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      World Baking Day: Editor’s Picks & Reader Favorites!

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      Today is a day to celebrate all things baking—it’s World Baking Day! Whether you’re a seasoned pro or a curious beginner, there’s no better excuse to get your hands covered in flour and create some delicious magic.
      To inspire your baking adventures, we’re pulling out all the stops! Some of our editorial team members are sharing their all-time favorite recipes from the pages of Bake from Scratch. Plus, we’re revisiting some of our most popular creations from the past few years, as determined by you, our amazing readers!
      Get ready to roll up your sleeves, preheat your ovens, and celebrate World Baking Day in the sweetest way possible!
      Editorial Favorites

      Nancy Meeks, Editorial DirectorMimicking the crisp, flaky texture of croissants, these Croissant French Bread loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing.

      Kile Pointer, Graphic Designer Made up of a layer of chewy, lightly crisp dough, a melty blend of cheeses, sautéed vegetables, sausage, pepperoni, and homemade Pizza Sauce, this is a pizza that eats like a multicourse dinner. Although locals of the Windy City may argue whether this pizza is a knife-and-fork ordeal or a handheld meal, we say that as long as you enjoy every bite, you’re doing it right.

      Meg Lundberg, Senior Copy Editor, FoodWe’re big fans of an ambitious holiday crossover, and these Gingerbread Cookie Cheesecake Bars are just that. An indulgent layer of cheesecake filling is sandwiched between chewy, delicately spiced gingerbread dough. It’s a simple formula, but when that molasses-rich gingerbread meets that vanilla-scented cheesecake, you’ll get flavor fireworks. It packs all of the richness you could want—but in a neat gluten-free package. Our Most Popular Recipes per Year

      Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little something you whipped up.

      Almond-scented cake batter is swirled with traditional frangipane, which adds nutty flavor and tenderness to the crumb of this cake. Studded with berries and gently dusted with confectioners’ sugar, this Berry Frangipane Cake is simple but gorgeous. As a bonus, this recipe calls for frozen berries, meaning this recipe is always in season for baking.

      A staple in most Mediterranean kitchens, this light, and barely sweet Classic Olive Oil Cake is perfect for an afternoon snack or late-morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.

      We took the classic French one-layer cake (our editor-in-chief’s favorite!) from round to rectangle in this Gâteau Basque Loaf. A tender, golden crust encases a surprise center of thick, velvety Custard Filling, a defining factor of the original gâteau Basque, with a thin layer of fresh blueberries to bring brightness to every slice.

      These cakes bring the ever-popular combination of strawberries and cream to each decadent slice. With homemade strawberry sauce swirled into each loaf, they’re just as beautiful as they are delicious.  LEGGI TUTTO

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      Ciabatta Rolls

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      The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini!  LEGGI TUTTO

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      Honey-Wheat Bread

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      Using a combination of all-purpose and whole wheat flours gives the bread a tender crumb and a subtle toasty, nutty flavor. With a sweetness that doesn’t overwhelm, this versatile bread is a great base for all kinds of sandwiches, whether a grilled cheese, turkey and Swiss, or classic peanut butter and jelly. LEGGI TUTTO

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      Potato Rolls

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      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.In a medium saucepan, heat mashed potato, ½ cup (120 grams) milk, butter, and ¼ cup (60 grams) potato water or water over medium heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm potato mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Line a rimmed baking sheet with parchment.Turn out dough onto a lightly floured surface. Divide into 6 portions (about 138 grams each). Shape each portion into a round. Place rounds, seam side down, at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Preheat oven to 350°F (180°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with egg wash. Using a sharp paring knife or lame, score an “X” shape into top.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days. Tightly wrap in plastic wrap, and freeze for up to 3 months. LEGGI TUTTO

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      Soft Slider Buns

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      Sliders get their name from United States Navy sailors who would say that their small size lets them “slide down” easily. Sour cream adds fat and moisture to the dough and helps create short gluten strands, which means a tender, rich bread. Try them topped with pulled pork. LEGGI TUTTO

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      Roasted Garlic-and-Caramelized Onion Focaccia Rolls

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      For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Banana Bliss: 10 Recipes for National Banana Day

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      April 17 is National Banana Day, so that means it’s time to break out our favorite ways to bake with bananas. From classics like Banana Cake to new creations like Black Cocoa Banana Bread, we’re sharing ten recipes that your friends and family will go bananas over!

      This Sheet Pan Banana Split is a make-ahead dessert that is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

      Oats in cake? Prepare to have your mind blown. Quick-cooking oats bring a revolutionary delicate crumb to this banana-and blueberry-packed layer cake. For a bright, tangy finish, we blanketed our cake with a smooth Buttermilk Frosting.

      A bite of these Mini Tropical Banana Bread loaves takes you on an island flavor getaway. Sweet pineapple, chewy coconut, and a tangy burst of Citrus Glaze combine for a sunny take on classic banana bread. 

      If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

      Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence.

      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.

      Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana.  LEGGI TUTTO

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      Crazy for Coconut: 6 Crave-Worthy Coconut Recipes

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      Step into a coconut haven with our plethora of recipes all centered around this irresistible ingredient. Whether sprinkled onto a bun or stirred into a crust, the deliciousness of coconut can’t be denied. 

      Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.

      Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

      The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes. If you’d like to keep the doughnut plain and get your coconut flavor through just the glaze, you can use all whole milk and vanilla extract in the dough.

      This pie isn’t French at all. In fact, it originated in United States port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, which is likely how it got its name.

      Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.

      Blending one traditional Southern classic, the cloud-like coconut cake, with blushing stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes brings a dash of color to the typically snowy-white appearance. LEGGI TUTTO