Weird. I didn't realize until just now that I'd never posted anything yesterday. I'd given Bob my cookbook so he could make rolls for our Christmas party yesterday (and yes, that man can cook!) :) and never took it back, so it didn't even occur to me that I'd missed it.
So... I wanted to post something good for the weekend days. Cornish Pasties are one of my favorite things from when we lived in England. For those of you who have never been to England, these are not pronounced PASTRIES. You say it like Fast, or Nasty, I suppose. Pasty. Not like made of paste, either. That's a completely different thing!
Pasties are meat pies with a shortcrust pastry on the outside and they are filled with all kinds of yummy fillings and you hold them in your hand while you eat them. My favorite is the actual Cornish type with potato, onion and steak, so that's what I'm posting here, but you can fill them with most anything savory.
Originally, pasties were from Cornwall in southern England. The miners would take them for their lunches and they had a savory filling in one side and a sweet filling in the other side. The edges were crimped with a rolled edge and since the miners had arsenic on their hands from the mine, they would hold this edge while they ate the pie, then they would throw out the edge for the ghosts (or knockers) that they believed were in the mines.
If you're lucky enough to live in parts of Arizona or in Las Vegas, Nevada, you can even go to the Cornish Pasty Company here in the states. There are probably others, but that's the one I know about. Enjoy! (And watch out for the knockers! )
Cornish Pasties
Shortcrust pastry:
1 1/2 cups all purpose flour
1 Tbsp sugar
6 Tbsp butter
2 Tbsp solid shortening
3 Tbsp cold water
Filling:
1 cup (8 oz.) finely sliced potato (sometimes I cut it into small cubes but that's not traditional)
1 cup (8 oz.) finely sliced onion and/or turnip
1 cup (8 oz.) sliced or cubed beef steak or chuck roast
salt and pepper
1 egg, beaten
Blend flour, sugar, and salt. Cut With a pastry blender or two knives, cut in the butter and shortening into the flour mixture until the mixture is the size of small peas. Gradually sprinkle water over the mixture, blending well with a fork. Roll pastry into a ball, wrap it in plastic wrap or waxed paper and chill for one hour. Roll out the pastry and divide it into two large or four small rounds. Pile sliced veggies on one half of each pastry, but leave an open edge all the way around. Top with small pieces of beef. Season with salt and pepper. Place a few potato pieces on top of the beef to keep it from drying out. Dampen the edges of the pastry with water and fold the open side over the side with the filling, to make a half-circle. Crimp the edges of the pastry, like a pie crust, or even pressing down with a fork, although that's not the traditional way. Make a small slit in the top of the crust to allow steam to escape and brush the tops and edges with beaten egg. Place on greased cookie sheet and bake at 425 degrees for 10-15 minutes. Then reduce heat and bake at 350 degrees for 30 minutes more.
Sunday, December 13, 2015
Friday, December 11, 2015
Recipe Advent Calendar - Day 11 - Beef Stroganoff
At one point or another, my three oldest sons have been living away from home and have called for the recipe for Beef Stroganoff. I have always used the old, red Betty Crocker Cookbook recipe but (of course) with changes. LOL I didn't really realize how often I change recipes to suit myself until I started writing this!
So, this is my version of Beef Stroganoff via Betty Crocker.
Beef Stroganoff
Serves 6, supposedly
1 1/2 lbs. beef for stew, cut into 1/2 inch cubes
2 Tbsp butter
1 clove of garlic, minced or equivalent from a jar or dried
1 1/2 cups beef broth or bouillon dissolved in water
1/4 cup ketchup
1 tsp salt
1 med. onion, chopped
8 oz. mushrooms, sliced, if desired
3 Tbsp flour
1 cup sour cream
3-4 cups hot, buttered egg noodles
1 Tbsp butter
Cut up the beef. It's easiest to cut if it's partially frozen. Heat dutch oven or large, deep skillet on medium heat and add 2 Tbsp butter. Stir beef in butter until browned on all sides. It works best if you cook a small amount at a time, then remove it from the pan, then add it all back in when it's all browned. Reserve 1/3 cup of the bouillon. Stir the remaining bouillon, ketchup, garlic and salt into the skillet. Heat to boiling then reduce heat. Cover and simmer until beef is tender, usually about an hour.
Stir in onions and mushrooms, if desired. Whisk 3 Tbsp flour into the reserved bouillon and gradually add it to the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute on reduced heat. Stir in sour cream. Heat through.
Cook noodles per package directions and drain. Toss with 1 Tbsp of butter.
Serve stroganoff over hot, buttered noodles.
So, this is my version of Beef Stroganoff via Betty Crocker.
Beef Stroganoff
Serves 6, supposedly
1 1/2 lbs. beef for stew, cut into 1/2 inch cubes
2 Tbsp butter
1 clove of garlic, minced or equivalent from a jar or dried
1 1/2 cups beef broth or bouillon dissolved in water
1/4 cup ketchup
1 tsp salt
1 med. onion, chopped
8 oz. mushrooms, sliced, if desired
3 Tbsp flour
1 cup sour cream
3-4 cups hot, buttered egg noodles
1 Tbsp butter
Cut up the beef. It's easiest to cut if it's partially frozen. Heat dutch oven or large, deep skillet on medium heat and add 2 Tbsp butter. Stir beef in butter until browned on all sides. It works best if you cook a small amount at a time, then remove it from the pan, then add it all back in when it's all browned. Reserve 1/3 cup of the bouillon. Stir the remaining bouillon, ketchup, garlic and salt into the skillet. Heat to boiling then reduce heat. Cover and simmer until beef is tender, usually about an hour.
Stir in onions and mushrooms, if desired. Whisk 3 Tbsp flour into the reserved bouillon and gradually add it to the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute on reduced heat. Stir in sour cream. Heat through.
Cook noodles per package directions and drain. Toss with 1 Tbsp of butter.
Serve stroganoff over hot, buttered noodles.
Thursday, December 10, 2015
Recipe Advent Calendar - Day 10 - Potatoes Romanoff & Twice Baked Potatoes
My birthday is in the summer and my mom's birthday is four days later, so every year on my birthday my grandparents would have a BBQ in their "BBQ Room" which was in their backyard. Our family would be there and usually my Uncle Earle and Aunt Gerda would be there, too. We would have brisket or beefalo steaks, a big fruit salad inside of a watermelon, served with YumYum Sauce (which is vanilla pudding and Cool Whip), plus we would have Potatoes Romanoff. We would always finish off with my special birthday cake, Angel Food with a tunnel carved out of the middle and filled with strawberries and Cool Whip.
Many years later on, when my sister Sandy had gotten married, she had us all over to her apartment for dinner and she made Twice Baked Potatoes. They were wonderful! Then to my surprise, I realized that they were pretty much just Potatoes Romanoff in potato skins, with bacon. No wonder I loved them! Twice Baked Potatoes are probably the recipe most requested by missionaries who come to dinner. Not the recipe itself, just that we have them for dinner. It's also our son Mark's favorite food. I hope you enjoy them as well as we do.
Potatoes Romanoff
Recipe from Varee Bland, my grandma, who got it from her friend Betty Dyke.
6 medium potatoes (about 2 lbs.), fork tender, baked in jackets
Shred them in a large bowl with the cheese shredder (wear protective clothing, this is messy)
Add:
1 pt. dairy sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 bunch green onions, chopped
1 1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in a greased 9x13 pan or large casserole dish. Top with additional grated cheddar cheese. Bake at 350 degrees for 30-40 minutes or until bubbly and heated through.
Twice Baked Potatoes
Recipe from Sandy Bland Harms
Same ingredients as above but also add :
1/2 lb. bacon, cooked and crumbled
4 Tbsp butter, if desired (I generally leave it out)
Bake potatoes in their skins until fork tender. Cut potatoes in half and scoop out most of the flesh inside into a large bowl, leaving the skins intact. Place the skins on a cookie sheet. Combine potato with sour cream, cheddar cheese, green onions, salt, pepper and bacon. Add more sour cream if not moist enough. Add butter to make it more creamy, if desired. Fill potato skins with filling, each should be heaped up a little bit. Bake at 350 degrees for 25-30 minutes or until browned on top and cheese is melted.
Many years later on, when my sister Sandy had gotten married, she had us all over to her apartment for dinner and she made Twice Baked Potatoes. They were wonderful! Then to my surprise, I realized that they were pretty much just Potatoes Romanoff in potato skins, with bacon. No wonder I loved them! Twice Baked Potatoes are probably the recipe most requested by missionaries who come to dinner. Not the recipe itself, just that we have them for dinner. It's also our son Mark's favorite food. I hope you enjoy them as well as we do.
Potatoes Romanoff
Recipe from Varee Bland, my grandma, who got it from her friend Betty Dyke.
6 medium potatoes (about 2 lbs.), fork tender, baked in jackets
Shred them in a large bowl with the cheese shredder (wear protective clothing, this is messy)
Add:
1 pt. dairy sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 bunch green onions, chopped
1 1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in a greased 9x13 pan or large casserole dish. Top with additional grated cheddar cheese. Bake at 350 degrees for 30-40 minutes or until bubbly and heated through.
Twice Baked Potatoes
Recipe from Sandy Bland Harms
Same ingredients as above but also add :
1/2 lb. bacon, cooked and crumbled
4 Tbsp butter, if desired (I generally leave it out)
Bake potatoes in their skins until fork tender. Cut potatoes in half and scoop out most of the flesh inside into a large bowl, leaving the skins intact. Place the skins on a cookie sheet. Combine potato with sour cream, cheddar cheese, green onions, salt, pepper and bacon. Add more sour cream if not moist enough. Add butter to make it more creamy, if desired. Fill potato skins with filling, each should be heaped up a little bit. Bake at 350 degrees for 25-30 minutes or until browned on top and cheese is melted.
Wednesday, December 9, 2015
Recipe Advent Calendar - Day 9 - Potato Salad and life lessons. :)
To finish up Salads, I guess I should probably add Potato Salad, the way the Blands make it. LOL The Stull family peels their potatoes and cuts them into cubes first, but I think it's a little mushy that way. I like my potatoes to have a shape in potato salad, but not be too hard. Bob likes them the mushy way and I like them not mushy - it's a fine line and means that we each need to compromise sometimes. I switch back and forth on how I've made it, to accommodate each of us. I've even gone so far as to cook half of the potatoes whole with skins on, like I like it, and half of them peeled and cut up, like Bob likes it. LOL The things you do to make a happy marriage!
It's sort of like when we got married, I liked Crunchy Skippy peanut butter and Bob liked Smooth Jif. We bought small jars of each. I realized I liked Smooth Jif and Bob decided he liked Crunchy Jif instead. So now we buy two kinds of Jif. Ha! Hey, if you can keep a marriage happy by buying two kinds of peanut butter, that seems like a win to me.
So, here's the Potato Salad recipe basically as I wrote it in our family cookbook. But remember, potato salad is a personal choice and make it however you like it. Some of the amounts change with the day, some change with how I'm feeling that day, or whose birthday it is, or whatever. Experiment and make your potato salad how you like it! And PLEASE, if you're taking it to a picnic, serve it chilled, on ice, or keep it in the cooler. My pet peeve is salad with mayonnaise, sitting out in the sun waiting to poison everyone!!
Potato Salad - the way the Blands make it.
4 baking potatoes, cooked whole in boiling water, until fork tender (if you score the skin around the middle of the potato with a knife before boiling, the skins just about slip off after they are boiled)
4 eggs, hard boiled (low boil for 12 minutes)
1/2 to 1 cup mayonnaise
2 tsp mustard
8 sweet gherkin pickles
a little pickle juice
2 tsp salt
pepper
After potatoes are boiled, take out of the water and allow to cool a bit until you can handle them. Slip off the skins and cut potatoes into approx 1/2 inch cubes. Place potato in a large bowl. Peel eggs and cut up. I like them in slices, Bob likes them cubed. Experiment and decide what your own favorite is. Add mayonnaise until creamy. This will vary depending upon the type of potatoes, how you cooked them, the weather... who knows. I use two really large heaping spoonfuls and adjust from there. Add a heaping teaspoon - or two big squirts - of mustard. (I'm really technical about my recipes, as you can see.) Cut up several small sweet pickles. I cut them in half, then in slices, but do what makes you happy. Six or eight ought to do it. Pour in a little of the pickle juice - a teaspoon or two maybe? Add salt until it tastes right. I always have to add more, so I'm guessing 2 tsp. Add pepper if you like it. I do. Chill in the refrigerator.
There you go, potato salad and life lessons. Be happy and compromise when needed. :)
It's sort of like when we got married, I liked Crunchy Skippy peanut butter and Bob liked Smooth Jif. We bought small jars of each. I realized I liked Smooth Jif and Bob decided he liked Crunchy Jif instead. So now we buy two kinds of Jif. Ha! Hey, if you can keep a marriage happy by buying two kinds of peanut butter, that seems like a win to me.
So, here's the Potato Salad recipe basically as I wrote it in our family cookbook. But remember, potato salad is a personal choice and make it however you like it. Some of the amounts change with the day, some change with how I'm feeling that day, or whose birthday it is, or whatever. Experiment and make your potato salad how you like it! And PLEASE, if you're taking it to a picnic, serve it chilled, on ice, or keep it in the cooler. My pet peeve is salad with mayonnaise, sitting out in the sun waiting to poison everyone!!
Potato Salad - the way the Blands make it.
4 baking potatoes, cooked whole in boiling water, until fork tender (if you score the skin around the middle of the potato with a knife before boiling, the skins just about slip off after they are boiled)
4 eggs, hard boiled (low boil for 12 minutes)
1/2 to 1 cup mayonnaise
2 tsp mustard
8 sweet gherkin pickles
a little pickle juice
2 tsp salt
pepper
After potatoes are boiled, take out of the water and allow to cool a bit until you can handle them. Slip off the skins and cut potatoes into approx 1/2 inch cubes. Place potato in a large bowl. Peel eggs and cut up. I like them in slices, Bob likes them cubed. Experiment and decide what your own favorite is. Add mayonnaise until creamy. This will vary depending upon the type of potatoes, how you cooked them, the weather... who knows. I use two really large heaping spoonfuls and adjust from there. Add a heaping teaspoon - or two big squirts - of mustard. (I'm really technical about my recipes, as you can see.) Cut up several small sweet pickles. I cut them in half, then in slices, but do what makes you happy. Six or eight ought to do it. Pour in a little of the pickle juice - a teaspoon or two maybe? Add salt until it tastes right. I always have to add more, so I'm guessing 2 tsp. Add pepper if you like it. I do. Chill in the refrigerator.
There you go, potato salad and life lessons. Be happy and compromise when needed. :)
Tuesday, December 8, 2015
Recipe Advent Calendar - Day 8 - Orange Almond Salad
OK, on to Salads...
When I lived in California, there was a restaurant near us called The Magic Pan. It was a creperie and I really loved going there for Orange Almond Salad and Coquilles St. Jacques crepes, which have shrimp and scallops in a béchamel sauce. It was my favorite thing on the menu. When we moved away, I taught myself how to make both of those items. I learned how to make crepes and the béchamel sauce in an International Cooking class in college, but the Orange Almond Salad wasn't quite right because I couldn't get the dressing right. Then I found a cookbook called The Make-A-Mix Cookbook that had a salad dressing mix that was perfect!! That's where the dressing here came from.
Orange Almond Salad
1 head romaine lettuce, torn into bite-sized pieces
1 can mandarine oranges, drained
1 pkg. sliced almonds
Sweet Salad Dressing, below
Turn on broiler in the oven. Put sliced almonds on a cookie sheet. Set cookie sheet a couple of inches below heat in the oven and toast almonds. Watch carefully because it won't take long. Shake the pan a couple of times to keep them from burning and sticking.
Put romaine lettuce in a bowl, top with mandarin oranges and almonds, serve with dressing.
Sweet Salad Dressing
1/3 cup sugar
1 tsp. instant minced onion
1 tsp salt
1 tsp dry mustard
1 tsp paprika
(their recipe calls for 1 tsp celery seed, but I don't like it.)
Combine all ingredients in a small bowl, mixing until well blended. Put mixture in foil packet or 1 pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of mix. (I generally make three or four packets at a time to save time.
To make the dressing, use
1 recipe of the Sweet Salad Dressing
3/4 cup vegetable oil
1/4 cup vinegar
Combine in a glass jar and shake. Chill before serving. Makes about 1 1/4 cups dressing.
When I lived in California, there was a restaurant near us called The Magic Pan. It was a creperie and I really loved going there for Orange Almond Salad and Coquilles St. Jacques crepes, which have shrimp and scallops in a béchamel sauce. It was my favorite thing on the menu. When we moved away, I taught myself how to make both of those items. I learned how to make crepes and the béchamel sauce in an International Cooking class in college, but the Orange Almond Salad wasn't quite right because I couldn't get the dressing right. Then I found a cookbook called The Make-A-Mix Cookbook that had a salad dressing mix that was perfect!! That's where the dressing here came from.
Orange Almond Salad
1 head romaine lettuce, torn into bite-sized pieces
1 can mandarine oranges, drained
1 pkg. sliced almonds
Sweet Salad Dressing, below
Turn on broiler in the oven. Put sliced almonds on a cookie sheet. Set cookie sheet a couple of inches below heat in the oven and toast almonds. Watch carefully because it won't take long. Shake the pan a couple of times to keep them from burning and sticking.
Put romaine lettuce in a bowl, top with mandarin oranges and almonds, serve with dressing.
Sweet Salad Dressing
1/3 cup sugar
1 tsp. instant minced onion
1 tsp salt
1 tsp dry mustard
1 tsp paprika
(their recipe calls for 1 tsp celery seed, but I don't like it.)
Combine all ingredients in a small bowl, mixing until well blended. Put mixture in foil packet or 1 pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of mix. (I generally make three or four packets at a time to save time.
To make the dressing, use
1 recipe of the Sweet Salad Dressing
3/4 cup vegetable oil
1/4 cup vinegar
Combine in a glass jar and shake. Chill before serving. Makes about 1 1/4 cups dressing.
Monday, December 7, 2015
Recipe Advent Calendar - Day 7 - Refrigerator Pan Rolls
I really treasure the recipes that I get from family members because we've rarely lived near our family members and spend most holidays just with ourselves and whomever we've invited to join us. When we first got married, we were living in Missouri and got to spend the holidays with the Stull clan. Kathy Stull is Ralph's wife, who is Bob's cousin. She made the best rolls for Thanksgiving and we've used her recipe pretty much every year since then. I generally try another recipe, too, just to see if I can find another one I like, too, but we always come back to this one. Bob made them this year for Thanksgiving and I'm making them this weekend for our church Christmas party. I'm sure we'll make them for Christmas, too.
Refrigerator Pan Rolls
Boil and cool to lukewarm:
1 1/2 cups hot water
1 cup sugar
6 Tbsp butter or margarine
2 Tbsp salt
Dissolve four packages of yeast in 2 cups warm water (110-115 degrees.) This is in addition to the hot water shown above, just in case you wonder. Beat 2 eggs and add to the yeast. Add all to the cooled mixture above. Add 5 cups flour - stir until smooth. Add 5 more cups of flour, stir to make a soft dough. Turn onto floured board and knead. Let rise until doubled, about 2 hours. Pinch off pieces with buttered hands, knead and roll into little balls. Put on buttered pan and turn to butter the tops. You can let them rise a second time to make them lighter - we usually do even though the recipe doesn't call for it. Bake at 350 degrees for 15 to 20 minutes.
Makes 48 rolls.
This dough will store in the refrigerator for 5 days.
Refrigerator Pan Rolls
Boil and cool to lukewarm:
1 1/2 cups hot water
1 cup sugar
6 Tbsp butter or margarine
2 Tbsp salt
Dissolve four packages of yeast in 2 cups warm water (110-115 degrees.) This is in addition to the hot water shown above, just in case you wonder. Beat 2 eggs and add to the yeast. Add all to the cooled mixture above. Add 5 cups flour - stir until smooth. Add 5 more cups of flour, stir to make a soft dough. Turn onto floured board and knead. Let rise until doubled, about 2 hours. Pinch off pieces with buttered hands, knead and roll into little balls. Put on buttered pan and turn to butter the tops. You can let them rise a second time to make them lighter - we usually do even though the recipe doesn't call for it. Bake at 350 degrees for 15 to 20 minutes.
Makes 48 rolls.
This dough will store in the refrigerator for 5 days.
Sunday, December 6, 2015
Recipe Advent Calendar - Day 6 - Colonial Oatmeal Bread
I haven't made this one in quite a while, but it's one of my favorite bread recipes. I can't even remember where I got the recipe! I started making this when we lived in Florida and I liked it because it wasn't baked in a loaf pan, but on a cookie sheet in an oval. I'll post our Thanksgiving and Christmas roll recipe tomorrow.
1 Tbsp salt
2 pkgs active dry yeast
4 cups whole wheat flour
About 2 3/4 cups all purpose flour (more or less, depending upon the weather)
2 1/4 cups water
1/2 cup honey
4 Tbsp butter or margarine (butter is much better, in my opinion)
1 egg
1 cup quick-cooking oats, uncooked
In a large bowl, combine salt, yeast, 2 cups whole wheat flour and 1 cup of all purpose flour.
In a 2 quart saucepan, over low heat, heat water, honey and butter or margarine until very warm (120 to 130 degrees.) Butter does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes occasionally scraping the bowl with a rubber spatula. Gradually beat in egg and 1 cup WW flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With a wooden spoon, stir in oats, 1 cup of WW flour and 1 cup of AP flour to make a soft dough.
Lightly sprinkle work surface with AP flour. Turn dough onto the surface and knead until smooth and elastic, about 10 minutes. Working in more AP flour (about 3/4 cup) while kneading. Shape the dough into a gal and place in a large greased bowl, turning dough over so that the top is greased. Cover and let rise in a warm place away from draft, until doubled - about an hour. Dough is doubled when two fingers pressed lightly into the dough leave a dent.
Punch down the dough. Turn dough onto a lightly floured surface, cover with the bowl or a cloth and let rest 15 minutes for easier shaping. Grease a large cookie sheet. Cut dough in half. Shape each half into a 7x4 inch oval, tapering ends slightly and place them on the cookie sheet, not touching. Cover with a towel and let rise in a warm place until doubled, about an hour.
Preheat oven to 350 degrees. With a knife, cut 3 to 5 criss-cross slashes across the tops of the loaves. Lightly dust tops of loaves with some AP flour. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped with finger. Remove loaves from cookie sheet and cool on a wire rack.
Makes two 1 3/4 lb. loaves.
1 Tbsp salt
2 pkgs active dry yeast
4 cups whole wheat flour
About 2 3/4 cups all purpose flour (more or less, depending upon the weather)
2 1/4 cups water
1/2 cup honey
4 Tbsp butter or margarine (butter is much better, in my opinion)
1 egg
1 cup quick-cooking oats, uncooked
In a large bowl, combine salt, yeast, 2 cups whole wheat flour and 1 cup of all purpose flour.
In a 2 quart saucepan, over low heat, heat water, honey and butter or margarine until very warm (120 to 130 degrees.) Butter does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes occasionally scraping the bowl with a rubber spatula. Gradually beat in egg and 1 cup WW flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With a wooden spoon, stir in oats, 1 cup of WW flour and 1 cup of AP flour to make a soft dough.
Lightly sprinkle work surface with AP flour. Turn dough onto the surface and knead until smooth and elastic, about 10 minutes. Working in more AP flour (about 3/4 cup) while kneading. Shape the dough into a gal and place in a large greased bowl, turning dough over so that the top is greased. Cover and let rise in a warm place away from draft, until doubled - about an hour. Dough is doubled when two fingers pressed lightly into the dough leave a dent.
Punch down the dough. Turn dough onto a lightly floured surface, cover with the bowl or a cloth and let rest 15 minutes for easier shaping. Grease a large cookie sheet. Cut dough in half. Shape each half into a 7x4 inch oval, tapering ends slightly and place them on the cookie sheet, not touching. Cover with a towel and let rise in a warm place until doubled, about an hour.
Preheat oven to 350 degrees. With a knife, cut 3 to 5 criss-cross slashes across the tops of the loaves. Lightly dust tops of loaves with some AP flour. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped with finger. Remove loaves from cookie sheet and cool on a wire rack.
Makes two 1 3/4 lb. loaves.
Subscribe to:
Posts (Atom)