2018-digitalEdition-templateBFS
Bread Special Issue Digital Edition

NEW MAY/JUNE 2018 ISSUE

Welcome to the Southern Baking Issue, a showcase of the amazing flavors and traditions that make this timeless Southern craft so exceptional. With five crave-worthy iterations of Hummingbird Cake (including our cover star, Hummingbird Bundt Cake), an epic pound cake feature by Mississippi native and cookbook author Ben Mims, and an icebox pie blowout from Selma-based baking blogger Kate Wood (she puts the “sweet” in Sweet Home Alabama), we’re hitting all the high notes of the Deep South baking repertoire. We also give traditional Southern ingredients their due, from buttermilk to peaches to cornmeal. And before you ask, yes, there is a major biscuit piece in this issue. From defining the A to Z of Southern baking to an exploration of our favorite bakery in Oxford, Mississippi, this issue illuminates Southern culture through the sweet prism of pastry.

NEW SPECIAL ISSUE

With 80 of our all-time best artisan bread recipes, our latest Bread Special Issue features everything from sweet muffins and scones to savory loafs and delicious braided breads. Travel across the globe with classic international recipes like the Italian Pane Di Pasqua, or “Easter Bread,” as well as a twisted up and almond-laden Swiss wreath bread and many more. Grab your new go-to bread resource and head to the kitchen—we’ve got more than enough awe-inspiring bread recipes to keep you busy for a while.

 

 

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