Best Gluten Free Biscuits

 These are my favorite gluten free biscuits.  From King Arthur Flour

These gluten-free biscuits are flaky, buttery, and just plain good. Biscuits are particularly well suited to being frozen before baking. If you have a stash on hand in your freezer, you can pop them straight into the oven and enjoy fresh gluten-free biscuits with any meal; just be sure to allow for an additional 5 minutes of baking time.

Prep: 15 mins, Bake: 15 to 18 mins.  Yield: nine 2 1/2" biscuits

 

INGREDIENTS

1 3/4 cups (259g) King Arthur Gluten-Free All-Purpose Flour

1/2 teaspoon table salt

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons (113g) unsalted butter, cold, cut into pats

1/2 cup (113g) buttermilk

2 tablespoons (35g) honey

INSTRUCTIONS

Lightly grease a baking sheet, or line it with parchment.  Preheat oven to 425 degrees.

In a mixing bowl, whisk together the flour, salt, xanthan gum, baking powder, and baking soda.  Cut in the butter until it's in chunks about the size of a nickel using a biscuit cutter.

In a separate bowl stir together the buttermilk and honey and add, all at once, to the dry ingredients. Stir until the dough comes together with only a few dry crumbs remaining.  You may need to add another 1-2 tablespoons of buttermilk.  Take care not to overwork the dough.Turn the dough out onto a piece of parchment or waxed paper that's been dusted with a little cornstarch.

Use the paper to fold the dough over on itself eight times, patting it to a thickness of 1/2" between folds.

After the last fold, pat the dough 1/2" to 3/4" thick, and cut with a 2 1/2" biscuit cutter. Stack the scraps on top of each other and pat down again, repeating the cutting process until all of the dough is used.  (Or make square shaped biscuits and cut into equal pieces with a knife).

Place the biscuits on a prepared baking sheet.  Brush the tops with some milk or buttermilk, and bake for 12-15 minutes, until the tops are golden brown. Remove from the oven and serve warm.

TO FREEZE:

To freeze for later:  place the cut biscuits on the prepared baking sheet, and place them in the freezer for 15-45 minutes.  Then wrap any extra biscuits once they're frozen, and bake them as you need them later on.  Remove the biscuits from the freezer while the oven preheats.  Brush the tops with milk or buttermilk and bake until golden brown abour 15 minutes.

Variation:

For gluten-free cheese biscuits, reduce the butter in the recipe to 1/4 cup; and add 1 cup of any grated cheese you like: cheddar, Parmesan, and pepper jack are all good choices.

Gluten Free Challah Bread

 Gluten Free Challah Bread

Delicious gluten free challah bread: soft and fluffy, delicious flavor, and a dough that handles beautifully so you can braid it!   Adapted from The Loopy Whisk.

Prep Time:1hour hour, Chill Time: 1 hour, Bake Time: 30 minutes, Proof Time: 1hour.  Total Time 3hours hours and 30minutes minutes

INGREDIENTS:

Gluten free challah dough:

▢20 g (4 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 17g.)

▢345 g (1¼ cups + 3 tbsp) lukewarm water

▢215 g (1¾ cups + 2 tbsp) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

▢135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

▢80 g (¾ cup + 2 tbsp) oat flour (You can use an equal weight of sorghum flour, light buckwheat flour or white teff flour instead.)

▢50 g (¼ cup) caster/superfine or granulated sugar

▢8 g (2½ tsp) instant yeast (If using active dry yeast, use 10g.)

▢8 g (2 tsp) baking powder

▢7 g (2½ tsp) xanthan gum

▢7 g (1¼ tsp) salt

▢1 US large/UK medium egg, room temperature

▢2 US large/UK medium egg yolks, room temperature

▢40 g (3 tbsp) sunflower oil, or other neutral-tasting oil of choice

Later you will also need:

▢1 US large/UK medium egg, whisked, for egg wash

▢1-2 tbsp poppy seeds, for sprinkling the challah before baking (optional)

INSTRUCTIONS:

Making the dough:

In a separate bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, oat flour, sugar, instant yeast, baking powder, xanthan gum and salt.

Tip: If using active dry yeast instead, you need to activate it first. Mix it together with a tablespoon of the sugar and 120g (½ cup) of the water listed in the recipe (note that that means you'll use less water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the egg, two egg yolks and oil to the psyllium gel and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

Knead the dough using the dough hook of a stand mixer until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to a beautiful gluten free challah.

The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Ideally, chill the dough in the fridge for about 1 hour before proceeding to the next step. This will make the dough firmer, less sticky, and therefore easier to handle.

Shaping & braiding:

Turn out the dough onto a lightly floured surface and shape it into a ball, then divide it into four equal portions, each should weigh about 250g.  (NOTE: I like the 4 strand braid as posted in the original recipe, go to her post to see directions.  But I want to try the 5 strand braid next time I used to do with my regular glutenous challah bread).

Take one portion of the dough and shape it into a ball (keep the others covered with a sheet of plastic wrap/cling film or a clean dish towel to prevent them from drying out).

Roll it out into a rough rectangle – the exact dimensions don’t really matter, aim for a size of about 8x5 inches (20x12cm).

Working along the wider end, fold the dough over itself and press down gently to seal. Continue folding the dough over itself (and pressing down to seal), you’re essentially rolling it up into an approximately 8-inch (20cm) log. Pinch the seam together to seal it.

Use the palms of your hands to roll the dough back and forth until you reach a length of about 15-16 inches (38-40cm). While you’re rolling it, make sure that you also create a slightly tapered shape, with the ends of the rope/strand slightly narrower than the middle.

Repeat with the other three portions of dough, until you get four 15-16-inch (38-40cm) ropes or strands. Transfer them to a large sheet of parchment/baking paper – you’ll braid the challah on the paper, it’ll make it easier to transfer it to the baking sheet.

Braid the four-strand challah loaf. Always start with the strand farthest to the right and and weave it towards the left through the other strands using the pattern: over-under-over. Repeat this pattern, always starting with the strand farthest to the right, until you have a fully braided loaf.

Note that gluten free dough is a bit more fragile than regular dough made from wheat flour, so you do have to be a bit more gentleb with it. I usually start braiding at the top third of the braid, braid towards the bottom, then rotate the challah by 180 degrees and finish off the other end – this tends to give me the prettiest end result. (See the blog post for detailed step-by-step photos of the braiding process.)

Once you’ve finished the braid, tuck the ends underneath the braided loaf for a more polished final look.

Proofing:

Use the parchment/baking paper underneath to transfer the challah onto a large baking sheet (trim the paper as needed to make it fit the baking sheet).

Lightly cover the challah with a sheet of plastic wrap/cling film (to prevent it from drying out) and proof in a warm spot until doubled in size, about 1 hour to 1 hour 15 minutes.

Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.

Baking the challah:

Adjust the oven rack to the lower middle position and preheat the oven to 375ºF (190ºC).

Once the challah has doubled in size, brush it gently with the egg wash and sprinkle with sesame seeds (optional).

Bake at 375ºF (190ºC) for 28-30 minutes until the crust is deep golden brown. If the loaf starts browning too much or too quickly, you can cover it with a sheet of aluminum foil, shiny side up.

I like to check the doneness by inserting a toothpick into the center of the loaf, much like you would with a cake: if your toothpick comes out with raw dough on it, the challah needs a bit longer in the oven.

Immediately transfer the baked gluten free challah to a wire rack to cool – this prevents any condensation from forming underneath.

Enjoy warm or cooled completely to room temperature.

Storage:

This gluten free challah is definitely at its best fresh, on the day of baking, but it also keeps well for 3-4 days at room temperature in a closed container or well wrapped (to prevent it from drying out). I recommend toasting or reheating it on days 3 and 4.

Softest Gluten Free Cinnamon Rolls

The Softest Gluten Free Cinnamon Rolls adapted from The Loopy Whisk recipe.

These are the softest, squishiest, gooiest gluten free cinnamon rolls you’ll ever make – in fact, they’re so ridiculously good that even non-gluten-free folks will love them. The dough handles beautifully: you can knead it and roll it out without any problems whatsoever. And there’s also an overnight, make-ahead option, so you can prepare them the night before and have them for breakfast the next day!  You can double the recipe to make 12 cinnamon rolls that fit perfectly into a 9x13-inch baking pan.

Prep Time 45minutes mins plus 30-60 minutes of chill time, Cook/Bake Time 35minutes minutes, Proof Time 1hour hr 15minutes minutes, Total Time 3hours hours 35minutes mins

INGREDIENTS:

Gluten free enriched dough:

▢15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)

▢180 g (¾ cup) warm water

▢160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch or potato starch instead.)

▢135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your rolls might be slightly less fluffy.)

▢25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

▢50 g (¼ cup) caster/superfine or granulated sugar

▢6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

▢6 g (1½ tsp) baking powder

▢5 g (2 tsp) xanthan gum

▢5 g (1 tsp) salt

▢100 g (⅓ cup + 1½ tbsp) whole milk, warm

▢1 large egg, room temperature

▢35 g (2½ tbsp) unsalted butter, melted

Cinnamon Filling:

▢85 g (¾ stick) very soft unsalted butter (The ideal butter texture is somewhere in between softened and melted butter – it should be quite soft and easily spreadable, but not completely liquid.)

▢100 g (½ cup) light brown sugar

▢1 tbsp ground cinnamon

For baking the cinnamon rolls:

▢½ tbsp unsalted butter, softened, for buttering the skillet or baking pan

▢100 g (⅓ cup + 2 tbsp) heavy/double cream, warm

Icing:

▢3 tablespoons (43 g) cream cheese, softened to room temperature

▢6 tablespoons (85 g) butter, softened to room temperature

▢1 ¼ cups (143 g) powdered sugar

▢¼ to ½ teaspoon vanilla extract (or I like mix 1/4 teaspoon maple extract and 1/2 teaspoon vanilla).

▢pinch of salt

INSTRUCTIONS:

Gluten free enriched dough:

Make the psyllium gel: In a small bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.  Set aside.

In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.  

Tip: If using active dry yeast instead, you need to activate it first. Mix together the active dry yeast, 1-2 tbsp of the sugar and the warm milk. Set aside for 10-15 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, egg and melted butter.

Make a well in the middle of the dry ingredients and add the psyllium gel, warm milk, egg and melted butter.

Knead the dough until smooth using the dough hook and all the ingredients are evenly incorporated, then knead for a further 5 minutes (if using a stand mixer) or 8-10 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free cinnamon rolls.

The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final rolls too dense and dry.  Ideally you will chill the dough for 1 hour in the fridge to make it easier to handle.  This will give the flours in the dough time to properly hydrate and also firm up the butter in the dough – both of these factors will make the dough firmer, less sticky, and therefore easier to handle.

Cinnamon filling:

In a bowl, mix together the very soft butter, light brown sugar and ground cinnamon until you get a soft, spreadable paste.  (If it's too thick to spread easily, you can soften it slightly in the microwave (in 2-3 second bursts, mix in between). If it's too runny, you can chill it briefly in the fridge until it thickens to the right consistency. Set aside until needed.

Assembling the cinnamon rolls:

Lightly butter a 10-inch round baking pan, and set aside until needed.  (If doubling the recipe use a 9x13 inch pan). Turn out the dough onto a lightly floured surface and shape it into a ball. Roll it out into a roughly 11×15-inch (28x38cm) rectangle.Spread the cinnamon filling out into an even layer across the rolled-out dough, all the way to the edges.

Cut the rectangle lengthways into seven 1½-inch (4cm) wide strips, so that they’re 15 inches (38cm) long.  (If doubling the recipe you will make 12-14 rolls). I like to use a pizza cutter for this, but a sharp knife will also work well. Roll up each individual strip into a roll – this will give you the perfect swirl. Arrange the cinnamon rolls in the buttered skillet or baking pan, they should only just touch each other.  Then proof the cinnamon rolls: Proof the cinnamon rolls in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in volume. Lightly cover them with a sheet of plastic wrap/cling film to prevent them from drying out during proofing.  You can proof them in a warm oven, or even add a cup of hot water inside the oven.

While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC).  Once the cinnamon rolls have doubled in volume, pour warm heavy/double cream evenly all over them.  The addition of cream makes these gluten free cinnamon rolls extra rich and soft. It’s important that you use warm cream (not cold from the fridge). Cover the skillet or baking pan with a sheet of aluminum foil. Bake the cinnamon rolls at 350ºF (180ºC) covered with the aluminum foil for 20 minutes. After the 20 minutes, remove the aluminum foil and continue baking until the cinnamon rolls get golden on top – about 15 minutes more. Allow the baked cinnamon rolls to cool for 5-10 minutes while you prepare the cream cheese icing.

Icing

To make the icing, beat the butter and cream cheese in a mixing bowl, whip until creamy. Add the milk or cream and vanilla (and maple extract). Mix again. Add about half of the powdered sugar mix.  Scrape down the sides.  Add the rest of the powdered sugar and whip until light and creamy.  Spread the warm rolls with icing.

OVERNIGHT, MAKE AHEAD OPTIONS:

Option 1: You can prepare the dough and then keep it in the fridge overnight (in a closed container or in a covered bowl). You can then roll, shape, proof and bake the cinnamon rolls the next day.

Option 2: You can make the dough and shape the cinnamon rolls, and then keep the tightly covered skillet or baking pan in the fridge overnight. The next day, bring the rolls to room temperature. If they haven’t doubled in size by the time they’ve reached room temperature, proof them for a while longer –this took almost 3 hours for me.  Once double in size, pour over the heavy/double cream and bake according to the recipe.  

Fluffy Zucchini Cornbread

We love this cornbread!  Adapted from Mel's Kitchen Cafe.

INGREDIENTS

 1/2 cup (3 ounces) yellow cornmeal
 3/4 cups (3.75 oz) all-purpose flour

 3/4 cup (3.75 oz) whole wheat flour
 1/3 cup (2.5 ounces) granulated sugar
 2 teaspoons baking powder
 1/4 teaspoon baking soda
 3/4 teaspoon salt
 1 cup buttermilk or milk
 2 eggs, lightly beaten
 4 tablespoons butter or coconut oil, melted
 2 cups unpeeled shredded, drained zucchini (8 ounces)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly grease a 9x9 inch metal baking pan with cooking spray. Set aside.

In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.

Gently stir in the buttermilk, eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.  Don't overmix.

Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Easy No Knead Overnight Artisan Bread Cast Iron Pot

Amazingly simple artisan bread that requires no kneading.  From Our Best Bites based off the original 

Ingredients

3 cups all-purpose or bread flour, more for dusting
1/2 teaspoon instant yeast* 
1 1/4 teaspoons salt
1 1/2 cups warm water (about 110 degrees, like warm (not hot) bath water)

Instructions

In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy, sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Dough will be dotted with bubbles. Flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice. If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands.   Let rest about 30 minutes**.

While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quart heavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot.  Cover with lid and bake 35-40 minutes, then remove lid and bake another 10-15 minutes, until loaf is golden and browned.

Notes

*Jim Lahey’s original recipe (featured in the NY Times, here) only uses 1/4 teaspoon yeast, whereas recipes dotting the internet often use up to a full teaspoon . I tested batches at 1/2 teaspoon all the way up to 1 teaspoon and did not find much difference in the finished loaves.  So I usually use 1/2 teaspoon.

**Jim’s original recipe also involves a second rise of 2 hours . I’ve found, along with the rest of the internet, that the quick 30 minute rest featured here works just fine, and I actually had better results with the 30 min rise than I did with the 2 hour one!  But you can certainly make this a few times and play around with it- it’s a very flexible recipe.

Our Favorite Zucchini Bread

This is our favorite zucchini bread recipe, I prefer to make it in mini loaves.  Adapted from:  Mel's Kitchen Cafe.

INGREDIENTS
 1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry)
 2 cups (10 ounces) flour (see note)
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 1 teaspoon ground cinnamon
 1 teaspoon allspice (allspice is best, but you can sub pumpkin pie spice or Chinese 5 spice instead)
 1 cup granulated sugar
 2 large eggs
 1/4 cup plain yogurt (not fat free, can sub sour cream)
 1 tablespoon sour cream or more yogurt
 6 tablespoons (3 ounces) butter, melted

INSTRUCTIONS
Adjust an oven rack to the middle position and preheat the oven to 350-355 degrees. Generously coat a 9X5-inch loaf pan with cooking spray or a mini loaf pan.

Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel (or nut milk bag), wrap the towel, and wring the ends to squeeze out all the excess water over the sink. You should have about 1 1/2 cups of dry zucchini. Set the zucchini aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.

In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.

Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix!

Transfer the batter to the prepared pan.  Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes for a 9x5 loaf pan, 18-22 minutes for a mini loaf pan. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

NOTES
Loaf Pans: the recipe calls for a 9-inch by 5-inch sized loaf pan but also works in an 8 1/2-inch by 4 1/2-inch loaf pan. This recipe is also great in mini loaf pans or even muffins.  Also, if you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred. If you don't have enough zucchini you can sub in shredded carrots to make up the difference.

Whole Wheat Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); it is a bit more dense with 100% whole wheat flour but still nutty and hearty and delicious.

Pretzel Bites

These are super quick, fun, and delicious!


INGREDIENTS

DOUGH:
 2 1/4 cups (11.25 ounces) all-purpose flour (see note)
 1/2 teaspoon salt
 1 teaspoon sugar
 1 tablespoon instant yeast
 1 cup (8 ounces) warm water

TOPPING:
 1/2 cup (4 ounces) very hot water
 2 tablespoons baking soda
 Coarse, kosher salt or pretzel salt
 3 tablespoons butter, melted

INSTRUCTIONS
1. In a large bowl or the bowl of an electric mixer, add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky.
2. Knead for 4-5 minutes until the dough is soft and stretchy. Grease the inside of a gallon-size ziploc-type bag with nonstick cooking spray and place the dough inside. Close the bag, leaving room for the dough to expand, and let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Alternately, the dough can rise in a lightly greased, covered bowl.
3. Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray.
4. Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn't have to be exact.
5. Combine the very hot water and baking soda and whisk to combine well.
6. Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color and flavor). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets.
7. Sprinkle the pretzel bites with coarse, kosher (or pretzel) salt. Allow them to rest, uncovered, for about 10 minutes.
8. Bake the pretzels for 7-8 minutes until golden brown.
9. Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Serve warm or at room temperature.   Excellent with dipping cheese sauce.

NOTES
Yeast: to sub active dry yeast for the instant yeast, use the same amount and proof it in 1/4 cup warm water with a pinch of sugar. Add it to the ingredients and decrease the overall water by 1/4 cup.

Flour: I often use half to 3/4 finely ground white whole wheat flour with good results.

PREP TIME 15 MINUTES  COOK TIME 8 MINUTES  ADDITIONAL TIME 45 MINUTES TOTAL TIME 1 HOUR 8 MINUTES. From HTTPS://WWW.MELSKITCHENCAFE.COM/CHEWY-PRETZEL-BITES/

Oven Puff Pancakes

These are Curly's FAVORITE breakfast for dinner*.  When we were in Sweden for her 10 trip she would always order pancakes from the kids menu (the other option was Swedish meatballs).  And she would order the pancake.  What came was always these oven pancakes with strawberries and powdered sugar on the side.  This is our favorite version of this recipe.   To help some picky little brothers try it, we called them"snow pancakes" because of the dusting of powdered sugar and it was snowing outside at the time. 

Ingredients:
6 eggs
1 cup flour (all-purpose or white whole wheat)
1 cup milk

1/2 t vanilla (optional)
1/4 t salt
2 T butter
powdered sugar
fresh strawberries, sliced

Preheat oven to 400.  Cut butter into small pieces and scatter over the bottom of a glass 9x13 pan.  Combine the eggs, milk and vanilla in a blender and process on low speed until smooth about 15 seconds.  Add flour and salt and mix until just combined.  (See note below for the mixing by hand, non-blender version).  Meanwhile put the pan in oven just long enough to melt the butter (about 2-3 minutes).  Remove from the oven and swirl the butter around to coat the bottom of the entire pan.  Then immediately pour egg mixture into hot butter.  Bake at 400 for 20 minutes or until puffy and lightly browned on bottom and edges.  Pancake will "grow" up the sides of the pan.  Cut into slices and top with powdered sugar and fresh berries.


*Serve with some lean chicken sausage, scrambled eggs, and green smoothie to round out dinner.

NOTES:  

Hand-mixing option.  Instead of using a blender, in a large bowl beat the eggs, milk and vanilla with a wire whisk until smooth and thick.  Then add in the flour and salt and whisk until just combined.

Doubling:  This recipe doubles well and we often double this recipe and make two 9x13 pans to feed our family of 6 for brinner.  I just put double the ingredients into the blender and then try to divide up the batter evenly just eyeballing it between the two pans.

Mini Corn Muffins

I can't believe I haven't posted this recipe yet...probably because I have it essentially memorized.  This is a staple especially that became popular around here from back in our egg-free days 8 years ago.  These little corn muffins are a great crowd pleaser for picky eaters.  They're the perfect keep-the-peace companion for less popular dinners of soup and chili.  Plus they cook up super fast (faster then regular cornbread) which is why I love them.  Adapted from the Favorites cookbook.

2/3 cup cornmeal
1 1/4 cups flour (I often do 1/2 cup whole wheat flour 3/4 white flour)
1/3 cup sugar (can do as little as 1/4 cup)
1 T baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk (can use soy or almond milk for a vegan option)

Mix all the dry ingredients in a bowl with a whisk.  Add the oil and milk and stir with a wooden spoon until just moistened and no dry streaks remain.  Scoop into mini-muffins pans sprayed with non-stick spray filling just over halfway.  I find my small cookie dough scoop works perfectly.  Bake for 12-14 minutes at 350 degrees until golden brown.  Makes 24-32 muffins.

Breadsticks

This is the recipe I usually use to make breadsticks.  We also like the one from Mel's Kitchen Cafe.  We save the garlic butter sauce from when we order pizza from Papa John's and use that to brush on the breadsticks before baking.  

DOUGH

• 1 (1/4 ounce) package active dry yeast
• 4 1⁄4 cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

TOPPING

• 3 tablespoons unsalted butter, melted
• 1⁄2 teaspoon sea salt
• 1⁄8-1⁄4 teaspoon garlic powder
• 1 pinch dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees F.

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.

Bake until slightly golden, about 15 minutes.

Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.

Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Favorite Cinnamon Rolls

This is our go-to recipe for the most delicious cinnamon rolls.  They are tender and we love the maple cream-cheese frosting.  This recipe makes a lot (aka 24 HUGE cinnamon rolls).  Total time (including rising time) is 3 hours.  Slightly adapted from Mel's Kitchen cafe (decreased butter and sugar a bit).  The dough can be made the night before and they freeze great too, see notes below. 

INGREDIENTS:

ROLLS:

• 4 cups milk (see note)
• 1 cup (2 sticks) butter
• 1 cup sugar
• 2 1/2 teaspoons salt
• 1 3/4 tablespoons instant yeast (see note)
• 4 large eggs
• 11-13 cups unbleached all-purpose flour

FILLING:

• 3/4 cup (1 1/2 sticks) butter
• 2 cups lightly packed brown sugar
• 2 tablespoons ground cinnamon

FROSTING:

• 4 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla
• 2 teaspoons maple extract/flavoring
• Pinch of salt
• 5-6 cups powdered sugar
• Cream or milk for consistency

DIRECTIONS:

1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double (or put in the fridge to rise overnight--see notes below)
11. Preheat the oven to 350 degrees F.
12. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
13. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
14. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
15. Spread the cinnamon rolls with frosting.

NOTES:

To make ahead of time:

1. PLACE THE SHAPED ROLLS ON THE PAN SPECIFIED IN THE RECIPE.

A large, rimmed baking sheets lined with parchment paper and lightly greased with cooking spray, placing about 12 rolls per pan with enough space in between the rolls for rising.  2. COVER THE PAN WITH LIGHTLY GREASED PLASTIC WRAP AND IMMEDIATELY POP THEM IN THE REFRIGERATOR OVERNIGHT (up to 24 hours).  3.  TAKE THE ROLLS OUT IN TIME TO COME TO ROOM TEMPERATURE AND FULLY RISE BEFORE BAKING.  Plan on 2-3 hours after they come out of the refrigerator or until double in size.  Once they’re ready, remove the plastic wrap and bake them according to the recipe!

To freeze baked cinnamon rolls:

1. Once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. 2.  Seal the bag with as little air inside as possible and freeze for up to a month. 3.  To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!), put on a plate, then microwave for 60-90 seconds.

Monkey Bread, Overnight Version

We love the Cook's Country recipe for monkey bread, but wanted an overnight version especially since we usually on make this for Christmas morning.  I found this version that gives instructions for an overnight rise in the fridge--and it was perfect!


Dough

• 2 tablespoons unsalted butter, melted

• 1 cup milk, warm (about 110 degrees, a bit warmer than body temperature)

• ⅓ cup water, warm (about 110 degrees, a bit warmer than body temperature)

• ¼ cup granulated sugar

• 2 teaspoons table salt

• 2½ teaspoons (1 package) active dry yeast

• 3¼ cups all-purpose flour , plus extra for work surface* (begin with 2½ c flour, and add up to 3¼c)

Brown Sugar Coating

• 1 cup packed light brown sugar

• 2 teaspoons ground cinnamon

• 8 tablespoons unsalted butter (1 stick), melted

Glaze

• 1 cup confectioners' sugar

• 2 tablespoons milk

Instructions

Prepare a bundt pan by generously coating with softened butter.

Warm milk and water to about 110 degrees - a bit warmer than body temperature.  Add 2 tablespoons of melted butter, sugar, and salt to milk/water mixture. Stir to dissolve.  

In a stand mixer with a flat beater blade, add flour and yeast.  On the mixer's lowest setting, slowly add liquid mixture to flour until combined.  Turn off mixer and switch to dough hook. Slowly increase the speed and gradually add the remaining flour. (May take more or less) The dough should cling to the hook, and clean the sides of the mixing bowl.  Knead dough in mixer for 6-7 minutes until shiny and smooth, but slightly sticky.  Turn dough out onto a lightly floured surface and knead in a smooth ball.  Coat a large bowl with nonstick cooking spray, and place ball of dough in bowl, turn to coat with cook spray. Cover with plastic wrap and allow to rise in a warm, draft free place until dough roughly doubles in size (about 50-60 minutes).

Just before dough finishes its first rise, mix brown sugar and cinnamon in one small bowl. Put the 8 tablespoons of melted butter into a second bowl.  Remove dough from bowl and pat into a 8 inch by 8 inch square. Use a knife or bench scraper to cut the square into 4 large pieces, then cut each of those quarters into about 16 pieces.  Gently roll each piece of dough into a ball.  Use one hand to dip the dough pieces into the butter, and allow excess butter to drip off, then place in the sugar mixture. Pick up the sugared pieces with other hand and layer in pan while staggering the seams.  

Cover pan tightly with plastic wrap and place in refrigerator overnight.

Next morning, remove pan from refrigerator about one hour before baking. Pre-heat oven to 350 degrees.  Remove plastic wrap and bake about 30-35 minutes. The top should be brown, and edges will begin to bubble. Cool in pan for 5 minutes, and turn out on a large platter. Cool about 10 minutes, before glazing.

As bread cools, whisk together confectioner's sugar and milk in a small bowl until lumps disappear. Drizzle glaze over top of warm bread, and let it run down sides.  Serve warm, enjoy!  Excellent hardy breakfast with eggs and sausage/bacon and orange juice.

Better Basic French Toast

This takes simple french toast to the next level.  Adapted from my friend Miquelle's recipe.

8 slices of whole wheat bread*
2 T butter, melted
1 cup milk
1 large egg
2 T sugar
2 tsp vanilla
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup flour

Heat oven to 200 degrees.  Arrange bread on a wire rack set over a baking sheet and bake until the bread is slightly dry about 15 minutes.

While the bread is baking, whisk together melted butter, milk, egg, sugar, vanilla and cinnamon in a medium bowl.  Slowly whisk in flour until smooth.  Pour batter into a large shallow dish or pie plate.

Soak each piece of bread in the batter about 30 seconds per side, allowing excess to drip back into the dish.  Cook on a hot skillet (even better cooked on a hot skillet with butter).  Cook until golden brown on both sides about 2-3 minutes per side.


*Note: Homemade bread of something sliced thick is amazing, but regular sandwhich bread works too.  There recipe might give you a couple of extra pieces with storebought sandwich bread.

Ultimate Banana Bread

From Cooks Illustrated.  The extra steps of extracting banana juice and reducing it are definitely worth it.  This truly takes banana bread to a whole new level!  Be sure to use very ripe heavily speckled or even back bananas.  You can also use 5 thawed frozen bananas; since they release a lot of liquid naturally, they don't need the microwaving in step 2.  The bread is best when eaten fresh but it can be stored for up to 3 days--let cool completely and then cover tightly with plastic wrap.

Ingredients
1 3/4 cup flour
1 t baking soda
1/2 t salt
5 large very ripe bananas, peeled
8 tablespoons butter, melted and cooled slightly
2 large eggs
3/4 cup light brown sugar
1 t vanilla
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 t granulated sugar

Directions
1.  Adjust oven rack to middle position and heat oven to 350 degrees.  Spray 8 1/2x 4 1/2-inch loaf pan with nonstick cooking spray.    In a large bowl whisk together flour, baking soda, and salt.

2.  Place the 5 bananas in a large microwave-safe bowl.  Cover the bowl tightly with plastic wrap and cut several steam vents in plastic with paring knife.  Microwave on high power until bananas are soft and have release liquid about 5 minutes.  Transfer bananas to a fine-mesh strainer placed over a medium bowl.  Allow liquid to drain, stirring occasionally about 15 minutes until you have 1/2-3/4 cup liquid.  Place mashed bananas that are left back in the bowl.

3.  Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes.  Pour liquid from pan onto mashed bananas, and mash with potato masher until fairly smooth.  Whisk in melted butter, eggs, brown sugar, and vanilla.

4.  Pour banana mixture onto the flour in the large mixing bowl and stir until just combined, with some streaks of flour remaining.  Gently fold in nuts, if using.  Then pour batter into prepared pan, scraping sides of bowl with spatula.  Sprinkle granulated or coarse sugar evenly over the top of the loaf.

5.  Bake until toothpick inserted in center comes out clean, 55-75 minutes.  Cool bread in pan on wire rack for 15 minutes.   Then remove loaf from pan and continue to cool on wire rack.  Serve warm or at room temperature.

Overnight Raspberry French Toast

This is the perfect breakfast for cold winter mornings for a crowd or for a brunch.   Half the recipe in a 9x9 pan for a delicious and special breakfast (or breakfast for dinner) treat.  The raspberries make it great for Valentine's Day!  I'm not sure if I like this raspberry version or the blueberry pecan version best.  They're both sooooooo yummy!  Adapted from Six Sisters Stuff.  Prep time:  8 hours, Cook time:  40 mins.  Serves: 8-12

Ingredients

• 12 slices french bread or texas toast (I like to use 50% whole wheat french bread)

• 6-7 large eggs

• 1/4 cup sugar

• 2 teaspoons vanilla

• 1 teaspoon cinnamon

• 1/4 teaspoon pumpkin pie seasoning

• 1/4 teaspoon salt

• 2 1/2 cups milk

Topping

• 2 cups of frozen raspberries (about 10 ounces)

• ¼ cup butter, softened

• ½ cup packed brown sugar

• ½ cup white whole wheat flour

• ½ cup chopped roasted almonds (optional)

Instructions

1. Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.  You can fill in any big gaps with other piece of bread.

2. In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).

3. Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.

4. Cover with plastic wrap and place a couple of small bags of rice or beans on top to help press down the bread.  Refrigerate for 8+ hours (or overnight).

5. When ready to bake, preheat oven to 350 degrees.

6. Remove from refrigerator and sprinkle with raspberries.

7. In a small bowl, cut in butter, flour, and brown sugar until completely incorporated and crumbly. Sprinkle over french toast.  Sprinkle almonds on top (optional).

8. Bake 35-40 until slightly puffy and golden.  I like to increase the oven temperature the last 5 minutes to about 425 so the top is really nice and golden.

Cake Mix Cinnamon Rolls

This is a recipe that I often come back to.  The cake mix adds a nice lightness to the dough.  (update 2/17/2018--we make this cinnamon roll recipe the most often).

Dough

• 2 (.25 ounce) packages active dry yeast 
• 2 1/2 cups warm water (110 degrees F/45 degrees C) 
• 1 (9 ounce) package yellow cake mix or half of a regular cake mix
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 5 cups all-purpose flour 

Filling

• 1/2 cup butter, softened 
• 3/4 cup white sugar (I prefer to use about 1/2 cup of brown)
• 2 teaspoons ground cinnamon 

Frosting

• 3 cups confectioners' sugar 
• 1/3 cup butter, softened 
• 1 1/2 teaspoons vanilla extract 
• 1 1/2 tablespoons milk 

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DIRECTIONS:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.   (If using instant yeast, decrease amount of yeast by 25% and you can skip the proofing step).

In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour. 

Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.   (Or cover and let rise in the the fridge overnight.  Bring to room temperature 30-60 minutes before baking the next morning).

Preheat oven to 350 degrees F (175 degrees C). 

Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Bran Breadsticks

This recipe comes from MaryAnne Hunter and recipe swap.  It's the perfect bread to accompany a meal of soup or salad.  Delicious served with butter--it's already slightly sweet so no jam needed.

1 c All Bran or Raisin Bran Flakes
1 c of warm water
1 T yeast
1 t salt
1/2 c sugar
1 can fat free evaporated milk (12 oz)
4 1/4 c flour (I usually mix white and wheat)

In large mixing bowl, stir by hand bran flakes with warm water and let sit a few minutes to soften.  Add yeast, salt, sugar, and milk.  Mix.  Add flour 1 cup at a time using the dough hook (or by hand).  The dough will be fairly sticky but starting to pull from the sides of the bowl.  

Let rise until double for an hour or more. Stir down. Divide into 3 rolls.  I shape the dough into 3 large batard/baguette size loaves on a large cookie sheet (about 4x10 inches).  Let rise once more until double another 1 1/2 to 2 1/2 hours). Bake at 350 for 20-30 minutes (usually closer to the 20 minute time - should be slightly brown on top.)  

Rocky Bread

This is my new go-to quick bread recipe. Requiring only one rising, it comes together super fast but still tastes DELICIOUS! From Abby Merkley at recipe swap.

1.5 Tbsp yeast
3 tsp salt
1.5 Tbsp sugar
3 cups warm water
6-7 cups flour (you can do about half white whole wheat)

 Mix yeast, salt, sugar and warm water and let stand for 10 minutes.

Add flour and mix well (*I add flour until the dough pulls away from the sides of the mixer, then I let it mix 4-5 minutes).

 Let rise until double (40-60 min)

Place dough on oil/floured counter and shape into two loaves (LARGE).

 Bake at 400 degrees for 25 minutes--brush top with butter as it comes out of the oven.

 **Makes approx. 2 large loaves bread, w large peasant rounds, 4 bagettes, 3 pizza crusts or 2 large sheets of bread sticks)

Sour Cream Cinnamon Twists

Sour Cream Cinnamon Twists
Faster and lighter but still as tasty (or better!) than cinnamon rolls, these are fabulous breakfast treat.  From Katie Thomas at recipe swap who got it from the Allen Family Cookbook.

Prep 1 hr 40 mins
Cook 15 mins
Makes 2 dozen

Ingredients
1 cup lukewarm sour cream or plain yogurt
3 tablespoons sugar
⅛ teaspoon baking soda
1 teaspoon salt
1 tablespoon dry yeast
1 large egg, beaten
2 tablespoons soft shortening
3 cups sifted flour

For Filling:
2 T butter, softened
1/3 c brown sugar
1 t cinnamon

For Icing:
1 cup powdered sugar
2 tablespoons warm milk or cream
½ teaspoon vanilla

Warm sour cream or yogurt to 105°.  Stir in sugar, soda and salt.  Sprinkle dry yeast in let soften. Stir to dissolve. Beat in beaten egg, soft shortening, the flour. Mix well, pushing with hand if necessary.

Turn out onto floured surface and fold over several times until dough is smooth. Roll into a 24 x 6 oblong.

Spread with 2 tablespoons soft butter and sprinkle lengthwise half with a mixture of ⅓ cup brown sugar and 1 teaspoon cinnamon.

Fold other half over and cut into 24 strips, 1 inch wide. Hold strip at both ends and twist in opposite directions.

Place on greased baking sheet, 2 inches apart. Press both ends of twists to baking sheets. Cover; let rise until light, about 1 hour.  

While rising, make icing mixing together powdered sugar, milk or cream, and ½ teaspoon vanilla.  Set aside.

Bake in 375° oven for 12-15 minutes.

Life Skills Bread

This is a fabulous basic bread recipe.  Completely doable by hand and by novice bread makers.  But tasty enough to please bread affecianados.  This is the recipe I used to teach my daughters about bread making--temperature of yeast, feel of the dough, rising, shaping, etc.  Adapted slightly from this King Arthur recipe.



Life Skills BASIC BREAD RECIPE
Makes: 2 loaves
Time: about 3 1/2 hours start to finish

2 cups warm water
1/4 cup sugar
2 1/4 t yeast (or one packet)
2 cups White Whole Wheat Flour
1/2 tablespoon salt
1/4 cup vegetable oil
1 cup White Whole Wheat Flour
3 cups All-Purpose Flour

 In a large bowl, combine warm water, sugar, yeast, and 2 cups White Whole Wheat Flour.   Cover mixture with a clean towel and let stand 10 minutes until bubbly.

Stir in salt and vegetable oil.

Stir in the rest of the flour, 1 cup at a time. When the dough holds together and most of the flour is mixed in, plop dough out onto a clean, floured surface. Knead the dough. Sprinkle your hands or the work surface with just enough flour to prevent sticking. Use your dough scraper, too. After 5 minutes, take a break and let the dough rest.

Scrape out the mixing bowl, and smear a little oil all around the inside. Knead the dough for a few more minutes. (When you lightly press the dough with your fingertips, it should bounce right back.  The dough should be tacky but not overly sticky).  

Put the dough into the oiled bowl, flip the dough once, and cover with plastic wrap and a clean towel. Put the dough in a warm place to rise until double in size, about 1 1/2 hours.

Gently deflate the dough and turn it out onto a floured surface. Divide the dough in half and form into desired shapes. Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes.

Preheat oven to 375F. Carefully remove plastic wrap and slash the tops of the loaves or baguettes with a sharp knife. Bake the loaves for about 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Cool the bread on a rack. Enjoy!