This book is awesome.Sometimes a little too scientific for me, but it goes through everything you want to know about food and how it is prepared and why.Too much to explain—if you love to cook you must read this.
His site is full of neat info, too:
http://news.curiouscook.com/
Good Food Book
Jane Brody
What else can I say but that I have used this book so much that pages are falling out and it is being held together by a large rubber band!
Good Food Gourmet
Jane Brody
This one has been used less than Good Food, but still remains one of my most-referenced cookbooks
Authentic Mexican
Rick Bayless
I have had this book for over 15 years and it also is falling apart.The recipe for salsa verde rocks—I grow tomatillos and make several batches of this every summer to freeze.Chilaquiles?His version is to die for.
Sunlight Café
Mollie Katzen
Breakfast is my favorite meal and this cookbook has great recipes for all kinds of breakfast and brunch courses.The recipe for pancake mix is so good that I make an 8x batch, keep it in a large plastic jar, and use it once or twice a week for waffles as well as pancakes.
Pita the Great
Virginia Habeeb
I picked up this little paperback one up many years ago and use it frequently.Recipes for Middle Eastern pita-stuffers as well as salads and other delectable things such as hummus are presented in a clear, simple manner.
Betty Crocker’s Cookbook
I learned to cook from the 1969 version, then Mom gave me my own, the 1983 version, after I got married.Good, basic recipes.
Prescription for Nutritional Healing
Phyllis Balch CNC, James Balch MD
My go-to health remedy book.Not only does it explain all of the various nutrients and supplements and their part in a healthy body, but natural remedies for aliments from blisters to the effects of cancer treatments are included.
I sit at the computer, gathering recipes, putting together menus and ideas, yet not able to actually get in the kitchen and cook.It’s frustrating, but I am recovering from an asthma attack and I am still taking it easy, out of necessity.I hate it!
When I post recipes and reviews, I almost always include a photo.Today, though, will be a rare exception as even with the short amount of time that this recipe took to prepare, I was too tired to even take a photo before we ate.
I am feeling a craving for super-healthy meals, most likely because my subconscious is telling me that if I eat this way, perhaps I will recover more quickly.Whatever, I am listening to this craving and am going to post a recipe which I made the other evening that hits the Perfect Dinner Trifecta—healthy, seasonal, and quick.Oops.And delicious.Trifecta… quadfecta????Anyway…
This recipe comes from the book "Cooking the Real Age Way" by Michael F. Roizen, MD and John LaPuma, MD.
Within a half hour of starting this, Jack and I were eating.I didn’t bother with making a rice pilaf, I simply steamed some jasmine rice to serve alongside, and I started it first.To say that this was quick is an understatement.Sprinkle salmon fillets with soy sauce and let them sit while you make a simple sauce and chop spinach.Cooking takes less than 10 minutes.The salmon is pan-sautéed, the sauce is added for the last part of the cooking; then the fish is removed and the spinach sautéed in the sauce and salmon flavors.That’s it.And it’s unbelievably delicious.
I didn’t have any white wine, so I used vegetable stock and I think that next time I will add some halved cherry tomatoes to the spinach for added flavor, color, and nutrition. And take a photo. :)
Place salmon on a shallow plate and sprinkle with soy sauce.
Combine vegetable broth through olive oil and set aside.
Heat a nonstick skillet over medium-high heat until hot, add salmon, turn down the heat a little and cook for 4 minutes (check during the last minute that it is not burning).Turn salmon over, pour vegetable broth mixture over all, reduce the heat to low, cover, and cook for 3 minutes (until opaque and firm to the touch).
Remove the salmon with a slotted spatula to a plate (allow any liquid to drip off into the pan).Add the spinach to the accumulated juices in the pan and stir until wilted.
Spoon spinach onto plates, top with salmon, sprinkle with lemon peel, if desired.
Source:
"Cooking the Real Age Way" by Michael F. Roizen, MD and John LaPuma, MD
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Per serving: 265 Calories (kcal); 12g Total Fat; (42% calories from fat); 32g Protein; 7g Carbohydrate; 74mg Cholesterol; 658mg Sodium
It only feels as though I’ve been sick for months…:)
The thermometer reading here at our farm in southwestern PA is 93, on April 26.It was the same yesterday, and is only to “cool off” a few degrees tomorrow.Suddenly, from 58 degrees and March weather last Friday, we are now firmly in July.Until later this week, when the roller-coaster temperatures are to dip again.
Although I still feel crappy, I did a quick-clean of the screened-in porch this morning so we can catch some breezes and be comfortable as we recuperate.The interior storm windows are still up in the house, and it’s getting a bit warm in there.I don’t think that I have set up the laptop out here this early before.
So I am sitting here at the table, with a panoramic view of Springtime at the Farm.The grass is thick and green (and long, but Jack is still coughing so it will be a few days until he can get that taken care of).The profusion of colors is incredible—Japanese maple leaves are a crimson color, redbuds are pink/purple (???), the lilac bushes are clouds of purple and green, and the new growth on the row of pieris is a bronzy red.Add the pink and white bleeding hearts, white hyacinth (sadly, on their way out now) and purple grape hyacinths, and it is gorgeous outside. Pink and yellow primroses ar lining the path to the door. I am watching a toad float his way around the fish pond, and a green frog is “clucking” from a stone in the far corner.
It is truly enjoyable to sit here and watch it all.Normally I would be outside doing something, but since breathing is almost required for outdoor work, this is simply not possible today.
All in all, though, it is getting better around here.We both experienced about 3 hours of uninterrupted sleep last night, and that is big.During the past several nights, both Jack and I have woken each other often with coughing fits (and apologies).It seems as though, after 4am or so, we both seem to sleep better.It’s probably just sheer exhaustion.
I look forward to being able to walk around for a few minutes and not have to stop and rest.Today, after a rather cursory clean-up of the kitchen, living room, and bathroom, I fell into a dead sleep for 2 hours (with nary a coughing attack, wonder why?!).
Sunday is Pizza Night, and a little thing like lack of oxygen shall not stop me from continuing this Jack-beloved tradition.Fortunately I had a ball of pizza dough in the freezer, which I actually remembered to take out and put in the freezer to thaw last night before going to bed. I believe that this will be our first grilled pizza of the 2009 Summer Grilling Season because I refuse to turn on the oven today.
Now, I must go over my notes to review the steps to making grilled, as opposed to charred pizza.
The dough must be sturdy.I once tried a very soft, no-knead dough for grilled pizza and it actually slumped between the grids and burnt into thick stripes.
I must remember to prepare all toppings ahead of time.All.No exceptions.While the pizza is cooking, there will barely be time to pour the wine (which is Jack’s job, actually).
The grill must be preheated only to 400F, which is about 12 minutes.Any higher and the pizza will scorch.Once the crust is slid onto the grids, the lid must be shut immediately and the pizza be allowed to bake for 1-1/2 minutes (but I stand by the grill for the last 30 seconds of that time, in case I smell burning).A pizza peel will be used to take the crust off of the grill, the lid shut again as I bring the crust in for embellishing.
The pizza is turned over and the toppings are arranged on the cooked side of the crust.Again, it is taken out to the grill, slid back on the grids, and baked for 2 minutes of so (checking after 1-1/2 minutes).
A few hours later...
Okay, these were the notes from LAST year!I forgot that I now have a baking stone that is not too big for using on the grill, so although the prep has remained the same, the cooking time has changed.But no big deal, just double the times above.I don’t know if I like using the baking stone, though.It certainly is easier, and less chance to burn, but I miss the “grilled marks”.And I am sure that the “grilled taste” was less apparent when the pizza was baked on the stone. But this pizza wasn't charred at all. :)
I made a Thai Chicken Pizza this evening.
Although I see numerous recipes for Thai food which includes peanuts, I’m not entirely certain that they are an authentic ingredient.However, the sauce recipe for my pizza tonight uses peanut butter and I’m keeping it because I really like the flavor and it does give the sauce added body.
I know that I have probably posted a recipe similar to this before, but I don’t often measure ingredients and this time, for the sauce, I did.It’s easy, the most difficult part is gathering all of the ingredients together.
1/2teaspoonsambal oelek -- or other Thai hot sauce
1/2teaspoonsesame oil
Combine all ingredients except sesame oil in a small saucepan and bring to a boil, stirring frequently until peanut butter melts.Reduce heat to a low simmer and cook for 4-5 minutes, stirring frequently as the sauce thickens.
Remove from heat, and stir in sesame oil.Allow to cool (it will thicken even further).
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Per serving: 179 Calories (kcal); 10g Total Fat (2g Saturated); (47% calories from fat); 5g Protein; 20g Carbohydrate; 1mg Cholesterol; 865mg Sodium
The sauce is very flavorful, but it is high in sodium and fat (that peanut butter!) so even though it’s a favorite we do try to rein ourselves in and have this only once or twice a month.
About the pizza, I have trouble initially stretching the dough even though my whole wheat recipe uses added wheat gluten, and I allow it to rest after the second punching-down.So I have discovered that taking the plastic wrap which covered the bowl during rising and placing it on the outside of the upside-down bowl, then forming the pizza dough into a flat disc and allowing it to stretch over the inverted bowl, makes the process a bit easier.
Here’s a photo of the pizza crust, still on the grill, after the first side was baked:
And after the pizza was done:
Tonight, in addition to the sauce and lowfat cheddar,I used sautéed spinach, red pepper strips, and onion; then added chopped chicken breast and water chestnuts. I have to mention that, when making this particular pizza, I try to remember to reserve a tablespoon of the sauce, mix it with a tablespoon of water, and toss the chopped chicken breast with it to keep it moist during baking. Tonight I forgot, but the pizza was still good because I had poached the chicken breast and it remained moist. The additional flavor of the sauce would have been good, though.
Okay, I just realized that although I cooked a more extensive meal for dinner tonight than I have in the last 2 weeks, I’m not particularly exhausted.In fact, I’m sitting here, typing, and not really even wheezing!Could this nasty problem be in its waning hours (oh, yes, let’s not get too excited—days.I’ll take waning days!).
It has been a pretty rough couple of weeks here.My cold quickly turned from that into a respiratory infection, which triggered the worst asthma attack I have had in 5 or 6 years.Even though I disinfected everything I touched, Jack caught the same cold and his turned into bronchitis.In fact, I hate to admit it, but I was so miserable that I thought his cough was just a “sympathetic” cough, and didn’t do much about it except throw cough drops at him for a few days…
In the last 10 days or so, I have totally depleted my freezer full of chicken and vegetable stock since I prepared only very simple, quick soups and stews.I actually located a couple of meals in the freezer (I have to remember to make extra and freeze occasionally for situations such as this) which I was able to use as well.
Today, however, looks a bit brighter.Although it sounds like a 1950’s hospital TB ward around here with all of the coughing going on, I realized that I could make it the whole way up the stairs to the second floor without having to stop and breathe.Pretty pathetic.
Back when this all started and Jack was still cold-free, he met with our accountant and, when he arrived home, brought me a huge container of wonton soup from our favorite local Chinese restaurant.I love their wonton soup, and had recently found out that it tasted so good because the owner makes his broth from scratch.Yum.There’s nothing worse than salty, greasy chicken broth.A few days later, on our way home from my doctor appointment, we stopped at the same restaurant and I had the soup again.It just made me feel so much better!
While talking with the owner (Glenn!), he mentioned that he enjoys chicken broth with potstickers as a quick meal.Hmmm.Why had I never heard of this before?Jack and I love potstickers, any kind, and we have found that Trader Joe’s chicken and vegetable dumplings are one of our favorites.However, I had never heard of boiling them in broth, only steaming or pan-frying.
Today, we needed more soup.We are living on soup.As I mentioned earlier, my freezer supply of homemade chicken and vegetable stock had been depleted.As was our supply of cough drops.So I went out to the local grocery store and picked up a few supplies.
The only low-sodium chicken stock or broth which had been suggested to me, and was available at the small store, was Swanson’s chicken stock.Armed with a couple of boxes of that, plus some vegetables and fruit, milk, juice, and cough drops, I came home and took a nap.:)
When I finally got around to moving again, I dug out a package of TJ’s dumplings out of the freezer and went to work.The soup which I made was incredibly simple, but very delicious.The dumplings were more filling than wontons, and I added some vegetables and a few seasonings as well, which made this a well-rounded meal.
1teaspoonarrowroot -- mixed with 1 teaspoon water, optional
1/2teaspoonsesame oil
Bring the broth and water to a boil in a medium saucepot.Add the ginger, garlic, hot sauce, carrot, and cabbage.
Turn down the heat to simmer and cook for 5 minutes.Add the green onion WHITES and the potstickers, turn up the heat to return to a boil, then turn the heat back down, partially cover,and cook until the potstickers are tender (TJ's directions say about 2-3 minutes)
If a slightly thicker broth is desired, add the arrowroot-and-water mixture and stir until thickened.Turn off heat and stir in the sesame oil.Divide between two deep bowls, sprinkle with the reserved sliced green onion tops. Dust with a generous amount of freshly ground black pepper.
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Per serving: 260 Calories (kcal); 4g Total Fat (1g Saturated); (15% calories from fat); 16g Protein; 30g Carbohydrate; 26mg Cholesterol; 1347mg Sodium
My cooking (and blogging) has come to a screeching halt.
A “tickle” in my chest on Saturday night turned into a full-blown head-and-chest cold, the likes of which I have not experienced in many years.Easter lunch was canceled, so there will be no post of the lemon-glazed chicken cutlets and almond rice pilaf (although the dessert will be reviewed at a later date asI had already made a Meyer lemon cake which, because I cannot taste anything, is now in the freezer awaiting my recovery).
After almost 3 full days of rest, hot liquids, and vitamins I cannot say that I am much better. The few prepared foods that I had in the freezer are gone, and tonight we will eat leftovers from Sunday. Hmmm, if they were never eaten in the first place, are they still considered to be leftovers? And, to add even more fun, Jack had to take Spooky to the vet for an emergency visit (and this is the first time Spooky has ever needed to go to the vet for anything other than his twice-yearly Senior Wellness Checkups). I'm sneezing and blowing my nose and trying to ignore the headache as I , very anxiously, await their return.
One last note:Puffs Plus ROCKS!But I doubt if I will even have a nose in another day or two if this doesn’t let up…
So until I am up and cooking again, I will post a recipe review that I wrote a couple of weeks ago.
One of the wettest dough I have ever worked with, this one literally poured from the bowl onto the baking sheet. Problems with handling it can be minimized, however, if you remember to grease your hands and utensils with shortening beforehand.It is a messy, but necessary, process.I have made this bread three times and, no matter what I do, mine does not rise as much as KA’s does although that’s certainly not a reason for me not to ever make it again.
One of the options is to make this ciabatta into garlic bread.I’m not a fan of garlic bread, I prefer plain ol’ bread (and, if it’s really good, you don’t even need butter), but I made the garlic version for our family Christmas dinner and it disappeared immediately.I was asked to make it again for my Dad’s birthday dinner a few weeks ago, so I did.Again, one slice was left and it was fought over by my 3 nephews.
One of the loaves:
I made a change to the recipe this time, and this was to broil the bread instead of baking.I didn’t notice much of a difference, but Dad liked the “crispy edges” better.
After broiling, I re-sandwiched the halves together then sliced them.
And this was one of the bread baskets, just seconds before the swarms dove in to gobble it up.
Again, the dough is a bit of a pain to work with but the result, whether enjoyed plain or with the garlic and-cheese (and butter!) topping, is incredible.
Start the bread the day before since the starter needs to rest for at least 8 and up to 15 hours, and after this it will be another 3-1/2 to 4 hours before you will slide it into the oven.
I have found that those breads which use a slow-rise starter taste so much better than those made by the more common “knead-rise-punch-rise-bake” method which takes only a couple of hours.Give this one a try.Really, what is more worth waiting for than really, really good bread???
Easter is a very low-key holiday this year, and the only baking which I have produced has been that one absolutely essential holiday cookie- pizzelles.
My Italian grandmother used a pizzelle iron which made one at a time. She stood in their basement, at the "second stove", baking each cookie over a gas flame. It must have taken her forever, flipping the iron over and back to cook each side. It took us kids seconds to wolf them down.
So, every time I make pizzelles with my electric two-at-a-time pizzelle iron, I thank her (because I'm fairly certain that she is watching me from above, and smiling).
I love my pizzelle iron. I bought it at a local Italian store because it was the kind my Mom has, and when I got it home I realized that it is manufactured a couple of miles from here. West Newton, PA. A tiny town, smack dab on the biking trail we use.
I found this on Amazon. I paid about $40 for mine, probably 20 years ago, and it is everything that I could ask for in a pizelle maker.
I developed this pizzelle recipe because I wanted to use an egg substitute rather than the dozen eggs which my Mom's recipe called for. And find a way to reduce the 2 cups of vegetable oil. I have to admit that hers are a little lighter in texture than mine, but I can eat more of my pizzelles! And they still taste great.
Make the batter the day before because it really has to sit for the flavors to develop.
Beat first 4 ingredients until frothy. Mix in flavorings. Stir in flour (the batter should be the consistency of a very thick pancake batter; you should be able to scoop the batter out with a cookie scoop with ease). Cover and refrigerate for at least 12 hours.
Heat pizzelle iron for 15 minutes. Using a paper towel, rub shortening into the grids.
Add a tablespoon of batter in the center of each form (I use a cookie scoop), the close and lock lid. Check after 40 seconds. Discard first 2 pizelles. Darker pizzelles will take about 55 seconds per batch.
Immediately remove pizzelles from iron to a cooling rack. Store in a loosely-covered container to keep crisp.
Yield: "8 dozen"
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Per serving: 71 Calories (kcal); 4g Total Fat; (48% calories from fat); 1g Protein; 8g Carbohydrate; 16mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Other flavorings can be used: lemon extract, vanilla extract, with 1 tablespoon FRESH lemon zest, almond extract, vanilla extract, 1/4 cup very finely ground, toasted almonds (decrease flour by 1/4 cup)
Easter 2009
I used 1/4 cup of almond syrup and 1 tablespoon of almond extract, and also needed to add a little extra flour.
I read a good many vegetarian blogs and websites for recipe ideas.Jack and I are not vegetarians, although we have not eaten “red” meat (beef, pork, lamb, etc.) in over 15 years.I do like the idea of basing our diet on more nutritious, healthful, easy-on-the-planet vegetables and grains so, even though I incorporate fish and poultry into some of our meals, we keep at least two of three meals per day meatless with two days a week being totally meatless.
For several years I kept a subscription to Vegetarian Times magazine until I realized that this magazine, along with many others, was piling up on my kitchen table, unread.Now I peruse their website, use the back issues often, and get a weekly e-newsletter.
The editor of the magazine raved about something called “almond loaf” in the most recent newsletter.I remembered reading about “nut roasts” and “nut loaves” in articles and on blogs, but had never tried one.I was in the mood to attempt something different so, for dinner than night, we had almond loaf.
I have to admit, this almond loaf was great!I really didn’t expect to like it so much.In fact, I didn’t even tell Jack what I was making because I was afraid of receiving his “roll of the eyes” and doubting comments.
We both enjoyed it.
A mixture of ground almonds and breadcrumbs held together and flavored with spaghetti sauce and eggs, then baked in a loaf pan.Honestly, who would have thought it would be so delicious?I really wish that I knew how to describer it better.It very much resembled meatloaf, but tasted slightly nutty (although not like eating a handful of almonds), and unlike anything I’ve had before.I added chopped Portobello mushroom to mine based on the review of a VT reader, and this is the way I will make it from now on.
Ready to go in the oven—a visual resemblance to meatloaf. Well, kind of...
I sautéed Portobello slices in olive oil and garlic, then topped each slice with some of the mushrooms and additional sauce.
This photo is fairly awful (why was the mushroom sliding off of the nut loaf?) but, as I took this first shot, the camera started beeping that the memory card was full. I just put the camera away and started to eat...
Almond Loaf
Vegetarian Times Issue: January 1, 2006 p.45 — Member Rating:
Ground almonds replace the protein and texture of meat in this savory loaf. Try the leftovers in sandwiches with spicy mustard, lettuce and tomato.
Ingredient List
Serves 6
2 1/2 cups whole grain breadcrumbs
1 cup roasted unsalted almonds
1 1/4 cups spaghetti sauce, plus extra for garnish
1/2 cup finely chopped onion
2 large eggs
Directions
Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray, then coat with 1/2 cup breadcrumbs.
Finely grind almonds in blender or food processor; transfer to bowl. Add remaining breadcrumbs, spaghetti sauce, onion and eggs; mix well. Season to taste with salt and pepper.
Press mixture into prepared pan. Bake 40 minutes, or until firm.
Meanwhile, warm spaghetti sauce in microwave. Cut loaf into slices, and serve with warmed sauce.
Yes, it is higher in total fat than I would like, but it’s mostly the good monosaturated fat from the almonds.
And then, the leftovers.For one lunch I warmed almond loaf slices and served them on multigrain sourdough with melted Swiss, baby spinach leaves, and spicy mustard.
For the second lunch again I warmed the slices but this time served them on Tuscan-style bread with melted mozzarella and extra sauce.Both sandwiches were winners.
Amazing.In my forties I “discovered” the absolute joy of olives, artichokes, gorgonzola, and avocados.Now, at age 50, I have found nut loaves.Isn’t food wonderful???
This past Friday I walked past one of the upstairs windows and saw something beautiful outside, out of the corner of my eye.Blossoms!White pear blossoms!Purple plum blossoms!Spring has arrived!!!
That little bit of elation ended, with a screeching halt, yesterday.As I made dinner, snow started to fall.Not a lot of snow, but it was blowing almost horizontally, and those poor flowering trees were actually shivering.No snow through the entire month of March, when we actually still expect it, but now in April…
Again, *sigh*
Today it remained chilly, quite chilly, and I decided to turn on the oven and bake.
During most of the year I bake the sandwich/ toast bread which we consume, although from approximately mid-June through mid-September I need to buy bread because baking heats up the kitchen too much.Not a problem today, since the high was in the mid-30’s ON APRIL 7th!I was cold so, of course, I baked bread.
I found a recipe for 5-Grain Bread with Walnuts posted by Sharon on Cuisine at Home a few weeks ago and decided to make that. Unfortunately, although I was certain that I had a bag of walnuts, a big bag, left from Christmas baking, I was unable to locate it in the freezer. I would have to make 5-Grain Bread, sans the nuts.
Then, another supply issue.I could not find my rice flour (I think that I may have used it to make dog biscuits before Christmas and did not replenish my supply) so I needed to eliminate that.What remained, and yes I had the rest of the ingredients, became 4-Grain Bread!I doubled the amount of oat flour to make up for the missing rice flour.
This was a very good, basic bread recipe that is perfect for toast and sandwiches.The loaves were huge!I’m a big fan of all breads and this one will go into my regular rotation because it was relatively simple and yielded a wonderfully tasty loaf.I subbed white whole wheat flour for the original recipe’s unbleached all-purpose flour and doubled the fiber content per slice. I also added a little brown sugar when proofing the yeast, and vital wheat gluten and olive oil into the dough.
One procedural change.I have found that, when making any bread which contains heavier flours such as oat or whole wheat, it is beneficial to cover the dough and allow it to rest after you mix the dough but before you knead it.This time allows the grains to absorb moisture and I have found that I need to add less flour to the dough as the kneading process goes on.Also, the texture of the baked bread seems to be better.
This was an excellent, basic bread recipe, high in fiber, and even higher in taste.:)
2 3/4cupsrolled oats -- Using a food processor, grind the oats into a fine powder (or use
2-1/2 cups oat flour).
1cuprye flour
1cupwhole-wheat flour
2tablespoonsvital wheat gluten
2tablespoonsolive oil
1tablespoonsalt
Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water.
Stir in the flours, wheat gluten, olive oil, and salt with the paddle. Mix until the dough comes together, about 2 minutes. Scrape the paddle, and cover the bowl.Allow to rest for 15 minutes. Change to the dough hook and knead for 5-6 minutes at medium speed until firm and elastic but still slightly sticky, adding ¼ to ½ cup extra flour if necessary. Finish kneading briefly by hand (about 2 minutes or so) on a surface floured with all-purpose flour.
First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Shaping and Second Rise: Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in half and shape each half into an oval loaf to fit a loaf pan. Place the loaves in the oiled pans (preferably glass)*, cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 ¼ hours.
Baking: Preheat oven to 400° F. Slash a pattern in the top of the loaves before baking, if desired.
Bake 40 to 45 minutes.
If using glass loaf pans, you can bake the last 5 to 10 minutes out of the pans on a baking stone or baking sheet to brown the bottoms and sides.
Cool completely on a rack.
* I used my Chicago Metallic 1-pound loaf pans
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Per serving: 177 Calories (kcal); 2g Total Fat; (10% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 232mg Sodium; 5g Fiber
