Bake from Scratchの Winter 2017 の目次

SARAH BAIRD Sarah Baird is a writer and editor based in New Orleans. An award-winning former restaurant critic for the city’s alt-weekly, her work appears regularly in print and online for Lucky Peach, Food52, AFAR, Pacific Standard, Saveur, GQ, The Atlantic, Eater, The Village Voice, PUNCH, The Guardian, GOOD, Liquor.com, and beyond. Sarah is the author of Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie, Summer Squash, and a contributor to the recently released Short Stack Cookbook: Ingredients That Speak Volumes (Abrams 2016). Her latest book, New Orleans Cocktails: Over 100 Drinks from the Sultry Streets and Balconies of the Big Easy (Cider Mill Press/ Simon & Schuster), will be released in February. She is currently a US-Japan Reporting Fellow with the International Center for Journalists. Baking Resolution: “To…

One of the best ways to eat peanut butter is straight out of the jar—letting the silky, sticky spoonful coat every corner of your mouth—then greedily going in for another dip, because, well, it’s just that good. As kids, our love for peanut butter begins as a comfort food slathered between two jam-coated slices of bread. As adults, we discover its glory in all sorts of treats, both savory and sweet. You see, in addition to being a pantry staple, peanut butter is a secret weapon in the kitchen. It’s filled with both protein and fat, two ingredients that work together to give structure to your dough, lock moisture into your batters, and make cookies delectably tender and chewy. The fats are the good-for-you type, too, with the added bonus…

HONEY PEAR SWIRL BREAD Makes 2 (9x5-inch) loaves For this bread we combined honey with pear preserves to create a silky filling that packs every bite with layers of fruit and spice. Dough: 2 cups warm whole milk (80° to 100°) 1 tablespoon plus 1 teaspoon (12 grams) active dry yeast 2 large eggs 6 tablespoons (84 grams) unsalted butter, melted ¼ cup honey 1 tablespoon (9 grams) kosher salt 1 tablespoon fresh lemon juice 7 to 7½ cups (889-953 grams) bread flour, divided Filling: ½ cup honey 1 (11.5-ounce) jar pear preserves 2 tablespoons (16 grams) cornstarch 2 teaspoons (4 grams) ground ginger Topping: 1 large egg white, lightly beaten ¾ cup (60 grams) old-fashioned oats 1. For dough: In the bowl of a stand mixer fitted with the…

• Swans Down® Cake Flour is 27 times finer than all-purpose flour, so it makes your cakes rise higher and gives them a texture that is lighter, fluffi er, and more moist. • Swans Down® Cake Flour is great for all baked goods, not just cakes. It makes cookies more delicate, biscuits more tender, muffi ns more moist, pancakes fluffier, and everything more delicious. TIPS FOR MEASURING SWANS DOWN® CAKE FLOUR • Sift cake flour once, and then spoon desired amount into your measuring cup. • Use a knife to scrape excess flour from measuring cup. • Use dry measuring cups (as opposed to liquid) for measuring Swans Down® Cake Flour.…

Try these peanut butter varieties to up your baking game: Justin’s Honey Peanut Butter Thick with a snap-crackled bite and a pleasantly floral sweetness that won’t overpower your batter. justins.com; 16-ounce jar, $6.49 MaraNatha Organic No Stir Creamy Double ground to achieve a rich, velvety smoothness that’ll work wonders for frostings, cinnamon-streusel ribbons, and pie fillings. maranathafoods.com; 16-ounce jar, $7.29 Peanut Butter & Co Crunch Time Loads of delicately crunchy peanuts swimming in a creamy bath of pure nutty goodness. Eat by the spoonful or use it to make a from-scratch Reese’s cup. ilovepeanutbutter.com; 16-ounce jar, $5 Big Spoon Roasters Peanut A touch of coconut oil and wildflower honey add spreadable richness to this small-batch crushed nut butter, which makes quite the impressive cookie. bigspoonroasters.com; 10-ounce jar, $9.95 Stonewall Kitchen…

RUM APPLE CIDER ROSEMARY CRUMB CAKE Makes 1 (9x5-inch) loaf Combining the taste of rosemary with the tart punch of reduced apple cider and highlighted by black-spiced rum, this cake is as smooth as it is rich in flavor. Apple Cider Reduction: 4 cups apple cider 1 sprig fresh rosemary 2 tablespoons spiced black rum Streusel: ¾ cup (94 grams) all-purpose flour ½ cup (57 grams) roughly chopped shelled pistachios ⅓ cup (73 grams) firmly packed dark brown sugar ½ teaspoon (1.5 grams) kosher salt ¼ cup (57 grams) unsalted butter, melted Cake: 1 cup (227 grams) unsalted butter, melted 1½ cups (330 grams) firmly packed dark brown sugar ¼ cup spiced black rum ⅓ cup whole milk 3 large eggs, lightly beaten 2 teaspoons chopped fresh rosemary 1 teaspoon…

From the first page to the last, Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm is a cookbook like few others, which makes sense given that author and blogger Molly Yeh’s bread and butter comes from avoiding the norm. Threaded with adorable sketches and pictures of Molly and her family, the book reads like equal parts autobiography and culinary exploration. Molly on the Range is a conversation posing as a cookbook, with Molly providing just as much personal insight as she does recipes and guidelines. Growing up just outside Chicago, Illinois, Molly boasts both a unique cultural background and home life. Half Chinese and half Jewish, Molly’s heritage tells the story of a musician father who played clarinet for the Chicago Symphony and a…

IT'S 2017, and we can’t wait to bake our way through the new year! We’ve set our bar even higher to bring you the best baking content yet, and take you on a global exploration of flavors as we meet some of the most passionate bakers around. This issue is jam-packed with everything you need to stay cozy and warm on cold winter days. From cinnamon rolls and coffee cakes to honey-baked and molasses deliciousness, what to bake first will be a tough decision as you make your way through these pages. We even found a way to “pour” winter’s seasonal libations into some batter for boozy loaf cakes that will redefine your cocktail party. Speaking of party, I’ll never forget the day I met the amazingly energetic Ellen Bennett…

The letter “B” really hits a winning trifecta in the state of Kentucky. There’s the banjo-picking, warbling twang of bluegrass music, made world famous by the likes of Arthel Lane “Doc” Watson and the countless number of pickers he influenced. There’s betting on horseracing, from the paddock at Keeneland in Lexington to the Run for the Roses each year at Louisville’s Churchill Downs. There’s bourbon, of course, which practically flows through the veins of any self-respecting born-and-bred Kentuckian. And if the legions of fans who flock to Blue Dog Bakery and Café in Louisville have anything to say about it, there should also be another “B” word added to that list: baking. If you’re doubtful that Kentucky deserves a prime seat at the national baking table—and that Blue Dog is…

NATURALLY SEPARATED These jars have a layer of oil on the surface that’ll need a hefty stir or two before you dive in; they are thinner and will cause your cookies to spread out and crisp up a bit more than no-stir varieties. Use them for drizzling, layering, and marbling into batters. NO STIR The addition of a solid fat—usually palm oil, coconut oil, or hydrogenated oil (these are oils that are chemically processed into a solid fat; steer clear of jars containing partially hydrogenated oils, which contain unhealthy trans fats)—helps emulsify no-stir spreads and keep the natural oils from separating and rising to the top. These spreads tend to be thicker, creamier, and better for buttercream frostings, pies, and rolled balls or truffl es.…

CINNAMON ROLL DOUGH Makes dough for 10 to 12 rolls, 12 jumbo individual rolls, or 1 (9-inch) twist If there were one go-with-the-flow dough, this would be it. Customize this adaptable dough to your personal preference. Simple yet forgiving, this one will become a staple in your recipe box. 1 cup warm whole milk (105°F to 110°F), divided 1 (0.25-ounce) package active dry yeast ⅓ cup (76 grams) unsalted butter, melted ⅓ cup (67 grams) granulated sugar ¼ cup sour cream 1 large egg 4 cups (500 grams) all-purpose flour, divided 1 teaspoon (3 grams) kosher salt 1. In a medium bowl, combine ¾ cup warm milk and yeast. Let stand until mixture is foamy, about 10 minutes. 2. In the bowl of a stand mixer fitted with the paddle…

Traditionally consisting of a basic piecrust with a cake-like molasses-flavored filling and a crumbled flour, sugar, and butter topping, this humble pie has a winding history. Though closely associated with the Pennsylvania Dutch community, shoofly pie’s popularity has extended well beyond the farm since its first appearance in the late 1800s. According to William Woys Weaver, director of the Keystone Center for the Study of Regional Foods and Food Tourism, the pie was first introduced as a coffee cake in 1876 at the U.S. Centennial in Philadelphia, Pennsylvania. “Between 1876 and the early 1880s, the cake migrated to a pie shell,” he says. “It was easier to eat as a hand-held slice of pie, so it appealed to farmhouse cooks.” Since this original version called for pantry staples like butter,…