This year, seasoned bread bakers and newcomers alike have ventured into new baking territory. To those celebrating new creative outlets and those looking to up their bread game, this issue is for you. From crave-worthy banana breads to streusel-topped muffins to icing-covered scones, our quick breads chapter is packed with simple yet decadent recipes that come together in a flash. Venturing to the sweeter side of artisan bread-baking, yeasted doughs like our Strawberry Brioche with Pearl Sugar and our Blueberry Mascarpone Babka with Lemon Curd Glaze are swirled with flavorful jams and fillings. Whether you’re looking to take on sourdoughs like Tomato Sourdough Focaccia or revamp your breadbasket with game-changing dinner rolls like our Garlic Herb Clover Rolls, explore the savory side of bread-baking with our savory yeasted breads. Last but not least, our technique chapter includes insightful tips and step-by-step techniques straight from our test kitchen to guide you every step of the way.
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