I never would have believed that a cowboy's rough hands could have shown me how to make biscuits this light and airy. Heavenly!

Angel Biscuits

1 package dry yeast

1 tablespoon sugar

2 tablespoons warm water

1 1/2 cups buttermilk

5 cups flour

1 tablespoon baking powder

1 teaspoon soda

1/2 teaspoon salt

1 cup butter

Preheat oven to 400 degrees. Mix yeast, sugar and warm water in a small bowl. Cover the bowl with a towel and let stand 5 minutes in a warm place. Add buttermilk and set aside. In a large bowl combine the dry ingredients. Cut in butter until the size of small crumbs. Make a well in the middle and add buttermilk mixture. Mix gently with a fork just until moistened. Turn onto floured surface. Knead lightly 3-4 times. Cover dough with a towel and refrigerate for one hour.

Remove from the refrigerator and turn onto floured surface and knead 3-4 times. Roll the dough to 2 inches thick. Flour the rim of a drinking glass and use it to cut the dough into rounds. Place on a greased cookie sheet. Bake for 10 minutes.

Makes 3 dozen biscuits

This dough may be frozen for up to 3 weeks.

measuring dry ingredients,

measuring liquid ingredients,

measuring butter/margarine,

calibrating the oven,

blending pastry,

kneading dough,

rolling out pastry,

greasing and flouring pans,

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spatula off cookie sheet,

 

 

Play hooky. Unplug the phone. Enjoy a long, languid breakfast. (dds)

Banana French Toast

4 eggs

1/3 cup milk (any kind will do)

1 1/2 teaspoons ground cinnamon (no sugar) or nutmeg (but not both)

4 slices of whole wheat bread, multi-grain bread, or nut bread sliced to the same thickness as conventional white bread

2 ripe bananas, 1 peeled and sliced into 1/4 inch-slices, the second, skin left on for use as a garnish

1 tablespoon butter

1/2 cup real maple syrup

Beat eggs, milk, and half of cinnamon or nutmeg in shallow bowl. Soak bread slices in egg mixture until completely soggy. Take one slice of bread, cover with banana slices, and then cover with a second slice of bread (like a drippy banana sandwich). In a sauté pan , over medium-high heat, melt butter. Add "sandwich". Cover pan with lid. Cook until well browned on both sides and cooked throughout (approximately 4 minutes on the first side and 3 minutes on the second side). Remove "sandwich" from pan and place on warmed serving plates. Remove pan from burner and quickly pour maple syrup into hot pan for 15 seconds. Pour syrup over "sandwich".

Le secret: The object is to brown the outside nicely and cook the inside thoroughly without drying it out . Make an incision in the middle to test for doneness. If the outside is done but the inside is still runny, reduce heat to medium-low and cover for a couple more minutes.

Adventure Club: Try replacing bananas with slices of fresh peaches, apricots, or other fruits.

Garnish: Three 1/4-inch slices of banana, in its skin, side by side, and remaining cinnamon or nutmeg sprinkled around the edge of the plate.

Suggested accompaniments: Any type of fresh berries.

Serves 2

From The Surreal Gourmet, by Bob Blumer ©1992, published by Chronicle Books.

cracking eggs,

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beating eggs,

melting butter,

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A simple-to-prepare, classic pizza dough that is ideal for most toppings.

Basic Pizza Dough

1 cup warm water

1 package active dry yeast or 1/4 ounce compressed yeast

2 1/2 to 3 cups unbleached all-purpose flour

2 tablespoons olive oil

1/2 teaspoon salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. (You may need a bit less flour, so add the last half gradually.) Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it. Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, 1 hour. When the dough has risen, place it on a lightly floured surface, divide it into two or more parts (see below) and roll them into balls. Cover them with a towel and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped, and cooked.

Makes two 12-inch pizzas (4 portions)

Four 6-inch pizzas (4 portions)

Eight 3-inch pizzas (8 appetizer portions)

Reprinted from The New Basics Cookbook by Julee Rosso & Sheila Lukins. Copyright © 1979, 1980, 1981, 1982 by Julee Rosso and Sheila Lukins. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.

Grandmother DeBord was expert at making the thinnest crust you could imagine. She hammered out the dough with the heal of her hand, being careful not to treat it too roughly. With a little patience and a little time, she could stretch this recipe to double its original purpose.

measuring liquid ingredients,

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kneading dough,

setting the timer,

greasing and flouring pans,

 

 

The sweet strains of the blackberries and spices set offf the other strong flavors in the breakfast menu.

Blackberry Jam Coffee Cake

(part of Mardi Gras Breakfast)

Topping

2/3 cup all-purpose flour

1/4 cup packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

3/4 teaspoon ground cinnamon

Batter

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon nutmeg, freshly-grated or from a jar

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

3/4 cup packed light brown sugar

3 large eggs

1 cup buttermilk or plain yogurt

1 teaspoon freshly-grated lemon peel

1/2 cup blackberry jam

Topping: Put all ingredients into a small bowl and work with fingertips until mixture looks like coarse crumbs.

Batter: Heat oven to 350 degrees. Butter a 13 X 9 X 2-inch baking pan. Put flour, baking powder, cinnamon, nutmeg, baking soda and salt in a large bowl. Stir to mix well. Put butter and sugar in a medium-sized bowl. Whisk until smooth. Whisk in eggs, buttermilk and lemon peel. Pour over flour mixture. Stir just until dry ingredients are moistened. (Batter may be slightly lumpy.) Scrape batter into prepared pan. Spoon jam on top of batter and swirl gently through batter with a rubber spatula, spreading batter to edge of pan. Sprinkle with topping. Bake 25 to 35 minutes, until topping is lightly browned. Cake will feel firm to the touch, and a toothpick inserted in the center will come out clean. Place pan on wire rack to cool. Cut into 12 pieces and transfer to a plate.

Serves 12

Reprinted with permission from Breakfast with Friends by Elizabeth Alston ©1989 by Westport Publishing Group.

measuring dry ingredients,

packing brown sugar,

measuring butter/margarine,

cracking eggs,

measuring liquid ingredients,

zesting citrus fruits,

combing ingredients,

calibrating the oven,

greasing and flouring pans,

mixing batter,

whisking ingredients,

greasing and flouring pans,

pouring batter into pan,

setting the timer,

checking for doneness,

 

 

It's always a treat to resurrect an old favorite. When I saw Cindy scooping out the batter from a large crock, I remembered this hearty, healthy muffin that is always ready. She keeps the ever'-bubbly batter in the refrigerator, where it stays ready for the next craving for a warm breakfast bread. Thanks Cindy!

Boarding House Ice-box Muffins

5 teaspoons baking soda

4 cups 100% bran cereal

2 cups boiling water, divided

1 cup shortening

2 cups sugar

4 eggs

1 quart buttermilk

4 cups flour

1 teaspoon salt

2 cups granola or similar cereal

2 cups choice of mixed dates, raisins and/or nuts, chopped

Put soda in a cup or small bowl and 100% bran cereal into a medium bowl. Add 1/2 cup boiling water to the soda and the rest to the cereal. Let cool. Cream shortening and sugar in a large bowl; add eggs one at a time and soda mixture. Mix well. Add buttermilk and flour alternately, stirring between each. Add remaining ingredients; mix well, scraping the sides often. Store covered in the refrigerator. Do not stir again.

As you need muffins, preheat the oven to 375 degrees. Prepare muffin tins and spoon the batter into tins, filling half-full. Bake for 25 minutes.

Makes 5-6 dozen muffins

You might not believe it, but the batter keeps in the fridge for up to 6 weeks. The only hard part is resisting the urge to stir the batter as you scoop it into the muffin tin.

measuring dry ingredients,

measuring liquid ingredients,

cracking eggs,

chopping nuts,

creaming butter and sugar,

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calibrating the oven,

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When you’re making pancakes, always make the first pancake a test. If the batter is too thick to spread on the griddle, thin it with a very small amount of additional milk. Serve the pancakes with either brown-sugar syrup or with maple syrup.

Cornmeal Griddle Cakes

2 cups yellow cornmeal

1 cup all-purpose flour

1 tablespoon brown or white sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups buttermilk or plain yogurt

1/2 cup milk

1/4 cup light olive or vegetable oil

2 large eggs

oil for the griddle

Mix cornmeal, flour, sugar, salt, baking soda, and baking powder in a large bowl. Add buttermilk, milk, oil and eggs. Beat briskly with a wooden spoon just until well mixed; batter will be thick. Heat griddle or large non stick skillet over high heat. Reduce heat to moderate and oil griddle very lightly. For each pancake, pour a scant 1/4 cup batter onto griddle; cook 3 to 4 minutes, until lightly browned on the underside, but still moist on top. Turn pancakes over and cook until browned on bottom.

Makes about 24-26 griddle cakes

Reprinted with permission from Breakfast with Friends by Elizabeth Alston ©1989 by Westport Publishing Group.

measuring dry ingredients,

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whisking ingredients,

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flipping pancakes,

 

 

A long Sunday morning, shorts and sandals go well with this coffee cake. A hearty coffee, chilled juice and some light fruit would be great on the deck or patio.

Creamy Banana Coffee Cake

6 ounces cream cheese, softened

1/3 cup sugar

1 tablespoon all-purpose flour

1/2 teaspoon ground nutmeg

1 egg

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon baking soda

3 tablespoons hot water

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/3 cup fresh orange juice

1 teaspoon pure vanilla extract

3 medium, ripe bananas, mashed

1 cup chopped pecans

1 tablespoon butter, melted

1 tablespoon sugar

1/4 teaspoon ground cinnamon

Combine cream cheese, 1/3 cup sugar, 1 tablespoon flour and 1/2 teaspoon nutmeg, beating until smooth. Add 1 egg and beat again. Set mixture aside.

Cream 1/2 cup butter, gradually adding 1 1/2 cups sugar; beat well. Add 2 eggs, one at a time, beating well after each. Combine soda and hot water and add to creamed mixture, stirring until well blended.

In separate mixing bowl, combine 3 cups flour, baking powder, salt, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Add flour mixture alternately with orange juice. Stir in vanilla, bananas and pecans. Spoon 1 1/2 cups of banana batter into lightly greased 10-inch tube pan. Spread cream cheese mixture evenly over batter. Spoon remaining banana batter over cream cheese. Bake at 350 degrees for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan before removing to a rack to finish cooling. Brush with melted butter and sprinkle with 1 tablespoon sugar combined with 1/4 teaspoon cinnamon.

Serves 10-12

Garnish this coffee cake with whole pecans for an artistic flair.

Reprinted with permission from the Junior League of Denver, Crème de Colorado Cookbook, ©1987

measuring dry ingredients,

measuring butter/margarine,

measuring liquid ingredients,

cracking eggs,

juicing citrus fruits,

chopping nuts,

creaming butter and sugar,

mixing batter,

greasing and flouring pans,

calibrating the oven,

setting the timer,

testing for doneness,

 

 

A quick-to-prepare cornbread combines with beans to make a complete protein. Try the spicy variation to accompany blander foods.

Iron Skillet Cornbread

1 cup corn meal

1 cup all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

1/4 cup oil

1 egg, lightly beaten

Optional additions for spice:

1/2 cup onion, minced

1 cup grated cheddar cheese

1 cup whole kernel corn

minced jalapeño peppers to taste

Preheat oven to 425 degrees. Grease a small iron skillet or a round 9-inch baking pan. Combine all ingredients. Pour into pan and bake 20-25 minutes. Serve hot.

Serves 6-8

Leftovers refrigerate well. Place in aluminum foil as plastic bags tend to sweat with this bread.

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My brother Steven and all the boy-cousins made mashed potato faces at each other and flung peas on a knife at the Thanksgiving table. If Mamaw came through the swinging door, it was angel faces all 'round. The grown-ups thought the turkey was the centerpiece. We knew better...it was the dressing. I'm sometimes sorry I'm at the adult table now.

Mamaw's Perfect Turkey Dressing

2 teaspoons yeast

1 1/3 cups warm water, divided

3 1/3 cups bread flour, divided

1 cup cornmeal

2/3 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/3 teaspoons dry sage

1 1/3 teaspoons celery seeds

1 teaspoon poultry seasoning

4 tablespoons butter

1 tablespoon dark brown sugar

2 eggs, lightly beaten

3 tablespoons oil

1 large onion, diced

2 cups mushrooms, sliced

6 cups chicken broth

For the bread: Mix the yeast and 1/2 cup of the water in a small bowl. Add 1 cup of the flour and work with your fingertips. Set aside. In a large bowl, combine the rest of the flour, cornmeal, salt, pepper and herbs. Add the butter, sugar, eggs, remaining water and yeast sponge. Blend well. Turn onto a lightly floured surface and knead for 5-10 minutes until you feel the elasticity of the gluten from the flour. Cover and set in a warm place to rise. When doubled its bulk, turn out and punch down. Cover and let rest 3 minutes. Preheat the oven to 375 degrees. Uncover dough and knead for 10 minutes. Form into a round loaf and put into a lightly greased 9 x 14-inch baking pan. Bake for 35 minutes. The bread will sound hollow when tapped. Let cool on a rack completely. Cut into slices and let sit uncovered overnight to dry out.

For the dressing: Crumble the bread into fine crumbs into a large bowl. Set aside. In a large pot, heat the oil and sauté the onion and mushrooms for 10 minutes. Remove from the heat and add half of the chicken broth, the vegetables and the bread crumbs. Continue to stir while adding chicken broth until it is the consistency your family prefers. Serve warm. You may use this dressing to stuff poultry lightly,

Serves 10-12

Remember that dressing is deadly when left out of the refrigerator too long. So tuck it away quickly with the turkey after the meal.

measuring dry ingredients,

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chopping vegetables,

preparing mushrooms,

slicing vegetables,

opening cans,

combining ingredients,

flouring a surface,

kneading dough,

setting the timer,

letting dough rise,

calibrating the oven,

testing for doneness,

making bread crumbs,

sautéing ingredients,

 

 

The whole wheat flour and wheat germ make a dense, complex bread. It is a nice accompaniment for soups and ratatouille.

Nutty Zucchini Bread

3 eggs

1/4 cup honey

1 cup oil (sunflower or safflower)

3 teaspoons pure maple syrup

2 cups zucchini, shredded with skins and drained

3 cups whole wheat flour

1/2 cup wheat germ

1/2 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

1/2 cup sesame seeds

Preheat oven to 350 degrees. In a large bowl beat the eggs. Add oil and honey. Whisk lightly. Stir in the maple syrup and zucchini. In a separate bowl mix flour, wheat germ, baking powder, baking soda, chopped nuts, salt and sesame seeds. Add to the mixture above. Blend well. Divide dough in half and place in well-greased loaf pans. Bake for one hour. Remove and cool on rack.

Makes 2 loaves

You might want to add a teaspoon each of cinnamon and nutmeg for a spicy touch.

cracking eggs,

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We love these with omelets and soups. They stand up well the next day in a lunch of leftovers.

Parmesan Biscuits Bites

1 3/4 cup all purpose flour

1/3 cup Parmesan cheese

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon oregano

6 tablespoons chilled butter

1 cup milk

Preheat oven to 450 degrees and lightly grease a baking sheet. Sift all dry ingredients into mixing bowl. Push back ingredients with your hands to create a well in the middle. Cut butter into flour with a pastry cutter or fork until pea-sized. (Handle as little as possible.) Add milk all at once into the well. Working from the edges, flip small bits of flour into the milk puddle. When all the flour has been moistened, stir gently about 20 strokes. Spoon out the dough with a large tablespoon in blobs onto the baking sheet. Space about 3 inches apart. Bake 12-15 minutes. Test for doneness by lightly pressing top. There should be a slightly stiff crust and soft interior. Serve immediately.

Makes 18 small biscuits

measuring dry ingredients

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s

 

Pleasant to wake up to on an autumn morning.

Pumpkin Nut Muffins

2 cups white sugar

1 cup packed light brown sugar

1 cup shortening

3 eggs

1 pound pumpkin, fresh or canned

3 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon vanilla

1/2 cup walnuts or pecans

Preheat the oven to 350 degrees. Cream sugar and shortening. Add the eggs one at a time, then the pumpkin. Combine well. Stir in dry ingredients, except for the nuts and blend well. Stir in vanilla and add the nuts. Bake in prepared muffin pans for 15 - 20 minutes. Cool on a rack for 5 minutes.

Makes 24 muffins

Freezes well for up to 2 months.

measuring dry ingredients,

packing brown sugar,

cracking eggs,

preparing pumpkin,

chopping nuts,

calibrating the oven,

creaming butter and sugar,

combining ingredients,

mixing batter,

preparing muffin tins,

spooning batter into muffin tins,

setting the timer,

testing for doneness,

 

 

This is an exceptionally detailed description of bread-making technique. All the hints and advice you need are here, so don't let the length of the description discourage you. Once you have tried making bread, you will have the idea of what the dough should feel like and how everything will act and react in your kitchen. After capturing the aroma, you will probably never buy bread again! (dds)

Round Loaves

1 tablespoon dry yeast

2 cups warm water or whey (105 F)

5 1/2 cups flour

1 tablespoon salt

1 teaspoon corn oil

several tablespoons of cornmeal for the peel or baking sheet

1 tablespoon olive oil (optional)

In a large mixing bowl with a 3-quart capacity, dissolve the yeast in the warm water or whey. Give the yeast time to "proof" (foam). This will take from 5 to 10 minutes, depending upon the yeast. When the yeast has "proofed," add 1 cup of the flour and the tablespoon of salt. With a wooden spoon, mix thoroughly.

Continue adding flour, 1/2 cup or so at a time, until all but 1 cup of the flour has been used. Mix thoroughly after each addition.

Begin kneading the dough in the bowl and as soon as you are able to gather up the dough, scrape it from the bowl onto your floured work surface. Continue to knead the dough, adding more flour as necessary. Reserve 1/4 cup of the flour for later use. Knead the dough vigorously for about 10 minutes until it is smooth. The kneaded dough should spring back into shape immediately after inserting and withdrawing two fingers 1/2 inch into the center of the dough. Form the dough into a ball by cupping it with your hands and turning it on your work surface in a clockwise fashion.

Let the dough rest for about 3 minutes while you wash the mixing bowl. This small rest period will allow the gluten in the flour to relax so that the final 2 minutes of kneading will be easier. After cleaning the mixing bowl, oil it with the corn oil.

Knead the dough vigorously for another 2 minutes. Form it into a ball and place it into the oiled mixing bowl. Cover the bowl loosely with a cloth towel (never plastic wrap) and place it in a warm spot (65 F to 80 F). We use our oven with just the light turned on. A gas oven with the pilot light on is also a good spot or place the bowl on top of the refrigerator toward the back where it is warm.

Let the dough rise until it has tripled in volume, which will take from 2 1/2 to 3 hours. Give the dough a good look before it begins to rise and remember that shape to determine when it has tripled. In our mixing bowl, the dough will have risen about 3 inches above the rim when it has tripled. It is not imperative that the rising be exact. The range can be 2 1/2 to 3 times in volume without jeopardizing the quality of the bread.

When the dough has approximately tripled in volume, punch it down and return it to your floured work surface. Knead again, adding some of the reserved flour as necessary, for 3 minutes. Return the dough to the mixing bowl, cover with the cloth towel, and let the dough rise a second time to triple in volume. This rising time will be about 2 hours. If, during these risings, the dough develops something of a crust, do not worry. Once the dough is kneaded and rises again, the crust will disappear. It is much better to have this happen than to have the dough become soggy from being covered with plastic wrap. Also, the flour and yeast must breathe to develop their best flavor.

When the dough has tripled in volume for the second time, punch it down and place it on your floured work surface. Cut the dough into 2 equal pieces. Do not work the dough any more than necessary so as not to activate the gluten. Fold and shape each piece of dough to form rounds. Pinch together the open edges of the dough and make them the undersides of the loaves. To further shape the loaves, cup under each loaf with your hands and turn it briskly in a clockwise fashion on your work surface to form a perfect round. Pinch any air bubbles that may appear. As each loaf is formed, place it on your peel or baking sheet which has been liberally sprinkled with cornmeal. Position the loaves so that they will have ample space to double in volume for the third and final rising. If the breads are rising on a peel, arrange them so they will slide from the peel to the hot baking stone without interfering with each other. Side by side with space for rising is best. Cover the loaves with the cloth towel. Place the peel or baking sheet in a warm spot, but not in the oven this time, as the oven must be preheated. This third rising will take from 1 to 1 1/2 hours.

About 20 minutes before the loaves are ready to be baked, preheat the oven to 450 degrees. If you are using a baking stone, place it on the lower third rack of the oven at this time. If you are using a baking sheet, place a shallow pan, half filled with water, on the bottom rack of the oven and position another rack in the middle of the oven. The pan of the water will create steam in the oven, giving the bread the moisture needed for proper baking and a rich crust. The pan of water is not necessary when using a baking stone. When the loaves have doubled in size, they must be slashed before baking. This will release pressure inside the loaves and allow them to rise even a little more during the first 10 minutes of baking. It is particularly important that the round loaves, made with an all-purpose, unbleached flour from the supermarket, be slashed accurately. If they are not, the loaves may become lopsided as they bake. Slashing the loaves to form a checkerboard pattern almost insures perfectly shaped breads. The slashing will take a little practice, but the checkerboard loaves are the most attractive. To slash the loaves with a chekerboard pattern, use a clean, very sharp, single-edge razor blade. Begin by making a vertical slash, approximately 1 1/2 inches from the outside of the loaf. Hold the razor blade at a slight angle, not straight down, and cut about 1/3 inch into the bread. This first slash will be the shortest. Continue making parallel slashes working toward the center of the loaf. Each slash will become longer as you keep the 1 1/2-inch outside margin. When you reach the center, the slashed become shorter until you reach the opposite side of the loaf. The distances between the slashes are determined by your expertise. If you are a beginner, space the slashes 1 1/4 to 1 1/2 inches apart. With more practice, they can be spaced 1/2 inch apart. When the loaf has been slashed vertically, turn the peel or baking sheet so you can cut across the vertical slashes. These slashes will be more difficult. Leaving a 1 1/2 -inch outside margin, begin the slashes from the side of the bread opposite you and cut toward yourself. If the bread tries to pull out of the shape as you cut across the slashes, reverse the razor blade and cut in the opposite direction. Try to put as little pressure on the bread as possible so as not to deflate it. If the breads have formed a light crust during the final rising, do not brush them with water, as it will not help in slashing the bread. Just be patient. Even if a few cracks should appear, it will not matter. (Close examination of professional bakers sometimes show these cracks.) If, when you make these loaves for the first time, you do not want to attempt the checkerboard pattern, you may slash the loaves with three to five long parallel slashes. You will still have fine-looking loaves of bread.

Before placing the loaves in the oven, you may brush them with olive oil. This is optional. The olive oil will give the loaves a depth of color and a little extra flavor. Use a small pastry brush and be careful not to let the olive oil run onto the peel or baking sheet. Brush the entire exposed surface very lightly with the oil. If you are using a baking sheet, simply place it in the preheated oven on the middle rack. If you are using a baking stone, make sure that the loaves will slide from the peel before opening the oven door. Gently thrust the peel forward to see that the loaves will leave the peel. Open the oven door and with a strong, forward thrust, slide the loaves onto the hot baking stone. If they refuse to leave the peel, use a wide spatula to aid you.

Bake the loaves for 10 minutes at 450 degrees. Do not open the oven door during this time, as the loaves will be making one small, final rising. After 10 minutes, lower the oven temperature to 375 degrees and bake the loaves for an additional 25 minutes. Check the loaves during the last 10 minutes of baking and if they are browning too quickly, cover them lightly with aluminum foil. Remove the foil for the last few minutes of baking. To test the loaves for doneness, remove one from the oven after the baking period is up. Tap it on the bottom and if it sounds hollow, the loaves are done. Remove the loaves from the baking sheet or stone and place them on a rack in an airy spot to cool. Do not slice the loaves for at least 1 hour as they texture of the loaves is still being formed as they cool. A cooling period of 2 to 3 hours is even better. If you wish to serve the bread warm, reheat it after the cooling period. Cut the bread into generous slices, about 3/4 -inch thick. If you wish to refrigerate or freeze the bread, wrap the loaves tightly in aluminum foil after they have completely cooled. When serving, reheat the breads, loosely wrapped in the foil after they have come to room temperature. Heat them for 15 to 20 minutes in a preheated 350 degree oven.

Makes 2 loaves, 7 inches in diameter

Reprinted from Country Gourmet Cookbook by Sherrill and Gil Roth. Copyright ©1981, 1984 by Sherrill and Gil Roth. Reprinted by permission of Workman Publishing Company, Inc. All rights reserved.

measuring dry ingredients,

measuring liquid ingredients,

proofing yeast,

flouring a surface,

kneading dough,

letting dough rise,

setting the timer,

calibrating the oven,

checking for doneness