Taste USA: Australian

Thursday, June 30, 2016

mango and passion fruit roulade

How to make mango and passion fruit roulade recipe - Calories per serving 199

Serves 6

Preparation time 20 minutes, plus standing, Cooking time 30 minutes

Ingredients:
3 large egg whites
175 g (6 oz) caster sugar
1 teaspoon cornflour
1 teaspoon white wine vinegar
3 tablespoon icing sugar
200 g (7 oz) fat-free Greek yogurt
1 large ripe mango, peeled, stoned and diced
4 passion fruits, pulp only

Method:
Line a 23 cm x 33 cm (9 inch x 13 inch) Swiss roll tin with nonstick baking paper.

Whisk the egg whites in a large clean bowl until frothy and doubled in size. Add the sugar a spoonful at a time and continue to whisk until thick and glossy. Mix together the cornflour and vinegar in a small bowl, then whisk into the meringue mixture. Spoon into the prepared tin and gently level the surface.

Bake in a preheated oven, 150°C (300°F), Gas Mark 2, for 30 minutes until the meringue is just firm. Remove from the oven and cover with a sheet of damp greaseproof paper for 6–8 minutes.

Dust another sheet of greaseproof paper with icing sugar and turn the meringue out on to it, discarding the damp sheet. Peel off the lining paper.

Spread the yogurt over the meringue, then sprinkle over the mango and passion fruit pulp.

Using the paper to help, roll up the roulade from one short end. Transfer to a serving plate, seam down, and sift a little icing sugar over to serve.

For mango & passion fruit brûlée, divide 1 large ripe peeled, stoned and diced mango and the pulp of 4 passion fruits between 6 ramekins. Top each one with 2 tablespoons fat-free Greek yogurt and sprinkle with ½ tablespoon dark muscovado sugar. Chill for 15 minutes before serving. Calories per serving 113

mango and passion fruit roulade

Saturday, June 11, 2016

Winter Pavlova

How to Make Winter Pavlova Recipe - preparation 20 minutes cooking time 1¼–1½ hours plus cooling calories 170 kcals

Serves 6

Ingredients:
3 large egg whites
175g/6oz/¾ cup caster (superfine) sugar
1 tsp vinegar
1 tsp cornflour (cornstarch)
1 tsp ground cinnamon
300g/11oz/1¼ cups 0% fat Greek yogurt
seeds of 1 fresh pomegranate
1 tsp icing (confectioner’s) sugar

Method:
1 Preheat the oven to 140°C/275°F/Gas 1. Line a large baking sheet with non-stick parchment paper and draw a 20cm/8in diameter circle on it.

2 Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Beat in the caster sugar, a little at a time, until stiff and glossy. Whisk in the vinegar and cornflour.

3 Spoon the meringue on to the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.

4 Cook in the oven for 1¼–1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.

5 Gently remove the backing paper from the pavlova base and place it on a serving plate. Stir the cinnamon into the yogurt and spoon over the pavlova. Sprinkle the pomegranate seeds over the top and dust with icing sugar.

Sunday, June 5, 2016

Chocolate Roulade

How to Make Chocolate Roulade Recipe - preparation 45 minutes plus cooling cooking time 15 minutes

Serves 8

Ingredients:
200g/7oz dark chocolate, broken into pieces
5 medium (US large) eggs, separated
175g/6oz/¾ cup caster (superfine) sugar plus extra to sprinkle
1l/1¾ pints/4 cups soft-scoop vanilla ice-cream
hot chocolate sauce to serve

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 35 x 23cm/14 x 9in deep roasting pan with parchment paper.

2 Melt the chocolate in a bowl set over a pan of simmering water. Whisk the egg whites in a large bowl until stiff. Whisk in one-third of the sugar, a little at a time, until thick. In a separate bowl, whisk the yolks with the remaining sugar until pale and thick. Fold in the melted chocolate, then fold in the egg whites gently but thoroughly.

3 Pour the mixture into the prepared tin and bake in the oven for 15 minutes or until just set. Set aside for several hours.

4 Sprinkle a sheet of parchment paper with sugar. Turn the chocolate sponge out on to the paper and peel away the backing parchment. Spoon the ice-cream evenly over it and roll up the sponge in the paper, starting with the short edge.

5 Overwrap the paper with foil, twist the ends to seal, then freeze for 4 hours, or overnight.

6 Serve the frozen roulade cut into slices with the hot chocolate sauce.

Chocolate Roulade

Tuesday, January 19, 2016

Aussie Chicken

How to make Aussie Chicken Recipe - This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

4 Servings

Ingredients:
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Method:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.

Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Aussie Chicken

Sunday, October 4, 2015

Rum and Raisin Decadence

How to make Rum and Raisin Decadence Recipe - This is the reason I love ice cream.

SERVES 8

Ingredients:
1 cup raisins
1/2 cup dark rum
1 1/2 quarts chocolate chip ice cream, softened
8 ounces chocolate-coated macadamia nuts (about 3/4 of an 11-ounce bag), cut in half

Method:
Line a 9-inch loaf pan with parchment paper. Soak the raisins in the rum for 2 to 3 hours. In a large bowl, whip the ice cream until peaks are just starting to form.

Fold in the raisin mixture and two-thirds of the macadamia nuts. Scrape the mixture into the pan.

Cover with plastic wrap and freeze overnight. When ready to serve, unwrap, turn out onto a chilled serving platter, peel off the parchment paper, and top with the remaining nuts.

Rum and Raisin Decadence

Roly Poly Trifle

How to make Roly Poly Trifle Recipe - In Australia and New Zealand, every nana, mum, and aunt has her own “secret” trifle recipe. This is mine, and now it’s yours, too. Enjoy!

SERVES 8

Ingredients:
One 17-ounce jelly roll (store-bought or homemade)
2 cups heavy cream
1 envelope (1/4 ounce) unflavored gelatin
2 pints strawberries

Method:
Line a deep round bowl (so that when turned upside down, it is a dome shape) with plastic wrap. Slice the jelly roll into 1/2-inch-thick slices and line the entire bowl with them.

Whip the cream until stiff peaks form. Mix the gelatin with 3 tablespoons warm water, stirring vigorously until dissolved, then beat into the cream. Chop 11/2 pints of the strawberries and stir into the cream.

Pour the strawberry cream mixture over the cake slices in the bowl and smooth the top. Cover with plastic wrap and chill in the fridge for 3 to 4 hours, until set.

When ready to serve, unwrap, carefully turn out onto a serving platter, remove the bowl, and peel off the plastic. Decorate with the remaining strawberries and serve.

Roly Poly Trifle

Garden Bed Pavlova

How to make Garden Bed Pavlova Recipe - This was inspired by the food halls of Harrods in London, Christmas 2009. Topped with edible flowers, it transforms a classic Aussie dessert into art. It’s almost too pretty to eat!

SERVES 8

Ingredients:
5 egg whites
1 1/4 cups superfine sugar
1 tablespoon cornstarch
Edible flowers, such as petunias and nasturtiums

Method:
Preheat the oven to 275°F. Line a large baking sheet with parchment paper. Beat the egg whites in a large bowl with an electric mixer until soft peaks form.

Gradually add the sugar, beating until it dissolves, scraping down the side of the bowl occasionally, until stiff peaks form. Use a rubber spatula to fold in the cornstarch.

Pile the meringue in the center of the baking sheet, then with the spatula, spread the meringue in a 9-inch circle, making a shallow well in the center. Put the pan in the lower half of the oven and immediately lower the temperature to 225°F. Bake for 11/2 hours, or until dry and crisp.

Turn off the oven and let the pavlova cool in the oven with the door ajar. Serve topped with whipped cream and randomly scattered edible flowers.

Hint:
Not all flowers are edible, but here are some that are: lavender, thyme, dill, cilantro, day lily, zucchini flowers, nasturtiums, petunias, chives, and basil. Just make sure they haven’t been sprayed with insecticide. In addition, I candied some of our neighbor’s rose petals by brushing them with egg whites and dusting with superfine sugar. I did this a day ahead of time to allow time for setting.

Garden Bed Pavlova

Fruitcake Ice Cream Terrine

How to make Fruitcake Ice Cream Terrine Recipe - This was my favorite dessert last Christmas. Simply stunning!

SERVES 8

Ingredients:
1 pound fruitcake, homemade or store-bought, cut into 1-inch slices
3 tablespoons Cointreau
1 tablespoon finely grated orange zest
1 1/2 quarts vanilla ice cream, softened

Method:
Line a 9-inch loaf pan with plastic wrap. Brush the cake slices with the Cointreau. Stir the orange zest into the ice cream. Spread half the ice cream mixture in the pan.

Top with the cake slices, then the remaining ice cream. Cover completely with plastic wrap and freeze overnight.

When ready to serve, unwrap, carefully turn the terrine out onto a serving platter, and peel off the plastic. Use a hot knife to cut into eight delicious slices.

Fruitcake Ice Cream Terrine

Mango, Avocado and Shrimp Salad

How to make Mango, Avocado and Shrimp Salad Recipe - This is the quintessential Queensland salad: vibrant and tasty!

SERVES 4

Ingredients:
2 large mangos
2 avocados
12 cooked shrimp, peeled and deveined
4 thin slices lime

Method:
Peel, pit, and slice the mangos and avocados. In individual glasses, layer the mango, avocado, and shrimp, ending with a lovely fresh shrimp (tail on or off).

Drizzle the mango juice from the cutting board over each and season with salt and pepper. Chill, and when ready to serve, garnish with a slice of lime.

Optional:
A variation is to use crispy bacon as a substitute for shrimp. This is a stunning salad served in a large glass bowl, lightly seasoned and tossed. Remember it for your next Fourth of July barbecue!

Mango, Avocado and Shrimp Salad

Sunday, March 15, 2015

White chocolate and raspberry trifle

How to make White chocolate and raspberry trifle recipe - variation. Use 2 cans of black cherries in syrup. Drain the fruit, reserving the syrup. Spoon 2 tbsp of it over the cake. trifle de frambuesa y chocolate blanco recette

Chilling • 30 minutes

serves 6–8

8–10oz (300g) plain sponge cake

1½lb (675g) fresh or frozen raspberries, thawed

1lb (450g) mascarpone cheese

1 cup (284ml) heavy whipping cream

7oz (200g) white chocolate

Method:

1 Slice the cake into ¾in (2cm) slices and use to line the bottom and sides of one large glass serving bowl or 6–8 individual glass dishes. If using fresh raspberries, mash them lightly so they release some of their juices, then spoon half over the sponge cake. If using frozen, drain the fruit (reserving the juice), then spoon half

over the cake together with 2 tbsp of the juice. Place in the refrigerator for at least 15 minutes while the cake soaks up the juices.

2 Meanwhile, combine the mascarpone and cream in a mixing bowl and beatwith a wooden spoon until well blended. Break three-quarters of the chocolate into small pieces and place in a small heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon half over the raspberries and mix half with the mascarpone and cream.

3 Add the rest of the cream mixture and the remaining raspberries to the trifle(s) in layers, ending with the cream topping. Grate the remaining chocolate over the top. Refrigerate for 15–30 minutes, then serve.

Cook’s Notes:

Be careful when melting the white chocolate don’t let any hot water splash on it or it will separate and become unusable.

White chocolate and raspberry trifle

Pavlovas with spiced berries

How to make Pavlovas with spiced berries recipe - for variation. If preparing this in the summer months, use seasonal fresh berries. pavlovas aux fruits épicés recette

Special equipment • electric mixer

ServeS 6

3 large egg whites

1 cup granulated sugar

¾ cup confectioners’ (powdered) sugar

1½ tsp ground cinnamon

1lb (450g) package frozen mixed berries, thawed

3 tbsp port wine

½ tsp pumpkin pie spice blend

finely grated zest of 1 orange

1 cup heavy whipping cream

Method:

1 Preheat the oven to 250°F (130°C). Line a baking sheet with parchment paper. Put the egg whites in a bowl with a pinch of salt and whisk with an electric mixer until stiff peaks form. Beat in ½ cup of granulated sugar, 1 tbsp at a time, and continue beating until the mixture is stiff and shiny.

2 Sift in the confectioners’ sugar and 1 tsp of the cinnamon, and fold them in with a large metal spoon. Spoon the mixture onto the baking sheet in 6 heaps, spreading each one out to make a round about 4in (10cm) in diameter. Use the back of a spoon to make a small hollow in the center of each one. Bake for 1½ hours or until crisp and easy to peel away from the parchment paper. Remove from the oven and leave to cool on a wire rack for 30 minutes.

3 Meanwhile, put half the berries and any juices from them in a pan with the port, the remaining ½ cup sugar, the pumpkin pie spice, orange zest, and ½ tsp cinnamon. Cook until the sugar has dissolved and the mixture comes to a boil. Reduce the heat and simmer gently for 5 minutes, then stir in the remaining berries, remove from the heat, and leave to cool completely.

4 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Place the pavlovas on individual serving plates and divide the cream among them. Spoon the spiced berries over each and serve.

Pavlovas with spiced berries

Saturday, March 14, 2015

Chocolate Amaretti roulade

How to make Chocolate Amaretti roulade recipe - variation. Mix the cream with 2–3 tablespoons of sweetened chestnut purée instead of the amaretti cookies. roulade de amaretti au chocolat recette

Cooling • 30 minutes, Special equipment • electric mixer • 13 x 9in (33 x 23cm) jellyroll pan

ServeS 8

6 large eggs, separated

¾ cup granulated sugar

½ cup unsweetened cocoa powder

confectioners’ (powdered) sugar, for dusting

1 cup heavy whipping cream

2–3 tbsp Amaretto or brandy

20 Amaretti cookies, crushed, plus 2 extra

1¾oz (50g) semisweet chocolate

Method:

1 Preheat the oven to 350°F (180°C). Line a 13 x 9in (33 x 23cm) jellyroll pan with parchment paper. Combine the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water and beat with an electric mixer until pale, thick, and creamy, about 10 minutes. Remove from the heat. Put the egg whites in a mixing bowl and beat with an electric mixer until soft peaks form.

2 Sift the cocoa powder into the egg yolk mixture and gently fold in along with the egg whites. Scrape the batter into the pan. Bake for 20 minutes or until just firm to the touch. Loosen the edges with a knife and invert onto a sheet of parchment paper dusted with confectioners’ sugar. Remove the pan, leaving the top parchment in place. Cool for 30 minutes.

3 Put the cream in a bowl and beat with an electric mixer until soft peaks form. Peel off the top parchment from the cake, and trim away any ragged edges. Drizzle the Amaretto or brandy over the surface of the cake, then spread with the cream, sprinkle with the crushed Amaretti cookies, and grate most of the chocolate over the top.

4 Starting from one of the short sides, roll the cake into a long cylinder, using the parchment to help keep it tightly together. Discard the parchment and place the roulade seam-side down on a plate. Crumble the extra cookies over the top, grate the remaining chocolate over them, and dust with confectioners’ sugar.

Chocolate Amaretti roulade

Friday, March 13, 2015

Apricot meringue roulade

How to make Apricot meringue roulade recipe - for variaion. Substitute 1½ cups of raspberries or blueberries for the apricots. roulade de meringue abricot recette

Special equipment • electric mixer

SERVES 8

4 large egg whites

pinch of sea salt

1 cup plus 2 tbsp granulated sugar

¼ cup sliced almonds

confectioners’ (powdered) sugar, for dusting

1¼ cups heavy whipping cream

one 12–14oz (400g) can apricot halves, drained and coarsely chopped

seeds and pulp from 2 passion fruits

Method:

1 Preheat the oven to 375°F (190°C). Line a 13 x 9in (33 x 23cm) jellyroll pan with parchment paper. Combine the egg whites and salt in a bowl and beat with an electric mixer until soft peaks form. Beat in the granulated sugar 1 tbsp at a time until the mixture is stiff and shiny. Use a spatula to spread it evenly in the pan. Scatter the almonds over the top, then bake for 15–20 minutes or until barely golden and just firm to the touch. Invert the meringue onto a sheet of parchment paper dusted with confectioners’ sugar. Set aside to cool.

2 Place the cream in a bowl and beat with an electric mixer until soft peaks form. Spread the whipped cream over the meringue, then scatter the apricots and passion fruit seeds over the top. With the short side facing you, roll the cake into a cylinder. Wrap tightly in the parchment paper, cover with foil, and freeze.

3 Unwrap the roulade on a plate, seam-side down. Cover and defrost overnight in the refrigerator, or for a few hours at room temperature. To serve, dust with more confectioners’ sugar and cut into slices.

Apricot meringue roulade

Saturday, January 31, 2015

Pork Chop Sauce Like The Outback

How to make Pork Chop Sauce Like The Outback Recipe

Ingredients:
1/4 c Honey
1/4 c Sweet orange marmalade
1/2 t Dry mustard

Method:
Mix all ingredients together. Heat and serve with pork chops or other meats. Read More

Outback Steakhouse The Wallaby Darned

How to make Outback Steakhouse The Wallaby Darned Recipe

Makes 2 drinks

Ingredients:
8 oz sliced peaches,Frozen
1/2 c Bacardi fuzzy navel,Frozen mix
1/2 c ice
1/2 c champagne
2 shots water
1 shot peach schnapps
1 shot vodka
1 T sugar

Method:
Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth.

Pour into two 10-ounce glasses and serve immediately. Read More

Outback Steakhouse Sydney's Sinful Sundae

How to make Outback Steakhouse Sydney's Sinful Sundae Recipe

Ingredients:
1 c coconut,Shredded
4 lg scoops vanilla ice cream
1/2 c Hershey chocolate syrup
whipped cream,(in a can)
4 large,ripe strawberries

Method:
Preheat the oven to 300 degrees.

Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.

Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.

When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.

Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.

Spray some whipped cream on the top of each scoop of ice cream.

Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serves four. Read More

Outback Steakhouse Steak Seasoning

How to make Outback Steakhouse Steak Seasoning Recipe

Ingredients:
2 t salt
1 t paprika
1/2 t black pepper,Ground
1/4 t onion powder
1/4 t garlic powder
1/4 t cayenne pepper
dash coriander
dash turmeric

Method:
Mix all ingredients together in a small bowl.

To prepare steaks with this seasoning: Preheat a flat grill or large frying pan over medium/high heat. Sprinkle some of the seasoning blend over both sides of each cut of beef.

Grill the steaks on each side to your desired level of doneness. Be sure to use tongs to sear all the edges of each steak to a rich brown color. Read More

Outback Steakhouse Ranch Salad Dressing

How to make Outback Steakhouse Ranch Salad Dressing Recipe

Makes 1 1/2 cups

Ingredients:
1 t Hidden Valley Ranch salad dressing,mix (buttermilk r
1 c mayonnaise
1/2 c buttermilk
1/4 t coarse grind black pepper
1/8 t paprika
1/8 t garlic powder

Method:
Combine all ingredients in a medium bowl. Mix well.

Cover bowl and chill dressing for at least 30 minutes before serving. Read More

Outback Steakhouse Kookaburra Wings

How to make Outback Steakhouse Kookaburra Wings Recipe

Ingredients:
10 chicken wing drumettes,(see Tidbits)
48 oz Shortening,or 6-10 cups oil

Wing coating:
2 T all-purpose flour
1 T kraft macaroni & cheese cheddar,cheese topping or
1 T molly mcbutter cheese sprinkles
1 1/4 t salt
1 t chili powder
3/4 t black pepper,Ground
1/2 t cayenne pepper
1/4 t paprika
1/4 t onion powder
1/4 t garlic powder
1/8 t cumin,Ground
dash clove,Ground
2 T crystal louisiana hot sauce
1 t water

On the side:
bleu cheese dressing
celery sticks

Method:
Preheat 48 ounces of shortening (1 large can), or 6 to 10 cups of vegetable oil (use the amount required by your fryer), to 350 degrees.

Make the spiced breading for your wings by combining the wing coating ingredients (flour through clove) in a medium bowl. Stir well.

Dip each wing, one at a time into the breading. Give each one a light coating of the stuff. Arrange the breaded wings on a plate and let them sit uncovered in the refrigerator for about 15 minutes.

When the oil is hot, lower the wings into it. Fry for 7 to 10 minutes, or until the wings are brown.

While the wings are frying, mix the hot sauce and water together in a small bowl.

When the wings are done, drain them for a moment on paper towels or a rack. Drop the hot wings into a large plastic container with a lid. Pour the sauce over the wings. Cover the container and shake it to coat the wings with sauce.

Use tongs to remove the wings from the container. Arrange them on a plate with bleu cheese dressing and celery sticks on the side. Read More

Outback Steakhouse Honey Wheat Bushman Bread

How to make Outback Steakhouse Honey Wheat Bushman Bread Recipe

Makes 8 small loaves

Dough:
1 1/2 c water,Warm
2 T butter,softened
1/2 c honey
2 c bread flour
1 2/3 c wheat flour
1 T cocoa
1 T granulated sugar
2 t coffee,Instant
1 t salt
2 1/4 t yeast,(1 pkg.)

Coloring:
1/4 c water
75 dr red food coloring
45 dr blue food coloring
30 dr yellow food coloring
cornmeal for dusting

Method:
If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines.

After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast.

Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more).

Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Read More