The Martha Stewart Living Cookbook (119 page)

1 cup currants

1 large egg, lightly beaten

¼ cup sanding sugar

Preserves, for serving

1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

2.
Using a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and currants; stir to combine.

3.
On a lightly floured surface, roll out the dough about 1 inch thick. Using a 2½-inch biscuit cutter, cut out as many rounds as possible, and place on the prepared baking sheet. Reroll the scraps; continue cutting.

4.
Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar. Bake until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.

dried apricot and sage scones

MAKES 8

When baked, these scones can be frozen in an airtight container for up to 1 month.

2 cups all-purpose flour, plus more for dusting

¼ cup granulated sugar

1 tablespoon baking powder

¾ teaspoon fine salt

5 tablespoons cold unsalted butter, cut into small pieces

1 cup chopped dried apricots (about 4 ounces)

2 tablespoons plus 1 teaspoon finely chopped fresh sage

1 cup heavy cream, plus more for brushing

Sanding sugar, for sprinkling

1.
Preheat the oven to 375°F. Place the flour, granulated sugar, baking powder, and salt in a large bowl. Work in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the dried apricots and sage. Add the cream; gather the mixture together with your hands until it starts to hold together.

2.
Turn out the mixture onto a lightly floured work surface. Quickly bring the dough together; pat into an 8-inch circle 1 inch thick. Smooth the top with a rolling pin. Cut into 8 wedges with a bench scraper.

3.
Arrange the wedges on a parchment-lined baking sheet. Brush the tops with cream, then sprinkle generously with sanding sugar. Bake until scones are cooked through and golden brown, about 30 minutes. Immediately transfer the scones to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.

whole-wheat oat bread

MAKES ONE 7½-INCH ROUND LOAF;

SERVES 8

1½ cups plus 2 tablespoons simmering water

1½ cups plus 1 tablespoon old-fashioned rolled oats

¼ cup unsulfured molasses

1½ cups bread flour, plus more for dusting

1½ cups whole-wheat flour

¼ cup powdered nonfat dry milk

1 envelope active dry yeast (1 scant tablespoon)

¾ teaspoon salt

1 tablespoon vegetable oil

1 large egg white, lightly beaten

1.
Pour the water over 1 cup oats in a medium bowl. Stir in the molasses; let stand until mixture registers 115°F on an instant-read thermometer, about 10 minutes.

2.
Coarsely grind ½ cup oats in a food processor. Transfer to a separate medium bowl; add the flours and powdered milk.

3.
Sprinkle the molasses mixture with yeast. Stir in 1 cup flour mixture, then the salt. Gradually stir in the remaining flour mixture, 1 cup at a time.

4.
Turn the dough out onto a lightly floured work surface. Knead until smooth and no longer sticky, 5 to 10 minutes.

5.
Oil a medium bowl with 1 teaspoon oil. Transfer the dough to the bowl; turn to coat. Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1¼ hours.

6.
Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside. Punch down the dough. Transfer to a lightly floured work surface. Knead the dough once or twice. Flatten into a 9-inch circle.

7.
Pull the edges of the dough up and in toward the center; pinch to seal. Turn the dough over. Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom. Wrap your hands around the sides of the dough; rotate to shape into a tight ball, 5½ inches in diameter and 3¾ inches high. Place on the oiled baking sheet, seam side down.

8.
Brush plastic wrap with the remaining teaspoon oil; cover the dough. Let rise until doubled in bulk, 45 minutes to 1 hour.

9.
Preheat the oven to 400°F. Score an X in the top of the dough. Brush with egg white; sprinkle with the remaining tablespoon oats. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack.

socca

MAKES 8 WEDGES

2½ cups chickpea flour

½ cup extra-virgin olive oil, plus more for the skillet

Coarse salt and freshly ground pepper

1 tablespoon chopped fresh rosemary

1.
Heat the broiler with the rack 8 inches from the heat source. Stir together the flour, 2 cups water, the oil, and 1 tablespoon salt in a medium bowl.

2.
Oil a 12-inch cast-iron skillet; pour in the batter. Broil until golden brown, 3 to 4 minutes. Reduce oven to 400°F; bake until set, about 6 minutes. Sprinkle with the rosemary; season with salt and pepper. Cut into 8 wedges, and serve.

cranberry bran muffins

MAKES 12

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

2 cups all-purpose flour

1½ cups wheat bran

1½ teaspoons baking powder

¾ teaspoon fine salt

¼ teaspoon baking soda

1½ cups packed dark-brown sugar

1¼ cups plus 2 tablespoons buttermilk

11 tablespoons (1
³
/
₈
sticks) unsalted butter, melted and cooled

2 large eggs

1 tablespoon finely grated orange zest

2 teaspoons pure vanilla extract

1½ cups fresh or frozen cranberries

1.
Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners; set aside. Place the flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in the sugar, and set aside.

2.
Whisk together the buttermilk, butter, eggs, zest, and vanilla in a bowl. Add the flour mixture; stir until just combined. Stir in the cranberries.

3.
Divide the batter among the lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

banana bread with walnuts and flaxseed

MAKES 1 LOAF

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.

2 tablespoons unsalted butter, melted, plus 1 teaspoon unsalted butter, softened, for the pan

½ cup whole-wheat flour

¾ cup all-purpose flour

¼ cup ground golden flaxseed (from about 2 tablespoons whole)

¾ teaspoon coarse salt

½ teaspoon baking powder

½ teaspoon baking soda

1 large egg, plus 1 large egg white

½ cup light-brown sugar

1½ teaspoons pure vanilla extract

¾ cup mashed very ripe bananas (about 2 medium bananas)

½ cup walnuts (about 1¾ ounces), toasted and coarsely chopped

1.
Preheat the oven to 350°F. Butter a 9 × 5 × 3-inch loaf pan, and set aside. Whisk together the flours, flaxseed, salt, baking powder, and baking soda in a medium bowl, and set aside.

2.
Put the egg and egg white in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-low speed until well combined, about 2 minutes. Add the melted butter, sugar, vanilla, and bananas, and mix until combined. Add the reserved flour mixture, and mix on low speed until well incorporated, about 10 seconds. Stir in the walnuts.

3.
Pour the batter into the buttered pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool slightly in the pan on a wire rack. Unmold onto rack, and let cool completely.

tomato focaccia

MAKES 8 PIECES

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

2 tablespoons plus ½ teaspoon active dry yeast (from 2 envelopes)

4½ teaspoons sugar

2
¹
/
₃
cups warm water (105
°
to 110
°
F)

5½ teaspoons extra-virgin olive oil, plus more for the bowl

6¼ cups plus 3 tablespoons all-purpose flour

Coarse salt

1 cup grape tomatoes, halved lengthwise

1 tablespoon fresh rosemary

1.
Stir together the yeast, sugar, and warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.

2.
Stir in 4½ teaspoons oil. Add the flour and 4½ teaspoons salt; mix on medium-low speed until combined. Switch to the dough hook; knead on medium speed until smooth, 5 to 7 minutes.

3.
Transfer the dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let the dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.

4.
Preheat the oven to 400°F. Generously oil a 12 × 17-inch rimmed baking sheet. Spread out the dough to fill the sheet, stretching it and working it into the corners. Press in the tomatoes; sprinkle with the rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.

5.
Drizzle the dough with the remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate the sheet; bake until golden, about 15 minutes more.

6.
Let cool in the sheet; cut into 8 rectangles. If not serving that day, wrap the pieces in plastic wrap and foil; freeze up to 1 month.

challah

MAKES 1 LARGE LOAF

All ingredients except the milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to 2 days.

2 tablespoons unsalted butter, softened, plus more for bowl, plus 2 tablespoons, melted and cooled, for brushing

3½ cups unbleached bread flour, plus more for dusting

½ cup water, warmed to 100
°
F

¹
/
₃
cup sugar

¼ cup whole milk, warmed to 100
°
F

2 large eggs, lightly beaten, plus 1 large egg, lightly beaten, for egg wash

3 large egg yolks, lightly beaten

2 teaspoons coarse salt

2 teaspoons active dry yeast

1.
Butter a large bowl; set aside. Stir all remaining ingredients, except the egg for the egg wash and the butter for brushing, in a large bowl until well combined. Turn out the dough onto a lightly floured work surface; knead the dough, adding flour if needed, until smooth and pliable, about 15 minutes.

2.
Transfer the dough to the buttered bowl; brush the top with 1 tablespoon melted butter. Loosely cover with plastic wrap. Let rise in a warm place until almost doubled in bulk, about 1½ hours.

3.
Turn out the dough onto a lightly floured work surface; knead 5 minutes, then return to the bowl. Brush the top with the remaining tablespoon melted butter, and loosely cover with plastic wrap. Let the dough rise again until doubled in bulk, about 1 hour more.

4.
Preheat the oven to 375°F. Divide the dough into 3 equal pieces. Roll each piece into a ball, and loosely cover each ball with buttered plastic wrap. Let rest 20 minutes.

5.
Roll each ball into a 12-inch-long log, leaving the middle a little thicker than the ends. Lay the logs side by side lengthwise; pinch together the ends farthest from you, then tightly braid the strands, pulling them as you go. Tuck the ends of the braid underneath. Transfer to a buttered baking sheet, and loosely cover with buttered plastic wrap. Let rise until almost doubled in bulk, about 45 minutes.

6.
Brush the dough lightly with egg wash. Bake until golden brown and firm and an instant-read thermometer inserted into the bottom registers 180°F and comes out clean, 35 to 40 minutes. If the challah browns too quickly, loosely tent with foil. Immediately transfer to a wire rack; let cool at least 45 minutes before serving.

cornbread muffins

MAKES 12

5 tablespoons unsalted butter, melted, plus more for the muffin tin

1 cup stone-ground yellow cornmeal

1 cup all-purpose flour

¼ cup confectioners’ sugar

¼ cup granulated sugar

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ vanilla bean, split lengthwise

2 large eggs

1½ cups buttermilk

1.
Preheat the oven to 375°F. Brush a 12-cup standard muffin tin with melted butter; set aside. In a large bowl, whisk together the cornmeal, flour, sugars, baking powder, baking soda, and salt.

2.
In a small bowl, scrape in the vanilla seeds; add the eggs and buttermilk, and whisk to combine. Pour over the flour mixture. Add the 5 tablespoons butter, and stir until blended, using as few strokes as possible.