British-Style Scones with Currants

Instructions

British-Style Scones

• 1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.
• 2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
• 3. Line rimmed baking sheet with parchment paper.
• 4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.
• 5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.
• 6. Transfer mixture to large bowl and stir in ¾ cup dried currants.
• 7. Whisk 1 cup whole milk and 2 large eggs together in second bowl.
• 8. Set aside 2 tablespoons milk mixture.
• 9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
• 10. Transfer dough to well-floured counter and gather into ball.
• 11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.
• 12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick
• 13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.
• 14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.
• 15. Brush tops of scones with reserved milk mixture.
• 16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.
• 17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

Total Time: 1 hour, 45 minutes
Preparation Time: 10 minutes
Active Cooking Time: 20 minutes
Yield: 12 scones
Make Ahead: Serve immediately
Difficulty: Intermediate

Ingredients

• 3 Cups (15 ounces) all-purpose flour *
• ⅓ Cup (2½ ounces) sugar
• 2 Tablespoons baking powder
• ½ Teaspoon salt
• 8 Tablespoons unsalted butter
• ¾ Cup dried currants
• 1 Cup whole milk * *
• 2 Large eggs

• * This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
• * * We prefer whole milk in this recipe, but low-fat milk can be used.

Tools

• Dry measuring cups
• Measuring spoons
• Paring knife
• Liquid measuring cup
• Rimmed baking sheet
• Parchment paper
• Food processor
• Large mixing bowl
• Rubber spatula
• Whisk
• Medium mixing bowl
• Rolling pin
• Ruler
• 2½-inch round cutter *
• Pastry brush
• Wire rack

• * For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter when punching out the biscuits.

Step By Step

1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.

2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.

3. Line rimmed baking sheet with parchment paper.

4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.

5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.

6. Transfer mixture to large bowl and stir in ¾ cup dried currants.

7. Whisk 1 cup whole milk and 2 large eggs together in second bowl.

8. Set aside 2 tablespoons milk mixture.

9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.

10. Transfer dough to well-floured counter and gather into ball.

11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.

12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick

13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.

14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.

15. Brush tops of scones with reserved milk mixture.

16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.

17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

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Banana Bread

Instructions

Ultimate Banana Bread

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with vegetable spray.
• 2. If using, toast ½ cup walnuts in small skillet over medium heat, stirring constantly, until browned and fragrant, about 5 minutes. Transfer to small bowl and set aside.
• 3. Add 8 tablespoons unsalted butter to now-empty pan and heat over medium heat until melted. Transfer to small bowl and set aside.
• 4. Whisk 1¾ cups (8¾ ounces) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt together in large bowl. Set aside.
• 5. Peel 5 large, very ripe bananas and place in separate microwave-safe bowl. Cover with microwave-safe plate and microwave until bananas are soft and have released liquid, about 5 minutes.
• 6. Transfer bananas to fine-mesh strainer set over bowl and let drain, stirring occasionally for 15 minutes (you should have ½ to ¾ cup liquid).
• 7. Transfer drained liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat.
• 8. Transfer drained bananas to medium mixing bowl. Add reduced liquid and mash with potato masher until mostly smooth.
• 9. Whisk in melted butter, 2 large eggs, ¾ cup packed (5 ¼ ounces) light brown sugar, and 1 teaspoon vanilla extract.
• 10. Pour banana mixture into dry ingredients. Stir until just combined; some streaks of flour will remain. Fold in walnuts, if using. Scrape batter into prepared pan.
• 11. For topping, peel 1 large, very ripe banana and cut on bias into ¼-inch-thick slices.
• 12. Shingle banana slices on loaf in 2 rows, leaving 1½-inch-wide space down center. Sprinkle 2 teaspoons granulated sugar evenly over loaf.
• 13. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.
• 14. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

Total Time: 3 hours
Preparation Time: 15 minutes
Active Cooking Time: 35 minutes
Yield: Makes one 9-inch loaf
Make Ahead: Best served day it is baked, but can be cooled, then stored covered tightly with plastic wrap, for up to 3 days
Difficulty: Intermediate

Ingredients

• 1¾ Cups (8¾ ounces) unbleached all-purpose flour
• 1 Teaspoon baking soda
• ½ Teaspoon table salt
• 6 Large very ripe bananas (about 2¼ pounds) *
• 8 Tablespoons (1 stick) unsalted butter
• 2 Large eggs
• ¾ Cup (5¼ ounces) packed light brown sugar
• 1 Teaspoon vanilla extract
• ½ Cup walnuts * *
• 2 Teaspoons granulated sugar

• * Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 5 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 11; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar.
• * * These are optional. If you prefer your banana bread without nuts, do not include this ingredient.

Tools

• 8½ by 4½ inch loaf pan *
• Small skillet * *
• Medium saucepan
• Microwave oven
• Chef’s knife
• Cutting board
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Fine-mesh strainer
• Microwave-safe plate
• Mixing bowls
• Potato masher
• Rubber spatula
• Whisk
• Wire rack
• Toothpick

• * The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5‑inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.
• * * Use this small skillet to toast the walnuts, if using. If omitting the walnuts, you will not need this skillet.

Step By Step

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with vegetable spray.

2. If using, toast ½ cup walnuts in small skillet over medium heat, stirring constantly, until browned and fragrant, about 5 minutes. Transfer to small bowl and set aside.

3. Add 8 tablespoons unsalted butter to now-empty pan and heat over medium heat until melted. Transfer to small bowl and set aside.

4. Whisk 1¾ cups (8¾ ounces) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt together in large bowl. Set aside.

5. Peel 5 large, very ripe bananas and place in separate microwave-safe bowl. Cover with microwave-safe plate and microwave until bananas are soft and have released liquid, about 5 minutes.

6. Transfer bananas to fine-mesh strainer set over bowl and let drain, stirring occasionally for 15 minutes (you should have ½ to ¾ cup liquid).

7. Transfer drained liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat.

8. Transfer drained bananas to medium mixing bowl. Add reduced liquid and mash with potato masher until mostly smooth.

9. Whisk in melted butter, 2 large eggs, ¾ cup packed (5 ¼ ounces) light brown sugar, and 1 teaspoon vanilla extract.

10. Pour banana mixture into dry ingredients. Stir until just combined; some streaks of flour will remain. Fold in walnuts, if using. Scrape batter into prepared pan.

11. For topping, peel 1 large, very ripe banana and cut on bias into ¼-inch-thick slices.

12. Shingle banana slices on loaf in 2 rows, leaving 1½-inch-wide space down center. Sprinkle 2 teaspoons granulated sugar evenly over loaf.

13. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.

14. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

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Baguette

Instructions

Baguette

• 1. Sift ¼ cup (1⅓ ounces) whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer.
• 2. Add 3 cups (15 ounces) all-purpose flour, 1½ teaspoons salt, 1 teaspoon instant or rapid-rise yeast, and 1 teaspoon diastatic malt powder, if using, to mixer bowl.
• 3. Fit stand mixer with dough hook, add 1½ cups (12 ounces) water, and knead on low speed until cohesive dough forms and no dry flour remains, 5 to 7 minutes.
• 4. Transfer dough to lightly oiled large bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes.
• 5. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center.
• 6. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times.
• 7. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 24 hours or up to 72 hours.
• 8. Transfer dough to lightly floured counter, pat into 8-inch square (do not deflate), and divide in half.
• 9. Return 1 piece of dough to container, wrap tightly with plastic, and refrigerate (dough can be shaped and baked anytime within 72-hour window).
• 10. Divide remaining dough in half crosswise, transfer to lightly floured rimmed baking sheet, and cover loosely with plastic. Let rest for 45 minutes.
• 11. On lightly floured counter, roll each piece of dough into loose 3- to 4-inch-long cylinder; return to floured baking sheet and cover with plastic. Let rest at room temperature for 30 minutes.
• 12. Lightly mist underside of couche with water.
• 13. Drape over inverted baking sheet, and dust with flour.
• 14. Gently press 1 piece of dough into 6 by 4-inch rectangle on lightly floured counter, with long edge facing you.
• 15. Fold upper quarter of dough toward center and press gently to seal.
• 16. Rotate dough 180 degrees and repeat folding step to form 8 by 2-inch rectangle.
• 17. Fold dough in half toward you, using thumb of your other hand to create crease along center of dough, sealing with heel of your hand as you work your way along the loaf.
• 18. Without pressing down on loaf, use heel of your hand to reinforce seal (do not seal ends of loaf).
• 19. Cup your hand over center of dough and roll dough back and forth gently to tighten (it should form dog-bone shape).
• 20. Starting at center of dough and working toward ends, gently and evenly roll and stretch dough until it measures 15 inches long by 1¼ inches wide.
• 21. Moving your hands in opposite directions, use back and forth motion to roll ends of loaf under your palms to form sharp points.
• 22. Transfer dough to floured couche, seam side up.
• 23. On either side of loaf, pinch edges of couche into pleat, then cover loosely with large plastic garbage bag.
• 24. Repeat shaping of second piece of dough and place on opposite side of pleat.
• 25. Fold edges of couche over loaves to cover completely, then carefully place sheet inside bag, and tie or fold under to enclose.
• 26. Let stand until loaves have nearly doubled in size and dough springs back minimally when poked gently with your fingertip, 45 to 60 minutes.
• 27. While bread rises, adjust oven rack to middle position, place baking stone on rack, and heat oven to 500 degrees.
• 28. Line pizza peel with 16 by 12-inch piece of parchment paper with long edge perpendicular to handle.
• 29. Unfold couche, pulling from ends to remove pleats.
• 30. Gently pushing with side of flipping board, roll 1 loaf over, away from other loaf, so it is seam side down.
• 31. Using your hand, hold long edge of flipping board between loaf and couche at 45-degree angle, then lift couche with your other hand and flip loaf seam side up onto board.
• 32. Invert loaf onto parchment-lined peel, seam side down, about 2 inches from long edge of parchment, then use flipping board to straighten loaf.
• 33. Repeat with remaining loaf, leaving at least 3 inches between loaves.
• 34. Holding lame concave side up at 30-degree angle to loaf, make 4-inch-long, ½-inch-deep slash along length of loaf.
• 35. Using swift, fluid motion, make two more slashes, similar to first, overlapping each slash slightly. Repeat with second loaf.
• 36. Transfer loaves, on parchment, to baking stone, cover with stacked inverted disposable pans, and bake for 5 minutes.
• 37. Carefully remove pans and bake until loaves are evenly browned, 12 to 15 minutes longer, rotating parchment halfway through baking.
• 38. Transfer to cooling rack and let cool for at least 20 minutes before serving. Consume within 4 hours.

Total Time: 2 days
Preparation Time: 15 minutes
Active Cooking Time: 35 minutes
Yield: 4 baguettes
Make Ahead: Best when freshly baked
Difficulty: Advanced

Ingredients

• ¼ Cup (1⅓ ounces) whole wheat flour
• 3 Cups (15 ounces) King Arthur all-purpose flour *
• 1½ Teaspoons salt
• 1 Teaspoon instant or rapid-rise yeast
• 1 Teaspoon diastatic malt powder * *
• 1½ Cups (12 ounces) water

• * If you can’t find King Arthur all-purpose flour, substitute bread flour. King Arthur has a protein content of 11.7 percent, which is high for all-purpose flours but necessary for the baguettes' structure. Bread flour has a similarly high protein content so is the best substitution if you can't find King Arthur.
• * * Purchase diastatic malt powder (available from Amazon, $7.63 for 1 pound), not plain malt powder or malt syrup.

Tools

• Dry measuring cups
• Fine-mesh strainer
• Measuring spoons
• Stand mixer *
• Liquid measuring cup
• Large bowl
• Plastic wrap
• Ruler
• Bench scraper
• Couche * *
• Rimmed baking sheets (2)
• Large plastic garbage bag
• Baking stone
• Pizza peel
• Parchment paper
• Flipping board * * *
• Lame * * * *
• 2 (16 by 12-inch) disposable aluminum roasting pans
• Cooling rack

• * You will need a dough hook attachment for your stand mixer.
• * * Alternatively, use a double layer of 100 percent linen tea towels at least 16 inches long and 12 inches wide.
• * * * A homemade substitute, made by taping two 16 by 4-inch pieces of heavy cardboard together with packaging tape, works equally well.
• * * * * Alternatively, an unused box cutter blade will work.

Step By Step

1. Sift ¼ cup (1⅓ ounces) whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer.

2. Add 3 cups (15 ounces) all-purpose flour, 1½ teaspoons salt, 1 teaspoon instant or rapid-rise yeast, and 1 teaspoon diastatic malt powder, if using, to mixer bowl.

3. Fit stand mixer with dough hook, add 1½ cups (12 ounces) water, and knead on low speed until cohesive dough forms and no dry flour remains, 5 to 7 minutes.

4. Transfer dough to lightly oiled large bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes.

5. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center.

6. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times.

7. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 24 hours or up to 72 hours.

8. Transfer dough to lightly floured counter, pat into 8-inch square (do not deflate), and divide in half.

9. Return 1 piece of dough to container, wrap tightly with plastic, and refrigerate (dough can be shaped and baked anytime within 72-hour window).

10. Divide remaining dough in half crosswise, transfer to lightly floured rimmed baking sheet, and cover loosely with plastic. Let rest for 45 minutes.

11. On lightly floured counter, roll each piece of dough into loose 3- to 4-inch-long cylinder; return to floured baking sheet and cover with plastic. Let rest at room temperature for 30 minutes.

12. Lightly mist underside of couche with water.

13. Drape over inverted baking sheet, and dust with flour.

14. Gently press 1 piece of dough into 6 by 4-inch rectangle on lightly floured counter, with long edge facing you.

15. Fold upper quarter of dough toward center and press gently to seal.

16. Rotate dough 180 degrees and repeat folding step to form 8 by 2-inch rectangle.

17. Fold dough in half toward you, using thumb of your other hand to create crease along center of dough, sealing with heel of your hand as you work your way along the loaf.

18. Without pressing down on loaf, use heel of your hand to reinforce seal (do not seal ends of loaf).

19. Cup your hand over center of dough and roll dough back and forth gently to tighten (it should form dog-bone shape).

20. Starting at center of dough and working toward ends, gently and evenly roll and stretch dough until it measures 15 inches long by 1¼ inches wide.

21. Moving your hands in opposite directions, use back and forth motion to roll ends of loaf under your palms to form sharp points.

22. Transfer dough to floured couche, seam side up.

23. On either side of loaf, pinch edges of couche into pleat, then cover loosely with large plastic garbage bag.

24. Repeat shaping of second piece of dough and place on opposite side of pleat.

25. Fold edges of couche over loaves to cover completely, then carefully place sheet inside bag, and tie or fold under to enclose.

26. Let stand until loaves have nearly doubled in size and dough springs back minimally when poked gently with your fingertip, 45 to 60 minutes.

27. While bread rises, adjust oven rack to middle position, place baking stone on rack, and heat oven to 500 degrees.

28. Line pizza peel with 16 by 12-inch piece of parchment paper with long edge perpendicular to handle.

29. Unfold couche, pulling from ends to remove pleats.

30. Gently pushing with side of flipping board, roll 1 loaf over, away from other loaf, so it is seam side down.

31. Using your hand, hold long edge of flipping board between loaf and couche at 45-degree angle, then lift couche with your other hand and flip loaf seam side up onto board.

32. Invert loaf onto parchment-lined peel, seam side down, about 2 inches from long edge of parchment, then use flipping board to straighten loaf.

33. Repeat with remaining loaf, leaving at least 3 inches between loaves.

34. Holding lame concave side up at 30-degree angle to loaf, make 4-inch-long, ½-inch-deep slash along length of loaf.

35. Using swift, fluid motion, make two more slashes, similar to first, overlapping each slash slightly. Repeat with second loaf.

36. Transfer loaves, on parchment, to baking stone, cover with stacked inverted disposable pans, and bake for 5 minutes.

37. Carefully remove pans and bake until loaves are evenly browned, 12 to 15 minutes longer, rotating parchment halfway through baking.

38. Transfer to cooling rack and let cool for at least 20 minutes before serving. Consume within 4 hours.

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