Corrections to our Sift Magazine 2015 Spring Issue

We hope you're happily paging through our newest publication and bookmarking some of the 60+ delicious recipes. Before you start baking, please note a few small corrections below to the printed recipes. Happy spring!

Sift magazine front cover

Premiere Issue: Spring 2015

Page 12: Babka
The headnotes are not a typo about "two types of chocolate," but you can add 1/2 chocolate chips to the filling if you wish.
In To Shape the recipe states that the bread should be rolled starting from the long edge. The correct version should have it starting from the short edge.
Page 27: Philadelphia Roast Pork Sandwich
Nutritionals for the Philly Roast Pork Sandwich are incorrect. The correct information is:
Nutrition information per serving (1 sandwich, 415g): 1002 calories, 70g protein, 71g carbohydrates, 47g fat, 4g fiber, 19g saturated fat, 0g trans fat, 186mg cholesterol, 1583mg sodium, 5g sugars, 4mg vitamin C, 6mg iron, 579mg calcium.
Page 32: Orange Sunshine Coffee Cake
The dough instructions call for adding the water after the butter is melted. The correct version should call for orange juice, instead of water, as listed in the dough ingredients.
The dough instructions call for adding all of the flour. It should call for 1 cup initially; 1 1/2 cups after the egg and salt, and then the remaining 1/4 cup should be used for flouring the surface for kneading. Please see the corrected version of the recipe online.
Page 33: Lemon Meringue Bars
The word "and" between egg and yolk should be omitted. All of the yolks go into the crust.
Page 57: Honey Whole Wheat Biscuits
The honey in the ingredients should be whisked in with the egg and buttermilk.
Page 75: Maple Bran Muffins
The ingredients list bran flakes, but don't say if it should be cereal. Cereal should, in fact, be used in this recipe.
Page 84: Caramel Cake
Syrup instructions call for 1/2 cup and 1 cup water. The correct amounts are 1/3 cup and 3/4 cup, as listed in the ingredients.
To make the decorative caramel drizzle, double the caramel syrup. Reserve half and then artfully drizzle over the top of the finished cake, allowing it to cascade down the sides.
Page 93: Raisin-Pecan Rye Bread
This line is missing from the directions: "Preheat the oven to 350°F."