Crockpot Honey Sesame Chicken

I’ve said this time and time again – but there is nothing better than coming home from work and having dinner practically ready for you.   Unfortunately there are not tons of crockpot meals that I love.  I find that the texture of whatever you make is usually the same – mushy.  But this dish was great because all you had to do was shred the chicken and cook some rice and some green beans (if you desire).  The texture of the chicken was what you would expect from the crockpot – but the sauce and the rice made this dish complete. 

Enjoy!

Ingredients (I made half of this recipe for the two of us)

• 4 boneless skinless chicken breasts
• salt and pepper
• 3/4 cup honey
• 1/4 cup soy sauce
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 Tbsp. canola oil
• 2 cloves garlic, minced, pressed or grated
• 1/4 tsp. red pepper flakes
• 4 tsp. cornstarch
• sesame seeds
• sliced green onions

Directions

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce.
Dissolve cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

4. Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice, garnish with sesame seeds and green onions.

Source: The Balanced Baker

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Chicken and Spinach Flautas

My husband is a fan of ordering flautas when we go out for Mexican food (although it is rare that we do – excluding Chipolte, of course!).  So I was happy when I found this recipe – my husband was sad because he wanted me to fry them. But they are baked for a reason – its healthier and easier this way.  I’m not going to say it tastes better – because I’m not going to lie a fried tortilla is pretty darn good.   But the ooey gooey cheese and spinach and chicken tasted great!

I also wouldn’t say this is a great weeknight meal – since you have to cook the chicken, spinach and then roll and bake the flautas – which all in all takes a while.  It didn’t help that I also made my own guacamole and mexican rice – so I was definitely beat when I finished cooking these.  Thank goodness for margaritas!  Enjoy!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 1/2 cups chicken broth
• 2 cups water
• 1 tsp. Kosher salt
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 Jalapeno pepper, ribs and seeds removed, minced
• 2 cups baby spinach, chopped
• 12 flour tortillas (8 inch)
• 6 ounces shredded Colby jack cheese
• cooking spray

Directions

1. Preheat the oven to 450 degrees F.

2. In a large saucepan, combine the chicken broth, water, salt, garlic powder, cumin, chili powder and half of the jalapeno. Add the chicken to the pan and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove the chicken and shred with two forks once cooled a bit.

3. Pour out all but 1/4 cup of the cooking liquid. Add the remaining jalapeno and spinach; cook over low heat for a couple minutes, until the spinach is wilted.

4. Spoon a heaping tablespoon of the chicken mixture near the edge of the tortilla. Add a spoonful of spinach and cheese over top of the chicken. Roll the tortilla up tightly. Place seam-side down on a greased cookie sheet. Repeat with remaining tortillas.

5. Spray the prepared flautas with cooking spray. Bake for 10 minutes, flip over and back for 5 to 10 minutes more until the tortillas are golden brown.

Source: So Tasty, So Yummy

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Carrot Cake

There are so many carrot cake recipes out there – with all sorts of mix-ins – raisins, pineapple, nuts, currants, etc. – but I wanted to find a recipe that really showcased the carrot in carrot cake.  I found it – this is the one and I promise you will not look back.   There are lots of shredded carrots in here (thank goodness for the food processor!). 

And lets not forget the other shining star for a perfect carrot cake – the cream cheese frosting.  This one is to.die.for and I think its because Cooks Illustrated found a ‘secret’ ingredient with buttermilk powder in the frosting.  I think it gave the perfect tang without having to use sour cream (which I am not a very big fan of either).  

The cake was simply decorated with just some toasted walnuts (feel free to use pecans if you wish!) and those added a nice crunch.

Enjoy!

Ingredients

For the cake:

• 2 1/2 cups unbleached all-purpose flour
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. table salt
• 1 lb. medium carrots (6 to 7 large carrots), peeled
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 1/2 cups vegetable or canola oil

For the frosting:

• 16 Tbsp. (2 sticks) unsalted butter, softened
• 3 cups (12 oz.) confectioners’ sugar
• 1/3 cup buttermilk powder
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• 12 oz. cream cheese, chilled and cut into 12 equal pieces
• 2 cups pecans or walnuts, toasted and chopped coarse

Directions

1. To make the cake: Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour two 9-inch round pans.

2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

3. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.

4. In the bowl of a stand mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to medium-high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.

5. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pans and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 to 38 minutes.

6. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely.

7. To make the Frosting: Using a stand mixer fitted with the paddle attachment, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, about 2 minutes.   Increase speed to medium-low and add the cream cheese 1 piece at a time; and mix until smooth, about 2 minutes. 

8. Frost the cakes and then coat the edges with the chopped nuts.  Chill before serving.

Source: cake: Mel’s Kitchen Café (originally from Cook’s Illustrated); frosting: Cook’s Illustrated May/June 2012

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Maple Pudding w/spiced pecans

We are big maple fans in this house – we even go to the yearly maple festival to visit local maple farms.  You’ll never find a bottle of that ‘fake’ syrup in this house – I can promise that! 

So for my husbands birthday this year I wanted to make something that I knew we would both enjoy – but I didn’t want 3/4 of a cake left-over in the fridge.  So pudding is the perfect solution!  Since his birthday was on a weeknight – I made these the night before so they could set-up in the fridge and whipped up the pecans just before serving. 

W.O.W is all I can say – this is an awesome dessert.  I really liked the crunch that the pecans lent to the pudding.  And homemade pudding is so easy to make – really – its not that much harder than the cook-and-serve brand in the box.  Enjoy!

Ingredients

For the pudding:

• 3 Tbsp. cornstarch
• 2 cups whole milk
• 1/2 cup maple syrup
• Salt

For the spiced pecans:

• 2 tsp. sugar (I used maple sugar!)
• 1/2 cup pecans
• 1/4 tsp. ground cinnamon
• Nutmeg
• Salt
• 2 tsp. unsalted butter

Directions

1.  For the pudding: In a small bowl, whisk the cornstarch and 1 teaspoon of milk together until smooth.

2.  Place the remaining milk into a medium saucepan and add the cornstarch/milk mixture, whisking until smooth.  Whisk in the maple syrup and a pinch of salt.

3. Place over medium heat and bring to a simmer, stirring frequently.

4. As soon as the mixture begins to thicken (a couple of minutes), remove it from the heat and pour into a medium bowl or four ramekins.

5. Cover with plastic wrap and refrigerate until chilled and set. (1-2 hours or so.)

6. For the spiced pecans: In a small skillet over medium heat, cook the sugar and pecans, stirring frequently, until the sugar is melted and the pecans are browned, about 5 minutes.

7. Stir in the cinnamon, a few gratings of nutmeg, a pinch of salt, and the butter.

8. As soon as the butter is melted and has coated the nuts, remove from the heat and pour the nuts onto a plate to cool.

9.  Place about 2 tablespoons of the nuts on each portion of maple pudding and serve.

Source: Herbivoracious as seen on The Curvy Carrot

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Blueberry Muffins

It’s that time of year when I start getting anxious to get some fresh, local fruits and vegetables.  Unfortunately living up north, we still have a wait before we’ll see any of those.  Luckily, I still am working though my stash of frozen blueberries from last season.  Hopefully I can time it so I run out of them just as I am able to get some more. 

You almost can’t get any better than a fresh blueberry muffin.  These are topped with a simple mixture of lemon zest/sugar.  So fresh and delicious and full of blueberry flavor – you would never know they were frozen blueberries.   Enjoy!

Ingredients

Lemon-Sugar Topping

• 1/3 cup sugar
• finely grated zest from 1 lemon

Muffins

• 2 cups frozen blueberries
• 1 1/8 cups sugar plus 1 tsp.
• 2 1/2 cups unbleached all-purpose flour
• 2 1/2 tsp. baking powder
• 1 tsp. table salt
• 2 large eggs
• 4 Tbsp. unsalted butter , melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 1 1/2 tsp. vanilla extract

Directions

1. Stir together sugar and lemon zest in small bowl until combined; set aside.

2. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

3. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to about 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

4. Rinse remaining cup berries under cold water and dry well.

5. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened.

6. Divide batter equally among prepared muffin cups. Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

7. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Source: Cooks Illustrated

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Marshmallow eggs

When I realized that this year for our Easter gathering I had a gift for everyone that was there (mostly because of birthdays) except for my Mom – so I wanted to buy her some chocolate covered marshmallow eggs (her favorite).  Except I could not find any at the local chocolate shop I went to.  So instead of driving all over looking of them I wanted to see if I could make them myself. 

My first thought was that I had an Easter egg cookie cutter and I would make a sheet of marshmallow and just cut out egg shapes.  But during my search for a recipe – I came across this ingenious idea where you use a real egg and make a mold in flour.  Then you pour the marshmallow into the molds to get your egg shape.   So much fun!  I loved how these turned out!

Even better that they were unbelievably good – so light and fluffy with that crisp chocolate coating.  Marshmallow is not at all difficult to make either – I don’t know why I haven’t made it sooner since it has been on my to-make list forever. 

I think the Easter bunny will be making more of these again next year!  Enjoy!

Ingredients

• 5 lbs. all-purpose flour
• 1 large egg
• 2 Tbsp. unflavored gelatin
• 1/2 cup cold water
• 2 cups sugar
• 1 cup light corn syrup, divided
• 3/4 cup hot water
• 2 tsp. vanilla extract
• 1 pound dark chocolate, melted

Directions

1. Spread flour in each of three 13-in. x 9-in. pans.  Carefully wash the egg with soap and water and pat dry.  Press washed egg halfway into the flour to form an impression. Repeat about 35 times; set aside.

2. In a small bowl, sprinkle the gelatin over cold water; set aside.

3. In a medium saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238°F (soft-ball stage).  Remove from the heat; stir in remaining corn syrup.

4. Pour into the bowl of a stand mixer. Add reserved gelatin, 1 tablespoon at a time, beating on high speed with the whisk attachment until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.

5. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.

6. Brush excess flour off marshmallow eggs. Dip each in melted chocolate. Place flat side down on waxed paper.  Let stand until set.

Source: Taste of Home

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Cinnamon Buttermilk Muffins

I feel so lucky that a Penzeys spice shop opened up in my area – and even more so that its close enough to my work to run over there during my lunch break.  Penzeys fans will know that they send great coupons with their catalogs and all of their spices are top quality.  Recently they gave out a large jar of their cinnamon-sugar mix.  Aside from having a nice piece of cinnamon toast or topped on oatmeal, I was itching to bake something with it.   These muffins were the perfect easy muffin and really showcased the cinnamon sugar.  Enjoy!

Ingredients

• 7 Tbsp. unsalted butter, at room temperature
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg
• 1 tsp. cinnamon
• 1/2 cup buttermilk
• 1 1/2 tsp. vanilla extract

For the topping:

• 2/3 cup sugar & 1 Tbsp. ground cinnamon mixed together (or a cinnamon-sugar mix)
• 6 Tbsp. (3/4 stick) unsalted butter, melted

Directions

1. Preheat an oven to 350°F. Grease 12 muffin cups with paper liners.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

3. In another bowl, stir together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.

4. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

5. Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

6. Transfer the pan to a wire rack and let cool for 5 minutes.  Unmold the muffins and let stand until cool enough to handle.

7. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving.

Source: Williams-Sonoma

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Butterscotch Oatmeal Cookies

I was about to make some chocolate chip cookies but realized I was out of brown sugar, I searched through my mile-long to-bake list and realized that I had everything on hand to make these cookies. 

These were a special treat for our accountant when we met with him to do our taxes.  He’s been very helpful to my husband for the last few years since starting his own business that I thought he deserved something special.  That, and we threatened to take them back if we didn’t get a refund. Luckily, he got to keep the cookies. 

But I did keep a few for us to enjoy – they were perfectly crisp on the edges and soft on the inside.  The butterscotch and toffee chips give a nice sweetness and the coconut and oatmeal give these a nice hearty chew.  These are definitely a keeper!  Enjoy!

Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 stick (8 Tbsp.) unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1 1/2 cups old fashioned oats
• 3/4 cup shredded coconut
• 1/2 cup butterscotch chips
• 1/4 cup toffee bits

Directions

1. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper. 

2. In a bowl, combine the flour, baking soda, cinnamon and salt.  Stir to blend, and set aside. 

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium-high speed until light and smooth, about 2-3 minutes.  Beat in the egg until incorporated.  Blend in the vanilla. 

4. With the mixer on low speed, mix in the dry ingredients just until incorporated.  With a spatula, fold in the oats, coconut, butterscotch chips and toffee bits until evenly combined.

5. Drop scoops of dough onto the prepared baking sheets, a few inches apart.  Bake for 12-15 minutes, until just set and light golden, rotating the pans halfway through baking.  Let cool on the pans about 5 minutes, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

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Chocolate Scotcheroos

Peanut butter, butterscotch, chocolate and rice krispies = chocolate scotcheroos!   I had no idea that you could make rice krispie treats without using marshmallows either!   I was trying to make a dessert to bring to a friends house and I wanted to figure out something using ingredients I had in the house already.  I have a pretty well stocked baking pantry – so it wasn’t that difficult – but we all know that usually you run out of something right when you need it.   Luckily, I had just enough of everything to make these.  Good thing – because not only were they simple to make – they tasted delicious!   Enjoy!

Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate morsels
• 1 cup butterscotch chips

Directions

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well.

2. Add rice krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

3. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly.  Spread evenly over cereal mixture. Let stand until firm and then cut. 

Source: Rice Krispies

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Banana Oatmeal Chocolate Chip Cookies

We all know the dilemma of a very over-ripe banana that just needs to be used before it starts to attract fruit flies in your kitchen.  These cookies are perfect – especially if you have just one banana that needs to be used up.  The banana also keeps the cookies very soft and moist – without being overpowering of banana flavor.   They were a great, almost healthy dessert – and very much enjoyed by my niece and nephew!  I hope you enjoy them too!   

Ingredients

• 4 Tbsp. unsalted butter, at room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 large banana, mashed
• 1 1/4 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups old fashioned oats
• 1 cup semisweet chocolate chips

Directions

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars, mix until smooth and fluffy. Mix in vanilla extract and egg. Next, add the banana. Beat well.

3. Slowly add in flour mixture until just combined. Stir in oats and chocolate chips by hand.

4. Drop cookie dough by heaping tablespoonfuls onto baking sheets that have been lined with parchment paper or Silicone baking mats.

5. Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Makes about 2 1/2 dozen cookies

Source: Makes and Takes

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Crockpot Tex-Mex Chicken Stew

Nothing is better than having dinner practically done when you get home from work.   I really need to start using my crockpot more during the work week.  This soup has a bit of prep with chopping all the vegetables – so I prepped this on a Sunday afternoon for dinner on Monday evening.   My husband works from home so he was able to turn the crockpot on around noon and dinner was ready by the time I got home.   It is a really delicious and healthy soup.  I will certainly be making this again!   Enjoy!

Ingredients

• 1 large yellow onion, minced
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 jalapeno, seeds and ribs removed, minced
• 6 garlic cloves, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. vegetable oil
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 4-6 cups low-sodium chicken broth 
• 1 (14.5 oz.) can diced tomatoes, drained 
• 1/4 cup Minute Tapioca
• 1 Tbsp. brown sugar
• 1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• salt and pepper
• 2 cups frozen corn
• 1 (15-oz.) can black beans, drained and rinsed
• 1 minced chipotle chile in adobo sauce
• 1/4 cup minced fresh cilantro

Directions

1. Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened.  Transfer to the slow cooker.

2. Stir the broth, tomatoes, tapioca, and sugar into the slow cooker.  Season the chicken with salt and pepper and nestle into the slow cooker.  Cover and cook until the chicken is tender, 4 to 6 hours on low.

3. Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.

4. Return the chicken the slow cooker, stir in the beans, corn, and chipotle chile, cover, and cook on high until heated through, about 10 minutes.  Stir in the cilantro, season with additional salt and pepper as needed, and serve.

Source: adapted from Pink Parsley, originally from Slow Cooker Revolution

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English Muffin Bread

Sorry for my unannounced absence this past month – some things came up and I needed to take a break from the blog.  Now I’m back and I hope my readers are still out there?!  

This recipe has been on my radar screen for a long time.  I finally got around to making it and I was thrilled with the result.  If you are a newbie to baking with yeast – this is the perfect recipe to try out.  It could not have been easier – you essentially just mix the ingredients together and hardly even knead the dough – let it rise and bake. 

The smell of this bread fresh out of the oven is too good to describe.  I immediately cut off the end and spread a bit of butter on it and enjoyed a bite.    I also thought this bread was perfect for dunking in runny egg yolks – yum!   Enjoy!

Ingredients

• 3 cups All-Purpose Flour
• 1 Tbsp. sugar
• 1 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 Tbsp. instant yeast
• 1 cup milk
• 1/4 cup water
• 2 Tbsp. vegetable oil or olive oil
• cornmeal, to sprinkle in pan

Directions

1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. 

3. Pour the hot liquid over the dry ingredients in the mixing bowl.

4. Beat at high speed with the paddle attachment for 1 minute. The dough will be very soft.

5. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7. Cover the pan with plastic wrap, and let the dough rise till it's just barely crowned over the rim of the pan (about 45 minutes to 1 hour)

8. Preheat the oven to 400°F.

9. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.

10. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Source: King Arthur Flour

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