Even at its hottest, summer is still one of our favorite times to crank up the oven. Our July/August 2019 issue helps you make the most of this season’s fresh produce, from a feature on juicy blackberries and blueberries to a collection of our best-ever summer sweet buns. If you’re in the mood for something light and airy, our berry pavlova packed with Heilala Vanilla is just the recipe for you. We take a deep dive into sourdough to bring you four flavor-packed boules, and our cherry tomato-studded focaccia (this issue’s cover star!) is just begging to make an appearance on your next mezze platter.
Here’s our top recipes from the issue that you’ll want to be baking all summer long! Be sure to pick up a copy of the issue to make these at home, as well as many more recipes that’ll make this your sweetest summer yet.
Strawberry Pistachio Sweet Rolls
Packing a filling with freeze-dried strawberries and chopped pistachios, these sweet buns pack a lot of fruity flavor. A tangy cream cheese drizzle offers an orthodox finish to very unorthodox buns. Don’t miss more of our favorite summer sweet rolls in the issue!
Cheese and Chive Yorkshire Pudding
Yorkshire pudding is an English side dish made from a batter of eggs, flour, and milk or water—the Brits love a baked pudding. We give the classic version a serious savory upgrade with fresh chives and melted cheese. Find more ways to use your muffin tin you may never have thought of before in the issue!
Rainbow sprinkles bring crunch and color to these tender drop cookies. We made these with bake sales in mind, as we’re teaming up with No Kid Hungry this summer to raise money to end childhood hunger! Click here to find out how you can get involved by organizing your won Bake Sale for No Kid Hungry, and also to find the recipe to these showstopping cookies!
Chocolate Cherry Sourdough Boule
This loaf is the ideal sourdough: chewy crust, open crumb, and well-developed flavor. For a touch of complexity, we mix in dark chocolate and dried cherries for a sweet and sultry take on classic sourdough. Find our classic sourdough recipe as well as our test kitchen’s top tips for perfect boules in the issue!
Berry Jam Cake
In this one-layer stunner, the pillowy butter cake gets subtle spice from ground ginger while a layer of blackberry and blueberry jam filling adds sweetness to every bite. Topped with sugar for extra crunch, this is the effortless, elegant dessert your summer soirées have been waiting for. Whip up our Berry Jam (used as the filling in this cake) and see why this is the spread we’re putting on everything this summer!
Last but certainly not least, our cover star! With a chewy interior and an addictive caramelized crust adorned with fresh grape tomatoes, this rosemary-scented focaccia has all the tangy comfort of sourdough but without the hassle, thanks to Platinum® Instant Sourdough Yeast by Red Star. This is one recipe you’ll bake on repeat all summer long!