Allison R.'s Applesauce Oat Muffins With Raisins

 

Thanks Mel's kitchen cafe! 

HEALTHY APPLESAUCE OAT MUFFINS

YIELD:  12 MUFFINS

 

PREP TIME:  15 MINUTES

 

COOK TIME:  20 MINUTES

TOTAL TIME:  35 MINUTES

INGREDIENTS

•  1 cup (3.75 ounces) rolled/old-fashioned oats
•  1 cup (8 ounces) unsweetened applesauce
•  1/2 cup milk
•  1 large egg
•  1 teaspoon vanilla
•  4 tablespoons butter or coconut oil, melted
•  1/3 cup (2.5 ounces) sugar
•  3/4 cup (3.75 ounces) whole wheat flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 teaspoon cinnamon
•  1/4 teaspoon salt
•  1/2 cup dried cranberries or raisins, optional

• INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

     NOTES

     Freezable: I always double this recipe because they freeze so well!

     
     

     Recipe and Photo Source: Mel's Kitchen Cafe
     

     
     

Allison R.'s Banana Blueberry Muffins

Mel's Kitchen cafe for the win!  

INGREDIENTS

•  1/4 cup (4 tablespoons) butter, room temperature
•  1/4 cup plain yogurt
•  1/3 cup granulated sugar
•  1/3 cup packed light brown sugar
•  2 large eggs
•  1 3/4 cups whole wheat flour
•  1/4 cups quick or regular oats
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  2 ripe bananas, lightly mashed
•  1/3 cup milk
•  1 teaspoon vanilla extract
•  1 cup frozen blueberries
•  2 teaspoons flour

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.
2. In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently 
3. fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

5. NOTES

   Wheat Germ: you can sub the equivalent amount of wheat germ for the oats, if you like. 

   Flour: also, I prefer white whole wheat to red whole wheat due to its lightness, but either kind of whole wheat flour can be used here.

   
   

   
   

   Recipe and Photo Source: Mel's Kitchen Cafe

   
   

Apple Fritters

 My husband made it for me for Mother's Day and he said that the hardest part was getting the oil temperature right.  They were SO yummy!!


Servings: 35 donut holes
prep time: 13 minutes
cook time: 2 minutes

Fritter Ingredients
1 1/4 c all-purpose flour (scoop and level to measure)
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c buttermilk
1/4 c granulated sugar
3 TBS melter butter
1 15 oz can apple pie filling

3-4 C vegetable oil for frying

Glaze for Apple Fritters:
1/4 c whole milk
1 tsp vanilla
2 c powdered sugar

Glaze Instructions:

1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
2. 
   

FRITTER INSTRUCTIONS:
1.  Prepare glaze.  Leave glaze in pot on stove to stay warm.  Cut up apples from apple pie filling.  Set aside.

2.  Pour 1/2 inch oil into a large sauté pan or pot and heat over medium heat to 350-360 degrees, keeping an eye on it as it is heating. Meanwhile, prepare the donut dough.

2.  In a medium mixing bowl, whisk together dry ingredients.

3.  Separately whisk together buttermilk and melted butter.  Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combined (be careful not to over-work dough).  Add in cut up apple pie filling (the amount of apples you add from the pie filling can is up to you), stirring gently.

4.  Gently roll dough into 1/2 Tbsp balls.  Once the oil has reached 350 degrees F, fry about 1/2 the balls at a time.

5.  Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.

6.  Carefully remove with a spider strainer or metal tongs and drain onto a paper towel lined baking sheet.

7.   While the fritters are still hot, roll them in glaze and set on lined tray.


*If desired, you can leave out the cinnamon and apples and make into regular donut holes.  Roll in sugar after frying if desired instead of glaze.

Glaze Recipe Source: Food Network
Picture Source: Souffle Bombay

Utah Moist Supreme Cornbread

This whole 'cornbread recipe thing' has been one of the most failed recipes I have tried making.  I have made it from scratch trying everything possible but I feel like each one always came out dry.  Then I heard of the recipe that mixes a box of yellow cake mix with a box of Jiffy Corn Bread mix (google it if you want more details on that).  I liked that one, but my husband thought it was too sweet for his taste (weirdo).  Here is the perfect combination of the two.  Enjoy!  

*Note, I always halve the recipe below to make one 9x13 pan.  

Utah Moist Supreme Cornbread

This is a Utah favorite, Corn bread meets yellow cake. An awesome, really sweet corn bread! Every time I make this cornbread everyone wants the recipe. The original recipe makes 2 large pans but check out the recipe as it can easily be made into smaller batches.

1 Box of Yellow Cake Mix, (I like Pillsbury Moist Supreme Brand)
2 Cups yellow cornmeal
2 Cups all-purpose flour
1 tea. Salt
2 TB Baking Powder
3 Cups Milk
4 Large Eggs
1 Cup Vegetable Oil

Pre-heat your oven to 400 degrees. Grease or butter 2- 13X9, yes two pans, generously. (See notes below for smaller sizes.) In a very large bowl, combine the dry ingredients (cake mix, cornmeal, flour, salt and baking powder). In another bowl combine the wet ingredients. Add wet ingredients to the dry. Stir to combine. Pour half the mixture into each pan. Bake 25 to 30 minutes, or until a toothpick inserted into the center of bread comes out clean. Spread 2 or 3 TB of the Honey Butter over each pan of hot cornbread. Serve hot with honey butter on the side.

This recipe is perfect in an Outdoor Dutch Oven. Use a #14 and cook with approximately 30 coals on top and 8 on the bottom; preheat the lid for a better crust on top. Cook for about 30-35 minutes. You can also use a #12 Dutch Oven and the bread will be very tall, 22 on the top and 6 on the bottom. Feeds approximately 30. I make it for every family reunion in Dutch Ovens, we cook for 75 people and use 13 Dutch Ovens. So much fun and always an adventure!

Honey Butter
1 Cup butter, softened
¾ cup honey
Beat together until smooth.

***The cornbread recipe can be halved or quartered, just combine the dry ingredients and divide them into zip-lock bags to use another time. For a quarter of a recipe use only 1 egg, ¾ cup milk, ¼ cup vegetable oil and use a 9X9 pan, or a #10 Dutch oven. For a half recipe use 2 eggs, 1 ½ cup milk, ½ cup vegetable oil in a 13×9 pan or a #12 Dutch Oven.

** To make Gluten Free replace with a GF cake mix and use GF Flour and 1 tea. Xanthan Gum.

Hope you are enjoying the summer! It just seems to be flying by! Jan Dairy Keen Let me know if you try this recipe I would love to hear from you. Jan@Dairykeen.com

Recipe Source:  Dairy Keen  Photo Source:  Fav Family Recipes

Lauren's Latest Fail-Proof Pizza Dough

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

You will never need another pizza dough recipe after this one!

yield: 2-12 INCH PIZZA CRUSTS; ABOUT 1 LB. OF DOUGH

INGREDIENTS:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}

for the cheesy garlic bread sticks-
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

DIRECTIONS:

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Complete Recipe and Photo Source: Lauren's Latest.  Go to the link for awesome step by step pictures!  

The Best Breadsticks

Mel's Kitchen Cafe has done it again!  These breadsticks are amazing and incredibly fast to make.  Below you will find Mel's directions from Mel's Kitchen Cafe but I did things a little differently.  I sprayed the pan with pam instead of butter.  I also baked them plain, without any seasoning.  I buttered the breadsticks and seasoned with garlic salt and asiago cheese after they were done baking.  i then placed them back in the oven for a minute so the cheese would melt.  my whole family loved them!  they would go well with any kind of soup or spaghetti.  I have also made this recipe and wrapped them around hotdogs to make "mummy dogs" for halloween or "pigs in a blanket" for a regular meal.  its no wonder I can't lose the last 5 pounds of pregnancy weight! enjoy!

INGREDIENTS

• 1 ½ cups warm water
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
• ½ teaspoon salt
• 3 tablespoons butter, melted (for the baking sheet)

DIRECTIONS

1. Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
2. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Picture and Recipe Source: Mels Kitchen Cafe

Cinnabon Cinnamon Rolls

All credit (pics and recipe) goes out to Lauren's Latest.  Click on her link to see step by step pictures and detailed instructions.  You won't regret it, as she has some very valuable tips and tricks.  Thank you Lauren for some delicious cinnamon rolls that we had for General Conference!

My Cinnabon Cinnamon Rolls

After several attempts at recreating this famous recipe, I've finally come up with one that might be just as good if not better than the original!

yield: 15 ROLLS APPROXIMATELY

 

prep time: 6 HOURS

 

cook time: 17 MINUTES

 

total time: 6 HOURS 17 MINUTES

INGREDIENTS:

for the dough-
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour

for the filling-
1/2 cup softened margarine
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

for the frosting-
2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar

DIRECTIONS:

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Recipe Notes:
-See step my step photos for more details I neglected to mention.
-Also, if your frosting isn't quite ready after you pull the rolls out of the oven, cover with foil so the tops don't dry out and get crispy.
-If you notice it takes forever for your rolls to rise, try adding an extra teaspoon of rapid rise yeast to your dough next time around. I also like to use Red Star Platinum yeast--it's hardcore stuff.

Recipe and Picture Source: Lauren's Latest

Banana Coconut Muffins

Love me some coconut!  And you really can't go wrong with delicious muffins like these.  My kids ate them up :)

Banana Coconut Muffins

(From Extra Lean Family by Mario Lopez)               Yield: 12 muffins

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

1/4 cup sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 teaspoon salt

1 cup mashed banana (about 2 bananas)

1/4 cup unsweetened applesauce

1/4 cup canola oil

1/2 cup low fat milk

1 large egg

1 teaspoon vanilla extract

3/4 cup chopped walnuts

1/4 cup unsweetened coconut

Preheat oven to 375 degrees F. Line a muffin pan with paper liners, In a large bowl combine flours, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry ingredients and add bananas, applesauce, canola oil, milk, egg, and vanilla;mix gently to combine. Fold in walnuts and coconut. Using a 1/3 cup measure, scoop batter into muffin pans and bake 20-25 minutes until puffed and golden.

Picture & Recipe Source: She's Cookin and Mario Lopez's "Extra Lean Family"

Sandwich Rolls

Each holiday, I have been experimenting with different roll recipes.  Here is one I tried out yesterday for Easter.  It was a "stiff" roll recipe.  The roll definitely kept its shape, I am thinking from the potato flakes in the ingredient list.  I was thinking this roll recipe would be great for sandwiches or sliders, but not if you want a super soft, delicate roll.  They sliced up beautifully.


12 C bread flour (I didn't use this much I don't think....I lost count)
3 1/2 TBS yeast
1 1/2 TBSP salt
1/2 C sugar
1/2 C oil
4 C hot water
1 C powdered milk
1 C potato flakes

In a measuring cup, mix yeast and 1 TBSP of the sugar.  Let sit until the mixture becomes foamy, about 5 minutes.  In a mixing bowl, add 4 C flour, salt, powdered milk, potato flakes and sugar.  Mix well.  While the mixer is on, slowly add the foamy yeast water.  Add oil, mix well.  Gradually add 7-9 C more flour while kneading with bread hook till dough begins to pull away from the sides of the mixing bowl and isn't sticky.  After adding last cup of flour, knead for about 7 minutes.  Shape into desired shapes or loaves, rise until almost double.  Large loaves bake 350 about 32 minutes.  Don't preheat oven.  If you want to preheat oven, bake at 325 for 30 minutes.  When I was baking the rolls, I believe they baked at 325 for 25 minutes.

Recipe Source:  An old recipe I found in a stack ;)
Photo Source: Karla Akins

Homemade Hamburger Buns

In my quest to make all of my own bread, I attempted to make hamburger buns.  They turned out delicious!  In fact, my 4 year old just wanted to eat the bun with ketchup and not the meat (what?!)  These buns turn out fabulous (not crumbly or soggy) and the egg wash makes the top harder and shiny, like a bun from your favorite restaurant.  I love going healthier so I subbed out 1 C whole wheat flour in the dough and it was good.  Not sure how much more wheat I would put in it than that though.....after all, its a burger!  Gotta live a little every once in awhile ;)  This recipe made 12 buns and we froze half for another time.  I got the recipe from my friend Rachelle over at To Die For Recipes  Thanks Rachelle for a keeper recipe!


1 c. milk
1 c. water
2 tbs. butter
1 tbs. sugar
2 1/2 tsp salt.  
5 1/2 c. flour (more or less) (I used 5 C)
1 pkg instant yeast
1 egg yolk
1 tbs. water

In a glass measuring cup, combine water, milk, butter and sugar. Microwave until liquid is warm/hot and let the butter melt in the milk mixture (let mixture cool till very warm). In a mixing bowl, combine 3 c. flour, salt, and yeast. When milk mixture has come to a very warm temperature, add to dry ingredients. Mix until combined, add more flour to desired consistency. Knead for 8 minutes, adding flour if dough become too sticky. Placed dough in a greased bowl in a warm draft free place (in the oven works best). Cover and let dough rise for 1 hour. Punch down dough, and divide into 12 pieces. Grease a jelly roll pan or cookie sheet. Roll each piece on dough into a ball, stretching it to make a smooth top, place in cookie sheet. Cover, and let rise for 25-45 more minutes or until almost doubled. Preheat oven to 400 degrees. In a small bowl combine egg yolk with water, and mix. Brush the tops with egg wash. Bake for 15-20 minutes or until the tops are golden brown.

Recipe and Picture Source To Die For Recipes

Foster's Whole Wheat Bread

I made the leap about a month ago and now make all of my own whole wheat bread.  I have wanted to do this for a few years now and am so glad I finally did!  I know there are many great recipes out there and I have tried several using different ingredients, but this one is the one that seems to turn out the best for me in the high humid climate that I live in.  I got this recipe from a friend in my previous ward, Sister H. Foster, who lives in a dry climate, so it must be the universal recipe. :)  This recipe is famous! I bake two loaves at a time and freeze one for a later use.  I always make bread on a day when I will be home most of the day so it has plenty of time to rise twice.


Makes 2 2lb loaves
(original recipe doubled this amount, but my mixer won't hold that much dough)


Mix the ingredients below and let sit to activate yeast while assembling other ingredients.  The mixture should be foamy and frothy after 5 minutes or so.  If its not, your yeast is either dead or the water is too warm and you killed the yeast.  Try again with slightly cooler water if this happens.  

1 1/2 C warm water (not scalding, just really warm)
1 1/4 TBS active dry yeast (SAF brand recommended by  Sister Foster, but I use any kind)
1 tsp of sugar


While yeast is activating, mix the following in your Kitchen Aide mixer or Bosche with the dough attachment added.


1/4 C brown sugar
2 tsp salt


Add the following:
1 1/2 C natural apple sauce (if its been in the fridge, put it in the microwave until warm)
1/4 C oil

Add in the yeast and water mixture while the mixer is running.  Then add 1 cup at a time:

1 C bread flour
3 C freshly ground whole wheat flour

Add in another 3-4 C whole wheat flour until the dough is soft to the touch but not too sticky, one cup at a time.  Towards the end, add in the flour 1/4 c-1/2 c increments.  If you add too much flour, the bread will be dry.  The total amount of flour on my last loaf of bread was 6 1/3 c of whole wheat flour, but it depends on humidity and such so go by feel.  The sides of the bowl should be clean, not too sticky but not too stiff.  Its a learned art with a lot of tutorials online to help beginners.  Mel's Kitchen Cafe has this great tutorial.  Let the mixer knead for about 10 minutes.  Cover bowl with a damp towel and let rest until doubled in size. Dump dough out onto floured surface.   Cut dough in half, roll into dough shape and place into greased bread pans.  Cover and let rise again until bread is 1-2 inches above the pan.  Cook at 350 degrees for 28-30 minutes, depending on your oven settings and pans.  Let bread sit in pans for about ten minutes, but no more than that.  Let cool completely on a cooling rack (NOT a cutting board, as I have done this before and the bread gets moist on the bottom).



Recipe source: H. Foster, directions by me, as there wasn't any written down on my recipe card
Picture Source: King Arthur