Chocolate Decadence

Ingredients:
1lb. Bittersweet or semisweet chocolate, chopped
10 Tbsp (1 1/4 sticks) butter
2 Tbsp grand marnier or orange liquer
1 Tbsp cognac or brandy
1 Tbsp instant espresso powder
6 large eggs
3/4 cup sugar
Lightly sweetened whipped cream
Fresh raspberries

Preheat oven to 350 degrees. Butter and flour 9-inch spring form panwith 2 3/4 inch high sides. Stir chocolate and butter in largesaucepan over low heat until melted and smooth.Remove from heat. Whisk in grand marnier, cognac and espresso. Cool toluke warm. Using mixer beat eggs and and sugar in a large bowl untiltripled in volume, about 5 minutes.Fold 1/4 of beaten egg mix into cooled chocolate mix to lighten, thenfold in chocolate mix in to remaining egg mix. Transfer batter toprepared pan. Bake cake, about 45 minutes. Cool cake in pan. Run knifealong pan sides to loosen cake. Release pan sides. Transfer to platter.Cut cake wedges. Serve with whipped cream and berries.
Serves 12

Chicken Cordon Bleu

Ingredients:
1cup bread crumbs
2 eggs, beaten
6 chicken cutlets
6 slices of Swiss cheese
6 slices of boiled ham
1 can golden mushroom soup or chicken gravy

Bread chicken cutlets, dipping first in eggs and then in bread crumbs.Lay each cutlet flat and place 1 slice of ham and 1 slice of cheese on each cutlet. Roll each cutlet and secure roll with toothpicks. Brown each cutlet in an oiled skillet about 10 minutes. Then bake at 350degrees in the oven for about 40 minutes. Serve topped with mushroom soup or chicken gravy.
Serves 5

Iced Heart Shaped Cookies

Makes 4 dozen
Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1 1/4 cup sugar
2 large eggs
1/3 cup milk
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp grated lemon rind
2 tsp lemon juice

1. Beat butter and shortening until creamy. Gradually add in sugar, eggs, and milk.
2. Combine flour and next 3 ingredients. Add to butter mixture. Stir in lemon rind and juice. Divide dough into 4 equal parts. Wrap each in plastic wrap or wax paper and chill at least 2 hours in fridge.
3. Roll the first dough out to 1/4 inch thickness on a lightly floured surface. Cut with 3 inch heart shaped cookie cutter. Place on greased baking sheets. Repeat process with remain dough portions.
4. Bake at 350 degrees for 8-9 minutes, until lightly browned. Let cool completely before icing.

Icing
Ingredients:
2 cups powdered sugar
1/4 cup butter, softened
6-8 tsp lemon juice
food coloring
1. Beat together powdered sugar, butter, and 6 tsp lemon juice in mixer for 1-2 minutes. Add up to 2 more tsp of lemon juice, 1/2 tsp at a time.
2. If using 2 different color icings, split the icing in half. Tint icing with food coloring to desired color. Spread icing on top of cookies.

Coucous Salad

Another native recipe from Morocco. Couscous is a staple dish in most North African countries such as Morocco, Algeria and Tunisia. Couscous can be eaten alone or with meat or stew atop of it.
Although traditional couscous has a quite extensive preparation time, quick cook couscous is now available all over the world.
Ingredients:
2 cups low-salt chicken broth
2 Tbsp extra-virgin olive oil, divided
1 Tbsp ground ginger
2 garlic cloves, pressed
2 tsp salt, divided
1 tsp ground tumeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1 10 ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch cubes
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup thinly sliced green beans
2 tsp finely grated lemon peel
1/4 cup fresh lemon juice

Bring chicken broth, 1 Tbsp oil, ginger, 1 tsp salt, tumeric, cinnamon, and cumin to a boil in large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover and let stand about 10 minutes. Fluff couscous with a fork. Transfer to a large bowl. Add cucumber, red pepper, carrot, green beans, and lemon peel. Whisk remaining 1 Tbsp oil, 1 tsp salt, and lemon juice in small bowl. Add couscous, toss to coat. Season to taste with salt and pepper.

Garbanzo Bean Dip

Garbanzo Bean Dip is referred to as hummus.
Hummus is a great spread for sandwiches or snacks. Hummus comes to us from Middle Eastern and Mediterranean countries.
However, I learned about hummus from my fiancee who is from Morocco. Its also a great source of protein, being made primarily of chickpeas. This simple recipe will teach you how to make Hummus for a delicious health snack.

Ingredients:
2 tsp ground cumin
1 can (15 oz) garbanzo or chickpeas, drained & rinsed
Reserve 3 Tbsp of garbanzo bean liquid
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 clove garlic, peeled and minced

Stir cumin in small dry skillet over medium-low heat for about 30 seconds. Remove from heat. Combine garbanzo beans, 3 Tbsp garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth. Add more garbanzo bean liquid if necessary for desired consistency. Season to taste with salt and pepper.

Crunchy Onion Chicken

I love those french fried onions but had only ever used them for Thanksgiving in green bean casserole until I found this recipe. Now I can use them at any time during the year for dinner. Quick and easy recipe.

Ingredients:
2 cups French fried onions
4 boneless skinless chicken breast
1 egg beaten

Crush French fried onions in plastic bag. Dip chicken into beaten egg. Then coat in onion crumbs. Bake at 400 degrees for 20 minutes. Serve with a side dish of vegetables such as green beans.

Chicken Tajine with Spring Vegetables

Tajine is a special dish named for the pot used to cook it. When you hear of a dish that is a Tajine, you should automatically think of cuisine from the Northern African countries of Morocco, Algeria & Tunisia. My fiancee is originally from Morocco, so I have been learning how to cook tajines. Although, I do not have any genuine Tajine pots, I have been able to make similar Tajine recipes with my American pots and pans. Plus my fiancee says they are just as good as when his mom used to cook for him! :)
Tajines usually consist of meat and or vegetables with a thick, seasoned sauce. Most tajines are served with bread to sop up the sauce. No part of the tajines are discarded.

Ingredients:
Makes 8 servings
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2"
1/2 cup olive oil
1 lb. onions, chopped
8 large garlic cloves, chopped
3 Tbsp grated lemon peel
1 Tbsp ground coriander
2 tsp Hungarian sweet paprika
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
8 Tbsp chopped fresh parsley
8 Tbsp chopped fresh dill
8 Tbsp chopped fresh mint
4 lbs skinless boneless chicken thighs
4 cups chicken broth
3 fresh fennel bulbs, trimmed
5 large carrots, peeled, cut 1 inch length

Fill bowl with water, squeeze in lemon juice. Break off enough outer leaves of the artichokes to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise. Separate out choke, drop into lemon water. Heat 1/4 cup oil in skillet. Add onions and saute 5 minutes. Add next 7 ingredients and 6 Tbsp each of parsley, dill and mint. Saute for additional 3 minutes.
Move ingredients from skillet to large pot. Sprinkle chicken with salt and pepper. Heat 2 Tbsp of oil in skillet. Add 1/3 of chicken and saute 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken. Add broth to skillet and bring to a boil. Transfer to pot and add fennel and carrots. Drain artichokes and add to pot.
Bring tajine to a boil. Cover, and reduce heat. Simmer for 20 minutes. Uncover and simmer 15 minutes. Transfer chicken and vegetables to large bowl. Boil sauce 10 minutes. Return chicken and vegetables to sauce. Rewarm tajine. Transfer to large bowl. Sprinkle 2 Tbsp each parsley, dill, and mint.
Serve with bread!

Orzo with Parmesan & Basil

Orzo is a mix between pasta and rice. Orzo looks like rice in shape but is really pasta. You cook it the same way you would cook pasta. It is mainly used in conjunction with vegetables or salad as a side dish to a meat entre. For people who dislike rice but hate the bulkiness of pasta, orzo is perfect.

Ingredients:
2 Tbsp butter
1 cup uncooked orzo pasta
1 (14.5 oz) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 Tbsp chopped fresh basil

Melt butter in heavy skillet over medium heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to a boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Garnish with basil sprigs.

Chocolate Chip Cookies

When you are in the mood for something sweet, home baked goods are always the best. The other night I was in the mood for something chocolatey and I decided to make chocolate chip cookies, however every recipe I came across told me to use brown sugar and unfortunately I didn't have any. I decided to continue on and make the recipe without the brown sugar and surprisingly they came out ok. The brown sugar adds to the brown color and chewiness of regular chocolate chip cookies. However, the cookies without sugar are just as good but lighter in color. So if you are ever without brown sugar and in the mood for some chocolate chip cookies don't worry, just make the recipe without.

Ingredients:
1 cup granulated sugar
1/2 cup butter, melted
1/2 cup canola oil
1 tsp vanilla
1 egg
2 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup semisweet chocolate chips

Heat oven to 375 degrees. In a large bowl mix sugar, butter, oil, vanilla, and egg until well blended. Add in flour, baking soda, and salt. Stir in chocolate chips.
On a greased baking sheet, drop spoonfuls of cookie dough. Bake 9 minutes. Enjoy!

Steak & Beans

This is a quick, simple dinner that is easily made and ready with a half hour. All you need is thin sliced steak, garbanzo beans and black beans. Additional ingredients can be added such as olives, potatoes, or peppers to your liking. The idea is to cook the beans in the sauces of the steak so that they infuse the sauce into the beans.

Ingredients:
4 or 5 thinly sliced medium size steaks
1 cup garbanzo beans
1 cup back beans
1 Tsp salt
1 Tsp cumin
1 Tbsp canola oil

Pour oil in large saucepan. Sprinkle steak with salt and cumin on both sides. Cook steaks in saucepan to your desired tenderness. Add garbanzo beans and black beans. Sprinkle remaining cumin and salt over beans in saucepan. Cook for another 10 minutes. Serve warm. Enjoy!

Roasted Potatoes

Potatoes come in all shapes, sizes, and colors. You can cook, bake, fry, or mash them. There are so many things you can do to potatoes, the varieties are endless. I am used to cooking potatoes in water until they are soft and then mashing them or cutting them and frying them up in a saucepan. However recently I was introduced to a new way to roast potatoes; bake them in the oven.

4 large potatoes (your own preference of kind) peel skin, cut into small pieces
1 tsp salt
1 tsp pepper
1 tsp cumin
2-3 tbsp canola oil

Pre-heat oven to 450 degrees. Mix salt, pepper, and cumin and potato pieces in a large bowl. On a baking sheet put 2-3 tablespoons of canola oil and tilt baking sheet to evenly coat with oil. Place potatoes on baking sheet. Bake for 30 minutes or until browned on the edge facing down. Remove baking sheet. With a spatula flip potatoes to non-baked sides and continue to bake for 10-15 minutes, until browned on edges. Serve with entree of meat.

Alternative: An alternative to roasting in the oven is roasting in a saucepan. This method is just as effective however potatoes come out slightly more greasy. Follow recipe, however potatoes will be put in saucepan. Cook for 45 minutes on medium-low. Flipping with spatula occasionally. Make sure potatoes are completely cooked through or else they will be hard in the center.

Peppers

Do you like spicy food? Most people don't know which peppers are which or which peppers are hot or spicy. Add some spice to your cooking with these peppers:
(In order from least spicy to most spicy)

Poblano
Jalapeno
Chipotle
Serrano
Habanero

Be careful when picking out your peppers or you may get a spicier pepper than you expected!

Chocolate Truffles

I love chocolate! My favorite chocolate treat is truffles. Unfortunately I have never found a way to make truffles until I found this recipe. I hope you enjoy these truffles just as much as I did.

Ingredients:
1/3 cup heavy cream
6 oz. dark (semi-or bittersweet) chocolate, very finely chopped
2 Tbsp butter, very soft
Unsweetened cocoa powder

Bring the cream to a boil and pour it over the chocolate. Wait 1 minute. Whisk until the mix is smooth and shiny. Whisk in butter, cover, and refrigerate for 3 hours.
Scoop out teaspoons of chocolate, then squeeze and roll them between your palms. Roll the truffles around in a bowl of cocoa. Cover and refrigerate until ready to eat.
Makes 24.

Soft & Chewy Chocolate Drops

If you love chocolate you will love these delicious cookies. They are so additive you can't eat just one. Although they are cookies they taste like they are brownies baked into a cookie. You can make them with or without glaze on top. Satisfy your sweet tooth with a drop of chocolate heaven!

Ingredients:
4 Squares Unsweetened baking chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp vanilla
2 1/2 cups flour

Glaze:
1 tub frozen cool whip whipped topping
6 squares semi-sweet baking chocolate

Baking: Preheat oven to 350 degrees. Microwave unsweetened chocolate and butter for 2 minutes. Stir until chocolate is completely melted. Add sugar and mix well. Blend in eggs and vanilla. Add flour and mix well. Cover and refrigerate 1 hour. Scoop 1 inch balls onto a greased baking sheet. Bake 8 minutes, make sure not to overbake!

For Glaze: Microwave frozen whipped topping and semi sweet chocolate for 1 1/2 minute. Stir. Let stand 15 minutes to thicken. Spread over cookies. Let stand until set.

Butterscotch Haystacks

Want to make a fun, yummy summer dessert? Butterscotch haystacks are an alternative to chocolate desserts. This dessert is so easy to make that you can even have your kids help you with this recipe.

Ingredients:

1 2/3 (11oz package) cups butterscotch flavored morsels
3/4 cup creamy peanut butter
8 1/2 oz or 2 cans (5 oz each) chow mein noodles
7 oz miniature marshmellows

Line cooking trays with wax paper. Microwave butterscotch morsels in microwave safe bowl, for 1 minute, stir. If not melted, microwave at additional intervals of 10-20 seconds until smooth. Stir in peanut butter until combined. Add chow mein noodles and marshmellows. Toss until all ingredients are well coated. Drop by tablespoons on prepared trays. Refrigerate until ready to serve.

Serves 36

Aioli

Aioli is a french sauce that resembles mayonnaise. Usually the ingredients include garlic, lemon, olive oil and sometimes eggs. There are many different variations of ingredients. Aioli can be served with meat, fish or vegetables. To make Aioli, cooks have to be very precise about their measurements. Recipes for Aioli recommend mincing garlic however true Aioli requires garlic to be ground.
Don't be discouraged if you don't make the perfect Aioli on the first try. Getting it just right may take several episodes of trial and error.

Ingredients:
4 cloves garlic, minced
2 egg yolks
1 cup light olive oil
2 tsp lemon juice
salt to taste
ground black pepper to taste

In a bowl, beat eggs well with a whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate any remaining aioli.

Grilled Lemon & Rosemary Chicken

Summer is the time for grilling. This is a wonderfully delicious grilled chicken recipe. It is simple and healthy. A numerous number of sides can go with grilled chicken ie. salad, potato salad, summer vegetables, corn on the cob, etc. Enjoy this summer recipe at a barbecue or with family and friends.

Serves 4

Ingredients:
4 large skinless boneless chicken breast halves
3/4 cup Italian style dressing (homemade or bottled)
1 1/2 Tbsp chopped fresh rosemary
1 lemon, cut in rounds

Prepare your grill to medium heat. Place chicken in baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary and turn chicken breasts to coat. Let marinate for 10 minutes up to 2 hours. Place chicken on grill rack. Dip lemon rounds in remaining dressing and place on the edge of grill rack. Grill chicken for about 5 minutes. Top with lemon rounds and serve.

Moroccan Taktouka

This is another Moroccan recipe that I learned from my boyfriend. It is a relatively easy recipe with just a few ingredients. It tastes great and has loads of flavor. (I did not use the onions in this recipe because 0f my distaste for the vegetable.)

Ingredients:
2 medium thick steaks cut into square pieces
1 sweet pepper (regular green, red, or yellow peppers would work just as well)
1 tomatoes
1 onion
salt and pepper to taste
1 tsp of cumin
1 Tbsp of canola oil

Slice tomatoes into quarters. Clean peppers, removing all the seeds and rinsing the outside. Cut into medium size pieces. Cut onion into small to medium size pieces. Cut steak into medium size square pieces (You can also purchase pre-cut skewer steaks). Salt & pepper steaks. Sprinkle with cumin. Add 1 Tbsp of canola oil to a skillet. Turn heat on medium. Add remaining cumin to oil. Add pieces of steak, onion, peppers & tomatoes. Cook steak to your desired taste ( ie. medium, rare, well). Let the vegetables cook in the steak juices and spices until done (usually when they have started to brown.
Serve with bread.
Enjoy!

Moroccan Salad

This is another recipe that I learned from my boyfriend. In the US when you think salad the first thing that comes to mind is lettuce. Well that is not the case in Morocco. My boyfriend explained to me that Moroccan salad is less about the lettuce and more about the other vegetables you add to it. This is an easy recipe that can have a lot of vegetables or as little as 4 vegetables. It is very healthy for you because there is no salad dressing which usually adds the most calories, but instead uses olive oil which is very good for you. There are many variations to this salad because you can add pretty much any vegetable you want. Enjoy making this salad and using the different additional ingredients!

Ingredients (Used for salad in the picture above):
2 Tbsp of olive oil
1 cucumber
1 large carrot
1 large tomatoe
1 pepper (sweet or regular)
1 cup lettuce
salt & pepper to taste

Peel cucumber and carrot and chop into small pieces. Dice tomatoe. Clean and de-seed the pepper. Chop into small pieces. Chop lettuce to desire size pieces. Using a large salad bowl, add olive oil and all the vegetables. Sprinkle with salt and pepper. Mix completely making sure all the vegetables are covered with olive oil. Add more salt and pepper to taste.

Additional ingredients include:
olives- green or black
potatotes
onion
cheese
hard boiled eggs

Beef & Bean Chili

When I get a craving for hot or spicy food I always turn to chili because its easy to make and you make enough to have left overs for a couple days. There are thousands of recipes for chili with numerous variations in ingredients. The key is to continue to try out chili recipes and find the one that is best for you. I don't like very hot/spicy chili but I like there to be a little bit of a kick. I found this recipe to be perfect for my taste, however if you like your chili very spicy you may want to try a different variation.
Ingredients:
1 Tbsp olive oil
2 large red onions, chopped
5 Tbsp chopped jalapeno chilies with seeds
8 garlic cloves, chopped
2 1/3 lbs ground beef
1/4 cup chili powder
2 Tbsp ground cumin
1 tsp sweet paprika
1, 28 oz can diced tomatoes in juice
2, 15 1/4 oz cans kidney beans, drained
1, 14 oz can beef broth

Additional:
sour cream
grated cheddar cheese
chopped green
chopped fresh cilantro

Heat oil in large pot over medium-high heat. Add onions, saute 6 minutes. Add jalapenos and garlic, saute 1 minute. Add beef, saute, break up with fork, about 5 minutes. Add chili powder, cumin and paprika. Then mix in tomatoes with juices, beans, and broth, bring to a boil. Reduce heat and simmer until chili thickens, stir occasionally, about 45 minutes. Skim any fat from surface of chili. Ladle chili into bowls. Serve with sour cream, cheese, green onions, cilantro and fresh bread.

Cover leftovers and refrigerate.

Shrimp Curry

The first recipe that I cooked at home with my stepmother was shrimp curry. I had no idea how curry tasted or what it was even used before I made this recipe. I wanted to make it because I love shrimp and this recipe included shrimp. After I made it however I became very fond of it. Curry is used largely in Indian cuisine. Curry is a mix of different spices, normally coriander, turmeric, and cumin however there are numerous other ingredients depending upon the recipe. Use curry in moderation because a little amount goes a long way.

Ingredients:
1/2 cup chopped onions
1 can cream of shrimp soup
2 cups cleaned cooked shrimp
1 Tbsp butter
1 cup sour cream
1/2 tsp curry powder
4 cups cooked rice

Saute onion in butter until golden brown. Add soup, heat and stir until smooth. Stir in sour cream and curry powder. Add shrimp and heat. Serve over rice with curry condiments ie. salted peanuts, cashews, raisins, chutney, etc.

Serves 4

Rad's Special

What a refreshing sight to come home and dinner is already made and ready to be served. This was the case Wednesday evening, when I came home from work my boyfriend had dinner made. What you ask did he make? Well it was a goulash type of stew, concocted of chicken, beef, and vegetables. A wonderful dish which he just pulled together from the remnants of what we had in our fridge and cabinets. It turned out to be quite delicious! What a joy to have a man who can cook for you after a long day at work!

Ingredients:
Makes 4 servings
2 cups water
2 Tbsp olive oil
2, 1/2 " thick, 5 oz steaks, cut in pieces
4 boneless, skinless, chicken thighs
1 cup broccoli
2 tomatoes diced
1 can chick peas
1 can green beans
salt & pepper to taste

Optional ingredients:
olives
potatoes

Preparation:
If using fresh vegetables, cut and cook before starting. In a large pot add two tablespoons of olive oil. Cut steak into small to medium size pieces. Add to pot and turn on medium heat. Add all vegetables and 2 cups of water. Add salt and pepper to taste. Cover and cook for 20 minutes allowing the stew to boil. Stir occasionally. Turn heat to low and cook for an additional 10-15 minutes making sure that meat is cooked completely.
Serve with bread.

Enjoy this easy and wonderful recipe!

Avocado Juice

This smooth, refreshing drink which comes to us from Morocco. Another great food recipe that I learned from my boyfriend and would have never thought of myself. Many of the international recipes that I have eaten, I would have never thought that the foods would taste good together. But I have been pleasantly surprised and incorporated them into my daily cooking. I hope you enjoy this great avocado drink. Its not only tasty but it is also nutritious!

Ingredients:
1 medium avocado
1 tsp sugar
1 cup milk

Remove skin and pit from avocado. Place in blender with sugar and milk. Mix until thoroughly blended. Pour in a glass and drink. Enjoy!

Make your own French Bread!

I've been trying to come up with all sorts of different ways to save money. With my love of cooking one small way to do this is to make your own bread at home. The cost of a loaf of bread is upwards of $2. By making your own bread you can save because the cost of the ingredients for bread are inexpensive plus you can buy them in bulk and save lots of money. In my household this helps out a lot because we eat bread with most of our meals. Eating fresh baked bread everyday is definitely a lot healthier than the processed breads you buy from the grocery store plus for us cooks it gives up purpose throughout our days!

I was very nervous the first time I made bread because I was unsure of how it would turn out. Although the first loaf turned out good, each loaf got successively better and better. Make sure you follow the recipe as it directs. Do not substitute anything. At first I tried using Pam spray instead of grease. It worked but the grease worked much better and allowed the bread loaves to double in size when they needed to. Each loaf I make has been better than the last and I will continue to make my own bread daily!

Ingredients:
1 1/4 cups water
1 packet of instant yeast
2 3/4-3 cups of bread flour
1 teaspoon salt
baking grease
corn meal

Combine water with instant yeast and stir together. Let stand for 5 minutes. Add salt and 1 1/4 cups flour and combine. Add the rest of the flour and knead the dough thoroughly for about 10 minutes. If you need to flour a counter top surface or cutting board and roll dough out combine. Once light and fluffy grease a bowl and flip the dough in the grease a few times. Leave the dough in the bowl and cover it for 1-2 hours until the dough has doubled in size. Flour a cutting board or counter top surface again and roll out dough about 8 inches by 12 inches long. Roll the dough along the longer edge creasing the edges together. Grease baking sheet and sprinkle with corn meal. Place bread roll on baking sheet and cover for 45 minutes to allow bread to increase in size once again. Heat oven to 425 degrees. Cut three slits evenly into the top of the loaf. Bake for 20-30 minutes unto bread is brown and hardened on the outside.
Bread is best when warm but can be stored in a bread box up to a week.
Enjoy!