Raspberry Swirl Bread from Do-It-All Dough

Raspberry Swirl Bread from Do-It-All Dough | ZoeBakes photo by Zoë François

As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe. In order to pull that off, you want a dough that is rich and tender enough to satisfy as a sweet treat, but strong enough to hold up as a perfect sandwich loaf for school lunches. When Bake from Scratch Magazine and Bob’s Red Mill asked me to create a loaf with their super versatile and delicious Do-It-All dough for this month’s Better Baking Academy, I knew I wanted to create a showstopper, but simple enough to pull off on any Tuesday evening. I grabbed from the Scandinavian influence that is so prevalent in Minnesota, where I call home and added orange zest and cardamom to the dough as I was mixing it. It adds such a wonderfully warm aroma to the dough, which we need in the January cold. Then I swirled the dough with raspberry preserves and twisted the dough into a beautiful and tasty loaf.  You can see me create this loaf in my Instagram video and the recipe is below.

You can find much more information about this month’s Better Baking Academy class on Do-It-All Dough and sign up for the entire series of baking classes hosted by Bake From Scratch Magazine and Bob’s Red Mill (The Academy is FREE). You’ll find new lessons each month on essential baking skills with step-by-step photos and great tips from a wide range of baking professionals. If you’re looking to step up your baking game, you don’t want to miss the Better Baking Academy. Click here to sign up!

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Key Lime Pie

Key Lime Pie | ZoeBakes photo by Zoë François

I love Key Lime Pie and seek it out whenever I can. I’m always slightly disappointed when a restaurant doesn’t have one on the menu. I’ve had good versions and less good versions, but the contrast of creaminess and tartness (as close to sour as I can get) is so satisfying to me that I forgive even the poor versions. I try to push that balance to the edge, by adding as much freshly squeezed key lime juice to a super creamy base and THEN top the whole thing with a layer of key lime curd and a pile of whipped cream. 

This week I finished and sent in my very first solo book manuscript. Despite having written 7 books on bread with my co-author, Jeff, this was a monumental moment for me. I had it in my mind that the first thing, non-book related, that I would bake was going to be a Key Lime Pie. Here it is and it’s the perfect, albeit humble, way to celebrate this milestone of a new adventure in my career. No matter the occasion, this is a terrific pie. (more…)

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Top Nine ZoeBakes Desserts 2019

Poached Pear Tart | ZoëBakes photo by Zoë François

Instagram has spoken and these are the Top Nine ZoeBakes Desserts 2019, as determined by your 1 million likes. Thank you so much for following and I look forward to baking with you in 2020! 

These are in no particular order of popularity. Find the list and recipes below: (more…)

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Roasted Squash Brown Butter Cake (Gluten-Free)

Roasted Squash Brown Butter Cake (Gluten-Free) | ZoeBakes photo by Zoë François

This beautiful Roasted Squash Brown Butter Cake just happens to be gluten-free, as is everything in Aran Goyoaga’s new book Cannelle et Vanille. If you don’t happen to follow a gluten-free diet, this book is still for you, in fact, you’ll not even notice the wheat is missing from any of Aran’s recipes, they are purely delicious and gorgeous. Her work needs no introduction, she has been blogging and inspiring us all for over a decade. This book is a culmination of that journey as a chef, food photographer, mom and pastry chef who switched to working with foods that made her feel healthier and in turn happier. 

This gorgeous cake comes from the pages of her book and I added a cranberry relish that has fresh strawberries and pink peppercorns, a lovely compliment to the roasted squash brown butter cake. 

Roasted Squash Brown Butter Cake (Gluten-Free) | ZoeBakes photo by Zoë François  (more…)

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Sticky Coconut Maple Bars

Sticky Coconut Maple Bars | ZoeBakes photo by Zoë François

My Granny Neal made a version of these Sticky Coconut Maple Bars every Christmas and I wrote a love letter to them and shared the recipe over at The Kitchn – Granny’s Christmas Bars! They’re really perfect for any occasion, but when I was a little kid they were a special treat reserved for Christmas morning. Enjoy! 

Sticky Coconut Maple Bars | ZoeBakes photo by Zoë François 

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My Favorite Baking Equipment

‘Tis the baking season and time to give gifts to your loved ones who bake pie, cake, bread, cookies and so much more. I’ve had lots of questions about my favorite baking equipment and what to get the bakers in your life. You can always find the list of what I am using in my kitchen in my “Shop” tab at the top of my website. I only post the products that I actually use and love. 

Start with a Blow Torch! It is a super fun and exciting tool that I use as often as I possibly can. It is great for toasting meringue, marshmallows and the sugar crust on creme brûlée. 

A pretty Pie Dish is super useful and makes it more likely your loved one will bake you a pie! 

Below are a few photos of the staples, but check out my full list here. 

A solid, heavy duty rolling pin will get used constantly, especially for the pie lovers and anyone who likes cinnamon buns. There is no right or wrong shape, but what is most comfortable to use. The rolling pins with handles are easier to use if you are rolling lots of stiff dough, but the French or Dowel pins allow you to have a better feel for the dough. I use the French (tapered dowel) and handled pins most often. Full selection here.

Rubber spatulas and bench scrapers are essential. If someone is just setting up kitchen these are the perfect gifts, since they are used constantly and super utilitarian. When you check out my full baking equipment list, you’ll find several sizes and brands that I use constantly.

Straight sided cake pans are maybe my most essential baking equipment. Sturdy and deep is how I like my cake pans.

Bread baking equipment and knives are perfect for those who are getting into baking their first loaf or playing with a 100 year old starter. You can get by with just a few things to bake a great loaf of bread or you can take it to the next level. Find more Bread baking equipment.

Bundt pans are a super fun and useful pan. Maybe my favorite cakes to bake, since a simple cake can look so spectacular. find them here: Baking Equipment

Cook books! There are so many to choose from and I have a list of all the books I have baked from recently and for decades. There are also a bunch that I wrote (like this one). 

 

This rolling rack, which is used to store my hot baking trays as they come out of the oven and where I can store baked goods, so they don’t clutter my counter is for the serious baker who is taking over the whole kitchen with all their baked goods. It’s a good thing! You’ll find everything from this rolling rack to my camera equipment in my Baking Equipment List! 

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