Shepherd's Pie

I'm finally posting again...and it's for shepherd's pie.  My teenage self would find that comical as I loathed Shepherds Pie growing up.  I like it more now (acquired taste?), and as a mom I also like that it recycles leftover mashed potatoes and is made with things I typically keep on hand.

This recipe and photo are from About.com and can be found here: http://tinyurl.com/lhgg4yb

Both the image and (most) of the text will be borrowed from there.

Ingredients:

1 lb. lean ground beef

1 onion, chopped

2 cups frozen mixed vegetables

10 oz. can cream of mushroom soup with roasted garlic

1 tsp. dried marjoram leaves

Salt and pepper to taste

3 cups refrigerated mashed potatoes

Directions:
Preheat oven to 375 degrees. In heavy skillet cook ground beef and onion until beef is brown and onion is tender, stirring to break up meat, about 10 minutes. Drain well. Stir in vegetables and soup and cook until hot, about 4 minutes, then add marjoram and salt and pepper to taste.
Place in 9 inch pie plate. Spoon mashed potatoes over hot meat mixture.

Bake at 375 degrees for 35-45 minutes until potatoes are golden brown and pie is bubbling.

Easy Sesame Chicken

photo and recipe from
http://oneorganicmama.blogspot.com/2013/07/easy-sesame-chicken.html?showComment=1373970853394#c8418702116586923226
 

Chicken: 1 lb boneless skinless chicken thighs 1 cup of flour ½ tsp paprika Salt and pepper 1 tsp sesame oil Olive oil to coat the pan Sauce: ¼ cup of honey 1 tsp sesame oil 2 tsp sesame seeds ½ tsp paprika Sprinkle of red pepper flake Salt and pepper

Chop up chicken thighs into even small, half inch pieces.  Mix flour with paprika and salt and pepper.  Coat chicken.  Fry in pan with oil at medium heat.  When chicken is browned and deliciously crispy, drain oil from pan and set pan aside. Mix up the sauce. Scrape sauce into pan, put back on the burner, and just heat through and coat chicken. Serve sprinkled with a bit more sesame seeds. No MSG, no mystery meat, just delicious sesame chicken!

Grilled Salmon with Tomatoes and Basil

I haven't actually tried this one since my husband doesn't like us cooking fish at home (smell), but I think it sounds really good. The recipe is another one that I found at the Commissary, image is from http://www.cooking.com/.

Makes: 4 servings

Active and Total Time: 30 mins

Ingredients:

2 cloves garlic, minced

1 tsp salt, divided

1 tbsp olive oil

1 whole wild salmon fillet (about 1.5 pounds)

1/3 cup plua 1/4 cup fresh basil thinly sliced (see photo), divided

2 medium tomatoes, thinly sliced

1/4 tsp freshly ground pepper

Directions

Preheat grill to medium.

Mash minced garlic and 3/4 tsp salt on a cutting board with side of chefs knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Check salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (double regular foil) large enough for the fillet. Coat foil with cooking spray. Place salmon skin side down on the foil and spread garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 tsp salt and pepper.

Transfer salmon in the foil to the grill. Grill until fish flakes easily, about 10 mins. Use two large spatulas to slide salmon from foil to serving platter. Serve topped with remaining basil.

Nutrition:

248 cal, 10g fat, 1g fiber, 80 mg cholesterol

Pork Tenderloin with Grilled Peach-Ginger Chutney

I actually got this recipe from a flyer at the Commissary, but according to Dr. Google, it also is apparently on recipes.com (where the image is from).

Makes: 4 servings

Active Time: 35 min

Total Time: 35 min

Ingredients:

2 medium peaches (not overly ripe)

4 tsp extra-virgin olive oil, divided

1-1.25 pounds pork tenderloin, trimmed (get uniform thickness)

1/4 tsp plus 1/8 tsp salt, divided

1/4 tsp freshly ground pepper

1 tsp finely chopped fresh ginger

1 tbsp light brown sugar

2 tbsp rice vinegar

Directions:

Preheat grill to high.

Peel peaches (Bring water in med saucepan to a boil, immerse peaches in boiling water for one minute then plunge into icy water. Remove skins with paring knife.) Cut peaches in half and remove the pits. Brush the cut sides with 2 tsp oil.

Brush pork with remaining 2 tsp oil. Sprinkle with 1/4 tsp salt and pepper. Grill pork, turning occasionally, until a constant thermometer reading of 160* occurs, 14-18 minutes.

Meanwhile, place the peaches, cut-side down on the grill rack. Grill, turning occasionally, until tender (6-8 minutes). Transfer pork and peaches to cutting boards. Let peaches cool while pork rests.

Whisk ginger, brown sugar, vinegar and remaining salt in a medium bowl. Chop the peaches and add them to the ginger sauce. Stir to combine. Slice the pork on the diagonal. Serve the pork topped with peach chutney.

Per Serving:

208 cal

7g fat

74 mg cholesterol

11g carbs

1g fiber

279 mg sodium

*We served this with a green veggie and mashed potatoes as well...though these aren't figured in to the nutritional values.

Chicken Primavera

(Recipe and image from www.minuterice.com)

Ingredients


1 Tbsp oil
3/4 lb boneless skinless chicken breast, cut into strips
1 cup broccoli flowerettes
1 cup thawed frozen green peas
1 carrot, cut into julienne strips
1 small onion, chopped
1 can (13 3/4 oz.) chicken broth
1/2 tsp dried basil leaves
dash pepper
1 1/2 cups Minute® Brown Rice, uncooked
1/4 cup grated Parmesan cheese


Directions:


HEAT oil in large skillet. Add chicken; cook and stir until browned. Add broccoli, peas, carrot and onion; cook and stir until vegetables are tender-crisp.
STIR in broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in cheese.

Broccoli Cheddar and Ham Strata

(Image and recipe courtesy of http://www.familycircle.com/)

Serves: 8

Prep: 15 mins

Cook: 8 mins

Bake: 375 for 25 mins

1 tbs olive oil

1 medium sweet onion, diced

1 bag (1 pd) frozen chopped broccoli, thawed

1 loaf Italian bread (14 oz), cut into cubes

1/2 pound ham

6 large eggs

1.5 milk (2%)

2 tbs chopped fresh or freeze-dried chives

1 tbs Dijon mustard

1/2 tsp salt

1/2 tsp black pepper

1.5 cups shredded cheddar

1) Heat oven to 375. Coat 2 qt baking dish with non-stick spray.

2) Heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 mins. Add broccoli and cook another 3 mins.

3) Place bread cubes in a large bowl. Stir in broccoli-onion mixture and the ham.

4) In a medium bowl, whisk together the eggs, milk, chives, mustard, salt & pepper. Pour over the bread mixture, stirring to mix. Transfer to the prepared dish, and top with cheese.

5) Bake at 375 for 40-45 mins, or until dish registers 160 on thermometer.

Per serving:

365 cals

16 g fat

3 g fiber

890 mg sodium

197 mg cholesterol

Shepherd's Pie

(Image from http://www.competitivecook.com/; recipe from Family Circle)

Serves: 6

Prep: 15 mins

Cook: 13 mins

Microwave: 10 mins

Bake: 350 for 15 mins

Filling

2 tbs vegetable oil

2 pds meat

1 medium onion, chopped

2 celery stalks, diced

1 cup baby carrots, sliced

1 cup chicken/beef broth (depending on type of meat used)

2 tbs flour

1/4 tsp salt

1/4 tsp black pepper

2 tbsp fresh dill, chopped (or 2 tsp dried)

1 cup frozen peas, thawed

Topping

Mashed potatoes

2 tbs butter

2/3 cup milk

1/2 tsp salt

1) Heat oven to 350. For filling, heat oil in flame-proof casserole over med-high heat. Add meat and cook, stirring, 5 mins. Stir in onion, celery, and carrots. Cook 5 mins.

2) In a small bowl whisk broth, flour, salt & pepper. Pour into dish and bring to a simmer. Simmer 1-2 mins, until thickened. Stir in dill and peas; cook 1 more minute.

3) For topping, prepare potatoes. Carefully add in butter, milk, dill and salt. Mash until smooth. Dollop onto filling in the casserole dish, gently spread until filling is covered.

4) Bake at 350 for 15 mins until bubbly. Cool slightly before serving

Per serving (for chicken):

423 cals

18 g fat

5 g fiber

Baked Ziti

Makes: 8 servings

Prep: 15 minutes

Cook: 25 minutes

Bake: 375 for 25 minutes

Sauce

2 tbs olive oil

1 medium onion, chopped

3 cloves garlic, sliced

1 can (28 oz) whole tomatoes

1 can (15 oz) tomato sauce

2 tbs tomato paste

2 tbs sugar

1/4 tsp salt

1/4 tsp black pepper

1 can (14.5 oz) basil & oregano diced tomatoes, drained

1/2 cup fresh basil leaves, chopped

Ziti & Cheese

1 box (16 oz) ziti

1 bag (8 oz) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

1) Heat oven to 375. Coat a 13x9 baking dish with cooking spray.

2)Sauce: Heat oil in 3 qt saucepan over medium heat. Add onion and cook 4 minutes. Add garlic and cook another minute. Stir in whole tomatoes and their juice, breaking tomatoes apart with your hands or a wooden spoon. Stir in tomato sauce, tomato paste, sugar, salt & pepper. Simmer, stirring occasionally for 20 minutes.

3) Remove pan from heat. Stir in diced tomatoes and basil.

4) Ziti & Cheese: Bring a large pot of lightly salted water to boiling. Add ziti; boil 10 mins, stirring. Drain and transfer to a large bowl. Add half the sauce to bowl with ziti. Stir to coat. Pour ziti mixture into prepared dish. Top with remaining sauce and then sprinkle with cheeses.

5) Bake at 375 for 20-25 mins, until bubbly and lightly browned. Cool 10 mins.

Per Serving:
379 cals

10g fat

4g fiber

Mahogany Roasted Chicken Thighs

(recipe and image from www.familycircle.com)

Makes: 6 servings

Prep: 10 minutes

Bake: 450F for 40 mins

Cook: 10 mins

Ingredients

1/4 cup reduced sodium soy sauce

1/4 cup honey

1/4 cup orange juice

2 tbs ketchup

1/2 tsp hot sauce

6 large skinless chicken thighs, about 2.25 pounds total

2 cups reduced sodium chicken broth

1 tbs dried onion flakes

2 cups tricolor couscous

1 pound frozen shelled edamame, cooked per package directions

1) Heat oven to 450. Coat roasting pan with non-stick spray.

2) In medium bowl, whisk soy sauce, honey, OJ, ketchup and hot sauce. Set aside half for basting, half for serving.

3) Place chicken, skin side up, in pan. Brush generously with soy mixture for basting. Roast at 450 for 40 mins, brushing every 10 mins with sauce. Remove from oven when internal temp gets to 160.

4) Combine chicken broth and onion flakes in a saucepan. Bring to a simmer. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork.

5) Serve the chicken with the reserved sauce, couscous, and edamame.

Per serving:

392 cals

13g fat

4g fiber

754 mg sodium

166 mg cholesterol

Harvest Pork Roast & Vegetables

Serves: 6

Prep: 20 minutes

Marinate: overnight

Roast: 450 for 15 mins, then 400 for 55 mins

Pork Roast:

2 tbs olive oil

1 tbs lemon juice

1 tsp lemon zest

1 tsp Dijon mustard

1 tsp chopped rosemary

4 garlic cloves, chopped

1/4 tsp salt

1/8 tsp black pepper

1 boneless center-cut pork roast (~2.5 pds)

1 tbs canola oil

Vegetables:

6 cups cauliflower florets (~1/2 large cauliflower)

1 large butternut squash, peeled and cut in 1 inch pieces (~4 cups)

2 sweet peppers, cut in 1 inch strips

1 large sweet onion, cut in wedges

Baby carrots

Potatoes

4 tbs olive oil

4 cloves garlic, smashed

Squeeze of lemon juice

Leaves of rosemary branch

1/2 tsp salt

1/2 black pepper

1) In small bowl, blend olive oil, lemon juice, zest, mustard, rosemary, garlic, salt & pepper. Rub pork with mixture. Place in a resealable plastic bag and marinade overnight in fridge.

2) Toss veggies in bowl with olive oil, garlic, lemon juice and rosemary. Put in Ziploc in the fridge overnight.

3) Heat oven to 450. Brush large roasting pan with canola oil. Add pork. Arrange veggies on a second large greased baking pan and season with salt & pepper. Place both pans in oven and roast at 450 for 15 minutes. Reduce heat to 400 and continue roasting for 50-55 minutes or until pork's temp reaches 160.

4) Thinly slice pork and place on platter surrounded by veggies.

Per serving:

508 cals

28 g fat

7 g fiber

446 mg sodium

104 mg cholesterol

Chicken Cacciatore

(Image and recipe from www.campbellskitchen.com)

Prep: 20 mins

Cook: 7 hrs, 20 mins

Serves: 6

Ingredients:
1 tbs olive oil

3 pds chicken parts, skin removed

4 cloves garlic, minced

2 tsp Italian seasoning, crushed

1 can (28 oz) crushed tomatoes in puree

1 pd mushrooms, halved (~5 cups)

2 medium onions, chopped (~2 cups)

1 medium green pepper, cut in strips

1.5 cups chicken broth

1/4 cup corn starch

1 package (16 oz) pappardelle or fettuccine), cooked and drained

Directions:

1) Heat oil in 12 inch skilled over medium high heat. Add chicken and cook until browned.

2) Stir in garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup of the broth in a 6 qt slow cooker. Add chicken and turn to coat.

3) Cover and cook on low for 7-8 hours or until chicken is cooked through. Remove chicken from the cooker and keep warm.

4) Stir the cornstarch and remaining broth in small bowl untl the mixture is smooth. Stir mixture into the slow cooker. Cover and cook on high 10 minutes or until mixture boils and thickens.

5) Serve with the chicken and pasta.

Chicken Marsala

(image from http://www.kinnelonpizza.com/, recipe adapted from www.allrecipes.com)

Ingredients:

1/4 cup flour for coating

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp dried oregano

4 skinless boneless chicken breast halves, diced

4 tbs butter

4 tbs olive oil

1 cup sliced mushrooms

1/4 cup diced green pepper

1/4 cup diced onion

3/4 cup Marsala wine

1/2 box Linguine (8 oz)

Directions:

1. In a shallow dish, mix flour, salt, pepper & oregano. Coat chicken pieces in the flour mixture. Put pan of water for linguine on to boil.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and brown lightly. Turn over chicken and add peppers, onions, and mushrooms. Cook for about 3 minutes. Add wine. Cover skillet; simmer 10 minutes, turning once. Once skillet is covered, add linguine to other pan. Cook chicken until no longer pink and juices run clear. Cook linguine as directed on box.

Roasted Garlic Mashed Potatoes

Got this recipe from the Commissary coupon book of all places...

Prep: 10 minutes
Cook: 1 hr 15 mins

Ingredients1 whole bulb garlic
2 2/3 cup chicken broth
5 large potatoes, cut into 1" pieces (~7.5 cups)
1 tbs chopped chives or green onions

Directions:
Cut off the top of the garlic bulb. Drizzle with 2 tbs broth. Wrap bulb in aluminum foil and bake at 350 for an hour or until its softened.

Place the broth and potatoes in a 3 qt saucepan and heat to a boil over medium-high heat. Reduce the heat to medium.

Cover and cook for 10 minutes or until the potatoes are tender.

Drain, reserving the broth. Mash potatoes with 1.25 cups of the broth, 2-3 cloves of roasted garlic and chives. Add broth as necessary until desired consistency is reached.

Rosemary-Dijon Pork Chops

(Image & recipe from kraftrecipes.com)

Found this one on the back of a box of Shake 'n Bake.

Prep time: 10 min
Total time: 40 min
Makes 4 servings

Ingredients:
1/2 cup Shake n Bake Original Pork Mix
1/4 cup dried rosemary leaves (diced, so the thing doesn't look hairy like in the picture)
4 pork chops, 1/2 inch thick
4 tsp dijon mustard

1) Heat oven to 425.
2) Spread chops with mustard.
3) Coat both sides of chop with the S&B and rosemary mixture.
4) Bake in foil lined panfor 15 mins or until done (internal temp of 160F)

Chicken Rice Casserole

(photo credit to http://www.deliciouscheapmeals.com/)

Got a little experimental with some leftover chicken last night.

Ingredients

2 cups rice, uncooked

10 oz frozen peas

4 cups water

4 tsp salt

4 tsp butter

~2 cups diced cooked chicken

4 tbsp flour

1/4 tsp pepper

1 can cream of chicken soup & can of milk

1 cup shredded cheese (mild cheddar/American) or bread crumbs

Directions

In a medium saucepan combine rice, water, and 1 tsp salt. Heat to boiling. Cover and simmer 8 minutes. Add peas and cook an additional 8-10 minutes or until rice is tender and water is absorbed.

Melt butter in a medium skillet. Saute chicken for about a minute. Stir in flour, pepper, and remaining salt. Continue to cook, stirring constantly, just until bubbling. Add in soup and milk. Continue cooking until sauce thickens and gently boil for about a minute.

Pour sauce over rice mixture in a shallow buttered baking dish (I used 13x9), sprinkle with cheese or bread crumbs. Bake dish at 375 for at least 30 minutes.

Roasted Chicken

(photo and recipe adapted from www.allrecipes.com, key words: juicy roasted chicken)

Prep time: 10 minutes
Cook time: 1 hr 15 minutes (for 3 pd bird)
Ready 30 mins after done cooking
Serves 6 (3 pd bird)

Ingredients
1-3 pound whole chicken, giblets removed
salt & black pepper to taste
1 tbs onion powder, or to taste
1/2 cup butter, divided

My additions to make a meal of it:
Chicken Stove top Stuffing
potatoes
carrots
chicken stock

1. Preheat oven to 350 degrees.

2. Place chicken in roasting pan and season generously inside and out with salt & pepper. Sprinkle inside and out with onion powder. I placed some Stovetop Stuffing in the bird at this time as well (prepare as per directions on the container). Melt butter and coat the exterior of the bird with butter. At this time I also cut up some potatoes and carrots and placed them in the roasting pan with the stuffed bird. In hindsight, I should have added some chicken stock to the pan at this point as well to keep the veggies moister.

3. Bake, uncovered, an hour and 15 minutes or until the minimum internal temperature of the bird is 180* (go by temp for a bird of a different weight). Remove from heat, baste with drippings in pan. Cover with aluminum foil and allow bird to rest for 30 minutes before cutting and serving.

Turkey Tetrazzini

(photo courtesy of www.examiner.com)

This recipe is another one out of the Better Homes & Gardens cookbook. The original calls for chicken, but we had some leftover turkey in the freezer, so I went with that instead. I've added in peas and would also recommend some breadcrumbs in the final step so I've added those to the ingredients list as well.

Prep: 20 mins

Bake: 15 mins

Makes: 6 servings

Oven: 350*

Ingredients

8 oz linguine or spaghetti

2 cups sliced mushrooms

1/2 cup sliced green onions

2 tbs butter

1/4 cup flour

1/8 tsp black pepper

1/8 tsp ground nutmeg

1.25 cup chicken broth

1.25 cup milk

2 cups chopped chicken or turkey

2 tbs dry sherry (optional)

1 cup peas

1/4 cup grated Parmesan

breadcrumbs to taste

1. Cook spaghetti or linguine according to directions. Drain.

2. Meanwhile, in large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper and nutmeg. Add broth and milk. Cook and stir until thickened and bubbly. Stir in chicken and sherry. Stir in peas and half the Parmesan cheese. Add cooked pasta; stir to coat.

3. Transfer pasta to a 2 qt baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake at 350, uncovered, for 15 minutes.

Nutrition (w/o peas and crumbs): 379 cal, 14g fat, 2 g fiber

Shepherds Pie

Photo from www.familycircle.com. Recipe adapted from Family Circle too.

Makes: 6 servings

Prep: 15 mins

Cook: 13 mins

Bake: 350 for 15 mins

Filling

2 tbsp vegetable oil

2 pds boneless, skinless chicken cut into bite size pieces (can also use ground beef)

1 med onion, chopped

2 pieces celery, diced

1 cup baby carrots, sliced

1 cup chicken broth (or beef, if using ground beef)

2 tbsp flour

1/4 tsp salt

1/4 tsp ground pepper

2 tbsp chopped fresh dill (or 2 tsp dried)

1 cup frozen peas

Topping

Leftover mashed potatoes

1) Heat oven to 350. Cook meat over med-high heat in frying pan on stove top. Once meat is browned, stir in onion, celery and carrots. Cook 5 minutes.

2) In a small bowl, whisk broth, flour salt and pepper. Pour into pan and bring to a simmer. Simmer 1-2 mins, until thickened. Stir in dill and peas, cook 1 more minute.

3) Place mixture into the casserole dish. Dollop leftover potatoes on top and gently spread evenly.

4) Bake at 350 for 15 mins or until bubbly. Cool slightly before serving.

Per Serving:
423 cals

18 g fat

5 g fiber

160 mg cholesterol

915 mg sodium

Cracker Barrel Chicken and Dumplings

Chicken & Broth
1 3-4 pound chicken, cut up
3 qts water
1.5 tsp salt
1 small onion, sliced
2 celery stalks, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 tsp coarsely ground black pepper
1 tbsp lemon juice
Chicken stock (if not cooking a whole bird)

Dumplings
2 cups flour
1 tbsp baking powder
1.25 tsp salt
1 cup plus 2 tbsp milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 tsp of salt, onion, celery, garlic, bay leaf and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered, for two hours. The liquid will reduce by about a third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the veggies and such. Keep the stock and the chicken.

3. Pour 6 cups of the stock back into the pot (keep leftover stock for another recipe, it can be frozen). If you started this recipe w/o the stock, add in store bought instead. Add pepper, remaining salt, and lemon juice. Reheat the stock over medium heat while preparing the dumplings.

4. For the dumplings, combine flour, baking powder, salt and milk in a medium bowl. Stir well until smooth. Let dough rest for 5-10 minutes. Roll dough onto a floured surface until 1/4 inch thick (originial recipe says 1/2 inch, we found that too thick).

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all the dough. Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often. If you started with pre-cooked chicken, it can go in now too.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat into bitesized peices. Discard skin and bones. Simmer another 5-10 minutes.

7. When gravy has reached desired consistency, serve hot with veggies (if desired).

*We both really liked this one. Ate up every last bit of the leftovers.

Italian Bread

Makes: 1 loaf

1 packet dry yeast
1 tsp sugar
1 cup warm water (100-110 degrees)
2-3 cups flour
2 tbsp olive oil
1 tsp salt
handful of corn meal

Combine yeast, sugar and warm water in large bowl. Let stand 5 minutes.

Add 2 cups flour, oil and salt to bowl. Beat until mixed in using dough hook if available. Continue to add flour. Dough will take on a soft and smooth appearance when enough flour has been added.

Increase speed to medium and beat 5 minutes. Cover bowl with plastic wrap and let stand in warm place (85 degrees) for 30 minutes or until doubled in bulk. Punch down and let stand 10 more minutes..

Turn dough out onto floured surface. Sprinkle corn meal on a lightly greased cookie sheet. Shape dough into 12 inch loaf and place on top of the corn meal. Cut 3 slits across top of the bread.

Bake at 400 for 16 minutes or until golden brown. Cool on a wire rack.

*Make sure the temp in the area for it to rise is adequate. Mine wasn't when I tried to make this and the bread didn't rise well.