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ACKNOWLEDGMENTS THIS BOOK REQUIRED the hard work and dedication of many talented people. I’d like to thank all of them for making sure that it is everything we intended it to be—filled with delicious recipes, enticing photographs, and clear and concise instructions for the very best baked goods. A special thank you to Ellen Morrissey for shepherding the project the whole way through with the utmost care, and to Elizabeth Alsop for her tireless efforts at every step. Shelly Kaldunski spent the better part of two years developing outstanding, must-try recipes and leading our team of bakers. John Barricelli, longtime test kitchen manager at <strong>Martha</strong> <strong>Stewart</strong> Living television, created some of our favorites, especially those in the Yeasted Baked Goods chapter. Our friend Susan Sugarman was instrumental in getting the project off the ground and organizing the chapters and recipes in their early stages. A very special thank you to the talented members of the <strong>Martha</strong> <strong>Stewart</strong> Living Omnimedia food departments who contributed excellent recipes and ideas, most notably Lucinda Scala Quinn, Jennifer Aaronson, Christine Albano, Tara Bench, Monita Buchwald, Sarah Carey, Abigail Chipley, Sandra Rose Gluck, Susan Hanemann, Heidi Johannsen, Anna Kovel, Allison Lewis, Hayat Piñeiro, and Melissa Perry. Another thank you to those who keep our kitchens running smoothly: Tylia Chevalier, Marie Cristino, Aida Ibarra, Lillian Kang, Gertrude Porter, and Darlene Schrack. Photographer Jonathan Lovekin beautifully captured the essence of the baked goods, finding just the right style to highlight their appeal. He was ably assisted by Mark McAndrews. Victoria Pearson shot the lovely portrait that graces the cover. Brooke Hellewell Reynolds created the gorgeous design under the direction of Mary Jane Callister and Eric A. Pike. Andrea Bakacs carefully coordinated the photo shoots. Lisa Wagner helped shape the look and feel of the book through her careful eye and stylistic sensibilities. Duane Stapp did a wonderful job implementing the design, with the guidance of Denise Clappi. Meesha Diaz Haddad was invaluable in keeping the project on track; Evelyn Battaglia scrupulously watched over the accuracy of every recipe. Rory Evans wrote wonderful text to introduce each chapter, and Bunny Wong helped with the equipment glossaries. Several readers helped ensure the book’s quality, including Marc Bailes, Robert Bowe, Amy Conway, Natalie Ermann Russell, Kristen Croker Fiordalis, Kimberly Fusaro, Jennifer Jarett, Adam Kuban, Claire Lui, Kellee Miller, Andrea Peabbles, Debra Puchalla, Sarah Rutledge, Alex Van Buren, Miranda Van Gelder, and Penelope Wood. Many thanks to Margaret Roach, Lauren Podlach Stanich, and Gael Towey for their guidance for the duration of the project, and to our friends at Crown and Clarkson Potter, Jenny Frost, Lauren Shakely, Pam Krauss, Jane Treuhaft, Elissa Altman, Mark McCauslin, Amy Boorstein, and Linnea Knollmueller. Finally, thanks to our readers and television viewers, who continue to inspire us with their feedback every day.
Top to bottom: Marble Cake with Whi
and then freeze them for up to 3 we
1 Bundt pan Created in the 1950s by
MAKING SCONE DOUGH 1. After the dry
MAKING DROP BISCUITS Wet biscuit do
PREPARING MUFFIN PANS A pastry brus
COOLING MUFFINS Baked muffins are t
While biscuits bake, slice 3 pints
CORNMEAL DROP BISCUITS MAKES 10 The
are golden and flecked with brown s
BLUEBERRY MUFFINS MAKES 1 DOZEN Try
CRANBERRY-ZUCCHINI MUFFINS MAKES 10
PLUM COFFEE-CAKE MUFFIN HOW-TO To k
POPOVERS MAKES 1 DOZEN Since they w
LEMON-GINGER SCONES VARIATION Follo
minutes. Transfer to a wire rack to
the day they are baked.
sheet halfway through, until the to
PUMPKIN BREAD MAKES TWO 8½-BY-4½-
Transfer the pans to a wire rack to
IRISH SODA BREAD MAKES ONE 8-INCH R
MILK GLAZE MAKES ENOUGH FOR ONE 9-I
PEAR-SPICE BUNDT CAKE MAKES ONE 10-
In the bowl of an electric mixer fi
CLASSIC POUND CAKE MAKES ONE 9-BY-5
at room temperature, wrapped well i
MARBLE CAKE WITH WHITE-CHOCOLATE GL
Chocolate Chunk Cookies Double-Choc
Cookies INTRODUCTION It was the mos
Oatmeal-Raisin Cookies
Gingerbread Men
Rugelach
Seville Olive-Oil Wafers
Graham Crackers
Mexican Wedding Cookies
Icebox Butter Cookies (including Ch
Top to bottom: Spice Sandwich Cooki
Cheesecake Thumbprints
Linzer Heart
Left to right: Caramel-Nut Bars, Ci
Wheatmeal Shortbread Wedges
Cranberry-Pistachio Biscotti
Palmiers
French Almond Macaroons (including
Cookies EQUIPMENT 1 Baking sheet Lo
1 Baking sheet 2 Parchment paper 3
CUTTING LOGS Dough that is shaped i
CUTTING OUT ROLLED COOKIES 1. Cooki
MAKING BISCOTTI 1. Just after mixin
DOUBLE-CHOCOLATE BROWNIE COOKIES MA
OATMEAL-RAISIN COOKIES MAKES ABOUT
BLACK AND WHITE ICINGS MAKES ENOUGH
Remove dough from freezer; working
SUGAR COOKIE HOW-TO Royal Icing is
the outside edge of each wedge, rol
ush over tops of rounds. Let stand
SEVILLE WAFER HOW-TO 1. The cookie
SAVORY CARAWAY-CHEESE CRISP HOW-TO
PIGNOLI COOKIES MAKES ABOUT 18 Pine
LEMON SUGAR SNAPS MAKES ABOUT 4 DOZ
NUT CRESCENT HOW-TO The dough is fi
MEXICAN WEDDING COOKIES MAKES ABOUT
TORTA SBRISOLONA MAKES ONE 10-INCH
Cookies, adding chopped nuts along
1 teaspoon finely grated lime zest
Cookies can be kept in an airtight
Preheat the oven to 350°F. Let coo
CHOCOLATE WAFER SANDWICH COOKIES MA
MAKES ENOUGH TO FILL 2 DOZEN SANDWI
GRAPEFRUIT CREAM FILLING MAKES ENOU
MAKES ENOUGH TO FILL 3 DOZEN SANDWI
efore serving (cookies can be refri
Spoon or pipe about 1 teaspoon Cara
LINZER HEARTS MAKES ABOUT 1 DOZEN S
FUDGY CHOCOLATE BROWNIES MAKES 16 S
CARAMEL-NUT BARS MAKES 25 Salted nu
CITRUS BARS MAKES 30 Classic lemon
While crust cools, prepare Basic Ca
WHEATMEAL SHORTBREAD WEDGES MAKES 8
CHOCOLATE SHORTBREAD FINGERS MAKES
minutes. Remove pan from oven; let
Place logs on a cutting board. Usin
PALMIERS MAKES ABOUT 40 If you wish
COCONUT-LIME LACE TUILES MAKES ABOU
FRENCH ALMOND MACAROONS MAKES ABOUT
Yellow Butter Cake with Chocolate F
Yellow Butter Cake with Chocolate F
Lemon Curd Cake
Banana-Caramel Cake
Apple-Spice Layer Cake
Linzertorte
New York-style Cheesecake
Classic Angel Food Cake
Pineapple-Mango Upside-Down Cake
Mocha Roulade
Chocolate-Glazed Gingerbread Cakes
Pavlovas with Mixed Berries
Lemon Madeleines
Dobos Torte
Martha’s Birthday Cake
Mocha-Pistachio Wedding Cake
TIPS Always use the pan size specif
Cakes EQUIPMENT 1 Madeleine pan The
1 Madeleine pan 2 Tube pan 3 Gradua
Insert a toothpick into the center
Cakes TECHNIQUES TESTING FOR DONENE
CREATING LAYERS Toothpicks are inse
MAKING A CRUMB COAT Stacked layers
YELLOW BUTTER CAKE WITH CHOCOLATE F
COCONUT CAKE MAKES ONE 9-INCH SQUAR
LEMON CURD CAKE MAKES ONE 9-INCH LA
OLD-FASHIONED BERRY LAYER CAKE MAKE
BANANA-CARAMEL CAKE MAKES ONE 9-INC
½ cup sugar ½ cup heavy cream Pre
Using a small pastry brush, coat un
aside. Into a medium bowl, sift tog
MAPLE-WALNUT CUPCAKES MAKES 2 DOZEN
CARROT-GINGER CUPCAKES MAKES 2 DOZE
Fresh carrot greens (reserved from
clean, about 45 minutes. Transfer p
LAYER CAKE VARIATION Butter two 9-b
Using an offset spatula, spread the
the sides of the pan, and set cake
all-purpose flour and a pinch of sa
CLASSIC ANGEL FOOD CAKE MAKES ONE 1
APRICOT-CHERRY UPSIDE-DOWN CAKE MAK
PINEAPPLE-MANGO UPSIDE-DOWN CAKE MA
BLACKBERRY ROULADE MAKES ONE 17-INC
MOCHA ROULADE MAKES ONE 17-INCH ROL
FINANCIERS MAKES ABOUT 2 DOZEN Thes
CHOCOLATE-GLAZED GINGERBREAD CAKES
PETITS FOURS MAKES ABOUT 3 DOZEN Th
PAVLOVAS WITH MIXED BERRIES MAKES 6
CANNELÉS MAKES 18 The dark, crunch
LEMON MADELEINES MAKES 2 DOZEN In p
FRUITCAKES MAKES TWO 8-INCH CAKES F
DOBOS TORTE MAKES ONE 8-INCH LAYER
CARAMEL STICKS AND DOTS HOW-TO Hot
minutes. Invert cake onto the rack
eliminate any air bubbles.
pan, 7½ cups for the 10-inch, and
of buttercream is piped around the
constantly, until mixture is thick
Pies, Tarts, Cobblers, and Crisps I
Fourth of July Blueberry Pie
Peach, Apricot, and Cherry Pie
Apple Crumb Pie
Coconut Cream Pie
Torta Della Nonna
Top to bottom: Pumpkin Pie and Peca
Summer Fruit Tart with Lavender Syr
Nectarine Tart
Key Lime Tart
Tarte Tatin
Individual Potato and Onion Tartes
Sausage and Feta Hand Pies
Easter Pie
Sour-Cherry Lattice Cobbler
Raspberry-Rhubarb Biscuit Cobblers
time. Your oven will also stay clea
1 Rolling pin 2 Glass pie plate 3 P
1 Fluted tart pan with removable bo
and divided in half. Each portion i
TRIMMING PIE DOUGH Once the dough i
MAKING A LATTICE TOP 1. You can wea
EMBELLISHED PIECRUSTS Use cutouts o
Place pie on a parchment-lined baki
have thickened, 40 to 50 minutes mo
Place pie on a parchment-lined baki
them with egg wash.) Generously spr
SLAB PIE MAKES ONE 15-BY-10-INCH PI
COCONUT CREAM PIE MAKES ONE 9-INCH
ounces finely chopped semisweet cho
TORTA DELLA NONNA MAKES ONE 9-INCH
PASTA FROLLA MAKES ENOUGH FOR ONE 9
Transfer pie to a wire rack to cool
slightly soft in the center, 40 to
Reduce oven temperature to 350°F.
to a glaze, about 10 minutes; set a
PISTACHIO TARTLETS WITH CRÈME FRA
NECTARINE TART MAKES ONE 9-INCH TAR
FRUIT CURD TARTLETS MAKES EIGHTEEN
KEY LIME TART MAKES ONE 9-INCH TART
CHERRY-FRANGIPANE GALETTE MAKES ONE
TARTE TATIN MAKES ONE 9-INCH TART T
APRICOT-BLACKBERRY GALETTE MAKES ON
INDIVIDUAL POTATO AND ONION TARTES
TOMATO TART MAKES ONE 10-INCH TART
SAUSAGE AND FETA HAND PIES MAKES 1
CORN AND SHIITAKE TART MAKES ONE 10
EASTER PIE MAKES ONE 9-INCH SQUARE
DRIED PEACH AND GOAT CHEESE GALETTE
SOUR-CHERRY LATTICE COBBLER SERVES
PLUM-OAT CRISP HOW-TO The topping f
COBBLER HOW-TO This easy, biscuit-s
Yeasted Baked Goods INTRODUCTION Ma
Honey Whole-Wheat Bread
Cranberry-Pecan Rye Bread
Brioche
Challah
Baguettes
English Muffins
Parmesan-Rosemary Crackers
Multigrain Rolls
Roasted-Tomato Bread
Pizza Margherita
Clockwise from top left: Prune Pinw
Sugar Buns
Baba au Rhum
Kouign Amans
TIPS Our recipes call for fresh or
Yeasted Baked Goods EQUIPMENT 1 Pul
1 Pullman loaf pan (pain de mie) 2
FORMING A LOG 1. The dough is patte
OLIVE-OIL BREAD MAKES ONE 12-INCH R
HONEY WHOLE-WHEAT BREAD MAKES TWO 9
PULLMAN BREAD MAKES ONE 12-INCH LOA
CRANBERRY-PECAN RYE BREAD MAKES ONE
CINNAMON-RAISIN BREAD MAKES TWO 9-B
BRIOCHE MAKES 20 PETITES BRIOCHES,
should not touch the rising loaves.
CHALLAH HOW-TO 1. The dough is divi
doubled in bulk, about 2 hours. Gen
Using the bowl scraper, return the
ENGLISH MUFFINS MAKES 8 Placing the
BAGELS MAKES 10 In keeping with tra
PARMESAN-ROSEMARY CRACKERS MAKES 16
PARKER HOUSE ROLLS MAKES 30 1¾ sti
MULTIGRAIN ROLLS MAKES 2 DOZEN Thes
FOCACCIA MAKES ONE 17-BY-12-INCH BR
DRIED-FRUIT FOCACCIA MAKES ONE 17-B
CIABATTA MAKES TWO 16-BY-6-INCH LOA
Sprinkle a large wooden peel (or th
PISSALADIÈRE MAKES ONE 17-BY-12-IN
DANISH DOUGH MAKES ENOUGH FOR 2 DOZ
PRUNE PINWHEELS MAKES 1 DOZEN These
CHEESE DANISH MAKES 1 DOZEN (See ph
APRICOT BOW TIES MAKES 1 DOZEN Usin
otating sheets halfway through, unt
STICKY BUNS HOW-TO 1. Danish Dough
SUGAR BUNS HOW-TO 1. A dollop of Pa
pastry brush. Starting at the far e
ALMOND CROISSANTS MAKES 1 DOZEN Thi
Rum Syrup, submerging completely; l
Preheat the oven to 425°F. Line tw
and set aside. Punch down the dough
Pâte à Choux Puff Pastry Cream Pu
Cream Puffs
Chocolate Napoleon
Pithiviers
Fruit Turnovers
Sfogliatelle
TIPS To form pâte à choux puffs o
Pastries TECHNIQUES PÂTE À CHOUX
PUFF PASTRY MAKES ABOUT 3 POUNDS 3
4. Once a dough has formed, it is s
10. The dough is gently rolled out
CREAM PUFFS HOW-TO 1. A floured coo
layer in an airtight container unti
GOUGÈRES MAKES 5 DOZEN These savor
CHOCOLATE NAPOLEON MAKES ONE 12-BY-
LEMON-BLUEBERRY NAPOLEONS MAKES 6 T
LEMON CUSTARD MAKES ENOUGH FOR 6 LE
Place the uncut round and the cutou
combine the pears with 2 tablespoon
CHEESE STRAW HOW-TO After being rol
vanilla, orange zest, and remaining
ush entire surface with oil. Slide
Frostings and Glazes Swiss Meringue
In the heatproof bowl of an electri
½ cup confectioners’ sugar Pinch
a medium bowl. Cover with plastic w
Carefully pour ¾ cup heavy cream d
MAKES 1¼ CUPS 3½ cups fresh raspb
2¼ teaspoons ground cinnamon 1 tea
EQUIPMENT BABA AU RHUM MOLDS: Bridg
6” X 3” X 2”: Sur La Table MA
CRÈME FRAÎCHE: Whole Foods CURRAN
P.O. Box 1010 Norwich, VT 05055 800
888-692-4339 www.murrayscheese.com
Tarte Tatin Apricot(s) -Blackberry
Bagels bagels, shaping baking equip
aking pans for Caramel Crumb Carame
Blackberry(ies) -Apricot Galette Ol
Buns, Sugar Butter creaming with su
Dobos Torte Lemon Curd Martha’s B
Caramel-Nut Bars Chocolate Caramel-
Napoleon Pastry Cream -Pistachio Da
Strawberry Macaroons filled Cheesec
Tart Dough Vanilla Cookie Crust Che
pies and tarts simple baked goods y
Fresh Coconut Curls Mini Marzipan C
Pound Cake, Glazed Sugar Snaps Swis
filling muffin cups Plum Coffee-Cak
Cream Puffs Gougères Pâte à Chou
Peach(es) Apricot, and Cherry Pie D
Pignoli Cookies Pineapple-Mango Ups
Linzertorte Rasp grater Reamer, cit
Spinach Easter Pie Springform pans
cookies general baking pies and tar
Yeasted baked goods. See Breads (ye
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