PANTRY BASICS

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VEGETABLE BROTH

This simple vegetable broth packs so much flavor you’ll never miss the animal-product-laden versions. Freeze it in ice cube trays and use it to add flavor to stews, sautés, and sauces.

1 Vidalia onion, or about 1 cup (160 g), chopped

1 bunch celery, or about 3 to 4 cups (300 to 400 g), chopped

5 carrots, or about 2 cups (260 g), peeled and chopped

5 or 6 medium kale leaves

2 fresh tomatoes

2 cloves garlic, minced, optional

12 cups (2.9 L) water

Salt, to taste

Wash the vegetables and trim any tough or damaged parts. Chop the vegetables roughly and place in a stockpot. Add the water and cook over medium-low heat until the veggies are very soft, 25 to 30 minutes. Cool until easy to handle.

Strain the vegetables through cheesecloth into a large bowl or container. Squeeze the cheesecloth tightly to ensure no broth goes to waste and then discard the cooked veggies. Add salt to taste.

Store the broth in an airtight container in the fridge for up to 3 days or freeze for later use in a freezer-safe container or bag.

Yield: 12 servings, 1 cup (235 ml) each

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CASHEW CREAM

This incredibly easy and useful recipe can be used in a variety of dishes, from a delicious condiment to incorporating into soups and stews for added creaminess.

2 cups (300 g) raw cashews, soaked in 4 cups (940 ml) water for at least 6 hours, then drained

1 cup (235 ml) cold water

3 tablespoons (45 ml) lemon juice

2 to 3 teaspoons (9 to 13 g) sugar, optional

Dash or two of salt

Place all of the ingredients in a food processor and blend until very smooth, about 5 minutes.

Store in a tightly sealed container in the fridge for up to 1 week.

Yield: 20 servings, 2 tablespoons (30 ml) each

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PEACHY BUTTER

This very simple recipe makes a lightly sweet spread that’s terrific on fresh-baked sweet bread, such as banana bread or even on oats for breakfast. For dessert, drizzle it over vegan ice cream.

3 cups (510 g) diced peaches

1 cup (235 ml) water

1 teaspoon ground cinnamon

1 teaspoon vegan butter

Add the peaches, water, and cinnamon to a pressure cooker. Cover and bring to pressure. Cook at high pressure for 3 minutes. Use a quick release method. Remove the cover. Using a potato masher, mash the peaches. Add the butter and simmer on low, uncovered, for 2 to 3 minutes to cook down any excess liquid to achieve a thick, jam-like consistency.

Yield: 2 cups (500 g)

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CLASSIC STRAWBERRY JAM

This classic strawberry jam uses frozen berries so that you can make jam all year-round.

FOR THE JAM:

5 cups (1 kg) frozen strawberries

1 (1 3/4-ounce, or 49 g) box pectin

1/2 teaspoon nondairy butter, to reduce foaming

5 cups (1 kg) sugar

Zest of 1 lemon

FOR CANNING:

6 to 8 (8-ounce, or 235 ml) jars

6 to 8 rings and lids

Other “Canning Materials Needed

Thaw and drain the frozen strawberries by placing them in a colander or strainer over a bowl in the fridge overnight.

In a saucepot, bring the thawed strawberries, pectin, and butter to a full boil over high heat, stirring constantly and mashing as necessary using a spoon as they cook. (There should be plenty of fruit bits.) Add the sugar and zest. Return to a full boil for 1 minute, stirring constantly.

Follow the “Canning Basics.” The processing time is 15 minutes. Any jars that did not seal need to be stored in the fridge and used within 1 week. Refrigerate after opening.

Yield: 6 to 8 (8-ounce, or 235 ml) jars

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ORANGE BASIL MARMALADE

This marmalade tastes delicious spread on toast, crackers, or a bagel. It also makes a great glaze for seitan, tofu, or tempeh.

FOR THE MARMALADE:

8 medium navel oranges

4 cups (800 g) evaporated cane juice or granulated sugar

2 cups (470 ml) water

24 large fresh basil leaves, cut into a super-fine chiffonade

1 tablespoon (15 ml) vanilla extract

FOR CANNING:

8 (8-ounce, or 235 ml) jars

8 rings and lids

Other “Canning Materials Needed

Cut the top and bottom off of each orange. Slice each orange into 8 segments and remove the seeds and center pith. Place in a food processor and pulse until the mixture has very tiny bits of peel.

In a saucepot, bring the orange purée, sugar, and water to a boil over high heat, reduce the heat to a simmer, and cook, uncovered, for 20 minutes, stirring often. Remove from the heat and stir in the basil and vanilla.

Follow the “Canning Basics.” The processing time is 15 minutes. Any jars that did not seal need to be stored in the fridge and used within 1 week. Refrigerate after opening.

Yield: 8 (8-ounce, or 235 ml) jars

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LEMON LAVENDER CURD

Don’t try to double this recipe. It can be difficult to handle if using more than what is listed here.

2 cups (400 g) sugar

1 cup (235 ml) lemon juice

Zest of 2 lemons

1/2 cup (112 g) nondairy butter, cubed

1 tablespoon (3 g) food-grade dried lavender flowers

1/2 cup (64 g) cornstarch mixed with 3/4 cup (180 ml) water to make a slurry

For canning:

3 (8-ounce, or 235 ml) jars

3 rings and lids

Other “Canning Materials Needed

In a pot, heat the sugar and lemon juice over medium-high heat until just beginning to boil, stirring constantly. As soon as it begins to bubble, reduce the heat to medium. Stir in the zest, and then add the butter and stir until melted. Stir in the lavender. Slowly stir in the cornstarch slurry and continue to stir and cook until thickened. (It will happen slowly at first and then all of a sudden, it will be very thick. When the lavender stays suspended in the mixture, it is the right consistency.)

Follow the “Canning Basics.” The processing time is 15 minutes. Any jars that did not seal need to be stored in the fridge and used within 1 week. Refrigerate after opening.

Yield: 3 (8-ounce, or 235 ml) jars

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GINGER-CINNAMON WHITE BEAN GRAVY

This protein-packed gravy is perfect to serve over mashed potatoes or root vegetables. Puréed white beans replace the need for dairy.

1 cup (200 g) dried navy beans, soaked for 12 hours or overnight

1 teaspoon olive oil

3 cloves garlic, coarsely chopped

4 cups (940 ml) water

1 bay leaf

Juice of 1 lemon (about 2 tablespoons, or 30 ml)

4 tablespoons (56 g) vegan butter

1/2 cup (80 g) chopped yellow onion

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon black pepper

1 cup (235 ml) vegetable broth

1/4 cup (60 ml) soy sauce

2 tablespoons (14 g) nutritional yeast (flakes or powder)

Rinse and drain the beans.

In an uncovered pressure cooker, heat the oil on medium. Add the beans, garlic, water, and bay leaf. Cover and bring to pressure. Cook at high pressure for 6 to 8 minutes. Allow for a natural release. Remove the lid and stir in the lemon juice. Taste for doneness. If the beans are not fully cooked, simmer on low, uncovered.

In a large saucepan, heat the butter over medium-high heat. Once the butter is melted, sauté the onion for 2 to 3 minutes, or until translucent. Add the ginger, cinnamon, and pepper and stir well. Stir in the broth and soy sauce. Bring to a boil. Reduce the heat and add 1 1/2 cups (1.3 kg) of the cooked beans, using a slotted spoon. Save the remaining beans for another use.

Using an immersion blender, blend the gravy in the saucepan. Stir in the yeast, cover the saucepan, and cook over medium heat for 5 minutes, stirring occasionally, or until slightly thickened.

Yield: 3 to 4 cups (780 to 1040 g)

Canning Materials Needed

Jars and lids with rings

Wide-mouth funnel

Canning pot, at least 12-quart (1.1 L) capacity

Canning tongs

Magneticlid lifter, to lift lids and rings from hot water bath

Canning Basics

Place clean jars, lids, and rings in hot, not boiling, water until ready to fill. Prepare your recipe. Remove hot jars and drain. Ladle recipe into jars, using a wide-mouth funnel. Remove the lids and ring and apply so that it is finger tight. Do not overtighten the rings, because air needs to escape from the jars during the processing. Carefully lower the jars into the boiling water bath using the canning rack or canning tongs. Process according to the time given in the recipe. Carefully remove the jars from the water bath using canning tongs. Place the jars in a safe place, where they will remain undisturbed, to cool. Once completely cooled, remove rings and dry any excess moisture. Replace rings.

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SUN-DRIED TOMATO, GARLIC, AND BASIL OLIVE OIL

Flavored oils like this one are great over pasta and for dipping fresh bread, sautéing veggies, and drizzling over salads. The longer the oil sits, the more flavor it gets.

6 tablespoons (1 1/2 ounces, or 48 g) julienne-cut sun-dried tomatoes

1 head (about 8 cloves) garlic, peeled

1 tablespoon (2 g) dried basil

1 1/4 cups (295 ml) extra-virgin olive oil

Add all of the ingredients to a 12-ounce (355 ml) jar or bottle. Seal. Store in a cool, dark place.

Use within 2 months.

Yield: 12 ounces (355 ml)

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BUFFALO HOT SAUCE

Buffalo sauce is really easy to make. It’s simply one part melted butter mixed with one part hot pepper sauce—Frank’s on the East Coast, Tabasco on the West.

1 pound (454 g) fresh red jalapeños (or other spicy red pepper)

2 tablespoons (30 ml) olive oil

1 cup (235 ml) distilled white vinegar

2 teaspoons salt

2 cups (448 g) nondairy butter

1 tablespoon (15 g) minced garlic

1 teaspoon red pepper flakes, for extra heat, optional

To make the hot pepper sauce: Preheat the oven to 400°F (200°C, or gas mark 6). Line a rimmed baking sheet with foil.

In a bowl, coat the jalapeños in the oil. Arrange the peppers in a single layer on the prepared baking sheet and roast for 1 hour, or until browned and charred. Remove the peppers from the oven and cool them completely. Remove and discard the stems.

Transfer the peppers and juices to a food processor. Purée. Strain into a bowl through a fine-mesh sieve, pressing with the back of a wooden spoon, to get as much of the pulp as possible. Add the vinegar and salt and stir to combine.

In a pot, combine 2 cups (470 ml) of the pepper sauce, butter, garlic, and red pepper flakes (if using) and heat over medium heat until the butter is completely melted.

Yield: 4 (8-ounce, or 235 ml) jars

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SWEET WHISKEY BARBECUE SAUCE

This sweet and tangy barbecue sauce can do battle against any store-bought version.

1/4 cup (60 ml) olive oil

1 medium yellow onion, roughly chopped

6 to 8 cloves garlic, minced

2 (15-ounce, or 425 g each) cans tomato sauce

1/4 cup (60 ml) vegan Worcestershire sauce

1/2 cup (160 g) grape jelly

1 cup (220 g) firmly packed brown sugar

1 tablespoon (15 g) sriracha

1/2 cup (120 ml) whiskey

2 tablespoons (30 ml) liquid smoke

1/4 cup (60 g) Dijon mustard

Salt, to taste

Black pepper, to taste

In a medium pot, heat the oil over medium-high heat. Sauté the onion and garlic for about 5 minutes, or until translucent. Add the tomato sauce, Worcestershire, jelly, sugar, sriracha, whiskey, liquid smoke, mustard, and salt and pepper to taste and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes, or until thick and fragrant.

If desired, use an immersion blender or carefully transfer to a tabletop blender and purée until smooth.

Yield: 6 (8-ounce, or 235 ml) jars

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CALIFORNIA CHOW-CHOW

Chow-chow is pickled relish made from a combination of vegetables. This California chow-chow is a bit spicier and a tad sharper than the traditional Pennsylvania and Southern ones.

FOR BRINE:

For each 1 cup (235 ml) water, use 1 tablespoon (18 g) fine sea salt

FOR CHOW-CHOW:

1 tablespoon (6 g) black peppercorns

1 teaspoon whole mustard seed

1 teaspoon coriander seed

6 broccoli florets

6 cauliflower florets

24 carrot coins

2 cloves garlic, cut in half

1 tablespoon (7 g) chopped sun-dried tomatoes

1 bay leaf, broken into pieces

1 teaspoon fresh dill

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/8 teaspoon red pepper flakes

To make the brine: In a saucepot, bring the water and salt to a boil over high heat. Boil until all the salt is dissolved. Reduce the heat to low and keep warm until ready to pour.

To make the chow-chow: In a very dry skillet, lightly toast the peppercorns, mustard seed, and coriander seed over medium-low heat.

Sterilize a 16-ounce (470 ml) canning jar with lid and ring. Pack the broccoli, cauliflower, and carrots into the jar. Add the garlic, sun-dried tomatoes, bay leaf, dill, parsley, chives, red pepper flakes, and toasted spices to the jar. Pour in the hot brine to fill the jar, allowing 1/2 inch (1.3 cm) of space at the top.

Place the lid and ring on the jar and give it a good shake to distribute all of the ingredients.

Place upright and allow to cool. (The lid should self-seal as the brine cools, creating a vacuum in the jar.) Place in a cool, dark place for 1 week, then refrigerate.

Yield: 1 (16-ounce, or 470 ml) jar

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HOMEMADE TOFU MAYO

Store-bought vegan mayo might be delicious, but it can be pricey. This version is super easy and fast to make.

1 package (12 ounces, or 340 g) soft silken tofu, drained

1/3 cup (80 ml) extra-virgin olive oil

1/3 cup (80 ml) canola (or other mild-flavored vegetable) oil

1 tablespoon (15 ml) apple cider vinegar

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 g) Dijon mustard

1 tablespoon (13 g) evaporated cane juice (or agave nectar)

1 tablespoon (8 g) nutritional yeast, optional

1/2 teaspoon salt

In a blender, purée all of the ingredients until silky smooth. Transfer the mixture to an airtight container and store in the fridge for up to 2 weeks.

Yield: Just over 2 cups (475 ml)

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CASHEW “CHEESY” SAUCE

This sauce tastes great over pasta, potatoes, vegetables, or anywhere a tasty cheesy sauce would be used.

1 cup (112 g) raw cashews

2 cups (470 ml) vegetable broth

1/4 cup (30 g) nutritional yeast

1/4 cup (32 g) arrowroot powder or cornstarch

2 tablespoons (34 g) tomato ketchup

1 tablespoon (10 g) minced garlic

1 tablespoon (18 g) white or yellow miso paste

1 tablespoon (8 g) onion powder

1 tablespoon (15 ml) lemon juice

1 to 2 teaspoons Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon ground paprika

Soak cashews in water overnight. Rinse and drain.

In a blender, purée all of the ingredients until silky smooth. Transfer the mixture to a pot and heat over medium heat, whisking constantly, until thickened.

Use immediately or cool and store in an airtight container in the fridge for up to 1 week. (To reheat, warm on the stovetop or in the microwave, adding water or vegetable broth if needed to thin it out.)

Yield: 3 cups (705 ml)

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CREAMY COCONUT CAESAR SALAD DRESSING

This dressing is delicious and similar in appearance and texture to Caesar dressing. It’s also full of fiber and protein thanks to the white beans, which provide the creamy texture.

1/2 cup (91 g) cooked white beans

1/4 cup (60 ml) canned coconut milk

1 tablespoon (14 g) raw, unrefined coconut oil, melted

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) apple cider vinegar

2 teaspoons chia seeds

1/4 teaspoon salt

1/4 teaspoon dried dill

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

In a high-speed blender, blend all of the ingredients until creamy and smooth. Transfer to a glass jar. Serve chilled.

Yield: 1 cup (235 ml)

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COCONUT WHIPPED CREAM

Whipped cream is never considered a health food—unless you make coconut whipped cream. With this cream, you can enjoy a little sweet treat and a boost of health benefits.

1 can (13 1/2 ounces, or 400 ml) coconut milk (full fat)

1 teaspoon pure vanilla extract

Refrigerate the can of coconut milk, upside down, for several hours or overnight to chill it thoroughly. While keeping the can of coconut milk upside down, carefully open the can. (Because the bottom of the can is now the “top,” the water, or liquid coconut milk, will now be at the top of the can.) Spoon out the top layer of water and save it for other recipes. (It’s perfect to use in smoothies.)

Spoon out the remaining thick white coconut milk into a medium bowl. Add the vanilla and beat with an electric mixer using the whisk attachment until soft peaks form. Serve chilled. (Store in an airtight container in the fridge for up to 3 days.)

Yield: About 2 cups (120 g)

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BASIC BROWN BREAD

This bread is perfect for midday snacking, toasting, or using as bread crumbs. It’s delicious toasted and topped with vegan mayonnaise, a garden tomato, and freshly ground black pepper.

1 tablespoon (7 g) active dry yeast

3 tablespoons (40 g) sugar

1 1/2 cups (355 ml) warm water (110°F [43°C])

1 1/4 cups (150 g) buckwheat flour

3/4 cup (97 g) sorghum flour

1 cup (130 g) potato starch

1/2 cup (60 g) tapioca starch

2 teaspoons (4 g) xanthan gum

1 teaspoon salt

3 tablespoons (45 ml) olive oil

In a large bowl, combine the yeast, sugar, and warm water and let proof until foamy, about 10 minutes. Lightly grease an 8 × 4-inch (20 × 10 cm) metal loaf pan.

In separate bowl, stir together the flours, starches, xanthan gum, and salt.

Add the oil to the yeast and mix well. Slowly incorporate the flour mixture until thoroughly combined. Mix on medium speed for about 1 minute or until the dough becomes sticky.

Spread the dough in the prepared pan. Smooth the top with wet fingertips.

Let the dough rest in a warm place for about 40 minutes or until the dough has risen a bit.

Preheat the oven to 450°F (230°C, or gas mark 8).

Bake on the center rack of the oven for 15 minutes.

Reduce the oven temperature to 385°F (195°C, or gas mark 5) and bake for 30 to 35 minutes longer or until golden brown on top and hollow sounding when tapped. Cool the bread in the pan for 10 minutes before transferring to a cooling rack, and then cool completely on the rack before cutting with a serrated knife. Store in an airtight container.

Yield: 10 servings

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BIZQUIX

This simple biscuit mix can be used where most traditional biscuit mixes are called for. Use in pancakes, biscuits, waffles, and other recipes instead of an all-purpose baking mix.

3 cups (474 g) superfine brown rice flour

1 1/2 cups (195 g) sorghum flour

3/4 cup (97 g) potato starch

1/4 cup (32 g) tapioca starch

1 teaspoon xanthan gum

1/2 teaspoon salt

1 1/4 teaspoons (5 g) baking soda

3 tablespoons (21 g) baking powder

1 cup (240 ml) coconut oil, slightly softened but not liquefied

In a large bowl, combine the flours, starches, xanthan gum, salt, baking soda, and baking powder. Stir in the oil and mix with a pastry blender or your hands until crumbly. Cover and chill in the fridge for a few hours until cold. In a food processor, pulse the crumbly mixture until it turns into a very uniform and fine mixture.

Store in an airtight container in the fridge for up to 3 weeks.

Yield: 10 servings, or 5 1/2 cups (687 g)

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PAIN ORDINAIRE

This crusty and toothsome white bread is great for serving fresh. It’s also perfect for small bites such as mini cucumber tea sandwiches.

2 1/2 cups (400 g) superfine brown rice flour

1/2 cup (65 g) cornstarch

1 tablespoon (18 g) psyllium husk powder

1 1/2 teaspoons baking powder

1 teaspoon salt

2 1/2 packets (20 g) dry active yeast

1/4 cup (50 g) sugar

1 cup (235 ml) warm water

2 cups (475 ml) warm almond milk, divided

1/2 cup (120 ml) water

2 teaspoons vinegar

1/4 cup (60 ml) + 2 tablespoons (28 ml) olive oil

1 tablespoon (12 g) ground chia seeds mixed with 1/4 cup (60 ml) water

1 teaspoon olive oil + 1 tablespoon (15 ml) water

Lightly oil a standard-size loaf pan.

In a large bowl, sift together the flour, cornstarch, psyllium husk, baking powder, and salt.

In a small bowl, mix the yeast with the sugar, warm water, and 1 1/2 cups (355 ml) of the milk until foamy and let rest for about 5 minutes. Add the water, vinegar, oil, and chia gel mixture.

Stir the wet ingredients into the flour mix. Add the remaining 1/2 cup (120 ml) almond milk. If using an electric mixer, mix on medium-high for about 2 minutes. If doing by hand, vigorously mix together the ingredients until a sticky dough forms and then continue to mix for 1 to 2 minutes until the dough becomes slightly fluffy.

Place the dough in the prepared pan. Let rise in a warm place for about 50 minutes.

Preheat the oven to 400°F (200°C, gas mark 6). Lightly brush the oil-water mixture onto the tops of the loaf. Bake on the middle rack for about 40 to 45 minutes or until golden brown on top. Cool for 20 minutes before removing from the pan. Cool completely before cutting with a serrated knife.

Yield: 1 loaf

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WHOLE WHEAT BREAD

This bread is hearty and wholesome. It’s perfect as sliced sandwich bread or as an accompaniment to a hot bowl of soup.

1 envelope active dry yeast

2 1/4 cups (530 ml) warm water

6 cups (750 g) whole wheat flour

1 teaspoon salt

2 tablespoons (30 ml) agave nectar

2 to 3 tablespoons (30 to 45 ml) olive oil, optional

Grease one 9-inch (23-cm) or two 8-inch (20-cm) loaf pans.

In a small bowl, add the yeast to the water and allow it to dissolve. (You can give it a little stir.) Let it sit for 10 minutes. The yeast should begin to form a creamy foam on the surface of the water. If not, the yeast is dead, and you need to start over with a new packet.

In a large bowl, mix together the flour and salt. Make a well in the center of the mixture. Pour the yeast and water mixture, agave, and oil, if using, into the well. Stir from the center outward, incorporating the liquid ingredients into the flour. Fold in the remaining flour from the sides of the bowl, and stir until the mixture forms a soft dough. If the dough is too dry, add a small amount of water. If the dough is too sticky, add a bit of flour.

Turn out the dough onto a breadboard (or continue using the stand mixer). For best results, knead the dough for about 10 minutes, without adding any more flour. If you’re using a stand mixer, you won’t need to do this for more than 5 minutes. (The dough should be elastic and smooth.)

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let sit in a warm, draft-free spot to rise and double in size. (At 70°F [21°C], this should take about 2 1/2 hours.) Then test the dough by poking a wet finger 1/2 inch (1.3 cm) into the dough. If the dough doesn’t fill back in, it is ready. Gently press out the air, making the dough into a smooth ball. Return it to the bowl for a second rise, which will take about half as long as the first. After 1 hour, test the dough with your finger again. After the second rising, turn the dough onto a lightly floured countertop or breadboard. Deflate the dough by pressing it gently from one side to the other. Cut it in half and form each part into a round ball. Cover the balls and let them rest for about 10 minutes.

Shape each ball into a loaf, and place the loaves in the prepared pan(s). Let rise for about 30 minutes.

Preheat the oven to 425°F (220°C, or gas mark 7). Bake for 10 minutes, and then lower the temperature to 325°F (170°C, or gas mark 3). Bake for 45 to 60 minutes, or until the loaves turn a golden brown color. (The loaves should slip easily out of the pans. When you tap their bottoms, they should sound hollow.) Cool slightly before slicing.

Yield: 1 large or 2 standard-size loaves

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