MIss Mae's Coffee Crisps

Yesterday when I got done making a really yummy marinade for our giant shrimp we were going to grill for dinner, I was suppose to clean the shrimp.  It's just one of those jobs that isn't bad, just time consuming.  I wanted to do something a little more fun!  So I started searching through some of my favorite blogs to see what everyone has been up to.  Well, I happened upon one of my most favorites, SouleMama.  I was excited when I found this wonderful recipe for Miss Mae's Coffee Crisps.  Amanda had a revised version of the original recipe so I used Amanda's as it seemed a bit healthier!

Of course my little helper was more than eager to "help".  So we got out all the ingredients.  Maggie has a thing about tasting everything.  She got to taste Molasses today for the first time by itself.  She has had it in homemade BBQ sauce and other things, but never on it's own.  She thought it tasted a bit like licorice.  I have to agree with her!  :)

We got the dough all rolled out and cut.  Maggie thinks it looks like her chocolate play dough. 

Then it was time for Chef Maggie to do  her job.  Sprinkling the sugar on the dough!

Right out of the oven.  Hot and Steamy!

Kid tested and definitely approved!

I think I made mine a little thicker than they needed to be, but they were still really yummy!  I like them because they are not overly sweet.  Perfect treat when you want a little somethin' somethin'!  I can imagine myself making a little ice cream sandwich out of them.  Just add a little ice cream!

Miss Mae's Coffee Crisps

Makes 36 2.5" crisps

1/2 cup molasses

1/2 cup sugar

1/2 cup butter, melted

1/2 cup hot coffee

1 tsp baking soda

2 3/4 cups flour

granulated sugar

2.5" biscuit cutter, or juice glass

Preheat oven to 375degrees. Dissolve 1tsp of baking soda in the hot coffee. Combine molasses, sugar, melted butter, and hot coffee mix and stir until combined. Gradually add flour until dough forms. Turn out onto a floured surface and roll thin (to 3/8"). Use a biscuit cutter or juice glass to make 2-3" circles. Place on parchment lined baking sheets. Sprinkle with granulated sugar, if desired. Bake for 14-18 minutes, to desired crispness. Cool on baking racks.

The cookies got done, and the cleaning of the shrimp began.  As an added side-note, they were delicious!  I made a super simple marinade.  I was concerned it wouldn't have enough taste.  But goodness!  They were delicious!  It's amazing what can happen when you throw a few ingredients together!

I used EVOO, fresh lemon juice, white wine, 2 cloves of garlic, onion, salt, parsley and a few sprinkles of crushed red pepper.  I just eyeballed everything.  Let the shrimp sit for about an hour in the marinade.  Chris grilled them, basting them with the marinade.  Seriously delicious!

Julie & Julia

 I just got done watching Julie & Julia on Sunday night.  I loved it.  I know, I know. I am behind the times on movies.  It definitely would have been worth paying to go see at the theater.  I really loved watching both peoples stories, but honestly, I wouldn't have been disappointed with a whole movie about Julia Child.  She was a very interesting character!  And very inspiring as well! 

When I saw Julie cooking Boeuf Bourguignon I HAD to have it.  It looked so delicious!  It was much to late to try to start making it Sunday night, but guess what we had for dinner last night??  Yup, you guess it!  And you know what?  It was every bit as good as I thought it would be.  Rich, flavorful goodness steaming on my plate.  Who can resist bacon, red wine, mushrooms, beef.......

Once in a while you get a recipe that is a lot of work and you wonder if it will be worth the effort needed to make it.  When I saw this recipe I got a bit intimidated.  There was a lot to do.  The "skill level" was difficult.  I am not a great cook, I can cook but i'm pretty basic.  Once I got started I got a little nervous, but as I plugged along and smelled all the flavors filling my kitchen I became more at ease.  I, yes me, made Julia Child's Boeuf Bourguignon and I did a good job!  Can you see me patting my back? 

Because I am proud of my efforts, I have to show off a picture.  So hear it is.  In all it's glory!

If you ever want a "special" beef stew, make this.  You wont be disappointed!

I am feeling inspired now to try some new recipes.  I am kind of thinking of making Supremes de Volaille aux Champignons tonight for dinner.  I will let you know how it is if I do!

Just in case anyone is interested in making Beef Bourguignon, here is the recipe.  Let me know if you make it, or if you are reading this and already made it.  I'm on a JC kick right now!  I need some pearls and a new apron!

      

 Beef Bourguignon

One 6-ounce piece of chunk bacon

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Bon Appétit  

Spring is definitely in the air!

Good grief!  It's almost been a week since my last post!  Time sure has gotten away from me!  I guess I will just have to "recap" a little of what has been going on here!

On the project home-front we made a Spring Bouquet.  It was really fun, and turned out cute.  These have become a tradition in our house over the last couple of years.  Chris and Maggie started making them when he was a stay at home dad.  This time we got to do them as a family.  :)

We have had a lot of excitement around here as well.  Something we have been waiting for for some time FINALLY happened!  Ellen DeHeneres laid her first egg!  And, not only was it her first egg, it was also green!!  We have been a bit disappointed with Meryl Peep, who gave us a brown one, which is rare for the Easter Egger hens.  It's hard to tell the color as it is pretty light, but here is our green beauty!

She is in her box right now laying her second egg.  I'm hoping it's a bit darker.  :) 

And something we were expecting but didn't know when it would happen was the birth of Daisy's babies.  5 sweet little fuzzy babies.  3 striped, 2 black.  They are so stinkin' cute! 

Hours old

One baby-1 day old

3 days old

Daisy will be going in to get spayed in 12 weeks.

Yesterday we had an unexpected surprise.  SNOW in Northern California.  We were bummed it didn't stick, but it was sure pretty coming down!

Right before it started snowing we saw our neighborhood Coyote running about in the field.  He/She sure is pretty!

And today we had a little food fun.  We made Rice Crispy Treat Easter Eggs and Chocolate Covered Raisins.

Somewhere in between we have snuck in homeschooling and a lot of game playing.  I also got some great products in the mail this week that I will post a review on next week.  We have been having a lot of fun with that as well!

Hope everyone is having a great day!

S'mores on a Stick!

I travel the 'net and look at so many blogs that I don't remember where I saw these S'mores, so I am sorry for not giving proper credit. If you have them on your blog please email me or comment on this post and let me know. I will know what blog it is as soon as I see the pictures!

I don't know about you, but I *love* s'mores! And, apparently Maggie is like her mama because she loved these! Super easy, super fun and a great treat at the end. We made enough to share with our neighbors.

First thing you want to do is put your large marshmallows on either a popsicle stick, wooden skewer or lollipop stick.



Then, get out a cooking sheet or wire rack with was or parchment paper on it. After that I took some graham crackers, put them in a small baggie and rolled over them with a rolling pin until I broke them up really, really small. I then put them in a small bowl.

Now melt some chocolate. I used Nestle's mini chocolate chips, put them in a metal bowl and melted them over some hot water in a pot.

Now you are ready for the fun part!



Take your marshmallow on a stick and dip it in the melted chocolate. Then swirl it around in your graham crackers.



After that you can lay them on your wax/parchment paper to dry, or stick them in a jar, glass or something else to prop them up.

Once all the work is done, you get a reward!



This was fun. Maggie had a blast. While we were making these we thought of other things you could roll onto the chocolate. Sprinkles, colored sugar crystals, nuts. The possibilities are endless!

Friday Night Treats

I have been wanting to make homemade pretzels for what seems like forever now! So when I got a magazine in the mail on Thursday and it had a recipe with an amazing picture I knew I HAD to make them!

I made 8 of them. I was very pleased with how easy they were to make. I sat down with a glass of milk, a warm pretzel and a good book. It was a good night!

Amish White Bread

I have been looking for a good white bread recipe. I finally found this one at All Recipes. I am really pleased with it. I think the only change I will make when I try a second loaf (maybe tomorrow!) will be to cover it and let it sit an hour on the second rise rather than the 30 min recommended. I think this will be a good bread to make lunch sandwiches for Chris to take with him to work!

Here is the recipe, it's easy and simple!

Ingredients:
2 cups warm water (110
degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

If you make it, I hope you enjoy it like we are! Nothing better than the smell of fresh baked bread in your house. OK, well, maybe the taste of that fresh baked bread with melted butter on it!

Homemade Pizza Night!

We love pizza in our house. Only thing is Maggie does not like cheese. She used to. She used to LOVE cheese. But for some reason, the last couple months she protests and says she doesn't like it. So that makes pizza hard if you want to order it in. If she sees cheese on the pizza at all, she wont eat it. So, we have been making our own. Which is WAY more fun anyway!

I found a great recipe for dough on AllRecipes. It's super easy and super quick for those nights when you don't have a lot of time!

Pizza Dough

3 cups all-purpose flour
1 (.25 ounce) package
active dry yeast
2 tablespoons vegetable oil 1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110
degrees F/45 degrees C)

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes

A great thing about this dough is once you make it, it's done. You don't need to let it rise. You can if you want to, but you don't have to. We did let ours sit for about 20-30 minutes though.

Maggie had a great time putting on our homemade sauce.

She strategically placed her pepperoni, bell pepper and tomatoes.


And, the finished project


Daddy made a yummy calzone


Although we have a small kitchen we still had fun being together creating our meal. Everyone got to make their own meal their own way.

Fantastic Rosemary Focaccia Bread

Bread. What would we do without it? I don't know about you, but I love it! Not only do I enjoy eating it, but I love to make it. There is something about getting all the ingredients together, preparing the dough, smelling it bake. That smell is like no other. I love it! I am always looking for a good recipe so when I stumbled upon this one I thought it would be good to try. I had everything I needed in my pantry so why not?



Here is what you need to make this wonderful bread!

1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. butter, divided
2 Tbsp. crushed dry rosemary

2 1/4-2 1/2 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary.

Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough.

Cover and allow to rise 1 hour.

Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on loaves and sprinkle lightly with Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want). It's absolutely *delicious*.




We have two very large Rosemary bushes in our yard so instead of using dry rosemary I used fresh and cut it up fairly small. I also used a little more inside the bread than the recipe called for. Honestly, I didn't measure it when I put it in, just eyeballed what looked good to me.

This recipe makes 2 loaves. I cooked the first one around lunch time. Maggie, Chris and I ate it down quickly. The second one I cooked right before dinner. I knew if I baked them both at the same time they wouldn't have survived until dinner!

-Bobbi

Hot Pepper Jelly

We were at our local Farmer's Market about a month ago. There was a woman there selling Hot Pepper Jelly, so of course I sampled it! It was absolutely delicious! Since that day I have often thought about the jelly, talked about the jelly, searched for recipes, etc. Last night I finally got off my bum and made the jelly! I was pretty surprised at how easy it was.

You can use either green or red peppers...or I guess if you wanted to you could use orange, purple or yellow. I have never seen anyone use them, I have only seen green and red. I prefer the red. It's a little sweeter, in my opinion.

Here is the recipe I used:

1/4 c chopped jalapenos
3/4 c chopped sweet peppers
6 c sugar
2 1/2 c cider vinegar
2 3oz pouches of liquid pectin
A few drops of red or green food coloring *optional*

1. Run the jalapenos and sweet peppers in a blender or food processor until they are finely ground. Combine with sugar and vinegar in large saucepan. Bring to a boil over high heat, stirring constantly, then turn down the heat and simmer for 10 minutes.



2. Strain, returning the liquid to the saucepan. Add about 2 tablespoons of pepper mixture from the strainer. (here is where I would have strayed a bit from the recipe, I would have just kept it all in there. I like a little more of the "pieces" in the jelly). Return to a boil. Add pectin and the food coloring if you're using it. Bring back to a boil one more time and boil for 1 minute.



Ladle into freshly sterilized jelly jars with two-part canning lids, leaving 1/8 inch headroom, and seal. Process in boiling-water bath for 10 minutes.

This recipe makes about 6 8oz jars.

Happily it was totally set today at lunch time so we opened a jar, got out the cream cheese, dry salami and crackers and had a snack lunch. Between Chris, Maggie and I, we were pretty happy with the taste. The jelly is a bit sweet, I will add a bit more of the jalapeno ribs/seeds next time for just a tad bit more heat.



Can't wait to serve this at Thanksgiving and see what everyone else thinks!

Homemade Hot Cocoa

Every night we play a half hour of board games. Tonight was Chutes and Ladders. As usual we had a blast. Even though this is an older game, can you believe I have never played it? We had a lot of fun. I am so proud of how Maggie is really "getting" playing games. We have tried to play board games before, but taking turns was always a big issue. It seems like something has "clicked" in the last couple of months and we are really enjoying our games at night.

I promised Maggie that we would make some special Hot Cocoa tonight after our game time and of course she didn't forget! This is a new recipe to me. I have an old tried and true one, but can't seem to find it. Although it's a simple recipe, it's been awhile since I have made it. Anyway, here is the recipe we tried tonight. It was pretty good.


•3/4 cup powdered milk
•1/2 teaspoon ground cinnamon
•3/4 cup sugar
•1/2 cup cocoa powder
•4 ounces bittersweet chocolate

Directions
Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container.

To make the hot chocolate, simply add 1/2 cup of water and 1/2 cup of milk per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes.

If the look on her face tells you anything, she enjoyed it!




I did have an absolute "fail" this weekend. I have been craving pumpkin ravioli's for a couple weeks now. I got sick and that pushed it off. Then I have been a little busy and time just hasn't been on my side so I haven't wanted to put the energy into making pasta. Well, I thought the other night when I was watching Giada on Food Network that "my sign" flashed in front of me when she was making ravioli's and said that a "short cut" is to use Won ton Wrappers. She was making them on her show and they looked great. If Giada can do it, why can't I? Right? WRONG! The first thing that was wrong is the Won ton Wrappers are just way too thin. Highly disappointing to this Italian gal. Not at all "ravioli like". The second "fail" was the pumpkin recipe itself. Chris and Maggie were really sweet. They tried (after I told them I would NOT be offended if they didn't like them) to eat them. Maggie took two bites and Chris ate about 3. Pretty bad. I did a lot of work to make the filling. Cooked a pumpkin and everything! Oh well, live and learn right? Every recipe can't be good, can they?

All my hard work was for nothing.



But, we did get these:



They will be turned into a nice tasty treat tomorrow!

30 minute Mozzarella recipe!

Admittedly, I have not yet tried this. I just found the recipe in ­ Grit Magazine (if you are a homesteader, this is a must see!) and I am so excited I can't hardly contain myself. Mozzarella is my absolute favorite cheese, so this recipe will prove to either be a blessing or a curse once I start making it! LOL Anyhoo.....I am going to try to make this either this week or next week, depending on how my time management goes. If you make it before me, let me know how it is! I can not wait!!! :)

30-Minute Mozzarella

1 gallon milk (whole, 2 percent or skim)
1 1/2 teaspoons powdered citric acid dissolved in 1/4 cup cool water
1/4 teaspoon liquid rennet diluted in 1/4 cup cool water (if using rennet tablets, follow conversion instructions on the package)
1 to 2 teaspoons cheese salt

In stainless steel pot, slowly heat milk to 55ºF. While stirring, slowly add citric acid solution and mix thoroughly but gently.

Heat milk to 88ºF over medium-low heat. It will begin to thicken like yogurt.

Gently stir in diluted rennet for 30 seconds. Then don’t disturb the milk while you let it heat to between 100 and 105ºF. In about 5 to 8 minutes, curds should begin to break up and pull away from sides of pot. Turn off heat.

Curds will look like thick yogurt and become a bit shiny, and whey will be clear. If whey is still milky white, wait a few more minutes before turning off heat. Scoop out curds with slotted spoon and put in bowl. Reserve whey. Press curds gently with your hands, squeezing out as much whey as possible.

Heat reserved whey to 175ºF. Shape curds into several small balls, rolling them between your palms. Put them, one at a time, into ladle and dip them in hot whey for several seconds. Remove from whey and gently fold cheese over and over (as in kneading bread) with spoon or your hand. (You’ll want to don rubber gloves at this point, as the cheese will be extremely hot.) This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145ºF inside the curd).

Repeat this process several times until curd is smooth and pliable; mix in salt after second time. When cheese stretches like taffy, it’s done. If curds break instead of stretch, they are too cool and need to be reheated.

When cheese is smooth and shiny, roll it into balls and eat while warm. Although best eaten fresh, it can be stored in the refrigerator for a week or so. Yields about 1 pound.

Artisan bread in 5 minutes? Really?

YES! Really! I am so excited about this recipe. I was surfing around on THL a couple nights ago and saw a few references about a recipe for 5 Minute Artisan Bread. So that lead me to looking around on the net to see what I could find. Well, it wasn't hard to find. I was so happy to find the recipe and see exactly how easy it is!

I am in love with this recipe! No kneading, just a few ingredients and a quick cook time and BOOM! you have some awesome tasting bread! I have to admit that I ended up making to loaves. The first one I made for dinner. Maggie and I sat and smelled it for about 20 minutes and we couldn't help ourselves. We ate it. The whole thing! To our defense it was a SMALL loaf! LOL The second loaf turned out as good as the first.

Here is a pic of the dough. It had set for 2 hours



I misunderstood the directions that I read and put a ton of cornmeal under and around the loaf. Luckily I removed it prior to baking! What a stinky mess that would have been!


And the masterpiece! Loaf #1


Here is a shot of the inside. A little loaf of heaven!


If you are interested in the recipe, here it is!

5 Minute Artisan Bread

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)

1 1/2 tablespoons yeast

1 1/2 tablespoons kosher salt

6 1/2 cups unbleached, all-purpose flour, more for dusting dough

Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

I have a few baking stones, but since we moved I can't find them. I just used a regular baking sheet, upside down. It was very easy to get off with a spatula. So if you don't have a baking stone, or a pizza peel, etc., this bread is still very easy to make and handle without it.

If you try this recipe, let me know! I want to know how others like it. We absolutely love it. I like it so much I think I am going to order their book!