Inhaltsverzeichnis für March/April 2022 in Bake from Scratch

WHAT DOES SPRING MEAN FOR BAKERS? For some of you, it means a time to clean and pare down the kitchen, making open space for that beloved Bundt pan or copper whisk to shine. For others, it’s a chance to incorporate the first seasonal strawberries, tender herbs, and alliums into your recipes. But I think for all of us, spring is the time to enjoy renewal and fresh starts. Our March/April issue promises to bring that sense of rejuvenation back to your baking. Just take a look at our gorgeous cover star, Strawberry Cream Cake. Adorned with strawberries and packed with silky cream filling on top of a delicate sponge, this is a spring must-bake. Among the recipes for bright spring roulades and light strawberry-packed desserts, you can also find…

What sparked your early interest in baking and drew you in? Sahana Vij: My parents introduced me into the world of cooking. From a very young age, I grew up around the kitchen filled with spices and new recipes. [When I was] around the age of 5, my mom taught me how to make French toast. I immediately fell in love with the methodology and creativity baking offered. From then on, I began to experiment with recipes online and study cookbooks. I never really repeated the same recipe twice and continued to challenge myself. So, I would say the creative freedom drew me to baking. What inspired you to write Bake Away? SV: As I mentioned earlier, I always loved to bake. However, throughout middle school and high school, I…

What inspired you to tackle a new cookbook during the COVID-19 pandemic? Benjamina Ebuehi: After my first cookbook, I was itching to do another. I had so many ideas and recipes I wanted to share, and the pandemic brought about lots of extra time at home in the kitchen to just play around and bake for fun and relaxation. During the pandemic, it was wonderful seeing how many people decided to pick up baking for the first time, trying their hand at banana bread or being adventurous with sourdough. It was encouraging to see people get excited about baking in a way they hadn’t before and have the time to just give it a go without needing a reason or occasion. It felt fitting to put a book together that…

CARAMELIZED ONION AND POTATO GALETTE Makes 1 (10-inch) galette This simultaneously rustic and elegant galette tops buttery Thyme Pie Dough with a spread of smooth and creamy garlic-herb cheese, a generous helping of caramelized sweet onions, and thinly sliced rounds of potato. 1 tablespoon (14 grams) unsalted butter2 cups (240 grams) ¼-inch-sliced sweet onion (about ½ pound)¾ teaspoon (1.5 grams) kosher salt, divided⅛ teaspoon granulated sugar⅛ teaspoon ground black pepper2 tablespoons (30 grams) dry sherry12 ounces (340 grams) Yukon gold potatoes (about 3 medium potatoes)Thyme Pie Dough (recipe follows)1 (5.2-ounce) container (150 grams) garlic and herbs Gournay cheese*2 teaspoons (10 grams) canola oil1 large egg (50 grams), lightly beatenGarnish: fresh thyme leaves, flaked sea salt 1. In a medium nonstick skillet, melt butter over medium heat. Add onion; cook, stirring…

One a penny, two a penny, hot cross buns. It’s a chant that has echoed through the ages, from the street hawkers of 18th-century London, England, to the modern-day child learning their first notes on the piano. There’s a romantic, Dickensian ring to it, recalling bakeries dimly lit by waning candles, where a frantic rotation of hot cross buns is ushered to and from wood-fired ovens. And why not? The rhyme’s namesake, the hot cross bun, is the picture of Old-World romanticism. A crisp white cross lays atop a bun studded with jewel-like speckles of sultanas and raisins. Torn open for a generous pat of butter, the aromas of warm spice and bright citrus rise into the air with wisps of steam. Today, hot cross buns are a delicacy classically…

As a magazine devoted to making you a better baker, we wish that we were all on a level playing field. But if you live in Denver, Colorado, Santa Fe, New Mexico, or one of the many other mile-high cities, you know you’re working with a different level of pressure—literally. Recipes that are developed at sea level, like those in Bake from Scratch, don’t always make a smooth jump to the land of rarefied air. It’s time we set our sights higher. We’re breaking down the hows and whys behind adjusting a recipe for high-altitude baking, translating the science into practical troubleshooting. Because with baking, the sky’s the limit. High-altitude baking can be chalked up to one main factor: low air pressure. Low air pressure affects two aspects of your…

powered by Red Star® Yeast WATERFORD BLAAS Makes 12 rolls A traditional Irish bread, these gorgeous golden rolls boast a pillowy-soft interior and slightly crisp outer crust that lends just the right amount of satisfying chew. Three separate rises and a healthy helping of yeast give each roll a satisfyingly sweet, malted flavor, and a pat of Dill-Lemon Butter is the bright, herby bite that brings it all together. Trust us when we say there are few breads better fresh from the oven than this. 5¼ to 5½ cups (667 to 699 grams) bread flour, divided, plus more for dusting2 (0.25-ounce) packages (14 grams) instant yeast*3¾ teaspoons (11.25 grams) kosher salt1¾ teaspoons (7 grams) granulated sugar1⅔ cups (400 grams) hot water (120°F/49°C to 130°F/54°C)Dill-Lemon Butter (recipe follows), to serve 1.…

THE KEY TO A GLISTENING KITCHEN Keep everything from copper to porcelain to stainless steel clean and glistening with this miracle product. A favorite both on set at Bake from Scratch and at home, Bar Keepers Friend is a tried-and-true multipurpose cleaner that we can’t get enough of. Available at amazon.com, around $7 A BENCH SCRAPER BUT BETTER This sleek and stylish stainless steel Innovative Kitchen Bench Scraper and Herb Stripper from Mason Cash is more than meets the eye. Its versatile design gives you the ability to clean your worktops, measure, cut, fold dough or pastry, and even strip herbs from their stalks, all in one multipurpose tool. Plus, the offset wood handle keeps your knuckles from scraping your work surface and allows for a steady, firm grip. Available…

Stunningly simple yet sophisticated, there are few cakes more iconic and well-suited for an afternoon tea than Battenberg cake. Also referred to as church window cake, checkerboard cake, and domino cake, the Battenberg is believed to be British in origin, but the story surrounding its creation is debated. The most widely known story suggests the cake was created in honor of the marriage of Princess Victoria to Prince Louis of Battenberg in 1884. Whether or not that’s true, we may never know. But one thing’s certain: Battenberg cake is a British classic that’s here to stay. While the clean and crisp presentation of this cake may appear complex, its construction is really no more difficult than your classic layer cake. In fact, the Battenberg cake is the perfect-size cake to…

THE SECRETS BEHIND YOUR CEREAL KELLOGG’S® APPLE JACKS® CEREAL Made by Kellogg’s, Apple Jacks was first introduced to the United States as Apple O’s in 1965. The current name, Apple Jacks, was the result of advertisers looking to change the name in 1971. Originally, Apple Jacks contained only orange-colored cereal Os; it wasn’t until 1998 that the green Os were incorporated into the mix. Interestingly, Apple Jacks Cereal was the brainchild of an MIT student, William Thilly, who was hired by Kellogg’s as a research assistant. As a reward for his work at the company, William was invited to create a product, and thus, Apple Jacks Cereal was born. GENERAL MILLS CINNAMON TOAST CRUNCH CEREAL This cereal debuted in 1984 with the aim of replicating the flavor of cinnamon-sugar toast.…

You can’t win a war with hungry soldiers. George Washington was learning this the hard way as the tide of the American Revolution turned against him while his army struggled on skimpy rations. Enter the country’s first Baker Master, Christopher Ludwick, a German immigrant who’d come to prominence in Philadelphia, Pennsylvania, for both his devotion to the revolution and his baking prowess. Washington tasked him with centralizing the army’s bread supply, and Ludwick performed so ably that after the British surrender at Yorktown, Washington celebrated with 6,000 loaves, telling his Baker Master, “Let it be good, old gentleman, and let there be enough of it, if I should want myself.” The directive lives on today in Philly, where there is certainly enough. From neo-sourdough temples (High Street, Mighty Bread) to…

CARROT CAKE BLONDIES Makes 9 blondies Chewy, buttery blondies get festive carrot cake flair in this springtime treat. Filled with fresh grated carrot, a blend of warm spices, and crunchy chopped pecans and then slathered with Cream Cheese Frosting and garnished with more toasty pecans, these beautiful blondies are sure to be a crowd-pleaser. 1 cup plus 1 tablespoon (234 grams) firmly packed dark brown sugar1 cup (227 grams) unsalted butter, melted2 large eggs (100 grams), room temperature and lightly beaten2 teaspoons (8 grams) vanilla extract1 cup (147 grams) finely grated carrots (see Note)1½ cups (188 grams) all-purpose flour1 teaspoon (2 grams) ground cinnamon½ teaspoon (1.5 grams) kosher salt½ teaspoon (1 gram) ground ginger½ cup (57 grams) chopped lightly toasted pecansCream Cheese Frosting (recipe follows)Garnish: chopped lightly toasted pecans 1.…