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Food & Wine
Bake from Scratch

Bake from Scratch Fall Baking 2019

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.

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

in this issue

1 min.
fall is knocking on our doors.

The temperatures are dropping, the leaves are changing, and I’ve got one question on my mind: What will I bake first? We’ve divided this special issue into autumn baking highlights, from peak seasonal produce like pumpkin, sweet potatoes, and apples to favorite fall flavors like caramel, chocolate, and spices. Whether you’re looking for a stunning layer cake (like our cover star the Apple Spice Cake, page 24) or a hearth-style sweet potato loaf, this collection offers the top sweet and savory recipes to complement your harvest meal. For those in search of a breakfast stunner, find streusel-topped one-layer cakes and aromatic, nutty sweet buns. Short on time? Try our one-bowl lace cookies or a simple, herbaceous quick bread. And for those crust fanatics, select one of our flaky pies or tarts packed…

22 min.
apples & pears

APPLE-MAPLE TART Makes 1 (9-inch) tart Set in our buttery Pâte Brisée and topped with Candied Apple Slices, this simple yet refined tart is even tastier when topped with the remaining reduced maple syrup. Pâte Brisée (recipe follows) 1½ cups (506 grams) pure maple syrup¼ cup (60 grams) heavy whipping cream3 large egg yolks (56 grams)⅛ teaspoon kosher salt¼ cup (32 grams) cornstarch¼ cup (60 grams) water1 tablespoon (14 grams) unsalted butter1 teaspoon (5 grams) fresh lime juiceCandied Apple Slices (recipe follows) 1. Preheat oven to 350°F (180°C). 2. On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch round removable-bottom tart pan, pressing into bottom and up sides. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. 3. Bake for 20 minutes.…

20 min.
pumpkin & sweet potato

PUMPKIN-DATE BABKA Makes 1 (12-to 13-inch) round loaf This tightly woven babka is visually impressive, and braiding the dough to create the design is easier than you think. The tender pumpkin bread is layered with spiraling waves of Date-Hazelnut Filling gently spiced with a dash of cardamom. We like slicing into the round like a pie and drizzling wedges with the tangy Crème Fraîche Honey Glaze before serving. ¼ cup (60 grams) warm whole milk(105°F/41°C to 110°F/43°C)4 tablespoons (48 grams) granulated sugar, divided1 tablespoon (9 grams) active dry yeast3¾ cups (469 grams) all-purpose flour, divided1½ teaspoons (4.5 grams) kosher salt¾ cup (183 grams) canned pumpkin3 large eggs (150 grams), divided1 teaspoon (4 grams) vanilla extract½ cup (113 grams) unsalted butter, softenedDate-Hazelnut Filling (recipe follows)1 tablespoon (15 grams) water2 tablespoons (24 grams) sanding sugar¼…

23 min.
caramel & chocolate

CHOCOLATE-HAZELNUT TART Makes 1 (9-inch) tart A delectable complement to your favorite red wine, this creamy tart is all things sweet and salty, with a cranberry filling and a hazelnut garnish. Chocolate Short Dough (recipe follows)1 cup (200 grams) granulated sugar⅔ cup (226 grams) dark corn syrup2 large eggs (100 grams)¼ cup (60 grams) dry red wine¼ cup (57 grams) unsalted butter, melted2 teaspoons (8 grams) vanilla extract1½ cups (255 grams) fresh or frozen cranberries1 cup (133 grams) peeled hazelnuts, skins removed, roughly chopped1 cup (170 grams) semisweet chocolate chips½ cup (120 grams) heavy whipping creamGarnish: chopped hazelnuts, sea salt 1. Preheat oven to 350°F (180°C). 2. On a lightly floured surface, roll Chocolate Short Dough into a 12-inch circle. Transfer to a 9-inch square removable-bottom tart pan, pressing into bottom and up sides. Top…

19 min.
nuts & spices

PECAN PIE BUNDT CAKE Makes 1 (10-cup) Bundt cake It’s as seasonally perfect as a pecan pie but without the added hassle of making a crust. We love it for breakfast with a cup of coffee. 1 cup (113 grams) finely chopped pecans*1 cup (227 grams) unsalted butter, softened1¾ cups (350 grams) granulated sugar1 tablespoon (13 grams) vanilla extract4 large eggs (200 grams)2¼ cups (281 grams) all-purpose flour1 teaspoon (5 grams) baking powder¾ cup (255 grams) dark corn syrup½ cup (120 grams) whole buttermilk½ cup (110 grams) firmly packed light brown sugar¼ cup (57 grams) unsalted butter2 tablespoons (30 grams) half-and-half1⁄8 teaspoon kosher salt 1. Preheat oven to 325°F (170°C). 2. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and vanilla at medium speed until fluffy,…

16 min.
cheeses & herbs

SAGE, ASIAGO, AND PECAN SAVORY SHORTBREAD COINS Makes 24 coins This cheesy, herbaceous take on classic shortbread will be the MVP of your next charcuterie board. Asiago cheese imparts a salty zing that’s elevated by the pine-like notes of sage, resulting in a savory coin reminiscent of the flavors of Provence. Pair with a dry white or robust red wine and a few slices of prosciutto, and you’re in business. ½ cup (113 grams) unsalted butter, softened1 cup (100 grams) packed finely grated Asiago cheese2 tablespoons (14 grams) finely chopped pecans1 teaspoon minced fresh sage½ teaspoon (1.5 grams) kosher salt½ teaspoon (1 gram) ground black pepper1¼ cups (156 grams) all-purpose flour1 large egg white (30 grams)Garnish: fresh sage leaves, pecan halves 1. In the bowl of a stand mixer fitted with the paddle attachment,…