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Archive for the category “bread”

21 Mar 2012

Fondue Feast

Is it French or Swiss in origin? I don’t know. The evolution in America of fondue is such a different animal compared to the simple cheese fondue I found to be served in Europe. Way back in the ’80s my family would join forces with other families and have fondue parties. At the time it was a throwback to the 1960s, when my parents stocked up on fondue sets. Regardless of when it peaked in popularity or where it first happened, it is still a fun time with abundant and delicious food.

I learned a number of things from those fondue parties when I was growing up. The first was you must commit to any dip you take with your loaded fondue forks, for double dipping in a pot of cheese or chocolate is frowned on in the fondue world. If you do such a thing there may be nothing said, but the vibes of the fondue tribe may change toward you. Those fondue forks can be lethal when stabbed into a hand guilty of double dipping! The second thing I learned was there is never enough room on the little divided plates for all the sauces. With divided fondue plates you need to commit to, like, four of the ten or so available sauces. Another option is to do a lot of dollop dropping on individual pieces you cook. The third thing was that it took a while to get full from fondue, and since the process took a while to cook and eat and reload and cook and eat…there was plenty of time to talk and sip wine and laugh and, especially, try and sneak other people’s forks when they are not looking so you get to double up on your pile of cooked bites. The trick to sneaking forks is to not have any of your own on your plate. Have your own forks cooking away before stealthily stealing your neighbor’s fork while they are gesturing dramatically during the telling of a story. Don’t forget to reload their fork with the same stuff. A bonus is their quizzical look when they check their fork and wonder why the chicken is still raw after their story about Uncle Festus at the family reunion.

Although it may take a while to fill up on fondue that full stomach will sneak up on you. Before the chocolate fondue is served you wonder if you have any room left in your belly. But it is just fruit, right? There is always room for fruit! Maybe not fruit covered with chocolate, but it is very much worth trying. And it will fit!

For our fondue feast we did a sample of four different fondues – cheese, oil, broth and chocolate. In the future I will probably limit myself to one fondue for a meal, surrounding it with non-fondue dishes. This particular meal was a chaotic mess of food and fun, and a great way to sample the different fondue types. Everyone had a blast.

The following recipes account for feeding seven people, since our fondue party included as many guests. After digging through the closets mom found four – count ’em – four fondue pots. We chose not to use the small one from France meant for chocolate fondue, but only because the sheer number of people, all that dipping would have overwhelmed the little thing. The meal called for a lot of preparation, but it can be spaced out in small chunks, mostly as early as the day before, and makes for quick set up when it is actually time to eat. I pulled everything out of the refrigerator (yes, even the meats) about 45 minutes to an hour before serving so things were cool but not chilly.

Everyone should scour their parents’ pantry, estate sales and thrift stores for fondue sets and be ready to pull them out for some fun eats. If you are short of cash the fondue feast can be turned into a pot luck where everyone brings a little bit but eats a lot. Have fun with it and be sure to make a mess!

I served the cheese fondue when people were first arriving and standing around in the kitchen, then served the oil and broth fondues at the table with all the sauces. In addition to the sauces I made, shown in the recipes below, I provided tartar sauce, BBQ sauce and creamy horseradish, all served simply in their pre-made states in bottles from the grocery. I did not even start preparing and melting the chocolate fondue until the table was cleared of the oil and broth. It was quick to do and a fun dessert. I remembered a lot of the recipes from when I was younger, but found a lot of helpful reminders here.

FONDUES

Cheese Fondue

2 garlic cloves, cut in half

1 cup dry white wine
8 ounces Gruyere cheese, shredded
8 ounces Havarti cheese, shredded
2 ounces Dubliner cheese, shredded
1 Tbsp lemon juice
1 Tbsp cornstarch
1 Tbsp Kirsch or brandy
½ tsp nutmeg
½ tsp paprika
Black Pepper (optional)

Handful of Cubed bread per person
Vegetables also used with Broth Fondue

The measurements for wine and cheese should be enough, but you may want to have a little more on hand to adjust the consistency if needed. Add more cheese if it’s too liquid, add more wine if it’s too thick. I have found that if you mix the cheese fondue on the stove top or electric fondue pot about an hour before serving, then turn it off, but then start to reheat about ½ hour before serving it makes for quick set up when guests first arrive. To begin preparation, rub the garlic inside the fondue pot then discard. Pour the white wine and lemon juice into the pot and turn on the burner. Let the wine and lemon juice warm up without boiling. Reduce heat and add the shredded cheese. With a wooden spoon, mix well and stir regularly. Dilute the cornstarch in the Kirsch or brandy, and add remaining ingredients to the pot. Add pepper to taste. Adjust consistency with additional wine or cheese. Dip bite size pieces of bread or vegetables. Let the freshly dipped pieces cool off for a few seconds before enjoying. You may have to twirl the cheesy bits on your fondue fork until it cools and stops drizzling long strings of cheese before you eat them. Also, extra liquid may be needed after the fondue is half gone because it thickens as time passes.

Hot Oil Fondue

2 – 4 cups peanut or canola oil
4 ounces beef per person, cut in bite-sized cubes
2 – 4 ounces chicken breast per person, cut into thin strips
2 ounces per person medium size shrimp (cooked or uncooked), tails intact

Heat oil to 325 – 350F, either in the fondue pot if electric, which is best for oil, or on the stove top for flame pots. If using a flame pot carefully transfer the hot oil to the fondue pot. Do not fill the pot more than 2/3 full, to reduce splashing over the rim of the pot while cooking. Pierce the raw meat or seafood with fondue forks and submerge in hot oil for about a minute. Remove and let cool briefly before dipping.

Broth Fondue

4 – 6 cups chicken stock
2 Tbsp dry white wine
1 garlic clove, thinly sliced
1 Tbsp fresh ginger, grated
3 Tbsp Worcestershire or soy sauce
Salt and Pepper to taste

2 – 4 mushrooms per person, whole or halved, depending on size
4 – 6 broccoli crowns per person, blanched
2 – 4 cauliflower crowns per person, blanched
4 – 6 snow peas per person, blanched
2 – 3 mini carrots per person, blanched

Combine all ingredients (salt and pepper optional) into electric fondue pot or on a stove top pot if using flame pot. Bring liquid to a simmer (liquid is moving and steam coming off surface) and begin dipping. For flame pots bring liquid to a boil on the stove then carefully transfer to the flame fondue pot. Dip vegetables into broth until cooked to your liking, warm but still crisp, or soft and mushy. If you really want the vegetables cooked quickly, I recommend blanching all the vegetables (drop them for 2 – 5 minutes in boiling water, then stop the cooking process by dropping them in cold water, then drain) before cooking them in the broth. The blanching can be done in advance and then refrigerated until serving time.

Chocolate Fondue

½ pound semi-sweet chocolate
1/2 cup Light Cream
1/8 cup brown Sugar
2 Tbsp Butter
2 tsp Vanilla Extract

Combine all ingredients in pot on stove top or in a microwave-proof glass bowl. Melt on low heat until liquid and well combined. If using the microwave heat for 30 seconds and stir until mostly melted, then stir until all lumps are gone. Whether prepared on the stove top or in the microwave, transfer to fondue pot for serving and dip dip dip (but don’t double dip!).

SAUCES

Lemon Teriyaki Sauce

1/2 cup Soy Sauce
1/2 tsp Ground Ginger
1/4 cup Sugar
2 tbs Lemon Juice

Add all ingredients to a pot on the stove top. Heat until ingredients come to a boil. Let cool.

Hollandaise Sauce

4 oz Butter
2 Egg Yolks
1 tbs Lemon Juice
1 tbs Water
1/4 tsp salt

Melt butter and let cool briefly. While butter is cooling mix the rest of ingredients in a blender but do not blend them yet. When butter has cooled a bit spoon out the foamy, bubbly top from butter, leaving the clear, yellow clarified portion. Begin blending the mixed ingredients and gradually and steadily add the butter. Let blend for about a minute. Leave at room temperature until served.

Spicy Oriental Sauce

2 Tbsp soy sauce
1 ½ Tbsp lemon juice
1 4.5 ounce can mild green chiles
1 clove garlic, crushed
2 tsp Sesame Oil

Combine all ingredients in tall bowl. With hand blender combine ingredients to a uniform, slightly thick texture. Serve chilled or at room temperature.

Garlic Lemon Dip

1 ½ cups mayonnaise
1 ½ Tbsp lemon juice
1 Tbsp garlic, crushed
½ tsp hot sauce
Salt and Pepper to taste

Mix all the ingredients until well blended. Keep refrigerated until served.

Curry Sauce

1 cup plain yogurt
2 tsp ground curry
1 ½ tsp lime juice
Salt and Pepper to taste

Mix all ingredients until well combined. Refrigerate until served.

Dill Dip

1 ½ cup low fat sour cream
½ shallot, finely chopped
2 Tbsp dill, finely chopped
1 Tbsp lemon juice
Salt and Pepper to taste

Combine all ingredients well. Refrigerate until served.

Guacamole Dip

1 rip avocado, mashed
1 Tbsp lemon juice
½ cup plain low fat yogurt
½ cup low fat sour cream
¼ cup finely chopped pine nuts, walnuts or pecans
1 leek, white and light green part finely chopped
½ tsp hot sauce
Salt and Pepper to taste

Mix the avocado flesh with the lemon juice. Mix avocado mixture with the rest of the ingredients. Add salt and pepper to taste. If prepared ahead of time of serving, keep refrigerated.

Posted in avocado, bread, chicken, chocolate, dip, fondue, fruit, Mom's Kitchen, sauces, vegetables, wheat free | Leave a Comment
10 Feb 2012

Mardi Gras King Cake

The bands are playing, the krewes are parading and in less than two weeks it will all be over. Mardi Gras is in full swing down in New Orleans, among other places. I miss that city. A while back Big D, Little B and I lived in New Orleans. It was only for six months but it was an amazing six months. We got there right before Halloween and left in April – experiencing the most festive and moderate weather months available down there. I know this to be true. I have also been down there in August. You might as well not take a shower in August, because as soon as you step outside the wet heat leaves a sheen of moisture on your skin. While living there we enjoyed as many celebrations as we could – art festivals, music festivals, food festivals, buskers, as well as the general mystery and charm of the streets. Our rental was half a renovated shotgun house in the neighborhood of Holy Cross, a sub-district squeezed between the Lower Ninth Ward and the great Mississippi River. The neighborhood was briefly under water during Hurricane Katrina and gradually coming back to life when we arrived. Unless we wanted to live on junk food from the local convenience store we had to drive a few miles to find groceries, and of course there were the culinary delights of Marigny and the French Quarter a few blocks away. A lot of the restaurants and stores that were open before the hurricane were either not returning or there was so much damage to the structures that they moved further away. We want to return for another stay, but have not figured out how to do so just yet. As I said, our time there was quite festive.

While most of the country goes into a celebratory slump following New Years, New Orleans keeps on going. Christmas decorations come down, making way for the colors purple (justice), green (faith) and gold (power) of Mardi Gras, and the parties roll on. I did not make a King Cake while we lived in the Crescent City because 1) there were so many delicious looking options available at the local bakeries, and 2) we were under the delusion we could be content eating a low carbohydrate diet, so who would eat a cake if I did make it? We have now come to our senses and enjoy exploring all foods, constantly striving for moderation, so I am diving in and making a huge, beautiful celebratory pastry.

The King (and sometimes Queen) Cake is one of the many and varied traditions of Mardi Gras. They are extremely popular sweets. Many bakeries make most or all their revenue for the year during Mardi Gras by selling King Cakes. Families often have recipes they pass down through generations, but what I found most common commercially was a loosely braided or rolled brioche fashioned in a wreath shape, filled with pecan, cinnamon, cream cheese or fruit. They were usually covered with a white icing sprinkled with colorful colored sugar. A bean or plastic baby is traditionally baked into the cake – whoever gets the piece of cake with the trinket is expected to meet obligations particular to their group. The obligations vary widely. Sometimes there are strong references to Christian stories regarding the Magi and Christ Child, to others it means the holder of the trinket may have the next baby, other times it means the person provides the next king cake or hosts the next party (which start happening at the beginning of of the Mardi Gras season, January 6th). In other circles it means you will have good luck for the year, or you are King/Queen for the day and get treated like royalty. In New Orleans many Mardi Gras Krewes use trinkets in the cakes to select the king and queen for the annual Mardi Gras season. Regardless of the obligation, the bearer of the cake needs to make sure they tell connoisseurs there is a wonderful little choking hazard in their sweet delight. Most cakes sold by bakeries provide the trinket outside of the cake or not at all for fear of someone choking…liability liability liability…

My recipe is a conglomeration from numerous sources. It is hard to actually credit someone, so I will claim it as my own based on research and experimentation and give the closest credit I can give – two sources, here and here. Laissez les bons temps rouler!

King Cake

Pastry:

2 packages active dry yeast

2/3 cup warm water (about 110F)

¼ cup butter, melted and cooled slightly

1 cup milk, room temperature

2 eggs, room temperature

5-6 cups all-purpose flour

½ cup white sugar

2 tsp salt

1 tsp ground nutmeg

1 ½ tsp lemon zest

2 Tbsp oil or butter

1 heat resistant trinket

Small coffee can, mason jar or similar sized heat resistant container

Filling:

¾ cup brown sugar

¼ cup white sugar

1 ½ cups pecans, chopped

1/3 cup flour

2 Tbsp ground cinnamon

½ cup butter, melted

Icing:

2 cups confectioner’s sugar

3 ½ Tbsp milk

¼ tsp vanilla

½ tsp lemon juice

2 Tbsp purple decorating sugar

2 Tbsp green decorating sugar

2 Tbsp yellow/gold decorating sugar

Combine yeast and water in a small glass bowl and wait about five minutes until the yeast reaction starts – it foams or bubbles. In a mixing bowl with a bread hook attached combine the water/yeast mixture with the butter, milk and eggs. Mix until combined and smooth. Add lemon zest, flour, sugar, nutmeg and salt. Mix slowly until dough forms, then mix at medium speed until a ball forms and sticks to the bread hook, pulling off the sides. You may need to add more flour for the balling to occur. Place dough in a bowl greased with oil or butter. Flip the dough so it gets coated with the grease. Cover the bowl with plastic wrap or a damp towel, then place in a warm, draft-free place for about two hours until it doubles in size.

When the dough is almost done rising you can make the filling. Combine together all filling ingredients except butter. When the dry ingredients are well combined add the butter and mix until crumbs form. Set aside.

Grease a large cookie sheet and set aside. Place risen dough on a floured surface and roll it into a 24” x 10” rectangle. Spread filling on top of the dough, leaving about an inch along all edges. Add the trinket (I used a green bean, since I did not want to risk Little B choking on something harder). If your trinket is not heat resistant you can wait until the cake is baked and add it by pushing it into the bottom of the cake before serving. Roll dough tightly along the longest edge, until all filling is enclosed in the roll. Grease a small coffee can or other heat resistant container and place it in the middle of a large greased cookie sheet. Curve the roll of dough around the container. Connect the ends of the roll and press together, using a bit of water on your hands to seal them together. Let rise again in a warm, draft-free place for 30-45 minutes. When dough is almost done rising preheat the oven to 375F. Bake cake for about 30 minutes until golden brown.

While the bread is baking make the icing. Mix together confectioner’s sugar, vanilla, lemon juice and milk. Set aside. As soon as the cake comes out of the oven remove the can. While the cake is still warm drizzle the icing along the highest point of the bread, allowing it to drip down the sides. Before the icing hardens sprinkle colored sugar*, alternating colors in the order of purple, green then gold, over the icing. Allow the cake to cool and the icing to set. Transfer to a serving dish and enjoy!

*If you have a hard time finding purple decorating sugar like I did, but you can find or make purple food coloring (liquid or gel), here is an easy solution. Just mix some sugar and the food color (this works for more than just purple. Heh.) until you get the desired shade. Let it sit on the counter for about an hour until it dries and clumps. Loosen the clumps and you are good to go!

Posted in baked, bread, cinnamon, Seals' Kitchen, seasonal | Leave a Comment
09 Feb 2012
1 Comment

Pizza Pizza Pizza!

I returned home yesterday after visiting my in-laws and my mom. My brother was there too! What a treat! To commemorate our last evening together we made a total mess of the kitchen making pizza. One obstacle regarding the pizza crust was a lack of a recipe. The one I have relied on for years was at home (what I get for having not yet scanned all my old recipes), and the one my brother usually used was not at mom’s place either, so my brother dug around online and found this one, which worked great. Mom’s pizza stone got a good workout making FIVE pizzas and Grandma Heflin’s 80 year old cedar rolling pin did a darned good job on rolling out the dough. When the dough was ready and the toppings prepared we stuck Little B on a stool and had her help us with topping the pizzas. She loved throwing, er, placing the vegetables and pepperoni all over the place, especially in big piles. We had to make a couple of adjustments before they went in the oven, like reducing the pile of five cheese slices, but we all had blast. My brother was the work horse for the evening, watching the baking times, transferring the pizzas from the stone, and making sure everyone got what they wanted, or didn’t want, on the pizzas. Here is what we did. These things are fun and fun is good, to quote Dr. Seuss.

Pizza Pizza

2 batches pizza dough (makes about five 12-inch pizzas)

1 large can diced tomatoes

1 small can tomato paste

2 Tbsp plus ½ cup olive oil

1 clove garlic, crushed

Salt and Pepper to taste

2 bell peppers, cut into strips

10 baby portabello mushrooms, sliced about ½ cm thick

1 bunch basil, washed with stems removed

1 large can black olives, sliced into rings

½ large white onion, sliced thin julienne

5 ounces turkey pepperoni (or the fatty kind if you are not trying as hard as I am to justify eating pizza)

2 pounds buffalo mozzarella, sliced about ½ cm thick

1 cup corn meal

1 cup flour

Place pizza stone in cold oven. Turn oven on to 450-475F, depending on your oven. In a bowl mix together diced tomatoes, tomato paste, garlic, olive oil, and salt and pepper to taste. Smush some of the tomatoes, but leave some chunky. Roll out on floured surface 1/5 the dough into a 12 inch round. Transfer the round to a pizza peel (or the back of a cookie sheet) that has been sprinkled with corn meal. Spread a thin layer of olive oil (about 2 Tbsp) on the crust. Add about 1/5 of the tomato sauce*. Layer other toppings (mushrooms, pepperoni, olives, onions, basil) as desired, topping with 1/5 of the cheese. When oven and stone are hot, sprinkle the stone with corn meal then slide the pizza on to stone and cook for 14-16 minutes. If the first pizza does not brown on top you may need to raise the oven temperature.

While the first pizza is cooking, make sure you have transition stations set up (this is where the dishes and clean up time increased exponentially) – one platter for setting on the table, one surface for receiving a pizza just out of the oven, and one for a prepared pizza ready to go in the oven. If you have a pizza peel the pizza transfer from oven to cutting board is a breeze. If you don’t have a peel (like us), make sure you have the thickest oven mitts you can find, or check your grilling/fire pit supplies to see if you have at least one high temperature glove to help handle the stone. We had to remove it from the oven to slide it onto the cutting surface. It is really hot! If you don’t have a pizza stone the whole cooking time and transfer issue is completely different than what is described here, and I have faith you can figure it out. Good luck!

This baking method and timing melts the cheese, browns the surface a bit and cooks the crust, but it does not completely cook the vegetables until limp. We like ours a bit crispy. If you want your vegetables cooked a little more it may help to blanch or saute them before you start making the pizzas.

*On one of the pizzas we used a wonderful pesto instead of the tomato sauce. It was from Humble House Foods who sell at the Pearl Farmers Market. Amazing pizza results and the most delicious pesto ever!

Posted in baked, bread, Mom's Kitchen, pizza, sauces, tomato, vegetables
04 Feb 2012
2 Comments

Smorgastarta…sorta

I prepared food for a party this weekend. It was far from the many Super Bowl parties going on – this one was a bunch of ladies getting together to have fun at a private home. Television off. Music and conversation on. They wanted some filling food without loading up on the calories, and nix the seafood. I have reliable recipes I’ve made for years, but also like the thrill (geez I need to get a life!) of trying a new recipe for the first time and serving it at a party. The centerpiece I made was a cake…sort of. It was a spin off of a smorgastarta. If you have never heard of such a thing, it is basically a layered sandwich frosted like a cake. The original version is popular in Sweden and served at parties – bread, herring mousse, cucumber, bread, smoked salmon, sauce, lettuce, bread, then frosted with a cream cheese/sour cream ‘frosting’. A beautiful version is described and presented at Panini Happy. Since the party would include people who are not partial to seafood, I came up with a version that is about as friendly to the masses as possible. How can I go wrong with chicken, ham and turkey? It was really fun to make, much prettier than an old fashioned sandwich tray and deeeelicious! The leftover bits and pieces from the garnish made a great salad. Heh. My garnish ended up looking a little different than I originally planned (and described below in the directions), but I just went with the flow and I like my results. Let them eat cake…

Smorgastarta…sorta

24 slices large whole wheat bread
1/2 cup Butter (room temperature)
4 ounces thin sliced ham (about 15 slices)
4 ounces thin sliced turkey (about 15 slices)
8 ounces thin sliced cheese
1 English cucumber, peeled and sliced thin
7 cups diced chicken (about seven chicken breasts)
1 cup mayonnaise
1 cup diced dill pickle
1/4 cup shredded onion
1 tsp curry
24 ounces cream cheese (room temperature)
16 ounces sour cream (room temperature)
1 large round tomato
10-14 leaves of green/purple lettuce or flat leaf parsley sprigs
3 boiled eggs (10 minute boil)
1 tall red or yellow bell pepper
1 bunch green onions
1 large carrot

Make sandwich decorations and chill them while constructing cake:
-use peeler to make long thin ribbons from the carrot
-trim green onions until there is only 2″ of green above the white portion, then slice the green parts in quarters lengthwise, not cutting into the white
-make vertical cuts in radishes almost to the bottom four time around the radish
-place carrots, onions and radishes in ice water and set in fridge for at least an hour. The carrots will curl, the onion greens will curl and the radishes should open up and become ‘roses’.
-remove chilled vegetables from water and set on towel to dry (radishes and onions should be done in an hour, but carrots may take two hours to curl if thick)
-core bell pepper and slice horizontally, making rings

Peel tomato skin in one long ribbon to make a tomato rose. Lay it flat for about 30 minutes so it can relax and flatten out. It needs to be flat so you can roll it, otherwise it will try to keep the shape of the tomato and not roll tightly enough. When ready to decorate the cake, roll the skin like a roll of tape. One side of it will naturally form a rose. Garnish with some mint or basil leaves.

To make chicken salad combine chicken, mayonnaise, pickle, shredded onion and curry. Set aside.

Remove crust from all slices of bread. Butter one side of eight pieces of bread and place them butter side up in a rectangular shape on a serving tray. Spread chicken salad on bread, bringing as close to the edges as possible. Place a layer of cucumber on top of salad.

Butter both sides of eight pieces of bread and place on top of the cucumber. Arrange ham and turkey in loose rolls on bread, making sure slices are not pressed flat. Drizzle mustard over meat. Add a layer of cheese. Butter one side of eight pieces of bread and place butter side down on top of cheese.

Thoroughly blend together the cream cheese and sour cream until smooth. Use the mixture like frosting and cover the sandwich on top and all sides.

Press parsley sprigs or lettuce fans on side of frosted sandwich. Arrange egg slices, radishes, carrots, green onions, tomato roses and bell pepper rings on top to decorate. Chill sandwich for at least three hours before serving.

Posted in bread, chicken, Mom's Kitchen, sandwich
01 Feb 2012

Beer Bread

Last night I made an eight hour road trip with the Little Girl. We finally landed at my mom’s house about 10pm. She had made a wonderful smelling chicken vegetable soup that would just not fit in my stomach that late (yes, 10pm is now late for me). To make up for delaying her planned soup dinner I used her kitchen for making of beer bread, to go along with the soup for tonight’s dinner. Mom loves the stuff and it is really easy to make. She has a huge, well stocked kitchen. She loves sitting by and watching my brother and I invade it to create all types of delectable dishes. As a result mom has bread pans. I can make an actual rectangular loafy looking, well, loaf of bread! I have no such pans at home. I just don’t think about buying them until I am ready to make bread, so I end up with strange shaped loaves or rolls or muffins. Is it really that hard to run to the store and get pans? No, but the challenge of doing without while still succeeding is something that intrigues me. And where bread pans are concerned, totally doable. Not this time, though. I used chives and garlic tonight, but it can be made with just about any combination of herbs or flavors to compliment the meal being served.

Beer Bread

3 cups self-rising flour*

¼ cup sugar

12 ounces beer

2 tsp diced garlic

½ bunch fresh chives, chopped (about 1/3 cup)

Preheat oven to 375F. Grease rectangular bread pan. Stir together flour and sugar until blended. Add beer and stir. When beer is partially blended add garlic and chives. Finish stirring until dry ingredient are combined. Drop dough into pan, press down to fill corners, and cook for 50-60 minutes.

*If you do not have pre-packaged self-rising flour in your pantry you can substitute it with the following proportion of ingredients: 1 cup all purpose or whole wheat flour, 1 tsp baking powder, ½ tsp salt.

Posted in baked, bread, Mom's Kitchen | Leave a Comment

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