Pressed Roasted Vegetable Sandwich with Goat Cheese, Balsamic and Arugula

Be sure to get your vegetables as dry as possible before placing on sandwich, to prevent a soggy sandwich and filling “slippage”. This is a great sandwich to enjoy for dinner, with a bowl of soup, or make ahead from a great weekend lunchbox sandwich. You can warm in a panini or grill press, or in the microwave.

Ingredients


  • 1 ciabatta demi baguette or 3 ciabatta buns
  • 1 small log of goat cheese (113g)
  • 2 sweet bell peppers (1 red, 1 orange or yellow)
  • 2 zucchini, sliced into rounds (fairly thin, but not paper thin or they will burn)
  • 1/2 a red onion, cut into slices
  • Balsamic vinegar
  • Arugula
  • Butter

Instructions



  1. Roast your peppers: pre-heat the broiler on your oven. Slice the sides off the peppers and place, skin side up, on a baking sheet. Place under the broiler until the skin is bubbly and quite browned (10-15 minutes). Remove from the oven and place the peppers into a plastic or paper bag, seal and place in the fridge for 20-30 minutes. Leave the broiler on.
  2. Meanwhile, slice your onions and zucchini. On a baking sheet, arrange the zucchini slices in a single layer and sprinkle the onion pieces over top. Sprinkle with a bit of salt and freshly ground pepper. Place under the broiler until the zucchini has dried and shriveled, but not browned too much (about 8-12 minutes). Remove from the oven and leave on the baking sheet to cool a bit. (Hopefully, the zucchini are fairly dry. If not remove to a paper towel to cool.
  3. While the zucchini is cooling, take the peppers from the fridge and using the sharp edge of a knife, peel off the charred skin and discard. Place the peppers onto a paper towel, do dry the surface off a bit.
  4. Prepare your sandwiches: If using a ciabata baguette, cut it into 2 or 3 pieces, then cut your ciabatta loaf pieces or buns in half from the side and butter both sides. On the bottom half, place a generous layer of arugula. Top with a single layer of roasted pepper, then a layer of the zucchini slices and a few onion pieces. Drizzle with some balsamic vinegar. Top with crumbled goat cheese, then place the top of the bun on top. Wrap tightly with plastic wrap (wrap a couple of times to prevent bread from drying out). Place on the shelf in your refrigerator and place a flat plate or other flat object on top. Top the plate with something heavy (cans of tomatoes work well). Allow to press in the fridge for 4-6 hours or overnight.
  5. Once pressed, remove from fridge, unwrap and trim edges, if desired (not necessary, just look a little prettier). If you like, pop into a panini press or grill press to warm and toast lightly, or microwave for 30 seconds or so to warm.
Prep time: 20 min | Cook time: 20 min | Total time: 40 min
Number of servings (yield): 2-3

Caprese Garlic Bread

A simple recipe for Caprese Garlic Bread, the best garlic bread you will ever eat, and a fun Land O’ Lakes giveaway!  Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!

ingredients:



  • 1 loaf ciabatta bread, horizontally cut in half
  • 4 tablespoons salted butter
  • 3 cloves garlic, minced
  • 12 oz. fresh mozzarella cheese, sliced
  • 1/2 cup balsamic vinegar
  • 2 medium tomatoes, sliced
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup chopped fresh basil

directions:



1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Lofthouse Style Soft Sugar Cookies

Yield: 5-6 dozen sugar cookies
Prep Time: 25 minutes
Cook Time: 7 minutes
Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.

ingredients:



  • For the Cookies:
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sour cream

For the Buttercream Frosting:
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 6 tablespoons heavy cream
  • Food coloring, optional
  • Sprinkles, optional

directions:



1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.
2. In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.
3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.
4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.
5. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.
6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.
7. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
Adapted from RecipeSecrets.net

Lemon Raspberry Bars

Yield: Makes 16 bars
Cook Time: 15 minutes

POLENTA BAKE WITH FETA, TOMATO AND MUSHROOMS

THE HUNGER-DEFYING DINNER: CHEAP AND FILLING, POLENTA IS THE PERFECT JANUARY INGREDIENT. PLUS, WE’RE BIG FANS OF ANY DISH THAT A) CAN BE MADE IN ONE POT, SAVING ON THE WASHING UP AND B) USES NOT ONE BUT TWO DIFFERENT KINDS OF CHEESE. JUST IN CASE YOU’RE HAVING POST-CHRISTMAS CHEDDAR WITHDRAWAL SYMPTOMS.


INGREDIENTS (SERVES 6)

  • 150g instant polenta
  • 50g unsalted butter, cut into chunks
  • 750ml hot vegetable stock
  • 60g parmesan cheese, finely grated
  • 100g mushrooms, thinly sliced
  • 150g cherry tomatoes, some halved, some not
  • 100g feta cheese, crumbled
  • Handful of rocket, to serve
  • Black pepper

METHOD

Step 1: Preheat the grill to high. Put the polenta and butter in the bottom of a deep, 25cm-diameter, ovenproof frying pan over a medium heat. Gradually pour over the stock, beating to prevent lumps. Keep beating until the mixture thickens and starts to bubble. Season well.
Step 2: Remove the pan from the heat and stir the parmesan through. Top the polenta with the mushrooms, tomatoes and feta.
Step 3: Put the pan under the hot grill for 10-12 minutes until the tomato skins have burst and the mushrooms have wilted with the heat. Allow to cool for a few minutes before dressing with rocket to serve.

KCAL

250 per serving

SATURATED FAT

9g per serving

PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

    • Ingredients

       
    • 1 cup of low fat ricotta cheese
  • Small handful of baby spinach, chopped
  • Small handful of grape tomatoes, diced (remove the seeds if possible)
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp fresh basil, chopped
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Dash of oregano
  • 2 chicken breasts
  • Italian seasoned panko crumbs
  • 2 tsp olive oil

Instructions

Preheat the oven to 400 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

Honey Balsamic Chicken Tenders

Total Cost: $4.99
Cost Per Serving: $1.25
Serves: 4

 

Ingredients


  • 2 medium (1.5 lbs) chicken breasts $2.99
  • ¼ cup balsamic vinegar $0.80
  • 1 clove garlic $0.08
  • 2 Tbsp olive oil (divided) $0.24
  • to taste salt & pepper $0.05
  • 1 Tbsp butter $0.10
  • 2 Tbsp balsamic vinegar $0.40
  • 3 Tbsp honey $0.33

Instructions


  1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
  2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
  3. Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
  4. Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.

Rösti recipe= What to Eat on Election Night


Rösti Ingredients

  • 2¼ pounds russet potatoes (about 3 large)
  • 2 tablespoons lard or unsalted butter
  • 2 tablespoons canola oil
  • 1 tablespoon kosher salt, plus more to taste

Instructions

Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.
Heat lard and oil in an 8″ nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. [NOTE: this seems physically impossible to me. I poured the melted butter/oil, and salt over the grated potatoes in bowl and mixed before transferring to a pan. How can you toss this huge amount of potatoes and oil in an 8-inch pan?! C'est impossible, Saveur!] Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve. [optional: serve with sour cream and scallions]
*** Yes, it is a lot of salt. But potatoes need a lot of salt. You can adjust, but this seemed right to me.
***People have argued in favor of a rösti made with raw potatoes. I have tried and it is not as good. It is really worth the effort of pre-cooking the potatoes.

Gazpacho recipe

    Ingredients


  • 2 cups cubed day-old country bread, crusts removed
  • 2 medium sized garlic cloves, chopped
  • 1 small pinch ground cumin
  • kosher salt
  • 3 pounds ripest, most flavorful tomatoes possible, seeded and chopped
  • 1/2 seedless cucumber, peeled and chopped
  • 1 medium-size red bell pepper, cored, seeded and chopped
  • 1/4 cup chopped red onion
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chilled spring water
  • 3 tablespoons sherry vinegar

 Instructions


Place the bread in a bowl, add cold water to cover, and let set for 5-10 minutes. Drain the bread and squeeze out extra liquid.
Place the garlic, cumin, and 1/2 teaspoon of salt in a mortar and, using a pestle, mash them to a paste.
Place the tomatoes, cucumbers, red pepper, onion, soaked bread, and the garlic paste in a large bowl and toss. Let stand for 15 minutes. Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch.Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
When all the gazpacho has been pureed, whisk in the spring water and vinegar. Taste for seasoning. Add more salt or vinegar as necessary. Refrigerate the gazpacho, covered, until chilled, about 2 hours.
Garnish gazpacho with chopped cucumber, pepper, onion or croutons, if desired.

Salted Caramel Ice Cream



Recipe type: Ice Cream & Frozen Treats
Serves: Avout 1½ litres
 

Ingredients

  • 1¼ cup granulated sugar, divided
  • 2½ cups heavy cream (35%), divided
  • ½ teaspoon flaky sea salt (such as Maldon)
  • ½ teaspoon vanilla extract
  • ¾ cups whole milk
Instructions

  1. In a heavy skillet with a light-coloured interior (enamel or stainless steel are good), heat 1 cup sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly. As needed, brush the sides of the pan with a natural-bristle pasty brush dipped in cold water, to prevent the sugar from crystallizing. Keep a careful watch on the colour of the caramel. It can go from perfect to burned in a few seconds. The caramel is done when it turns dark amber.
  2. Immediately remove the pan from heat and carefully stir in 1¼ cups cream. Be careful, the mixture will spatter and steam! Continue cooking until all the caramel has dissolved. Pour the caramel into a bowl. Add sea salt and vanilla. Allow the caramel to cool to room temperature.
  3. Meanwhile, bring the milk, the remaining 1¼ cups cream, and remaining ¼ cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.
  4. When both the milk mixture and caramel have cooled to room temperature, remove the skin from the milk mixture and stir it into the caramel. Refrigerate the mix, covered, for several hours (or overnight) and then pop it in the freezer for an hour just before churning. You want to churn this when it's really, really cold.
  5. Churn in an ice cream maker according to manufacturer’s instructions. The ice cream will still be soft but should be firm enough to keep its shape when you remove the paddle. Transfer to an airtight container and freezer until firm. Note: Due to the high sugar content, this ice cream is unusually soft.

Asparagus and Mushroom Tart with Red Wine Cheddar

Prep / inactive time:  
Cook / active time:  
Total time:  
Serves: 4 as appetizer, 2 as main
 

This asparagus and mushroom tart can be served as a main for a light dinner or as an appetizer. Either way, serve with plenty of napkins.


Ingredients

  • 8 sheets phyllo (or 1 sheet commercial puff pastry)
  • 1 tablespoon oil or butter (more if using phyllo)
  • 12 to 18 large asparagus spears, washed and with tough ends snapped off
  • 3 large cremini mushrooms, sliced
  • 2 large scallions, sliced in rounds
  • 2 to 3 ounces red wine aged cheddar, grated (about a generous ½ cup to ¾ cup - less is good as this cheese is sharp)
  • 2 to 3 sprigs fresh thyme (lemon thyme if you have it)
  • fresh ground black pepper
Instructions

  1. Preheat the oven to 375°F. Line a rimmed 10- X 15-inch baking sheet with parchment. If using phyllo, place a single sheet on the parchment and brush with oil or melted butter. Be sure to keep a damp towel on top of the unused sheets to prevent them from drying out. Repeat layering phyllo and brushing with oil or melted butter until you have used 8 sheets (refreeze unused portion for another use). If the sheets overhang the pan, scrunch them inside the pan's rim to form a ridge.
  2. If using puff pastry, roll the pastry to 10- X 12-inches and place on the parchment. Using a sharp knife, gently score the pastry all the way around 1 inch from the outside edge. Don't cut all the way through. Prick the pastry inside the scored margin all over with a fork.
  3. Bake for 8 minutes.
  4. While the pastry bakes, sauté the scallions over medium-high heat until soft. Add the mushrooms and continue to cook until they soften but don't weep. Transfer to a plate.
  5. Using the oil left in the pan, sautée the asparagus spears for 2-3 minutes, until they are bright green and not quite tender.
  6. Sprinkle the scallions and mushrooms over the pastry. If using puff pastry, stay inside the edge. Top with half the cheese. Strip the leaves from the thyme sprigs and sprinkle evenly over the cheese. Place the asparagus on top, alternating tip directions. Top with remaining cheese. Add a good grinding of black pepper, if you like.
  7. Return the tart to the oven and bake another 10 to 15 minutes or until the pastry is golden and the cheese is melted and bubbling.
  8. Cut the tart with a pizza wheel or sharp chef's knife. Serve immediately.

CREAMY ASPARAGUS AND AGED CHEDDAR BAKE

This is a great side dish for a grilled meat meal. It would also be great for entertaining or a brunch table. 


Ingredients


  • 1 bunch asparagus, trimmed of woody ends (about 20 spears)
  • 2 Tbsp. butter
  • 1/3 cup all-purpose flour
  • Scant 1 cup milk
  • 1 egg yolk
  • 1/4 tsp of dry, powdered mustard
  • Dash of Worcestershire sauce
  • 1/4 – 1/2 tsp. salt
  • Black pepper, to taste
  • 1 1/2 cups grated aged, white cheddar

Instructions


  1. Preheat oven to 400° F. with rack in centre of oven, and line a baking sheet with parchment paper or non-stick foil.
  2. If your asparagus is thick, blanch the asparagus in a large pan of salted water for one minute, remove and refresh in ice water or microwave on a plate for about 90 seconds. If your asparagus is thin, you’re probably good to go as is. Divide the asparagus in half and lay on parchment on baking sheet with the cut ends touching in the middle. Set aside.
  3. In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk, stirring constantly for 1-2 minutes until lightly golden. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat, stir and simmer for 2-3 minutes until thickened.
  4. Remove from the heat and beat in the egg yolk, mustard, Worcestershire sauce and salt. Taste and add more salt, as needed. Season with freshly ground pepper.
  5. Pour sauce over the middle of the asparagus. Top with the grated cheddar cheese.
  6. Bake at 400 ° F. for 8-10 minutes, then move rack to upper part of oven, switch your oven to broil and broil until the sauce is bubbly and golden.
  7. Top with a bit more freshly ground pepper and serve immediately.
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
Number of servings (yield): 6

SOFT CHEESE BREAD: TWO WAYS


Delicious, soft cheese bread that can be filled with different cheese fillings. If you’re measuring your flour in cups, hold back 1 cup to add as needed. If you need to visualize the shaping process, it’s very similar to Estonian Kringle bread, so if you search for that, you should be able to find some photos that demonstrate.


This bread freezes beautifully. You can freeze it whole, or slice it and then freeze, so you can grab a couple of slices whenever you like.

Ingredients


  • 794 grams (28 oz / 6 1/2 cups) unbleached bread flour (can use all purpose, if that’s all you have)
  • 2 tsp. fine salt or 1 Tbsp. coarse kosher salt
  • 5 Tbsp. white or brown sugar (or 3 1/2 Tbsp. honey or agave nectar)
  • 1 cup lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
  • 1 cup plus 2 Tbsp. lukewarm buttermilk or milk
  • 1 1/2 Tbsp. instant yeast
  • 1/4 cup melted, unsalted butter or vegetable oil
  • Filling:
  • Cheddar and Herb
  • 2 cups shredded, sharp cheddar cheese
  • 1/4 cup minced herbs (parsley and chives are good choices)
  • Parmesan, Garlic and Herb
  • 1 1/2 cups freshly grated Parmesan
  • 1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
  • 1/4 cup minced herbs (parsley works well)
  • 1/4 cup butter, at room temperature

Instructions


  1. In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you’re using honey or agave, add with the liquid ingredients instead.
  2. In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
  3. Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
  4. Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it’s easy to see when it’s doubled by the markings).
  5. Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
  6. Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
  7. For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  8. For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  9. Grease two 8-inch by 4-inch loaf pans and set aside.
  10. Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
  11. Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the centre.
  12. Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Prep time: 20 min | Cook time: 50 min | Total time: 4 hours
Number of servings (yield): 2 loaves
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