Ebony and Ivory: Passover Cookies Two Ways

Whether you celebrate Passover or not, try these Mexican Chocolate Passover Cookies and Passover Chocolate Chip Blondies!

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I was really excited about this month’s Improv Cooking Challenge and creating a recipe on the Ebony and Ivory theme. But, life happened, and I’ve got a lot going on right now so my writing has taken a bit of a back burner even though I’ve still been cooking up a storm and building up my repertoire of recipes to share later on. So I was going to bow out of the challenge. However when doing my Passover baking I realized the desserts I was already planning to make would be perfect. Alone, they both qualify as ebony and ivory. The Mexican Chocolate Cookies are lovely dark treats with a crispy outside and chewy interior, lightened in color by a coat of powdered sugar. In contrast, my Passover Blondies are, well, blonde in color (we’ll call it ivory) and studded with yummy ebony chocolate chips. So they’re both black and white and together, as you can see, they exemplify light and dark, ebony and ivory.

Passover Cookies Two Ways

Now as some of you may know, Passover can be challenging to bake for since a lot of my typical ingredients for baking are out of the question. No flour is a big one. So creativity is essential to come up with substitutions that don’t taste like cardboard. I’m proud to say that my Passover guests agreed that these desserts would be delicious year round. One other great thing about both of these recipes is that they’re both gluten free and dairy free too.

Mexican Chocolate Passover Cookies

Just as a heads up, both recipes take a little bit of planning ahead, the Mexican Chocolate Cookies because the dough needs to be refrigerated for several hours or overnight before shaping and baking, and the blondies because you need vanilla sugar. Now if you already have vanilla sugar you’re golden, but if not it takes 24 hours to make. But overall they are both easy without excessive hands on time.

Passover Chocolate Chip Blondies

These desserts are lovely to serve as a seder dessert (so pin for next year, I know I’m a little late for this year but I couldn’t get the cleaning, prepping, baking, AND blogging done in advance) but they are truly fantastic anytime during Passover or otherwise. Despite my Ebony and Ivory theme, no need to be strictly black and white and only enjoy these treats during Passover!

Passover Cookies Two Ways

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Mexican Chocolate Passover Cookies (adapted from The Holiday Kosher Baker)

Yield: 2 1/2 dozen cookies

1/3 cup vegetable oil

1 cup sugar

1/2 cup unsweetened cocoa powder

2 large eggs

1 teaspoon vanilla

1 cup potato starch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/3 cup confectioners’ sugar

Directions:

1. In a mixing bowl combine the oil, sugar, cocoa, eggs, and vanilla. Then add in the potato starch, salt, and cinnamon and mix until fully combined. Refrigerate overnight (I refrigerated mine for 7 hours which was enough).

2. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll walnut sized pieces of cookie dough in confectioners’ sugar then place on the cookie sheet at least 1 1/2 inches apart.

3. Bake for 14 minutes. The cookies will still be somewhat soft, but not raw. Let cool slightly then transfer to a wire rack to cool completely.

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Passover Chocolate Chip Blondies (adapted from The Holiday Kosher Baker)

Yield: 24 bars

nonstick cooking spray

2 cups granulated sugar

2 large eggs

1 cup vegetable oil

2 tablespoons vanilla sugar (see below)

3 1/4 cups ground almonds or almond meal

1/4 cup potato starch

1 cup chocolate chips (I used semi-sweet)

Directions:

1. Preheat the oven to 350F. Coat a 9×13-inch baking pan with nonstick spray then fit in a piece of parchment paper to coat the bottom and sides of the pan. Coat the parchment with cooking spray as well.

2. Beat together the sugar, eggs, oil, and vanilla sugar in a mixing bowl with an electric mixer until combined. Add in the ground almonds and potato starch and mix fully. Stir in the chocolate chips, then add the batter to the prepared pan.

3. Bake for 35-40 minutes, until the edges are brown and a knife inserted into the center comes out clean. Let cool then remove the parchment paper from the pan and cut into bars.

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Vanilla Sugar

Yield: 1 cup

Slice a vanilla bean down its entire length. Add to a container of granulated sugar. Cover and let sit overnight.

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Check out other bloggers’ takes on the Ebony and Ivory Improv Cooking Challenge theme here:

Taco Salad with Crispy Tortilla Bowl

My current job has a really fun Taco Tuesday tradition. Somehow I didn’t know about this into well into my time there but on Tuesdays, the line practically runs out the door while people wait for their yummy lunchtime tacos. Unfortunately I’m moving on and won’t be there for any more Taco Tuesdays. So, in homage to the cafeteria, PLUS to feed my hungry child, I decided to make my own tacos. In addition, my husband is always a fan of those taco salads that come in the edible tortilla bowl so I decided to surprise him with that treat for dinner too. Success all around! This dinner will satisfy your hungry family for sure!

Taco Salad with Crispy Tortilla Shell

To make the tortilla bowl, I placed medium sized flour tortillas into a brioche pan. I’ll be honest, I have no idea why I have brioche pans because I’ve never made (and possibly never even eaten) brioche (though I want to, after all, it is bread). But anyway, I put the tortillas into the pans, sprayed a light coating of nonstick olive oil spray on them, and baked them in a moderate (300 degree) oven for 25 minutes until crispy and lightly golden. Keep an eye on them because your oven may be quicker than mine and you don’t want a charred taco shell. If you aren’t lucky enough to be cluttering your kitchen cabinets with brioche pans, other pans will work too to create the shell, possibly a small metal (oven-safe) bowl. A quick pinterest search showed me that some people use an inverted muffin tin to get the right shape. So you have options. Or just use the taco filling for soft tacos, it’s still awesome!

Tortilla Shell

For the filling, I cooked onions in a large skillet until softened, then added garlic, chili powder, cumin, and coriander. You can use a jalapeno too if you prefer extra spice. Then I added ground beef and cooked it until it was browned. Finally, I added in a can of crushed tomatoes and let the mixture cook until the liquid was evaporated because no one needs watery tacos!

Taco Salad with Crispy Tortilla Shell

The last step is decorating your taco salad with all your favorite toppings. I stuck with veggies, just some chopped lettuce, tomato, and onions but feel free to dress it up with guacamole, cheese, sour cream, or whatever floats your boat! Picky eaters will love to adorn their own individual tacos.

Taco Salad with Crispy Tortilla Shell

Don’t forget, Cinco de Mayo isn’t too far off…this would be a perfect way to celebrate–with a large margarita of course!

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Taco Salad with Crispy Tortilla Bowl (adapted from Everyday Food)

Yield: serves 6-8

6-8 medium flour tortillas

nonstick cooking spray

1 tablespoon vegetable oil

2 1/2 cups finely chopped onion (I used 4 small onions)

1 tablespoon minced garlic (about 6 cloves)

1 jalapeno chile, minced (optional)

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

2 pounds lean ground beef

1 can (28 ounces) crushed tomatoes

salt, to taste (I used 3/4 teaspoon)

fillings for taco salad such as lettuce, tomato, onion, olives, black beans, salsa, guacamole, sour cream, cheese, etc. (your choice!)

Directions:

1. For the taco shell, place the tortillas into a brioche pan, on an inverted muffin tin, or in any oven proof bowl. Lightly coat with the nonstick spray. Bake at 300F for 20-25 minutes, checking frequently to ensure not too browned. Let cool slightly in pan.

2. Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes. Then add in the garlic and other spices, stirring the mixture together.

3. Add the ground beef to the pan, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Stir in the tomatoes and cook, stirring frequently to avoid sticking, until the liquid has evaporated, about 15-20 minutes. Season with salt to taste.

4. Carefully remove the taco shells from the pan and place onto a plate. Fill the shells with the beef mixture and your toppings of choice.

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Easy Spaghetti and Meatballs

Since my son started eating “real” food, meatballs have become one of the most frequently served dinners in our household. I like to mix it up, sometimes using beef, sometimes turkey, and I use a variety of seasonings and sauces. But sometimes it’s nice to stick with traditional Spaghetti and Meatballs. This recipe doesn’t require hours of your time. It’s fast enough to make for a weeknight dinner though still hearty and satisfying so you feel like you’re sitting down for a relaxing family meal.

Easy Spaghetti & Meatballs

The meatballs include standard ground beef, onion, breadcrumbs (I used panko), garlic, salt, pepper, oregano, and an egg white to help bind everything together. Easy so far. I’ll admit this recipe “cheats” a little and includes jarred tomato sauce. I love to make everything from scratch but I have my hands full with a full time job and a toddler and sometimes (okay, realistically, always) there just aren’t enough hours in the day sometimes to do it all. So jarred sauce it is.

Easy Spaghetti and Meatballs

After forming the meatballs from the ground beef mixture, I lightly browned them in a nonstick skillet coated with a little olive oil cooking spray. I then added the prepared tomato sauce, spiced it up with a little basil, and let simmer for 10 minutes. I made the pasta while the sauce was simmering and the dinner was ready before I knew it, about 40 minutes max. Save time after work by chopping the onions in advance or preparing the meatballs in advance and refrigerating the uncooked meatballs until you’re ready to brown them. I bet this would freeze well too!

Easy Spaghetti and Meatballs

Like all the meatballs I’ve shared here, my son was a HUGE fan! No leftovers for us! He’s only 18 months old but I’m sensing my grocery bills are going to be nuts when he’s a teenager since he can already down quite a bit! But I love cooking for him. And seeing his excitement when he finds something really yummy, like these Easy Spaghetti and Meatballs, is so worth it!

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Easy Spaghetti and Meatballs (adapted from Cooking Light Five Star Recipes)

Yield: serves 4

1 pound ground beef

1/4 cup minced fresh onion

2 tablespoons panko bread crumbs

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon oregano

1 large egg white, lightly beaten

1 jar (about 25 ounces) of tomato sauce (tomato and basil flavor works great), divided

cooking spray

1/2 tablespoons dried basil

8-12 ounces uncooked spaghetti

Directions:

1. In a mixing bowl, combine the beef, onion, bread crumbs, garlic, salt, pepper, oregano, egg white, and 2 tablespoons of the tomato sauce. Shape into 20-24 meatballs, about 1.5-2 inches in diameter.

2. Coat a large nonstick skillet with cooking spray and place over medium heat. Brown the meatballs on all sides for 6 minutes. Pour in the remaining tomato sauce and add the dried basil, reduce heat to low, cover, and simmer for 10 minutes.

3. While the sauce is simmering, boil water and prepare the pasta according to package directions. Serve meatballs over spaghetti. Garnish with basil or cheese if desired.

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Asian Chicken Lettuce Cups

Readers of The Dinner Pages are well aware that I’m not afraid of carbs. I mean, Banana Bread Butter Pecan Ice Cream Sandwiches and Red Velvet Molten Lava Cakes with Cream Cheese Ice Cream are not exactly light fare! But sometimes, in the midst of all those carbs, I need a break and need a quick, easy, meal that’s not so heavy. These Asian Chicken Lettuce Cups fit the bill!

Asian Chicken Lettuce Cups

I quickly browned ground chicken in a wok, then added shredded carrots for texture and color, and garlic and the whites of green onions for flavor. I stirred in a simple sauce containing hoisin, soy sauce, and some water, and let it thicken up briefly.

Asian Chicken Lettuce Cups

I served the chicken mixture on crisp lettuce leaves, garnished with green onions. The hoisin results in a slightly sweet flavor to the chicken, but it’s balanced by the saltiness of the soy sauce and the garlic. It’s a great dinner for the whole family. My toddler was literally trying to climb into his high chair to start eating it (a big change from the norm when he is kicking and flailing around to avoid sitting down to dinner!).

Of course, if you really miss your carbs, you can totally serve the chicken over steamed white rice! It’s great that way too!

Asian Chicken Lettuce Cups ______________________________

Asian Chicken Lettuce Cups (adapted from Every Day with Rachael Ray, January/February 2014)

Yield: serves 4

1/4 cup hoisin sauce

1 tablespoon reduced sodium soy sauce

2 tablespoons vegetable oil, divided

1 pound ground chicken (or turkey)

1/2 cup matchstick carrots (or 1 carrot, peeled and finely diced)

3 cloves garlic, finely minced

4 green onions, whites and greens separated and chopped

1 head romaine lettuce (or the lettuce of your choice)

Directions:

1. Combine the hoisin sauce, soy sauce, and 1/3 cup of water in a small bowl. Set aside.

2. In a large nonstick wok, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook until browned, about 6-8 minutes. Reduce the heat to medium and add the carrot and the other tablespoon of oil. Cook for 2 minutes, stirring frequently.

3. Add the garlic and the whites of the green onions and cook for 1 minute. Stir in the hoisin mixture and cook until the sauce thickens, about 2 minutes.

4. Divide the lettuce leaves among 4 plates and top with the chicken. Garnish with green onions before serving.

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Slow Cooker Chicken Stew with Dumplings and Stout

Well, St. Patrick’s Day just kind of crept up on me and now it’s here. Before we move on to the next fun food holiday recipes, here’s just one more for March 17. I’ve already said that my little kitchen leprechaun refused to let any green recipes be successful this year so I had to try another way to get a little “luck o’ the Irish” into my kitchen. Using Guinness, which hails from Dublin, Ireland, in my recipe is the perfect way to infuse a little “green” into your dinner, whether for St. Patrick’s Day or any other day. Plus any time I find myself with a little extra time, I consider myself VERY lucky, and using my slow cooker might just save me a few minutes. Win!

Slow Cooker Chicken Stew with Dumplings and Stout

I started off with boneless skinless chicken thighs, which I dredged in a little flour, salt, and pepper. I lightly browned them over the stove, then put them into the ceramic bowl of the slow cooker. To the chicken drippings I added more flour, plus a bottle of Guinness and some brown sugar and stirred it all together until it was smooth. I poured this over the chicken thighs in the slow cooker, then added chopped carrots, onion, garlic, thyme, and chicken broth.

Slow Cooker Chicken Stew with Dumplings and Stout

I cooked the stew on high for 3 1/2 hours, then added in fluffy dumplings and peas, seasoned with salt and pepper, and cooked for another 30 minutes.

Slow Cooker Chicken Stew with Dumplings and Stout

It turned out like the Irish version of matzah ball soup, very hearty and flavorful, and a delicious comfort food. Perfect with my quick Irish Soda Bread! Slainte!

Slow Cooker Chicken Stew with Dumplings and Stout

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Slow Cooker Chicken Stew with Dumplings and Stout (adapted from The Complete Irish Pub Cookbook)

Yield: serves 6-8

6 tablespoons plus 1/2 cup all-purpose flour, divided

1 teaspoon salt, divided, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 pounds boneless skinless chicken thighs, trimmed

4 teaspoons extra virgin olive oil, divided

2 teaspoons dark brown sugar, packed

1 2/3 cups Guinness Stout

6 carrots (1 pound), peeled and cut into 1-inch pieces

2 large onions, thinly sliced

2-4 cloves of garlic, minced

1 1/2 teaspoons dried thyme

1 cup lower sodium chicken broth

2 cups frozen peas

For the dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

1 1/2 teaspoons dried dill

1/4 cup water

Directions:

1. Combine 6 tablespoons of flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a shallow bowl. Coat the chicken thighs in the flour mixture and transfer to a plate.

2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add half of the chicken and cook until well browned, 2-4 minutes per side. Transfer to a slow cooker once browned. Reduce heat to medium, add 2 more teaspoons of oil, and cook the remaining chicken until browned. Add to slow cooker.

3. To the drippings from the chicken remaining in the skillet, add 1/2 cup flour, the Guinness, and the brown sugar, and stir until smooth. Transfer to the slow cooker.

4. Add the carrots, onion, garlic, and thyme to the slow cooker. Pour the chicken broth on top. Cover and cook on high for 3 1/2 hours.

5. For the dumplings, combine the flour, baking powder, and salt in a bowl. With your hands, add in the shortening, dill, and a little bit of the water at a time to make a soft dough. Shape the dough into walnut-sized balls between the palms of your hands. Add the dumplings to the slow cooker at the 3 1/2 hour mark.

6. Add the peas (they can still be frozen) right after the dumplings. Cook on high for another 30 minutes then switch to warm until ready to serve. Serve with Irish Soda Bread.

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Slow Cooker Chicken Pot Pie

This post is part of a Pi Day themed Blog Swap and comes from Kristin at Dizzy Busy and Hungry. Over the past few months that I’ve been blogging I’ve learned a lot from interacting with Kristin and from following her blog, so I am so excited to be featuring one of her recipes here at The Dinner Pages! 

Slow Cooker Chicken Pot Pie from DizzyBusyandHungry.com

Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry! My blog is all about easy, healthy, family-friendly food and how to fit it all in to today’s busy schedules. I am excited to be participating in this blog swap meet today! Many thanks to Jessie for hosting my post on her blog. We hope that our wonderful readers will enjoy this little variation from our regular posts!

The theme for our swap today is “Pi Day”. You remember pi from your math classes, right? It is an irrational number and one of the most widely known mathematical constants, equal to the ratio of the circumference of a circle to its diameter (can you tell that I used to be a math teacher?). Anyway, all you need to know today is that pi is typically rounded to 3.14, which is why March 14th is also known as Pi Day. And the best way to celebrate Pi Day is with pie! Sweet, savory, fruity, or chocolatey, it doesn’t matter as long as it is pie. It just so happened that I had a gem of a pot pie recipe waiting in the queue to be written up, so Pi Day provides a perfect opportunity to share it! I have made chicken pot pie before, but I love this recipe because it is super easy and because most of the work is done by the crock pot during the day while I am at the office. Then, when I get home and we are ready to eat dinner, I just transfer the chicken and veggies to a 9×13 baking dish, pop some packaged refrigerated biscuit dough on top, and bake for about 15 minutes. My entire family LOVES this recipe! Even my picky eater (who typically turns his nose up at vegetables) happily gobbles up every morsel of this dish. It is perfect for a weeknight meal if you can just spare 10 minutes in the morning to get everything in the slow cooker. (If it makes your morning easier, cut up your potatoes the night before and store in the refrigerator covered with water.)

Slow Cooker Chicken Pot Pie from DizzyBusyandHungry.com

Here’s a totally optional hint if you like the nice golden color and sheen on the biscuits: Take a minute to whisk an egg white together with a tablespoon of water and brush it over the top before placing the baking dish in the oven for the final 15 minutes of cooking. Don’t those biscuits look beautiful? Most nights I really can’t be bothered with a cosmetic step like that, but every once in a while I like to get fancy. :-)

Slow Cooker Chicken Pot Pie

Ingredients:

  • 1 and 1/4 pounds boneless skinless chicken thighs
  • 1 (20 ounce) jar chicken gravy
  • 3 or 4 red potatoes, cut into 1 inch cubes
  • 1 (10 ounce) bag mixed vegetables (your favorite, no need to thaw)
  • 1 cup diced onion (can be frozen, no need to thaw)
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (8 biscuit) tube refrigerated biscuit dough

Instructions:

  1. Place the chicken in the slow cooker.
  2. Combine the gravy, potatoes, mixed veggies, onion, garlic, salt, pepper, and paprika, and pour over the chicken.
  3. Cook on low for 6-8 hours.
  4. 20 minutes before you want to serve dinner, preheat oven to 350 degrees F (175 degrees C).
  5. Transfer the chicken and veggies to a 9×13 baking dish. In the process, pull the chicken apart a little so there are chunks throughout the mixture.
  6. Cut each round biscuit in half from side to side (to form two thinner rounds) and place on top of the chicken and veggies, touching each other.
  7. Bake for about 15 minutes until the biscuits are golden brown on top.

Thanks again to Jessie for hosting my blog swap Pi Day recipe post! Please feel free to stop by my blog (Dizzy Busy and Hungry) and see what else I have cooked up lately, or follow me on social media!

Facebook | Pinterest | Twitter | Google+

Enjoy, and Happy Pi Day!

Kristin -

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Below the collage are links to all of the blogs that participated in our

Blog Swap Meet: Pi Day Recipes

Hosted by

Edward from If You Can Read, You Can Cook and Kristin from Dizzy Busy and Hungry

Stop by and visit them all!

march swap meet collage

Chef Mireille’s East West Realm

The Dinner Pages

Dizzy Busy and Hungry

Fearless Dining

If You Can Read, You Can Cook

Kneaded Creations

Polish Housewife

4-Ingredient Irish Soda Bread

Seriously, I think I have a playful leprechaun in my kitchen because I attempted to make several really cute green desserts for St. Patrick’s Day and let’s just say, they didn’t work out! I didn’t even bother to take pictures of my two attempts at green marshmallows and the green “fudge” is sitting in my fridge uneaten. Even my green contribution for my upcoming Pi Day blog swap (come back on 3/14 to check that out), required a redo. So pretty much I was about to call it quits on St. Patrick’s Day recipes and move on to the next holiday. Fortunately, though, I moved on from the ‘green’ theme and had much much better success with this 4-Ingredient Irish Soda Bread recipe!

4-Ingredient Irish Soda Bread

When I think of Saint Patrick’s Day, Irish Soda Bread is one of the first foods that comes to mind since my mom usually baked a loaf to have with dinner each March 17th. To be honest, I was never a huge fan of the raisins within it so other than making it one time a few years ago to check the box when baking through Martha Stewart’s Baking Handbook, I was never all that motivated to try it again. However I came upon this recipe in a book I recently acquired about Irish pub cuisine and I knew I’d give it a go. It was just too easy not to try!

4-Ingredient Irish Soda Bread

In working on this post I wanted to learn a little more about what makes this bread Irish, and was it really traditional (you know, like sesame chicken is not the highlight of cuisine in China). So, it actually is traditional, but not an ancient recipe, as apparently bicarbonate of soda (baking soda), the key ingredient, was only introduced to Ireland in the mid-1800s. The other fun fact I learned was that cutting a cross on the top of the loaf of bread with a knife was another tradition, to ward off evil and protect the household. Hopefully that worked in my home!

4-Ingredient Irish Soda Bread

As befits tradition, the ingredients I’ve used are the standard four–flour, baking soda, salt, and buttermilk. You can certainly add in raisins or caraway seeds if you like but I absolutely loved this bread without any adornment, just hot from the oven spread with a little bit of butter and dipped into some warm soup. The dough was much stickier than I expected and I wasn’t holding out very high hopes for a great outcome when I put the bread into the oven but I was pleasantly surprised. The bread had a rustic appearance though far from rustic flavors. The crust was crunchy and flavorful, almost like the delicious crust of real French or Italian bread. The bread within was soft, moist, and slightly tangy from the substantial amount of buttermilk in the dough. Despite the lack of yeast, the baking soda reacts with the acid in the buttermilk to create bubbly carbon dioxide which allows the bread to rise quickly. I know I talked about fast bread with my Quick Herb Bread recipe. This is a totally different style of bread, but amazingly, it was even quicker to make and is likely a recipe I will turn to year round whenever I want to enjoy fresh bread in under an hour!

Have a wonderful St. Patrick’s Day! Hopefully my little kitchen leprechaun will move on so my I don’t have so many kitchen disasters next month…

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4-Ingredient Irish Soda Bread (adapted from The Complete Irish Pub Cookbook)

Yield: one 8-inch round loaf

3 2/3 cups all-purpose flour (plus more for dusting)

1 teaspoon salt

1 teaspoon baking soda

1 3/4 cups buttermilk

Directions:

1. Preheat the oven to 425F. Cover a baking sheet with parchment paper (or coat with nonstick spray).

2. Combine the flour, salt, and baking soda in a medium mixing bowl. Add in most of the buttermilk and mix together by hand until the dough is soft but not wet. Add in the remaining buttermilk. If the dough is too sticky, add in more flour, little by little until it becomes more manageable. Knead it lightly.

3. Shape the loaf into an 8-inch circle and place onto the prepared baking sheet. Cut an X shape on the top of the loaf with a sharp knife.

4. Bake for 25-30 minutes, until the crust is a dark golden brown and sounds hollow when tapped on the bottom. Let cool slightly before slicing. Best served warm.

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More bread recipes from The Dinner Pages:

Quick Herb Bread

Sunflower Seed Pull-Apart Focaccia

Hot Chocolate Bread

Yogurt Biscuits

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