh nutmeg1½ cups (341 grams) mashed banana (about3 medium bananas)2 large eggs (100 grams)½ cup (112 grams) vegetable oil¼ cup (60 grams) whole buttermilk1 tablespoon (21 grams) unsulphered molasses1 teaspoon (4 grams) vanilla extract 1. Preheat oven to 350°F (180°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In the top of a double boiler,…

access_time2 min.
beet and goat cheese muffins with orange streusel

Makes 8 Your favorite salad gets a sweet makeover in muffin form. Beet Purée adds moisture and tenderness. Goat cheese serves as a salty juxtaposition and lets the natural sweetness of the beets shine through. 4 ounces (115 grams) crumbled goat cheese1⅔ cups (209 grams) all-purpose flour1 cup (200 grams) granulated sugar2 tablespoons (6 grams) orange zest2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) sour cream3 large eggs (150 grams)Beet Puree (recipe follows)½ cup (112 grams) vegetable oil1 cup (113 grams) chopped pecansOrange Streusel (recipe follows) 1. Preheat oven to 350˚F (180°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In a large bowl, whisk together goat cheese, flour, sugar, zest, baking powder, and salt. In a medium bowl, whisk…

access_time2 min.
peach and blueberry cornmeal muffins

Makes 12 Doubling down on crunchy texture with cornmeal and almond-flecked streusel, these fruity quick breads are the best way to enjoy peaches for breakfast. 1 cup (227 grams) unsalted butter, softened2½ cups (550 grams) firmly packed light brown sugar4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract3 cups (375 grams) all-purpose flour1 cup (150 grams) cornmeal2 teaspoons (10 grams) baking powder2 teaspoons (10 grams) baking soda1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk, room temperature1 cup (240 grams) peach purée*3 cups (675 grams) diced fresh peaches (about 4 medium peaches)1 cup (170 grams) fresh blueberriesAlmond Streusel (recipe follows) 1. Preheat oven to 425°F (225°C). Line a 12-cup muffin pan with parchment or paper liners, or spray wells with cooking spray. 2. In the bowl of stand mixer…

access_time2 min.
rhubarb-ginger muffins with rhubarb-vanilla bean streusel

Makes 18 We love the tiny bursts of red that diced rhubarb brings to this tender treat’s batter. Ginger lends just the right amount of kick, and a vanilla bean streusel topping packs the perfect crunch. 2 cups (250 grams) all-purpose flour1 cup (200 grams) granulated sugar1 teaspoon (5 grams) baking powder1 teaspoon (2 grams) ground ginger1 teaspoon grated fresh nutmeg½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1½ cups (150 grams) diced rhubarb3 large eggs (150 grams)1 cup (240 grams) sour cream½ cup (120 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted and slightly cooled1 teaspoon (6 grams) vanilla bean paste1 tablespoon (3 grams) lemon zestRhubarb-Vanilla Bean Streusel (recipe follows) 1. Preheat oven to 375°F (190°C). Butter and flour 18 muffin cups, or line with paper liners. 2. In a…

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