For whatever reason, limes find their way into fewer of my recipes and daily eats than any other citrus, so it seemed only fair to reverse that trend. Perfect for our recent bout of snow, which is still sticking to the ground and discouraging me from driving out into the suburban wilderness, a yeasted, lime-enhanced cake was just what the doctor ordered. Warming the kitchen as they baked and lifting the spirits once eaten, the winter blues don’t stand a chance with these zesty pastries on hand.

Lime Baba Au Rhum

Baba Dough:

1 3/4 Cups All Purpose Flour
1/4 Cup Granulated Sugar
1 Package Active Dry Yeast
1/2 Teaspoon Salt
1/4 Cup Whole Flax Seeds, Ground
3/4 Cup Water
1/4 Cup Plain Non-Dairy Milk
1/4 Cup Lime Juice
2 Teaspoons Lime Zest
5 Tablespoons Non-Dairy Margarine, Melted
1/2 Cup Toasted and Chopped Walnuts

Rum Syrup:

1 Cup Granulated Sugar
1/2 Cup Dark Rum
1/2 Cup Water

Apricot Glaze:

1/2 Cup Apricot Preserves
1 Tablespoon Water

Rather than the typical proofing approach for making bread, these babas are assembled more like a cake. First, whisk together the flour, yeast, sugar, salt, and ground flax seeds in the bowl of your stand mixer (if using; otherwise a large bowl will do.) Once the dry goods are thoroughly combined, turn your attention to the liquids. Heat the water and non-dairy milk to about 120 – 130 degrees, but not to a boil, or else you’ll kill the yeast. This should feel hot to the touch but not burn your fingers.

Pour the liquid into the large bowl, and start mixing on low speed. Immediately follow that addition with the lime juice, zest, melted margarine, and walnuts. Continue mixing until the dough begins to come together, and then switch to the dough hook on your stand mixer. The dough will be very soft and sticky, so keep a close eye on it to make sure it doesn’t creep up on top of the hook or get stuck to the sides of the bowl. Use your spatula to guide it back as needed, and continue beating for about 5 minutes to develop the gluten. Once fairly smooth, leave the dough in the bowl and cover the whole thing with a piece of plastic wrap. Let rise in a warm place for 1 – 1 1/2 hours, until nearly doubled in size.

Lightly grease 6 popover tins or 10 – 12 standard muffin cups; set aside.

Gently punch down your risen yeast batter, and divide it equally between your greased tins. Let rise once more for about 30 minutes, or until the dough has expanded to fill the tins. Meanwhile, preheat your oven to 350 degrees. Once risen, bake for 20 – 25 minutes, until golden brown all over. Turn out the yeasted cakes onto wire racks and let cool.

Prepare the rum syrup by simply combining the sugar, rum, and water in a small saucepan over medium heat. Cook until the sugar has dissolved, and you’re ready to go.

Prick the babas all around the sides with a fork before dipping each in the syrup, to allow for better absorption. Dip each two or three times, and then return them to the cooling rack to rest, or serve immediately.

To serve, microwave the apricot jam and water together for just 30 – 60 seconds, to loosen up the jam and warm it through. Stir well, and apply liberally to the tops of your babas. Feel free to serve with an additional spoonful of the rum syrup over the top, too.

Makes 6 – 12 Babas

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Birthdays of mine have been historically bad days in the past, taking into consideration both apocalyptic winter weather and borderline psychotic meltdowns, so this quieter, uneventful rendition was a merciful change of pace. Less a marker of having arrived at some milestone, I found the date reassuring, a small checkpoint within the greater journey. I’m still here, twenty three years later, and it’s beginning to look like I may just be here in another twenty three as well. Imagine that.

Corresponding with my laid back non-celebration, the cake at hand was simple, unfussy- Homely by some estimations. All I wanted was a dark, moist, spicy gingerbread cake, one that reminded me of The One That Got Away. Ten years ago, scouting out a location for my Bat Mitzvah, I chose the final restaurant based solely on the gingerbread cake served for dessert. Dripping with caramel and finished with a fluffy halo towering over the plate, it’s now all I remember about that meal. In my youth and excitement, it never occurred to me that the event would be catered, and I would never see that beauty of a cake again. In fact, the restaurant has since gone out of business, just to close that book entirely.

So I made it for myself, ten years later. (Ten years. 10. It bears repeating because it seems wildly impossible that so much time could have passed.) Even if there were no candles and no fanfare, it was the perfect ending to my non-celebration.

Gingerbread Blackout Cake

2 1/2 Cups All Purpose Flour
3 Tablespoons Black Cocoa Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
6 – 7 Teaspoons (2 Heaping Tablespoons) Ground Ginger
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Black Pepper
1 Cup Brewed and Cooled Coffee
3/4 Cup Molasses
3/4 Cup No Sugar Added Pumpkin Butter or Apple Butter
1 1/2 Cups Granulated Sugar
3/4 Cup Canola Oil

Vegan Butterscotch Sauce (From Vegan À La Mode, coming soon!) or Caramel Sauce, and Whipped Creme

Preheat your oven to 350 degrees and lightly grease a 9 x 9-inch square baking pan; Set aside.

In a large bowl, sift together the flour, cocoa, baking powder and soda, and spices. Whisk well to distribute all of the dry goods throughout, and double-check that there are no clumps.

Separately, mix the coffee, molasses, pumpkin butter, sugar, and oil until smooth. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula to bring the two together. Being careful not to over-mix, stir just until the batter is smooth and not a second longer. Transfer the batter into your prepared baking pan, smooth out the top, and pop it in the oven. Immediately turn down the heat to 325 degrees, even before you close the oven door.

Bake for 45 – 50 minutes, until a toothpick inserted into the center comes out clean- Perhaps with a few moist crumbs sticking to it but certainly not wet. Let cool completely before slicing and serving with butterscotch sauce and whipped creme.

If time allows, this cake does get better with age, so try to make it a day or two in advance for the flavor profile to become more nuanced and balanced.

Makes 16 – 20 Servings

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As much as I may crave the classics, the desire to create something new and exciting always take the reins when assembling ingredients, and no two cookie trays ever end up alike. Simple, straight-forward bakery-style chocolate chip cookies are easily my most requested variety, a rare recipe that I do actually follow without variation… Most of the time.

Using the holidays as my license to experiment, I wanted to give the basic idea a bit of a savory, salty twist, to balance out the sweeter items sure to follow. An unexpected hint of herbaceous rosemary adds an unexpected but entirely welcome change of pace, further enhanced by the natural nuttiness of crunchy toasted pecans. Inspired by the addictive party snack of spiced rosemary nuts, I couldn’t help but keep the theme going and tossing in a generous dose of spice here as well. Lending a bright kick just as the taste of chocolate and pecans begin to fade, it’s the element that makes you go back for just one more bite, trying to pinpoint what that enchanting flavor was.

It’s certainly not your grandma’s or your mom’s chocolate chip cookie, but that’s probably a good thing, too. With so many options already available around this time of year, why not take the opportunity to try something a bit different?

Spiced Rosemary Chocolate Chip Cookies

1/2 Cup Non-Dairy Margarine, Melted
1/2 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Granulated Sugar
2 Tablespoons Maple Syrup
1/2 Teaspoon Vanilla Extract
1 1/2 Cups All Purpose Flour
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Smoked Paprika
1 Tablespoon Fresh Rosemary (or 1 Teaspoon Dried), Finely Chopped or Ground
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Toasted and Chopped Pecans
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips or Chunks

Preheat your oven to 325 degrees and line two baking sheets with parchment paper or silpats. Set aside.

In the bowl of your stand mixer, blend together the melted margarine, both sugars, maple syrup, and vanilla until smooth and fully combined.

Sift the flour into a separate bowl, and add in all of the spices, rosemary, baking soda, and salt. Lightly toss both the pecan pieces and chocolate chips in, to coat with the flour.

Add the dry goods into the stand mixer in two additions, being careful not to overwork the dough but mix it just enough to bring everything together, without any pockets of flour lurking at the bottom. Be sure to scrape down the sides of the bowl between additions so that everything gets incorporated.

Scoop out dough with a medium-sized cookie scoop, or two large spoons in about 3 – 4 tablespoon portions. Give the cookies plenty of space on your prepared baking sheets, leaving at least and inch between blobs. I usually bake only 9 per sheet, to ensure that none of them spread and collide. Flatten the raw cookie dough out lightly with the palm of your hand, so that they’re nice and round, and about 1/2 inch in thickness.

Bake for 12 – 16 minutes, watching closely to make sure that they are just barely golden brown around the edges when you pull the from the oven. They should still look fairly under-baked in the center, to ensure a soft and chewy texture.

Let cool on the sheets for 5 minutes, and then move them off to a wire rack. Store in an air-tight container at room temperature for up to a week, if they last that long.

Makes 12 – 18 Large Cookies

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Wait, that’s not how the song goes? What a shame, because on yet another glorious World Bread Day, it seemed like the ideal anthem for us flour-encrusted and loaf pan-wielding bakers across the globe. Celebrating all things doughy and yeasted, it’s an event that I wouldn’t miss for anything, if only to take advantage of the excuse to bake another lofty loaf.

Let it be known that I am a terrible sourdough keeper. “But it’s so easy!” they cry, “I’ve had my sourdough starter for 50 years!” they insist. Well, that’s well and good if you can manage such a feat, but I have now effortlessly killed off two previously hearty mothers in short order, and am not exactly eager to give it another go. Nope, it’s all faux sourdough for me from here on in.

Utilizing “sour cream” and citric acid, to impart a pleasingly tangy flavor, but relying on commercial packaged yeast for a fool-proof lift, it strikes me as the best sort of compromise. Rather than developing a hard, crackled crust and tough inner structure, this imposter sourdough has a much softer, more tender crumb. Not quite fluffy but definitely chewy, it makes for a delightfully toothsome base for sandwiches or simply toast.

Faux Sourdough
Inspired by King Arthur Flour

1 1/2 Cups Warm Potato Water*
1 Tablespoon Granulated Sugar
1 1/4-Ounce Package Active Dry Yeast
3/4 Cup Vegan “Sour Cream,” or 1 6-Ounce Container Plain Greek-Style Coconut Yogurt
4 1/2 – 5 Cups Bread Flour
1 1/2 Teaspoons Salt
1/2 Teaspoon Citric Acid
1/16 Teaspoon (Pinch) Ground Ginger

*By “potato water,” I mean the water that was used to boil potatoes, which is full of tenderizing starches and excellent for bread making. Pasta water can also work, or in a pinch, 1 teaspoon potato starch whisked into the water.

To begin, dissolve the sugar into the water and sprinkle the yeast on top. Allow it to proof for about 5 minutes, until active and frothy. Mix in the “sour cream” or “yogurt,” and begin to work in the flour, 1 cup at a time. Use the dough hook on your stand mixer if you have one, and allow it to kneed slowly and create a sticky but workable dough. Err on the side of using less flour for now; You can always work more into it later.

Let the machine continue to knead the dough for about 10 minutes on low speed. Cover the bowl, stash it in the fridge, and allow it to sit for 12 – 24 hours. Yes, that long! Your patience will be rewarded.

Lightly grease a 9 x 5 inch loaf pan, and set aside. Turn out the dough onto a lightly floured surface, and have more flour ready if needed. Knead the dough by hand, adding more flour if too sticky, for about 10 minutes. Let it rest for another 10 so that the gluten can relax a bit before shaping. Flatten the dough into a rectangle slightly shorter than 9 inches, and then roll it up tightly. Place the roll seam-side down in your prepared loaf pan.

Allow the loaf to sit for 60 – 90 minutes, until just barely peeking out above the rim of the pan. Bake in a 375 degree preheated oven for 35 – 40 minutes, until golden brown. Let cool on a wire rack completely before slicing.

Makes 1 Large Loaf

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Nightfall comes to earlier, and the air is much to dry. Autumn is no doubt a beautiful time of year with many good aspects to look forward to, but I’m just not ready to embrace it yet. There are still cherry tomatoes ripening in the garden, from crying out loud!

But fall waits for no one; an impatient and demanding guest at best. Unwilling to dive into the deep end right away, a gentle dip into the season sounded like a more comfortable approach. One toe at a time, feeling out the waters, trying hard to settle in no matter how swift the current. Passing the squash for now, I moved on to a long-forgotten bag of flour in my pantry that seemed like an easier way to greet autumn. Yes, flour: Mesquite flour, to be precise.

Mesquite flour isn’t seasonal per say, but it has cooler weather written all over it if you ask me. Mesquite reminds me of autumn because it has a warm, toasty flavor, reminiscent of a crackling, smokey wood fire in the fireplace. That rich, earthy scent that fills the air as the smoke rises up through the chimney and is whisked away with the brisk breeze; That’s what I think of every time I open up that bag of flour and inhale deeply. Just like that, I’m feeling warmer and lighter in spirit already.

Turning on the oven never felt more satisfying. After nearly record breaking stretches of silence over the summer, it creaked grumpily back to life before returning to a contented purr. Something simple and comforting was in order, and I knew just the thing. Muffins, inspired by those made by Amanda Chronister (previously of Vegan Core) as part of a swap practically a lifetime ago, sounded like a tender and sweet vehicle for this dark, warm flavor. Continuing to tweak as I went, the muffins became anything but the simple crumb-topped treats I had first envisioned. Coffee took the place of soymilk and cacao nibs made a crunchy companion to the chocolate chips, further enhancing the roasted essence of the mesquite. Ending up with something entirely different from the inspiration, I was happy nonetheless to still have found the original recipe, still as cute and carefully drawn out as ever.

Click to see the original recipe at full size

While mesquite may not be an everyday sort of ingredient, it’s worth the pantry space when it can deliver such a unique and satisfying flavor as this.

Chocolate Chip Mesquite Muffins

1 Cup + 2 Tablespoons All Purpose Flour
1/3 Cup Mesquite Flour
3/4 Cup Granulated Sugar
2 Teaspoons Ground Flaxseeds
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
Pinch Cinnamon
1/2 Cup Semi-Sweet Chocolate Chips or Chunks
1/4 Cup Cacao Nibs
1/3 Cup Canola Oil
3/4 Cup Brewed Coffee, Chilled

Turbinado Sugar, to Top

Preheat your oven to 375 degrees, and either lightly grease or line 10 standard muffin tins with cupcake papers. Set aside.

In a large bowl, whisk together the both flours, sugar, ground flax, baking powder, salt, and cinnamon. Toss in the chocolate and cacao nibs, and mix lightly to coat the pieces with flour.

Separately, stir together the oil and coffee before pouring both into the bowl of dry goods. Stir just enough to combine and create a mostly smooth batter. Distribute the batter equally between your prepared muffins tins, and lightly sprinkle the tops with turbinado sugar.

Bake for 15 – 18 minutes, until a toothpick inserted into the center pulls out clean. (Make sure that gooey chocolate chips don’t trick you into over-baking the muffins!) Let cool in the pan for at least 15 minutes before letting them come to room temperature on a wire rack.

Makes 10 Muffins

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I’m usually not one for either making or hosting guest posts, but when the Beantown Baker invited me over to her blog to share a bit of my work, I could hardly refuse. So, for today’s recipe, go check it out over in the Friday Favorites section.  You don’t want to miss this one- Marbled Blueberry Bundt Cake to finish off the berry season! Here’s just a small taste…

Slim pickings. Literally, that’s what we found after embarking on our much-anticipated annual blueberry picking adventure. We’re spoiled with riches of wild raspberries all across our county, but blueberries? Those round, sweet gems are a bit harder to come by, and even the farms were sorely lacking this year. After being turned away due to poor picking conditions once already, we were determined not to go home empty handed yet again.

Arriving near the tail-end of their growing season, it’s reasonable to expect a less than bountiful harvest, but this was downright pitiful. Shriveled, grey berries remained where they once blossomed and were forgotten, while others had over-ripened to the point of bursting, like weak balloons filled with shaving cream. Regardless, with a bit of careful, diligent plucking, there were still enough berries to fill a small bucket, and satisfy the peckish picker, of course.

For the rest, including the recipe and more photos, hit up the Beantown Baker asap!

Life is quite messy itself, so it only seems fitting to allow a few messier creations in as well. Take for example, cookies that baked up like a dream, with a fantastic chewy texture and sophisticated bitter cocoa flavor, sandwiched together with blueberry creme acting as the luminous violet glue. Summery yet not incapable of bridging the seasonal gap, crowd-pleasing, and an all around delight. The problem? They suffer a bit from ugly duckling syndrome.

You see, it’s mostly the filling that I take issue with. It looks grainy, even curdled in photos, despite tasting silky-smooth on the tongue. Should such a blemish be allowed to go live, presented as the desired outcome? Does one small imperfection ruin a whole recipe? At the end of the day, would you blog about it?

I think my response goes without saying.

Black and Blueberry Sandwich Cookies

Black Cocoa Cookies:

10 Tablespoons Non-Dairy Margarine
1 Cup Granulated Sugar
2 Tablespoon Flax Seeds, Ground
1 1/2 Cups All Purpose Flour
1/3 Cup Black Cocoa Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Tablespoons Plain Non-Dairy Milk
1/4 Teaspoon Vanilla Extract

Blueberry Creme Filling:

4 Ounces Vegan White Chocolate Chips
3/4 Cup Blueberries, Fresh or Frozen and Thawed
1/4 Cup Non-Dairy Margarine
1/2 Cup Confectioner’s Sugar

Preheat your oven to 350 degrees, and line two baking sheets with silpats or parchment paper. Set aside.

Using a stand mixer or food processor, cream together the margarine and sugar thoroughly, until homogeneous and fluffy. Add the ground flax seeds, flour, cocoa, baking soda, and salt, and mix until mostly incorporated. The dough will be too dry to fully come together, so add in the “milk” and vanilla, and mix once more to combine and create a smooth, cohesive batter.

Scoop out 3 tablespoons or so of dough per cookie, and flatten them just slightly on the baking sheet. Be sure to space them 1 1/2 – 2 inches apart, because they really spread as they bake; arrange no more than 9 cookies per sheet.

Bake for 10 – 13 minutes, until the edges are set and the cookies look barely puffy in the middle. Remove from the oven and let cool on the sheets for 10 more minutes before sliding the silpat or sheet of parchment onto a cooler surface. Allow them to fully cool before applying the filling.

To make the blueberry creme, first melt the while chocolate, either in a double boiler or in the microwave. If microwaving, heat at 30 second intervals, stirring well in between, to ensure that it doesn’t burn. White chocolate can be very temperamental, so keep a close eye on it.

Toss the berries into your blender or food processor, and completely puree. Strain the juice directly into the melted white chocolate and discard the pulp and seeds remaining. Stir thoroughly, reheating gently as necessary if the chocolate beings to solidify or seize. Once smooth, chill the mixture for at least an hour, until cold to the touch and thickened.

Beat the margarine and confectioner’s sugar together in your stand mixer before adding the chilled blueberry mixture. Scrape down the sides of the bowl to ensure that everything is getting incorporated, and whip on high speed for about 5 minutes, until there are no remaining chunks of margarine and the filling only appears to be vaguely grainy. Apply the filling to one cookie, and top it off with a second. Repeat with remaining cookies.

The sandwich cookies keep well at room temperature, covered in plastic wrap, for approximately four days, or in the fridge for seven to eight. Better yet, for this summer heat, stash them in the freezer for up to a month, and you can snack on them while they’re still a bit frosty!

Makes About 14 Large Cookies; 7 Large Sandwich Cookies

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Better yet, serve up some peppermint-mocha whoopie pies.

Though they do require quick use of the oven, the sweat will be worthwhile, since the end results are satisfyingly sweet and cooling. A spinoff on my Peppermint Mocha Trifles from Vegan Desserts, this hand-held version is ideal for speedy baking and on-the-go eating. Just make a half batch of everything, adding 3/4 cup of flour to the cake portion. Instead of pouring the cake batter into a baking dish, scoop it out onto a silpat-lined baking sheet, using a small cookie scoop for consistent shapes. Bake for 10 – 15 minutes at 350 degrees, until just lightly browned around the edges, and let cool completely. Spread your chilled chocolate custard between two cookies, and then roll the edges in crushes candy canes. Voila, a miniature, portable trifle- With a touch of summery Christmas spirit!

This will make you approximately 36 individual cookies, and thus 18 finished whoopie pies. Store the cake-like sandwiches in the fridge for maximum refreshment, or in the freezer to make mock-ice cream sandwiches. Be sure to eat them quickly once the peppermint candies have been added- As evidence by my photo, the can melt quickly due to the moisture and heat. Plus, I can’t imagine anyone being able to resist chowing down for that long!

No decisions were easy here, and the originals weren’t bad enough for me to delete altogether, but it’s a curious thing to see the contrast between two (or three) photos of the same thing, taken with a good bit of time between them.  (The following photos are arranged with the first attempt(s) on the left, the final, printed photos on the right.)

This one was a particularly tough photo to ultimately reject, because the cute-factor is a whole new category not even touched in most food photos. Perhaps for a reason, though. Isis was so excited about her treat, she wouldn’t stay still, and thus is one blur of a puppy on film. Yes, my dad had to assist on this shot, both in holding the biscuit, and holding Isis back so that she didn’t wolf down the biscuit before I could snap a shot! Also note that the original version of the Canine Cookies were carob-coated, but that ended up smearing on the rug beautifully, so I switched to chips mixed in.

The Grasshopper Cake was really something else; a slightly intimidating multi-layer cake that could feed an army for a month. Or at least it felt that way, when I found myself redoing the photo not once, but twice to make three separate attempts altogether. Beginning life as a 4-layer, square cake, it became clear after that first failed shot that it was simply too much cake for any sensible person to bake up at once. Then, somehow, it turned neon-green on film, and looked downright radioactive. The final photo that went to print still could use some work in the lighting department, but at least the frosting doesn’t look like I mixed in day-glow wall paint as an ingredient.

My blood oranges may not have been such a luscious shade of crimson red the second time around, but the effect of seeing them arranged on the whole Blood Orange Upside-Down Cake was worth the effort of a full redo. Simply from an instructional view, it made more sense to show how the orange slices were laid out on the cake, to make it easier to replicate for the casual recipe reader. Plus, any excuse to break out the antique milk glass cake stand is one I want to use!

And the humiliating examples could go on, but I’ll leave the rest to your imagination. Have you ever taken a glance back at old photos and wondering what you were thinking? How this could have ever been acceptable? Give it a try, take a stroll down a photographic memory lane; It’s more entertaining than you may think!

The comment belonging to the 11th poster, who happens to be…

VeggieGirl! This gal has definitely got luck on her side, because if I’m not mistaken, this is actually the second giveaway she’s won from this little blog. Stick around as long as she has though, and you’d have a pretty good chance of hitting the jackpot, too. That first win came around 3 or 4 years ago, so she’s certainly been in it for the long haul. Congrats on win #2!

There are no losers here though, because I have a fantastic treat to share with everyone else. Even if you aren’t getting the full cookbook today, you’ll be able to bake your very own tomato bread!

Since it generated the greatest interest, I thought that everyone should have this recipe to share. It really is a winner, and with my small modifications, one that will visit my kitchen many times more.

Tomato Bread
Adapted from Green Market Baking Book © 2011 by Laura C. Martin, Sterling Publishing Co., Inc. Recipe by Amy Besa and Romy Dorotan
[My alterations in italics]

1/2 Cup Sun-Dried Tomatoes, Chopped
1 15-Ounce Can (1 3/4 Cups) Tomato Sauce
4 Cups Bread Flour, Plus additional as needed
2 Tablespoons Active Dry Yeast
1 1/2 Teaspoons Salt
4 Tablespoons Olive Oil, Plus Additional for Bowl

To make the dough

First, soak the sun-dried tomato pieces in just enough hot water to cover, for about 15 minutes, until softened.

1. Mix the yeast with the tomato sauce and let the mixture stand about 5 minutes, or until it starts to bubble.
2. In the bowl of a standing electric mixer fitted with the paddle attachment, combine half the bread flour with the tomato mixture and salt, and mix to form a smooth batter. Blend in the olive oil.
3. Change the mixer attachment to the dough hook. With the hook in motion, add the soaked sun-dried tomatoes along with the remaining bread flour, 1/2 cup at a time, until the dough forms into a rough mass that easily pulls away from the sides of the bowl.

To make a loaf

1. Transfer the dough to a large, lightly oiled bowl and cover it with plastic wrap. Place the covered bowl in a warm, draft-free spot and let it rise about 1 hour, or until doubled in bulk.
2. Butter a 9 × 5-inch loaf pan.
3. On a floured surface, roll the dough into a log that fits the pan. Place the dough into the pan and cover it with lightly oiled plastic wrap. Let it rise until the dough reaches a half inch over the top of the pan (about 1 hour).
4. Preheat the oven to 400°F.
5. Bake for 35 minutes. If it appears to be browning too quickly after 20 minutes, place a foil tent over the top to prevent it from burning. Remove the bread from the pan and cool on a wire rack. Serve warm or at room temperature.

Makes 1 Loaf

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