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Taste of the SouthTaste of the South

Taste of the South Southern Baking 2019

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

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

IN THIS ISSUE

access_time1 min.
taste of the south special issues

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes STYLISTS Sidney Bragiel, Caroline Blum, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain RECIPE TESTER Ashley Jones DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL…

access_time1 min.
editor’s letter

POUND CAKES HOLD A VERY SPECIAL PLACE IN MY HEART. Their crisp crust and rich, tender crumb give me just about everything I want in a dessert. To me, it doesn’t matter whether it’s been baked in a simple loaf pan or an elaborate, showstopping Bundt. These classic Southern desserts come together in a snap and make excellent gifts, whether for visitors or for welcoming new neighbors. In this special issue of Taste of the South, you'll not only find a treasure trove of our most delectable pound cakes, but a beautiful collection of baked goodies that will help you treat your family throughout the summer (and beyond). Whether your tastes trend toward the traditional or you have a constant yearning for the new and interesting, I’m confident we’ve collected just…

access_time2 min.
baking basics

Kneading Dough While some doughs (like biscuit or cookie dough) should not be kneaded, yeasted doughs benefit from the process. Kneading forms gluten, an essential step in creating airy, chewy bread and sweet rolls. Our yeasted dough recipes can be kneaded by hand or using a stand mixer with the dough hook attachment. WHITE LILY FLOUR Not all flours are created equal for baking biscuits. Our standard biscuit flour is White Lily All-Purpose flour. It’s made from soft winter wheat berries, which have a lower protein content than other wheats. Protein in flour creates a denser bread, which is great for chewy, yeasted breads like sourdough, but not for tender breads like biscuits. We recommend using this flour for all our biscuit recipes. Can’t find it? Look for an all-purpose variety that is…

access_time9 min.
biscuits

CLASSIC BUTTERMILK BISCUITS MAKES 12 Cutting, stacking, and pressing down the dough multiple times helps create sky-high layers in these gorgeous biscuits. 3½ cups all-purpose flour*2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk1 large egg, beatenFlaked sea saltButter and honey, to serve 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, stir together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms. 3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again. Repeat…

access_time16 min.
pound cakes

BUTTERMILK POUND CAKE WITH LAVENDER AND STRAWBERRY PRESERVES MAKES 1 (12-CUP) BUNDT CAKE Baking this pound cake in a cold oven allows it more time to rise, creating a finer texture and deeper flavor. CAKE 1¼ cups unsalted butter, softened2¼ cups sugar4 large eggs, room temperature2¼ cups all-purpose flour, sifted¾ teaspoon kosher salt¾ cup whole buttermilk⅓ cup strawberry preserves½ teaspoon strawberry extract½ teaspoon dried culinary lavender GLAZE 1 cup confectioners’ sugar¼ cup heavy whipping cream1 tablespoon elderflower liqueur or cordial* 1. Spray a 12-cup Bundt pan with baking spray with flour. 2. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour…

access_time17 min.
yeasted & quick breads

STRAWBERRY MORNING BUNS MAKES 12 There’s no better way to start a sunny spring day than with these stunning treats. DOUGH ¼ cup warm water (105° to 110°)2 teaspoons active dry yeast½ cup plus 1 teaspoon sugar, divided½ cup unsalted butter, softened2 teaspoons kosher salt2 large eggs, room temperature1 cup whole milk1 tablespoon fresh lemon juice4½ cups bread flour FILLING 2 cups strawberry preserves or jam2 tablespoons sugar1 tablespoon cornstarch CREAM CHEESE FROSTING ½ (8-ounce) package cream cheese, softened¼ cup unsalted butter, softened1¾ cups confectioners’ sugar½ teaspoon vanilla extract 1. For dough: In a small bowl, stir together ¼ cup warm water, yeast, and 1 teaspoon sugar. Let stand until mixture is foamy, about 5 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Gradually add salt and…

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