Bake from Scratch

Each page of this publication features stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers. Discover the world's best bakeries, essential bread recipes such as brioche and rye, products that should be in every baker's pantry, new cookbooks, and more.

Bake from Scratch • JANUARY | FEBRUARY 2025 VOLUME 11 | ISSUE 1

Editors Letter

La Dolce Vita • These titles explore the sweet and savory sides of Italian cuisine and culture

Warm and Cozy Cakes • We infused these cakes with coffee and tea for delicious twists on warming drinks

Luscious and Lemony • Bright and sunny lemon buns that chase away the winter blues

A Superior Swirl

Tear-And-Share Breads • A stunning sweet and savory duo for warming up on winter days

Layers of Amalfi • At Pasticceria Pansa, five generations of bakers have crafted pastries rich with Amalfi’s flavors and history

Temperature Tips • Understanding how temperature affects baked goods is essential to achieving great results

Semolina • The secret ingredient of southern Italian cooking

Brownie Bliss • Fudgy with a hint of cake-like crumb and a shiny, flaky top, this is everything you want in a brownie

Sfogliatelle • Master the art of these golden pastries with their shatteringly crisp, flaky layers and luscious semolina-ricotta filling

Sensational Smolina Bakes • Although it’s an Italian pantry staple, semolina flour is used throughout the Mediterranean and the world. Explore the diverse ways we’ve incorporated this unique flour into these mouthwatering bakes.

Feleicia’s Home Restaurant

Discovering the Divine Coast

Captivating Capri

Authentically Caprese

Tastes Like Home • From its roots in Italy to the heart of America’s Dairyland, BelGioioso blends tradition with quality to create beloved specialty cheeses

A Triumphant Trifecta • This stir-together quick bread combines three irresistible flavors into one fantastic loaf

Recipe Index

In the Kitchen with Rose