Bake from Scratch Magazine May/June 2021 Retour à l'édition précédente

May and June mark the sweet shift from warm spring into hot summer, a time when bakers reap a number of benefits. The longer days promise more time to bake in the blissful daylight, and fresh market offerings such as ripe stone fruit, berries, and herbs open up opportunities for cakes, cookies, and pastries. Our May/June 2021 issue takes every advantage of this golden time. From The Essential . . . Baguette to our crusty breads feature that spans the globe, artisan bread bakers can find a number of recipes to bring bakery-style loaves to the dinner table. Whether you’re looking for to bake with your kid or simply to please the kid in you, our nostalgic Everything Snickerdoodle is the cinnamon-coated extravaganza you’ve been waiting for. If you’ve got more cookie love to spare—and who doesn’t?—try the mix-and-match sandwich cookie collection. From there, bakers can dive into magic muffins, sate coconut cravings, and explore the tender world of oil cakes. Our cover star, the Banana-Cream Cheese Pound Cake is debuting in Nordic Ware’s 75th Anniversary Bundt Pan, a brand-new pan that celebrates Nordic Ware’s history with every detailed ridge and crevice. Finally, our baking and pastry editor takes a deep dive into baking science to answer your most pressing baking queries. So throw on your apron, preheat your oven, and let’s get baking!