The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [369]
4. Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.
currant scones
MAKES 12 TO 16
We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.
4 cups all-purpose flour, plus more for the work surface
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1½ teaspoons salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving
1¼ cups buttermilk
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