Ep 4. Breads

In season 5 episode 4 of Martha Stewart's Cooking School, Martha focuses on the art of bread making. With her expert tips, viewers will learn how to create classic artisanal breads that are perfect for any occasion. Martha begins by going over the basic ingredients needed for bread making including flour, yeast, salt, and water. She then walks viewers through the steps of making a classic French baguette, starting with the mixing and kneading process and then moving on to shaping and baking.

Next up, Martha demonstrates how to make a light and airy brioche, a sweet bread that's perfect for breakfast or brunch. She shares tips on how to properly measure ingredients and the importance of using room temperature butter to ensure a perfectly flaky texture. Viewers will learn how to make two different types of brioche: one with a classic braided design and another that's filled with a rich chocolate filling.

Martha also explores the world of rye bread, sharing her recipe for a traditional Danish rye bread. With a dense texture and tangy flavor, this bread is perfect for adding depth to sandwiches or for serving alongside soups and stews. Martha explains the importance of using a sourdough starter for rye bread and shares tips for properly shaping and baking the loaf.

Finally, Martha wraps up the episode by creating a beautiful fruit and nut studded panettone, an Italian holiday bread that's typically eaten during Christmas and New Year's celebrations. Martha shares her recipe for making the sweet dough and the proper way to incorporate the dried fruits and nuts to ensure an even distribution throughout the bread.

Throughout the episode, viewers will learn key bread making techniques such as the importance of properly measuring ingredients, shaping dough, and creating the perfect environment for yeast to thrive. With Martha's guidance, viewers will be able to create a variety of delicious breads that are sure to impress family and friends.