The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [371]
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
21/3 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