OOOOOOh, That Looks Good

Hi all,

If you are looking for a tasty treat and don’t want to turn on the oven, fire up the microwave and make this cookie bar.  We used multi-grain  peanut butter oat cereal O’s, but You can probably use most any of the flavors.  Was a hit at our house, hope you like them

Enjoy!   

No-Bake Oatmeal Chocolate Chip Cookie Bars

These no-bake cereal bars are just as indulgent as a cookie and perfect for a snack.

by Betty Crocker Kitchens

Updated Jul 21, 2014

Ingredients

• 4 cups Chocolate Cheerios™ cereal
• 1 cup old-fashioned or quick-cooking oats
• 1/2 cup creamy cookie butter or cookie spread
• 1/2 cup honey
• 1/4 cup packed brown sugar
• 1/2 cup miniature semisweet chocolate chips (if you use a different flavor cereal you might put in chips to compliment that taste)

Steps

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.

• In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.

• Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.

• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

Tips from the Betty Crocker Kitchens

• Cookie butter is very much akin to peanut butter–similar consistency and color. The rich gingerbread flavor actually comes from the so-called “Speculoos cookie,” a crunchy Belgian cookie that has a hint of caramel.

Nutrition

180 Calories, 5g Total Fat, 1g Protein, 30g Total Carbohydrate, 20g Sugars

© 2022 ®/TM General Mills All Rights Reserved

Advertisement

Tasty Snack Bars

Hi all,

Hope you had a nice New Year celebration. Today I have combined two recipes to make a hearty oatmeal bar with a fruited cheesecake-like topping.  Last time we made the cranberry bars, so I wondered what that topping would be like on the base of my chocolate oat squares.  Big thumbs up from  my husband, who is a big fan of cranberries and oatmeal   I took the sugar down in the base and they are very tasty with coffee, tea or hot chocolate!  Speaking of chocolate, you can mix 1/2 cup mini c chocolate chips into the oat mixture for the chocoholics in your life.

Cranberry Cheesecake Oatmeal Bars

Topping

1 package (8 oz) cream cheese, softened (used low-fat)

1 1/2 cups powdered sugar

1/2 cup butter, melted, cooled slightly

3 eggs (I
used egg substitute, eg. egg beaters)

2 cups fresh or frozen (thawed) cranberries

Base

1/2 cup softened butter

1/2 cup packed brown sugar

1 egg or 3 tablespoons egg substitute

1 tsp vanilla

1 1/2 cups oatmeal

1 1/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup mini chocolate chips, optional

For base, cream butter and brown sugar until well mixed. Beat in egg and vanilla. Combine dry ingredients in separate bowl then add to wet ingredients, combining well. Press into 13 x 9 inch pan or baking dish. Beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over oatmeal base. Bake at 350 degrees for 30 minutes or until golden and center is set.   Cool completely.  Makes 24 squares. Refrigerate because of cheese

Hope you like it as much as we do.

Enjoy! 

Making Spirits Berry and Bright

Hi all,

The new year is fast approaching and I have a dessert for your New Year celebrations.  Cranberry Gooey Butter Bars ! Tried this recipe from Betty Crocker and everyone asked for seconds I did cut back on the fat by using egg substitute, low fat cream cheese and also cut back on the powdered sugar. Can honestly say the results were still sweet and the cranberries had just enough tart to compliment the sweet creaminess of the filling.  In rough numbers the carbs were cut from  34g to about 24g +/-.  I hope you enjoy it as much as we did!  

   Have a great 2022!

Enjoy!  

Cranberry Gooey Butter Bars

• Prep 15 MIN
• Total 3 HR 0 MIN
• Servings 24

Ingredients

Cake Base

• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 1/2 cup butter, melted, cooled slightly
• 1 egg (used substitute eg. egg beaters)
• 2 teaspoons orange zest

Filling

• 1 package (8 oz) cream cheese, softened (used low-fat)
• 3 1/2 cups powdered sugar (I cut this to 1 1/2 cups)
• 1/2 cup butter, melted, cooled slightly
• 3 eggs ( I used egg substitute, eg. egg beaters)
• 2 cups fresh or frozen (thawed) cranberries

Topping ( skipped this step)

• 1 tablespoon powdered sugar
• Sweetened whipped cream, if desired

Steps

• 1

  Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.

• 2

  In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.

• 3

  In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.

• 4

  Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.

• 5

  When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

Calories
260, Calories from Fat
110, Total Fat 12g 19%, Saturated Fat 7g 37%, Trans Fat 0g, Cholesterol 60mg 20%, Sodium 230mg 10%, Potassium 45mg 1%, Total Carbohydrate 34g 11%, Sugars 26g, Protein 2g

• Exchanges:

  1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

  
  

A Berry Nice Dessert

Hi all,

I found this butter-rich  tasting cake on Barefoot in the Kitchen website.  Have been trying to decide what to serve for dessert Thanksgiving Day and thought this would be a good change for those not into pumpkin pie. Kept the cranberry theme going. Don’t let the name fool you. This dessert will top off your holiday meal nicely.  I hope you are able to spend the day with loved ones and friends. Happy Thanksgiving!

Enjoy!     

Cranberry Christmas Cake

Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Servings: 16 servings

Ingredients

• 3 eggs
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour * see note below for gluten-free alternative
• 12 oz fresh cranberries

Instructions

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

• Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

• Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)

• Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!

Notes

* Gluten-Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you have a question, please read through the questions that have already been answered here. The odds are good that your question has been answered many times already. BAREFEETINTHEKITCHEN.COM.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 88mg | Potassium: 48mg | Fiber: 1g | Sugar: 25g | Vitamin A: 325IU | Vitamin C: 2.8mg | Calcium: 11mg | Iron: 0.9mg

A Sweet Taste of Autumn

Hi All,

The holidays are approaching, and I am always ready for something a little different than the same old dessert.  Do not get me wrong, as much as I love pumpkin pie and tradition, a little change can be a good thing.  Especially when you taste this cheesecake.  Now I did skip the roasting part and used a cup of canned yams after draining some excess liquid after pureeing them.  The person who brought me the recipe in the form of the actual dessert went for the entire roasting part.  Hers was very good, but my way resulted in a very tasty version.   Whichever way you choose, this will make a lovely addition to your Thanksgiving table.  Hope you like it!

Roasted Sweet-Potato
Cheesecake with Maple Cream

Notes: You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving. Prep and Cook Time: about 2 1/2 hours, plus at least 2 1/2 hours to cool and chill.

2 dark orange-fleshed sweet potatoes (1 1/4 to 1 1/2 lb. total), such as jewel or red garnet (sometimes sold as yams)
1 tablespoon melted butter
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese, regular or light (Neufchâtel), at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Maple Cream (recipe follows)

Pecan Crust (recipe follows)

1. Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.

Pecan Crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple Cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.

Yield: Makes 12 to 16 servings
CALORIES 418 (60% from fat); FAT 28g (sat 16g); CHOLESTEROL 130mg; CARBOHYDRATE
38g; SODIUM 239mg; PROTEIN 6.2g; FIBER 1g
Sunset Magazine, NOVEMBER 2008

Enjoy!!    

Am I Bleu?

Hi all,

 

With Fall closing in the taste buds are calling out for “comfort” food.  This recipe is a way to satisfy that voice in your tummy!  I will post the original recipe, then give you my twist on making it a filling one dish entrée.  Just a salad or veggie (or both) and you are all set to eat!

 

 

Chicken Cordon Bleu Bake (from Taste of Home)   

Total Time

Prep: 20 min. Bake: 40 min.  Makes 2 casseroles (6 servings each)

I got this easy chicken cordon bleu recipe from a friend years ago. I freeze several half recipes in disposable pans to share with neighbors or for when I’m pressed for time myself. —Rea Newell, Decatur, Illinois

 

Ingredients

• 2 packages (6 ounces each) reduced-sodium stuffing mix
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup 2% milk
• 8 cups cubed cooked chicken
• 1/2 teaspoon pepper
• 3/4 pound sliced deli ham, cut into 1-inch strips

  1 cup shredded Swiss cheese

• 3 cups shredded cheddar cheese

 

Directions

1. Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk.
2. Toss chicken with pepper; divide between 2 greased 13×9-in. baking dishes. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
3. Bake, covered, 30 minutes. Uncover; bake until cheese is melted, 10-15 minutes.
   Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 10-15 minutes.

TEST KITCHEN TIPS

Chicken thighs taste great in this recipe, and they’re usually cheaper at the grocery store than chicken breasts.

Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.

 

Nutrition Facts

1 cup: 555 calories, 29g fat (15g saturated fat), 158mg cholesterol, 1055mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 46g protein.

 

I took the recipe and added noodles directly to the dish.  Instead of layering, put all filling ingredients (not the stuffing)in a large mixing bowl. Increase milk to 1 1/2 cups.Add a partially cooked bag of egg noodles (they will finish while baking) to the mixture .  Stir gently, but thoroughly. Spread into baking dish and top with stuffing and reserved cheese. Follow baking instructions and make your tummy happy!

 

We found some shredded cheese blends at the Grocery store in our area. One had 3 cheddars, another had swiss and gruyere, still another had asiago and gouda. Depending on your tastes, you can even shred your own and blend to your liking. Experiment a little. I also halved the recipe so I could try the different blends on a smaller scale.

 

Hope this works for your household!

 

Enjoy!   

A Lighter Touch

Hi all,

 

Many years ago I was having trouble with certain foods making me feel very bad. One of those foods was CHOCOLATE!!!!!!!  I was craving brownies and found a recipe in my Better Homes paperback for Blond Brownies. I know, how can that replace chocolate?  Well, it doesn’t, but it was sweet and chewy and the need for sweet was high!  These days the amount of sugar in the original recipe is something that is good in small doses.  I modified the ingredients very slightly and got a cake-like but still somewhat dense little bar cookie with a lighter touch of sugar.  I am putting in the original recipe with my changes in red so you can try both and decide how you like your Blonde brownies (or Brown Sugar Bars, as we call them)!

 

Blonde Brownies aka Brown Sugar Bars

 

2 cups All purpose flour

2 teaspoons baking power

1/2 teaspoon salt

2 cups  light brown sugar, packed ( I cut the sugar to 1 cup)

2 eggs 1 teaspoon vanilla

1 cup chopped walnuts or pecans. (You can mix nuts and chocolate or butterscotch chips to make one cup or just put in 3/4 cup of chips. Make to your taste)

 

Grease a 13 x 9 x 2 inch baking pan.  Combine flour, baking powder and salt. Set aside. Melt butter, remove from heat and stir in sugar. Add eggs and vanilla, stir until combined.  Stir dry ingredients and nuts or chips into sugar mixture in large bowl until well combined.  Spread in prepared pan and bake in 350 degree oven 20 to 25 minutes.  ( I used two smaller pans and my convection oven, so 325 degrees and about 17 minutes. This temp and time is for my version. The lower temp is for convection baking so you don’t overbrown bars. Always check on bars a few minutes early, test with toothpick.)  Cut bars while warm. Makes 48

 

Easy to put together and even better after they sit in airtight container a few hours or overnight, if they last that long!

 

Enjoy!  

Squash- a- plenty?????

Hi all,

 

Summer gardens and mountains of zucchini seem to go together!  In my case the squash plant in my garden was not planned, but as I am not fond of wasting food, the next best thing is to use that foodstuff in something we enjoy consuming!  Broke out the Better Homes and Gardens cookbook and found this recipe, then went online for a copy to help you make your own to go with whatever mood strikes. Tea, coffee, butter or cream cheese for breakfast or just because it’s that darn good!!  The ** by the lemon peel is an ingredient in the book version and I think it gives a subtle freshness to the bread.  Of course there is the fact that I really like lemony food   Hope this adds a nice touch to whatever meal, snack or dessert you make! Great with Butter Pecan ice cream.  There is also a version with apples, I will fill you in on that at a later date!

 

Enjoy!       

 

 

Zucchini Bread

Credit: Marty Baldwin

 

Prep: 20 mins

Bake: 50 mins

Total: 1 hr 10 mins

Yield: 1 loaf (16 slices)

 

Ingredients

 

• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• 1 egg, beaten
• 1 cup sugar
• 1/4 teaspoon grated lemon peel **
• 1 cup finely shredded, unpeeled zucchini
• ¼ cup cooking oil
• ½ cup chopped walnuts or pecans chopped (toasting optional)

Directions

• Step 1

  Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

• Step 2

  In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

• Step 3

  Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

 

Split Decision

Hi all,

 

How do you split your English muffin? Knife or fork? I got adventurous and decided to make my own English muffins. As I keep starter on hand I looked for a recipe for sourdough muffins. Found this on allrecipes.com.  It does require mixing the preferment the night before.  I went through several batches, none awful, before I was satisfied.  My husband was fine with tasting the efforts by–the-way.   I hope you will enjoy your results and have many tasty breakfasts in the future.

 

 

Sourdough English
Muffins

S

 

 

Recipe Summary

Prep:20 mins

Cook:10 mins

Additional:8 hrs 45 mins

Total:9 hrs 15 mins

Servings:10

Yield:10 4-inch muffins

 

Ingredients

 

Preferment:

• 1 cup milk
• ½ cup sourdough starter
• 2 cups all-purpose flour

Dough:

• 1 tablespoon white sugar

  1 teaspoon baking soda

• ½ teaspoon salt
• ½ cup unbleached all-purpose flour
• 1 tablespoon cornmeal, or as needed

 

 

Directions

Instructions Checklist

• Step 1

  Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.

• Step 2

  Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable. I found that I needed to add more than 1/2 cup of flour to make the dough manageable.  This might have something to do with the thickness of my starter.  Just keep in mind that you need to add sparingly as you proceed with the kneading. It took several tries to get the dough firm  enough to hold its shape, but soft and not sticking to me , so be patient and don’t make the dough too firm.

• Step 3

  Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch (3-in) rounds using a clean tuna can or biscuit cutter; keep edges of cutter well floured to avoid sticking.

• Step 4

  Sprinkle a thin layer of cornmeal ( important step as these are a bit sticky around the edges after they are cut and cornmeal helps them slide off spatula on to griddle. I found a shaker bottle with large holes at the dollar store. It helps distribute the cornmeal a little more evenly on waxed paper) over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes. (up to an hour)

• Step 5

  Heat a griddle or cast iron skillet over medium-low heat.  I have a gas range and set mine between 3 and 4 on the dial. Try with one or two muffins at a time to see what setting does best on your stove. Cook English muffins until lightly browned, 5 to 6 minutes. Turn over gently so you don’t flatten uncooked side. Mine took about 3.5 to 4 minutes on each side and I used a square flat griddle pan with a 13 x 9 cake pan as a lid. Internal temp should read 190 degrees minimum. Practice  and as I stated patience is the key. Cool on a wire rack. ( I have frozen these and it gives you some back-up in case you are in the mood and don’t have the time to bake. Wrap well. I try to put them in a bag with as little air as possible, then foil to help prevent freezer burn)

 

Cook’s Note from allrecipes author,

Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called ‘The Fresh Loaf’ and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

You will be surprised at the amount of oven spring these muffins have. They jump right up from the heat of the griddle. Trial and error is how you will find the correct temperature to cook your muffins at. Each stovetop is different which makes it hard to guide on that.

Nutrition Facts

Per Serving:

152 calories; protein 4.9g; carbohydrates 30.4g; fat 0.9g; cholesterol 2mg; sodium 255.7mg.

Shall We Toast??

Hi all,

 

This recipe came by way of my sister. It’s one of her go to breads and everyone she gives it to seems to be very happy with the final product. A no knead batter type that goes together pretty quickly. You may want to play around with the flour amount after you make the first batch, some like their bred a little firmer, but that is a personal thing.  This is good plain or buttered, but it is really good toasted!  Hope you like this yummy offering

 

English Muffin Bread

Makes 2 Loaves

 

4 to 5 cups flour

2 tsp salt

1/4 tsp baking powder

1/4 C warm water 90 to 110 degrees

1 Tbsp honey

2 Tbsp dry yeast

2 1/4 C warm milk

 

Spray two loaf pans and dust with cornmeal.

Stir 4 cups of flour, salt and baking powder together in bowl.  In mixing bowl combine water, honey and yeast. Let sit for 5 to 10 minutes, until it starts to bubble.  Add on cup of flour mix and milk to mixing bowl and blend well on low setting. Put in remaining flour and stir until moistened.  If the batter is soupy add another  1/2 to 1 cup of flour stir then beat one minute on setting one step up from stir on your mixer.  The batter should be goopy, not runny.  Scoop into loaf pans and set aside in warm spot to rise.  About 25 to 30 minutes.  Loaves should be at top of pan when ready.  Bake 15 to 20 minutes at 425 degrees.  They should sound hollow when tapped. Longer if you want a darker crust.  Store in Fridge or freeze.

 

Watch the loaves closely, as they rise at different rates depending on the weather.  My oven takes about 15 minutes to get up to temp at 425, so I try to gauge how long the loaves will take to raise and start the oven about when I think there are only 15 to 20 minutes left before they need to go in.  If you wait too long the batter may start to deflate.  Also, if it looks like they are browning too fast, tent with foil for last part of baking time.  I try to have the internal temperature read about 195 to 200 degrees.  I also use a scale to weigh filled pans to get even sizing of finished loaves.

 

Have fun and I hope you like this bread as much as we do!!

 

Enjoy!