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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.

United States
Hoffman Media
6 Issues

in this issue

1 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…

2 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…

9 min

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…

16 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…

17 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…

16 min
classic cakes

TRADITIONAL CARROT CAKE MAKES 1 (9-INCH) CAKE A bounty of spices and fruit mixed into the batter create divine layers of flavor and a sublime texture in this cake. CARROT CAKE 3 cups all-purpose flour1½ cups firmly packed light brown sugar1 tablespoon baking powder1 tablespoon ground cinnamon2 teaspoons baking soda½ teaspoon kosher salt½ teaspoon ground allspice½ teaspoon ground ginger½ teaspoon ground nutmeg⅔ cup whole buttermilk⅔ cup canola oil2 teaspoons vanilla extract4 large eggs, room temperature4 cups grated carrot (10 to 12 medium carrots)2 (8-ounce) cans crushed pineapple, drained1 cup golden raisins CREAM CHEESE FROSTING 3 (8-ounce) packages cream cheese, softened1½ cups unsalted butter, softened3 pounds confectioners’ sugar2 teaspoons vanilla extract 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour; line bottom of pans with parchment paper. 2. For cake: In a…