Martha Stewart's Baking Handbook
Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.
This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.
Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.
“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart
Using a sharp knife or a pastry wheel, cut the rectangle into six 3-inch squares. Place squares about 2 inches apart on the prepared baking sheet. Cover with plastic wrap and freeze until the dough is very firm, at least 1 hour or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.) Preheat the oven to 375°F. In a small bowl, lightly beat the egg yolk with the remaining tablespoon heavy cream; brush over the tops of the
inspired by a similarly flavored yeast bread sold at Amy’s Bread in New York City. (See photograph) 3 tablespoons fennel seeds, plus more for sprinkling 4 cups all-purpose flour, plus more for dusting and cutting 2 tablespoons baking powder 1 tablespoon sugar 1 teaspoon baking soda � teaspoon salt 1 stick (½ cup) unsalted butter, cold, cut into small pieces 1½ cups golden raisins, coarsely chopped � cup plus 1 tablespoon extra-virgin olive oil 1½ cups heavy cream, plus more if needed 1
Anise-Almond Biscotti Apple(s) -Cream Cheese Sandwich Cookie Filling Lady, Caramelized Pie, Classic Pie, Crumb -Spice Layer Cake Tarte Tatin Apricot(s) -Blackberry Galette Bow Ties -Cherry Upside-Down Cake Dried, and Oat Scones Fruit Cake Peach, and Cherry Pie -Pecan Torte B Baba au Rhum Baba molds Babkas, Chocolate Bagels Bagels, shaping Baguette Baked goods (simple) baking equipment biscuits Baking Powder Buttermilk Cheddar Cheese, Spicy Cornmeal Drop Cream Cheese
Using the serrated knife, cut cake horizontally into four layers of approximately the same height. Place the bottom (largest) layer on a cardboard round or serving plate. Brush the top liberally with Amaretto Simple Syrup. Using an offset spatula, evenly spread about 1 cup Almond Buttercream over the top, about � inch thick. Top with the next-largest layer, and brush with syrup. Spread apricot jam in an even layer over the top. Place the next-largest layer, and brush with syrup. Spread about �
pressed in place. A pin is rolled over the top edge of the pan, trimming the dough so it’s flush with the pan. MAKING A LATTICE TOP 1. You can weave a lattice directly on the surface of your pie, but for beginners, it’s easier to do it on a flat surface and then transfer the lattice to your pie: Lay strips of pastry dough vertically on a lightly floured, parchment-lined baking sheet. 2. Starting at the middle, weave one horizontal strip at a time over and under the vertical strips (folding back