Featured Cookbook

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1. Apricot-Cherry Upside-Down Cake

2. Dried-Fruit Focaccia

3. Cornmeal Drop Biscuits

Book Description

Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats. 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.

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Martha Stewart's Baking Handbook

Authors: Martha Stewart

Date: November 2005

ISBN: 0307236722

Publisher: Clarkson Potter

Hardcover

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Makes 10

• 1 1/2 cups all-purpose flour

• 3/4 cup fine yellow cornmeal

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 tablespoons sugar

• 1/2 cup (1 stick) unsalted butter, cold, cut into small pieces

• 1 cup milk

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.

3. Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.

4. With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.

5. Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

More From This Book:

1. Apricot-Cherry Upside-Down Cake

2. Dried-Fruit Focaccia

3. Cornmeal Drop Biscuits

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