Bake from Scratch Winter 2016

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.

United States
Hoffman Media
6 Issues

in this issue

1 min
from the editor

COLD WINTER DAYS mean one thing in my house–baking! This time of year, I crank up my oven and pack it full of a steady rotation of comforting treats to share with family and friends. From reinvented muffin flavors that bring excitement to your morning routine to cozy cast-iron desserts, these pages are full of incredible recipes we can’t wait to share with you. In this issue, we take you behind the scenes for an exclusive look at all-night baking with our friends at Willa Jean in New Orleans. “The Third Shift” (page 61), showcases the talented Lisa White and Kelly Fields as they craft perfect pastries, breads, and confections. The magic happens overnight so their bakery shelves can be filled at first light. We are thrilled for you to be holding our…

5 min

DANIEL SCHUMACHER Daniel, an enthusiastic eater and seasoned home cook, is constantly on the lookout for unique stories, delicious recipes, and food trucks. In this issue of Bake from Scratch, we sent him to join the crew at Willa Jean bakery in New Orleans for their all-night third shift (page 61). Daniel began his career as a food writer and editor in New York City before moving South. For more than three years, he has lived in New Orleans serving as the editor of Louisiana Cookin’, a Hoffman Media magazine and the only national publication devoted to true connoisseurs of Louisiana’s unique culture, cuisine, and travel destinations. Go-to hot toddy: “I stick pretty closely to the classic hot toddy recipe, though I don’t use much honey, and depending on my mood I’ll…

1 min
winter kitchen essentials

1. Microplane Grater-Zester without Grip This handy tool makes fast work of all things citrus, perfect for the recipes in “Drops of Sunshine” (page 31). We prefer the model sans handgrip, as it’s easy to position atop a bowl. $9.95; 2. Nonstick Madeleine Pan For our delicate Tangerine Madeleines (page 34), we turned to this shell-shaped French pan. We like the tinned steel for even baking and nonstick finish for easy release. $25; 3. Williams-Sonoma Traditionaltouch Pullman Loaf Pan We love to use a Pullman loaf pan on sandwich breads because it turns out nice sharp corners and gives homemade loaves a professional look. Try it with our Rye Sandwich Bread (page 54). $29.95; 4. Ateco Offset Spatula An offset spatula is a baker’s secret weapon. It makes easy work of frosting cakes, leveling batter in pans,…

3 min
the bread basket

THE HOT BREAD KITCHEN COOKBOOK by Jessamyn Waldman Rodriguez and the bakers of Hot Bread Kitchen In New York City, the bakers of the Hot Bread Kitchen line the shelves with braided challah, baguettes, Mexican conchas, and chewy Indian naan. The variety of breads offered is as diverse as the ladies who bake the loaves. Part of that might be attributed to the rich multinational community found in the city. But truthfully, all of the recipes come from the bakers’ homelands. Hot Bread Kitchen, part bakery, part training facility, works with immigrant women to teach them the essential skills to make it in the highly competitive culinary field. The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (Clarkson Potter) shares the stories of these dynamic women and the essential methods…

6 min
thomas keller on chocolate chip cookies

What is the secret to a great chocolate chip cookie? Superior chocolate makes a chocolate chip cookie great. Buy the best quality ingredients you can afford—that is the first step to achieving your best cookie possible. What chocolate is best? At Bouchon Bakery, we use Guittard Chocolate Company’s 72% morsels and chunks for our Chocolate Chip and Chunk Cookies because it fits our style and achieves the flavor profile we want, all from a local purveyor. Their 72% has a high cacao content, so it’s more acidic and really showcases the flavor of the cacao amongst the rest of the ingredients. What flour do you prefer when baking cookies? We use Harvest King All-Purpose Flour at Bouchon Bakery because their product is consistent all year long at each of our locations—Yountville, Las Vegas, New York,…

6 min
happy hour hot chocolate

When it’s cold and blustery outside, Chicagoans know the best place to retreat is to HotChocolate, the dessert bar of sugar maven and renowned pastry chef Mindy Segal. Her signature hot chocolate concoctions and decadent collection of sweets have wooed customers and critics alike, earning her perennial nods from Time Out Chicago, Chicago magazine, and the James Beard Foundation. Variations range from the Mexican (infused with cinnamon and cayenne) to Pumpkin Spice (white and milk chocolate with pumpkin spices) to Half & Half (equal parts espresso and dark hot chocolate), and they’re all guaranteed to shake off the winter blues. Order them as-is, or give them an adult twist with a sidecar of Sambuca or Amaretto. Here, Mindy shares her recipe for Hot Chocolate Grog, a rich and creamy hot…