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Bake from Scratch Jan/Feb 2017


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From frosting-drenched cinnamon rolls and streusel-topped coffee cakes to s’mores-inspired sweets and a baking with honey feature, the January/February issue of Bake from Scratch is overflowing with recipes to keep you warm on cold winter days. Beyond the irresistible desserts, we’re spanning the globe—from Canada to Australia—to bring you baking inspiration to last throughout the year. We spotlight the nine best baking blogs you should be following in 2017. Discover the secret to achieving the perfect dark-crusted loaves from bread-baking master Mark Furstenburg of Bread Furst in Washington, D.C., or head down South to the bluegrass state for a visit to Kentucky’s trailblazer, Blue Dog Bakery. Check out the colorful headquarters of apron-making powerhouse Hedley & Bennett with the company’s ever-energetic founder. Start your new year right with the winter issue of Bake from Scratch.

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