Martha Bakes Season 2 Episode 11 Special Breads

Martha Bakes season 2 episode 11, "Special Breads," is a delicious and educational tour de force of traditional and unique bread recipes. Host Martha Stewart invites viewers into her test kitchen, where she demonstrates step-by-step how to create some of the most beautiful and flavorful breads you've ever seen. This episode is essential for bread lovers and aspiring bakers alike, as Martha covers everything from classic French baguettes to exotic Middle Eastern flatbreads.

The first segment of the show is devoted to rustic breads, starting with the basic country loaf. Martha explains the science behind breadmaking, which involves a delicate balance of yeast, flour, and water. She also shares tips for kneading and proofing the dough, which can be a challenge for novice bakers. Next up is a hearty wheat bread studded with sunflower seeds and honey, perfect for sandwiches or toasting with a smear of butter. Martha also makes a classic sourdough loaf, which requires a starter that must be carefully nurtured and fed over time. She advises viewers to start with a commercial yeast before attempting a sourdough, as it can be tricky to master.

Moving on to sweeter breads, Martha demonstrates a recipe for brioche, the rich and tender French bread that is a standard in many pastry kitchens. She shows how to braid the dough into loaves or shape it into individual rolls, and suggests using leftover brioche for French toast or bread pudding. Next, Martha makes a cinnamon-raisin bread, a childhood favorite that is perfect for weekend brunch. She also shares a unique recipe for cranberry-nut bread, which features fresh cranberries and walnuts for a tart and crunchy twist.

In the final segment of the show, Martha explores the world of specialty breads, from the traditional to the exotic. She starts with a recipe for pumpernickel bread, which contains a blend of rye flour, molasses, and cocoa powder for a dark and complex flavor. She also demonstrates how to make a classic baguette, a staple of French cuisine that requires a long, slow rise to develop its signature airy crumb and crispy crust. Martha then turns her attention to flatbreads, including a Middle Eastern-style za'atar bread topped with a blend of herbs and spices, and an Indian naan bread that is brushed with garlic butter and perfect for dipping into a spicy curry.

Throughout the episode, Martha offers helpful tips and techniques for bread baking, such as using a pizza stone to ensure a crisp crust, and using a thermometer to check for doneness. She emphasizes the importance of using high-quality ingredients, such as bread flour and artisanal butter, and encourages viewers to experiment with different flavors and styles. By the end of the show, viewers will be inspired to head into their own kitchens and start baking up a storm.