Cappuccino Chocolate Cookies

Cappuccino Chocolate Cookies via LashesandDashes

Today I bring you Cappuccino Chocolate Cookies, perfect for a rainy day. I have been reading the Hannah Swensen Book Series by Joanne Fluke, in each book Joanne includes several recipes for desserts as well as a few main courses. I have been wanting to try a recipe but had not had the chance until two weeks ago. A friend of ours had a family emergency so I offered to bring over Dinner and some dessert for the whole family.

Cappuccino Chocolate Cookies via LashesandDashes

This recipe makes somewhere in between 8 to 10 dozen cookies, if that is to much to eat at once feel free to freeze the extras ūüôā The recipe calls for espresso powder, I used Greek Nescafe Classic, next time I think I will try Coffee Extract.I did make a few changes to recipe to accommodate my taste. I absolutely love this recipe, I know I will continue making it for years to come! Enjoy ūüôā

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

Cappuccino Chocolate Cookies via LashesandDashes

 

Ingredients:

4 sticks, (one pound) unsalted butter, melted

1/2 cup espresso powder

1 TBL 1 tsp vanilla extract

3 cups white granulated sugar

3 eggs, beat in measuring cup

2 tsp baking soda

1 tsp baking powder

3 cups milk chocolate chips (A bag plus half a bag of chips)

5  1/2 cups all purpose flour, measured with the scoop and level method

 

Directions

Mix into melted butter the espresso powder and vanilla extract, continue mixing until espresso powder is dissolved. Add in the sugar, eggs, baking powder, and baking soda, mix well. Add in the flour one cup at a time mixing until evenly distributed, continue until all flour has been added in. Mix in chocolate chips using a spatula. Using a medium cookie scoop, drop unto parchment lined cookie sheet, 12 to standard sheet pan. Flatten each cookie with a two inch flat surface (I used a small ramekin bottom). Place cookie sheets into a preheated 375 degree oven for 9-11 minutes. After they come out of the oven leave on pan for two minutes then transfer to cooling rack.

 

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Chateaubriand Recipe

Chateaubriand via LashesandDashes

The finished product.

For Mothers Day here in the US,  I made Chateaubriand, My parents had Chateaubriand the night they were engaged. so it was very special for my Mom. For my first ever traditional French meal I think it turned out wonderful. I made all of the sauces homemade, you can find the recipe Here. I know I will be making this dish again for special occasions! Chateaubriand is not a difficult meal if you follow the recipe.

Chateaubriand via LashesandDashes

Melting the butter.

Chateaubriand via LashesandDashes

Searing the meat.

Chateaubriand via LashesandDashes

Searing the meat on all sides.

Chateaubriand via LashesandDashes

The meat placed on a rack in my pan, ready to go in the oven.

Chateaubriand via LashesandDashes

Chopping the tarragon.

Chateaubriand via LashesandDashes

The meat after cooking in the oven.

Chateaubriand via LashesandDashes

Adding in the shallots.

Chateaubriand via LashesandDashes

Sauteing the shallots.

Chateaubriand via LashesandDashes

Adding in the red wine.

Chateaubriand via LashesandDashes

Adding in the Demi-Glace.

Chateaubriand via LashesandDashes

Tarragon being added in.

Chateaubriand via LashesandDashes

Ingredients

1 thick, center cut tenderloin, approximately 1 pound

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 shallot, minced

4 oz. full-bodied red wine

4 oz. Demi glace

1-tablespoon butter, softened

2 teaspoons minced fresh tarragon

Whole tarragon leaves, for garnish

Directions

Preheat your oven to 375¬ļ F.¬†Liberally sprinkle salt and pepper on the meat.¬†Preheat an oven-safe heavy skillet or saute pan over medium-high heat. Depending on your stove, this could take 4 or 5 minutes.¬†Add the butter and oil to the pan. When the butter stops foaming, place meat in pan.With tongs, turn the meat and continue searing. If the meat sticks to the pan, leave it for another few seconds. When the sear is complete, the meat will release on its own, so be gentle and patient. Keep an eye on the heat, you may need to adjust it up or down to maintain a good “sizzle ‘ without burning the meat.¬†Remove the meat from the pan, and place an oven-safe rack in the cooking pan. Put the meat on the rack and roast in the oven until the meat has reached an internal temperature of 125¬ļ F if you want your meat more on the rare side. I cooked the meat for 25 minutes. Put the meat on a warmed platter to rest for about 15 minutes. The temperature will continue to rise, and your meat will be a perfect medium well.¬†While the meat is resting, prepare the sauce. You should have plenty of oil/butter left in the cooking pan. Place the pan over medium heat – careful, it has been in the oven. Make sure you have an oven mitt, because the handle can burn you. Add the minced shallot and saute until translucent, but not browned.¬†Add the red wine. Turn the heat up to medium high and reduce by half. Add the demi-glace to the pan and reduce for a couple of minutes until the mixture is somewhat syrupy. Taste for seasonings, and add salt and pepper if necessary. Stir in the minced tarragon and remove from the heat. Swirl in the softened butter right before serving. This will help to further thicken the sauce and impart a lovely sheen. We sliced the meat in the kitchen but the traditional preparation would be to slice the meat at the table. I severed this dish with piped mash potatoes but you can use any other side you wish.

 

Classic French Sauces.

I made Chateaubriand a few weeks ago for my Mom on Mother’s Day. I made these two sauces for it. Both of these sauces are simple to make and are wonderful on their own as well as combined to make other sauces. First I made Espagnole Sauce which is the most time consuming of the two, the Demi-Glace uses all of the Espagnole Sauce. We had some of the Demi-Glace Sauce left after I made the Chateaubriand, so the next day I served it along with baked pork chops, it was wonderful! ¬†These sauces will be made again and again in my house, they are so easy to make and really add something to whatever dish you are making. Check out the Chateaubriand Recipe Here.

French Sauces via LashesandDashes

Melting the butter.

French Sauces via LashesandDashes

Skimming the foam off the top of the melted butter.

French Sauces via LashesandDashes

The clarified butter.

French Sauces via LashesandDashes

The milk solids next to the clarified butter.

French Sauces via LashesandDashes

Measuring the flour.

French Sauces via LashesandDashes

Measuring the Clarified Butter.

French Sauces via LashesandDashes

Adding the Clarified Butter to my Stock Pot.

French Sauces via LashesandDashes

Adding in the chopped carrots.

French Sauces via LashesandDashes

Adding in the onions.

French Sauces via LashesandDashes

Sauteing the mirepoix.

French Sauces via LashesandDashes

Making the Sachet.

French Sauces via LashesandDashes

Adding in the flour to make the roux.

French Sauces via LashesandDashes

Whisking in the Stock.

French Sauces via LashesandDashes

Whisking in the tomato paste.

French Sauces via LashesandDashes

The Espagnole Sauce after adding in the paste.

French Sauces via LashesandDashes

The Espagnole Sauce coming to a boil.

French Sauces via LashesandDashes

Adding in the sachet.

French Sauces via LashesandDashes

Straining the sauce.

French Sauces via LashesandDashes

Adding in the Brown Stock to the Espagnole Sauce to make the Demi-Glace.

French Sauces via LashesandDashes

My little Sous Chef, Arianna.

French Sauces via LashesandDashes

The Demi-Glace boiling.

French Sauces via LashesandDashes

The Demi-Glace.

 

Clarified Butter

Ingredients 

1 stick unsalted butter

Directions

Heat butter over low heat in heavy bottom sauce pan. Simmer until foam starts to rise to the top of the butter. Begin to skim foam off top of butter, continue to skim foam. The foam is milk solids, keep the milk solids, they are great in mashed potatoes. Remove the clarified butter from heat. Clarified Butter can be kept in fridge for a month.

Espagnole sauce

Ingredients

1 cup onions, diced
¬Ĺ cup carrots, diced
¬Ĺ cup celery, diced
2 oz clarified butter
2 oz all-purpose flour
6 cups brown stock
¬ľ cup tomato pur√©e

For Sachet:
1 bay leaf

¬Ĺ tsp dried thyme

3-4 fresh parsley stems

4 inch square piece of cheese cloth

1 inch wide  piece of cheese cloth

To make sachet place parsley, thyme, and bay leaf in middle of square cheese cloth. Tie the sachet together with inch wide cheese cloth.

Directions

In a heavy-bottomed saucepan, place clarified butter.¬†Add the mirepoix and saut√© for a few minutes until it’s lightly browned. (Mirepoix is just a fancy word for diced carrots, onions, and celery) Don’t let it burn, though.¬†Whisk the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or¬†roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.¬†Using a wire whisk, slowly add the stock and tomato pur√©e to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and¬†simmer¬†for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a spoon to skim off any impurities that rise to the surface.¬†Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a strainer.¬†Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Makes about 1 quart of Espagnole sauce.

Demi-Glace

Ingredients 

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
¬Ĺ tsp dried thyme
3-4 fresh parsley stems

Directions

Combine the Espagnole sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 20 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth if you used a sachet.

Makes about 1 pint of demi-glace.

Happy Easter a Week Late with a Recipe for Two Desserts

Lemon Roll Cake via LashesandDashes

 

Today I bring you my Easter desserts, a week too late. I wrote this post last Monday then life got in the way and I did not get to add the pictures till today. I hope you all had a wonderful Easter spent with Friends and Family celebrating our Saviors Resurrection! We had a wonderful low key Easter, we went to a Sunrise Service right on the beach which was amazing then we spent the afternoon eating dinner with dear friends at our house. Since I love making and eating desserts I offered to make them, I made a Lemon Roll Cake as well as Mini Lemon Cheesecakes. I got the idea to make the Lemon Roll from Crazy for Crust and from there just ran with it. Both desserts turned out wonderful and I know I will be making them many more times in the coming months. One of the reasons I love these desserts is they are so easy to make, the filling for the Lemon Roll is also the base for the Mini Cheesecakes. It is also very light and refreshing and would make a wonderful dessert for the hot summer months. I was actually only planning on making one dessert but then I had a lot of the filling left from the Lemon Roll Cake so I decided to make mini cheesecakes, I used Gingersnaps for my crust on the Mini Cheesecakes since I did not have any Gram Crackers on hand. I hope you all love these desserts as much as I do!

 

Lemon Roll Cake with Lemon Cheesecake Filling

 

Lemon Roll Cake via LashesandDashes

Whisking the dry ingredients together.

Lemon Roll Dessert via LashesandDashes

Whisking the eggs.

Lemon Roll Dessert via LashesandDashes

Rolling the lemon to release the juice.

Lemon Roll Dessert via LashesandDashes

Zesting the Lemon.

Lemon Roll Dessert via LashesandDashes

Cutting the Lemon.

Lemon Roll Dessert via LashesandDashes

Juicing the Lemon.

 

Lemon Roll Dessert via LashesandDashes

Adding in the sugar.

Lemon Roll Dessert via LashesandDashes

Mixing together all of the wet ingredients.

Lemon Roll Dessert via LashesandDashes

Adding in the flour.

Lemon Roll Dessert via LashesandDashes

Carefully spreading the batter into the pan.

Lemon Roll Dessert via LashesandDashes

Batter spread into the pan, thinly.

Lemon Roll Dessert via LashesandDashes

Quickly peeling the cake off of the wax paper.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll off of the old wax paper and onto the new.

Lemon Roll Dessert via LashesandDashes

Rolling the cake so it can cool.

Lemon Roll Dessert via LashesandDashes

Adding the whipping cream into the ice cold mixing bowl.

Lemon Roll Dessert via LashesandDashes

Adding in by small increments the softened cream cheese.

Lemon Roll Dessert via LashesandDashes

Adding in the powdered sugar and lemon extract.

 

Lemon Roll Dessert via LashesandDashes

The Lemon Cheesecake filling.

Lemon Roll Dessert via LashesandDashes

Spreading the filling on the lemon roll.

Lemon Roll Dessert via LashesandDashes

Re-rolling the Lemon Roll.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll ready to be refrigerated.

Lemon Roll Dessert via LashesandDashes

Wrapping the Lemon Roll for the fridge.

 

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes via LashesandDashes

Smashing the gingersnaps.

Mini Lemon Cheesecakes via LashesandDashes

Add the cookies crumbs to the mini muffin tin.

Mini Lemon Cheesecakes via LashesandDashes

Spooning the lemon cheesecake filling into mini muffin tin.

 

Mini Lemon Cheesecakes via LashesandDashes

The filled muffin tin ready to go into the freezer.

Lemon Roll Cake via LashesandDashes

 

 

Lemon Roll Cake
3 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
Zest of one lemon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Lemon Cheesecake Filling
1/2 cup whipping cream
8 oz cream cheese
5 TBS powdered sugar
1 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a jelly roll (10″x 15‚ÄĚ) pan with wax paper. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 7-9 minutes (mine took 7).
While the cake is baking, place wax paper larger then your jelly roll pan out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the wax sprinkled with powdered sugar. Using a serrated knife carefully pull cake off of the wax paper it was cooked on. Working at the short end, fold the edge of the wax paper over the cake. Roll tightly, rolling up the cake into the wax paper. Let cool completely while rolled, at least one hour. While the cake is chilling, make the filling. Beat the heavy whipping cream and cream cheese until stiff peaks form. Beat in the lemon extract and powdered sugar. When cake is cool, carefully unroll the cake and place on a clean piece of wax paper. Spread the lemon whipped cream over the cake. (You should have filling left over) Gently but tightly, re-roll the cake and tape close. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Lemon Cheesecake
5 gingersnaps
Leftover lemon filling
12 small muffin tin wrappers
Directions
Crumble 5 gingersnaps, Using the left over filling from the Lemon cake fill 12 small muffin cups. Freeze for several hours or overnight. Serve with small dollop of whipped cream.

Chicken Supreme

Chicken Supreme via LashesandDashes

Today I bring you a recipe that has been in the family for years, it is comfort food in my book! It is also the last dish I made in Georgia, yes I am a bit behind in my recipe blogging. I have been cooking here in Pensacola, just have not ventured to make any new recipes. I promise very soon I will be bringing you new recipes from my new kitchen.

Chicken Supreme via LashesandDashes

Chopped Carrots

Chicken Supreme via LashesandDashes

Chopped Onions.

Chicken Supreme via LashesandDashes

Sauteing the carrots and onions.

Chicken Supreme via LashesandDashes

Our chicken broth.

Chicken Supreme via LashesandDashes

Chicken broth added in and ready to finish cooking.

Chicken Supreme via LashesandDashes

Mixing together the flour and sour cream.

Chicken Supreme via LashesandDashes

Whisking in the sour cream mixture.

 

Ingredients

4 regular size carrots

3 chicken breast

about 2 cups of chicken broth

1/2 onion chopped finely

2 tablespoons of flour

8 ounces of sour cream

Directions

Slice your carrots thinly. Sauté your onions and your carrots in a little bit of olive oil. Move the onions and the carrots to the side of the pan, put in your chicken breast and brown on both sides. Add in 2 cups of chicken broth with the carrots and the onion on top of the chicken cover with the lid and cook until done. Once chicken is done remove from pan and keep warm. For the sauce: 2 tablespoons of flour mix into sour cream and slowly add in to the chicken broth mixture with onions and the carrots. Continue to mix until it is a smooth consistency, no lumps. If you would like a more liquid sauce add more chicken broth after you have mixed in the sour cream mixture. Serve over brown rice, couscous or potato gnocchi.

Saint Patrick’s Day Food

Saint Patrick's Day via LashesandDashesHappy Saint Patrick’s Day! ¬†On Saint Patrick’s Day in the T household ¬†we decided to go all out.I don’t think we have a lick of Irish blood in us but we sure love the food! We made¬†Crock Pot Corned Beef & Cabbage recipe by Salt and Pepper Moms, as well as Irish Soda Bread and Irish Cream Dessert recipes below. For the Irish Soda bread, I followed the basic recipe but others include caraway seeds and raisins. You could also use green food coloring to give the bread some pizzazz. We bought Kerrygold Butter to go on the bread, and let me just say I think we will be buying the butter from now on! The Irish Cream Dessert original recipe came from Food Network UK, I changed it up a bit.

Irish Soda Bread

Irish Soda Bread via Lashes and Dashes

Irish Soda Bread via Lashes and Dashes

Flour, baking soda, and salt.

Irish Soda Bread via Lashes and Dashes

Adding in the Buttermilk.

Irish Soda Bread via Lashes and Dashes

Bread dough ready to be kneaded.

Irish Soda Bread via Lashes and Dashes

Bread on floured board.

Irish Soda Bread via Lashes and Dashes

Bread ready to go in the oven.

Irish Soda Bread via Lashes and Dashes

Bread out of the oven with Kerrygold Butter.

 

Ingredients

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball, dough will be shaggy. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Bake for 30 minutes until the crust is dark golden brown and a knife comes out clean.

Irish Cream Dessert

Irish Cream Dessert via LashesandDashes

Irish Cream Dessert via LashesandDashes

Melting the butter.

Irish Cream Dessert via LashesandDashes

Crushing the Gingersnaps.

Irish Cream Dessert via LashesandDashes

Whipping the cream.

Irish Cream Dessert via LashesandDashes

Whisking together the sweetened condensed milk and creamer.

Irish Cream Dessert via LashesandDashes

The finished whipped cream.

Irish Cream Dessert via LashesandDashes

Folding in the Whipped Cream into the Creamer mixture.

Irish Cream Dessert via LashesandDashes

Lined ramekin with the gingersnap cookies mixture.

Irish Cream Dessert via LashesandDashes

Pouring the cream into the ramekins.

Irish Cream Dessert via LashesandDashes

Filled ramekin.

Irish Cream Dessert via LashesandDashes

Filled ramekin topped with gingersnaps.

Irish Cream Dessert via LashesandDashes

Ready to go into the freezer.

 

Ingredients 

20 gingersnap cookies

2 1/2 tablespoons butter, melted

1 cup heavy cream

12 oz  sweetened condensed milk

1/2 cup Baileys Irish Creamer, Original

4 Ramekins

Directions

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processor, pulse gingersnap cookies with melted butter until small crumbs form for the crust. My food processor was not available so I left the ginger snaps a bit chunkier. If you do not have a food processor put cookies in Ziplock bag and crush with a can. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, Whisk heavy cream until soft peaks form. In a separate large bowl,  whisk together condensed milk and Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

Homemade Bread

Homemade Bread via LashesandDashesAs I have mentioned before Here, I have been making all of our bread homemade since the beginning of the year and I am loving it! I love how easy it is to make it and also knowing what is in my bread! Bread is a large part of my food pyramid lol, I have been trying to eat healthier but bread was one thing I was not willing to let go! The recipe I use has been adapted from Make and Take. I have been using King Arthur Flour for this recipe and love it! I have used their cake flour, all purpose and whole wheat flour for this recipe and each time it comes out wonderfully! As I have learned making bread takes time and practice, my first couple of loaves did not turn out as I would have liked but with each batch they would get better. This recipe makes two large loaves, I let mine rise for 5 hours but feel free to let rise for as little as 2 hours.

Homemade Bread via LashesandDashes

Pouring flour into mixing bowl.

Homemade Bread via LashesandDashes

Flour as well as salt in bowl.

Homemade Bread via LashesandDashes

Pouring in yeast.

Homemade Bread via LashesandDashes

In the warm water goes.

Homemade Bread via LashesandDashes

Ready to mix.

Homemade Bread via LashesandDashes

Dough all mixed up and the bowl is ready to be greased

Homemade Bread via LashesandDashes

Greased bowl ready to rises.

Homemade Bread via LashesandDashes

Greased cling wrap tightly covering bowl.

Homemade Bread via LashesandDashes

Bowl covered with cling wrap and towel set in a warm place to rise.

Homemade Bread via LashesandDashes

The dough after the full 5 hours of rising.

Homemade Bread via LashesandDashes

Cutting the dough into two pieces.

Homemade Bread via LashesandDashes

Ball of dough ready to be pulled into loaf.

Homemade Bread via LashesandDashes

After the two loaves rose for 30 minutes.

Homemade Bread via LashesandDashes

Loaves and water in oven ready to bake.

Homemade Bread via LashesandDashes

Baked bread.

Ingredients 

3 cups warm water

1 1/2 tablespoons granulated yeast

1 teaspoon kosher or other course salt

6 1/2 cups unbleached all purpose flour such as King Arthur Organic all purpose flour , plus more for dusting

Olive Oil for greasing bowl

Directions

In the bowl of Kitchen Aid mixer place all of your ingredients. Using flex edge beater mix until dough pulls off  bottom of bowl with no flour on bottom of bowl. While bowl is still raised and dough is still on beater grease all around the bowl with olive oil. Lower bowl and scrape dough off of beater. Grease Cling Wrap with Olive Oil, cover top of bowl with cling wrap making sure there is no air leaking into the bowl. Cover top of bowl with towel and place it in a warm spot. Let rise anywhere between 2-5 hours, I let my bread rise for the full 5 hours. Try not to move bowl from where you first placed it, the more you move it lets air drafts into the bowl. After you have let the bread rise set out two cookie sheets covered with parchment paper. Sprinkle flour on top of dough, using knife cut down the middle of the dough. Flour both hands generously, pull half of bread out of bowl. Pull all of the sides of the bread down onto the bottom to form a large round somewhat flat ball of dough, place unto one of your cookie sheets. Repeat with other half of dough. Cover both loaves with greased cling wrap and let rise for 30 minutes.  Preheat oven to 450. After 30 minutes of rising, slice tops of loaves and take cling wrap off. Place large pot of water on bottom rack of oven, this helps crisp the outside of the bread but keep the inside soft. Place bread into oven for 30-35 minutes, you will know the bread is done when you tap on the top of the bread and sounds hollow. Remove from oven and place bread onto cooling racks. Once the bread is cooled you can either slice it or if you are not going to eat both loaves within a couple days you can freeze the loaf. I slice into pieces for easy use and pull out of freezer what I need at that time.