Tag Archives: pizza

Re-post of Old Standbys

PICSPAM BELOW:

Sometimes I just don’t have the energy to research/cook/post new recipes. So I dig out the tried and true recipes of the past. Pork is featured in some form in almost everything below, except for the chili.

Like pork crackling biscuits.

I use bacon fat instead of lard or butter for the lamination.

You don’t need to cross-hatch the top of the dough before cutting out the biscuits, but it does make them pretty.

Ham and bean (pinto) soup flavoured with bay leaves and thyme

Chili topped tostadas

Debrecener (Hungarian style pork) smoked sausages served over sauteed coleslaw flavoured with balsamic vinegar

Sometimes I just fry the sliced sausage rings and serve them with fried eggs and cottage cheese for breakfast.

Pizzas made with Greek flatbread

… or with my regular white bread/pizza dough. Half of the dough was used to make a 12 inch diameter pepperoni, mozzarella and fresh basil pizza and the rest was shaped into buns for work lunches.

Nice fluffy crumb in the pizza crust

Underside of the buns – baked for 20 minutes at 400 deg F then basted with melted butter

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Flavoured Sourdough Tortillas

I used to buy various flavoured tortillas … pesto and jalapeno cheddar come to mind, so a recent FB post which mentioned a rosemary olive oil tortilla inspired me to flavour my own home made sourdough flour tortillas. I was going to add dried rosemary to the sourdough tortilla dough but the jar of pesto, which caught my eye, when I opened the fridge door, led me in another direction.

Shiso pesto tortillas … one tablespoon of the vegetable oil was replaced with pesto.

For these sun-dried tomato tortillas, I pureed 2 tbsp of sun-dried tomatoes with the water in the recipe and added 1 tbsp of tomato paste for colour. A couple of pinches of sugar were added as well as I was afraid the tomatoes would be a bit … bitter. They were fine, by the way.

Other flavours I’m thinking of making one day … chipotle in adobo, roasted garlic, roasted red pepper, spinach, sun-dried tomato and garlic. What do you think would be a great flavour?

… And here are a couple more tortilla pizzas. I’ve pretty much stopped making regular yeast pizza dough, or even bread, as these tortillas are much more convenient for a single person. One has bacon on it and the other has a meat ragu sauce base with fresh basil leaves.

In place of sandwich bread, wraps are more fun, like in this breakfast or lunch scrambled egg and pepperoni wrap

August/Summer Wrap-Up … Butter Saffron Basmati Rice and Pepperoni Pizza Sourdough Bread Loaf

PICTURE HEAVY WARNING

Summer has been much too short. Of course, I didn’t get much accomplished. In fact, I can’t even remember the semi-ambitious plans I had made.

Next year, I’m going to have to make and post a list of To Do‘s to keep me on track.

I hope work calls are more frequent this fall than last year and that my insomnia doesn’t flare up again. Going to bed at 5am is a bad habit and I need to get my sleep patterns back on track if I keep getting 6am phone calls to work.

And now, for a quick clear out of dishes I’ve cooked and pictures that I haven’t shared in August. Posting should slow  down quite a bit as work starts again.

I made butter saffron basmati rice with which to serve some leftover green chicken curry.

Butter Saffron Basmati Rice – ~3 cups

1 cup basmati rice
1 1/3 cup water
1 tbsp butter, unsalted
1/2 tsp salt

Saffron garnish
pinch or two of saffron threads
2 tbsp boiling water

Combine the boiling water and the saffron threads in a small bowl/ramekin and set aside.

Cooking the rice:

Wash the rice in several changes of cold water and then pour into a colander and drain.

In a medium saucepan, melt the butter over medium heat and then add the drained rice. Saute for a minute or two. Add the water and salt to the saucepan and bring to the boil. Once the water is boiling, reduce the heat to the minimum setting on your stove and cover.

Cook for 20 minutes.

Remove the saucepan from the heat and let the rice continue to steam for another 5-10 minutes.

Fluff with a fork. Every rice grain should be separate from every other. Transfer to a serving bowl and drizzle the saffron over the top.

Serve.

I tested the suggestion that using bread flour instead of all-purpose flour in my sourdough baking would give me better oven spring. The result did not bear that out but as I made some other changes to my ‘go to’ no-knead sourdough recipe, they’re not conclusive. The add-ins (1 oz diced hot pepperette, 1 tbsp tomato paste, 1 tbsp sun-dried tomatoes, 2 oz shredded mozzarella cheese, and 1 tsp Italian herb seasonings), at least, gave me a very tasty, if flat, oval loaf of pepperoni pizza bread.

It was great as a dip for marinara sauce and toasted or plain, with butter, peanut butter or as a base for an open faced egg salad sandwich.

 

Mushroom and Tofu Egg Drop Miso Soup – It’s hard to take a nice picture of miso soup

A shrimp appetizer

Shrimp and Mushroom Scampi over home made Fettuccine pasta

Some breakfasts/lunches

 

Spicy pepperoni and mozzarella cheese stuffed omelette

Sourdough tortilla pizzas have been appearing often on my plate – from the classic pepperoni/mozzarella, with or without sweet peppers, Canadian bacon and fresh basil to pulled pork/bbq sauce to shrimp or mushroom on a base of shiso pesto. A bacon and mozzarella pizza made today isn’t pictured.

 

 

I was sure I had some fudgy chocolate cupcakes in the downstairs freezer for a quick dessert (even had a frosting idea that I was excited about) but then I had to scramble for a new plan when I discovered that I had eaten them all up, and all that was left were nine red velvet cupcakes. Making a cream cheese frosting was my immediate thought and, after weighing what was left of the last brick of Philly cream cheese (77 gm) in  my fridge, I searched my hard drive for one of the many ‘one day, I must try this’ frosting recipes that I could scale down. I was very pleased with the result … a thick, pipeable frosting with a touch of lemon juice to cut through the cloying sweetness of so many cream cheese frostings.

The last of the raspberry cupcakes with raspberry curd

Tamales – Black Bean & Sweet Potato and Red Pulled Pork … and a BBQ Pizza

I haven’t made tamales in some time but a craving, a trip to the local Mexican grocery store for various types of chiles, and the timely sale of boneless pork loin, meant that I decided to invest a hot weekend in the second half of August (and an efficient A/C system), on making a batch of red pulled pork. The vegetarian option came about due to a large sweet potato that had been languishing in my basement for a couple of weeks and most of a can of black beans in the freezer.

The basic masa recipe can be found here. The red pulled pork recipe is here.

  

Black Bean and Sweet Potato Filling

Black Bean and Sweet Potato Tamale Filling – makes about 5 cups, enough for 24-28 tamales

a splash to 1 tsp vegetable oil
1 large tomato, peeled and seeded and coarsely chopped or 1 cup diced, canned tomatoes with juice**
1/2 onion, finely diced or 1/2 tsp dried minced onion**
1 1/2 cup black beans, drained and rinsed if canned
1 cup corn kernels, thawed and drained if frozen
1 large sweet potato, peeled, diced into ~1/2 inch cubes, drizzled with oil, salt and some chili powder and roasted until tender
salt, to taste

Optional
1/2-1 cup shredded cheddar, Monterey Jack or mozzarella cheese (separately or in any combination desired)

** I added canned tomatoes and the dried minced onion as that’s what I had. I had made red pulled pork the day before with pureed chiles, onion and pepper and after straining the braising liquid, I added a couple of tablespoons to the filling below. Chile powder or cumin may be added if desired for a bit of smoky flavour.

In a medium sized saute pan, over medium heat, add a teaspoon of vegetable oil and the diced onion and saute until soft and translucent. Add the diced tomato and cook for 10-15 minutes until the tomato has broken down but the mixture still has a bit of moisture in it. (If using the dried minced onion, just add a splash of oil, your diced tomato and cook until the onion is rehydrated.)

Add the black beans, corn and sweet potato. Stir through to combine. Taste for seasoning. Add a bit more salt if needed.

And if you have leftover pulled pork, give this quick pizza try.

BBQ Pizza with Red Pulled Pork (on Sourdough Tortillas) – BBQ sauce, shredded pork, grated cheddar, Monterey Jack or mozzarella cheese and sliced green onion on a sourdough tortilla. Baked at 400 deg F for 8-10 minutes.

 

Victoria Day Weekend and Palak (Spinach) Paneer

Between taking time off for a bad cold which started with the sore throat from …. well, you can guess, and a Friday without any calls, I’ve been home for six days. And doing very little cooking that I can post about.

So, this palak paneer is a stretch to be creative with very little energy.

Palak, means spinach, but the more broadly defined saag paneer, which refers to various ‘greens’ including spinach, mustard greens and fresh fenugreek leaves, is the more commonly served vegetarian dish found on Indian menus. Paneer refers to a fresh cheese which you can buy in Indian grocery stores but make, quite easily, at home.

I combined a couple of different recipes I found on line for the recipe below.

Palak (Spinach) Paneer – serves 3-4

250 grams / 8-9 oz cooked spinach*
250 grams / 8-9 oz fresh cottage cheese (paneer), cut into 1 inch cubes
3 tbsp vegetable oil

For the gravy or sauce:

1/2 tsp cumin seeds (jeera)
1 bay leaf (medium to large)
1 onion, medium, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 or 2 fresh green chilies, finely chopped (or 1/2 tsp red chili powder)
1 pinch turmeric powder (haldi)
1/2 tsp freshly ground black pepper
1 tsp dry fenugreek leaves (kasuri methi), use 2 tsp if you want a more bitter taste
1/2 tsp garam masala powder
1/4 cup whipping cream or drained plain yogurt**
a pinch of sugar
salt as required
1-2 fresh tomatoes, blanched, peeled, seeded and roughly chopped (optional)

*  I used a 10 oz box of frozen chopped spinach, thawed and cooked according to package directions.
** I would have used the yogurt but I didn’t have any this time.

Blanch spinach leaves in boiling water for 3 minutes and drain well. Transfer to a large bowl of cold water with 1/2 cup of ice cubes in it and leave for 1 minutes to cold shock (stop the cooking). Drain the spinach well and puree in a food processor or blender if you want the spinach to be a fine puree. Otherwise, just chop as finely as possible.

Optional: Heat oil in a large saute pan over medium high heat. Pan fry the paneer cubes until golden brown on several sides to add additional flavour and texture. Remove the paneer cubes and drain them on paper towels.

Making the gravy or sauce:

In the same oil in which you pan fried the paneer, add the cumin seeds and the bay leaf and saute over medium high heat until the cumin seeds crackle. Then add the finely chopped onions and stir well cooking until they turn a light golden colour.

Add the ginger paste, garlic paste and finely chopped green chilies, stir and saute till the raw aroma of the ginger-garlic goes away. (If using the tomatoes, add them now.) Now add the spice powders – turmeric powder, black pepper, and dry fenugreek leaves, crushing the leaves before adding.

Stir well, reduce the heat to medium and add the spinach puree. Season with salt and sugar. Stir well, simmering the gravy for 5 to 6 minutes or until it thickens slightly and the spinach is cooked well.

Add the whipping cream along with the garam masala powder and stir very well. The cream should be mixed thoroughly with the spinach gravy.

Turn off the heat, add the paneer cubes and stir them gently with the rest of the gravy so as not to break up the cubes.

Serve the palak paneer hot with various Indian breads ie. rotis, naan, chapatis, paratha or cumin basmati rice or biryani rice.

I had to eat even though I was sick so I made some other quick and easy dishes …

pan-fried boneless pork chops with leftover enchilada quinoa and

roasted chicken drumsticks which had been marinated in Italian salad dressing, steamed broccoli dressed with sweet Thai chili sauce, vanilla bean panna cotta topped with a compote made with frozen blackberries, blueberries, orange juice and some orange zest.

I even made another sourdough tartine loaf with dried dill weed and minced onion. Great as a snack with some butter or toasted and spread with cream cheese.

Oh, and there was a sourdough pizza and sourdough pancakes with macerated strawberries and strawberry coulis.

Home made Pita Breads … Sort of Fail

I decided to make another attempt at pita bread. For some reason, flour tortillas, naan and pita breads aren’t great successes for me, but I don’t give up. Especially as I’d bought a couple of packages of pork souvlaki on sale and a tub of tzatziki to eat them with.

This time, I used Chef John’s recipe and, as expected, they did NOT puff up. The frying temp (medium-high) in the cast iron pan charred areas of the pitas, in the time frame recommended. I reduced the temperature to medium and the remaining pitas looked better.


I tried baking one of the pitas at 425 deg F and ended up with crispy bread by the time the bread got the golden colour I was aiming for. It was tasty as a vehicle for eating hummus with in any case.

And then I decided to make some pita pizzas with the rest of the dough. Both pizzas were topped with tomato sauce and mozzarella cheese.

After baking for about 8 minutes at 425 deg F, torn prosciutto was placed on both and julienned fresh basil on one before returning the baking sheet to the oven, for a few more minutes.

White pita pizza – extra virgin olive oil, caramelized onions, grated Grana Padano and mozzarella cheese. I topped this one with some prosciutto as well, though I forgot to take a picture.

Oh well, everything was still edible.

Hot and Cooking Boring Stuff

No recipes … just lots of pictures. If you want recipes for something, let me know.

It’s been really warm and humid, and the A/C is labouring to deal with it all,  so I have been doing minimal cooking.

In fact, I bought a giant (28 piece) cheese and pepperoni shreds pizza and have been eating 2-4 pieces for lunch or dinner over the last week, while playing with some aspect of tried and true recipes.

Like trying a substitute for chicken stock in the form of a jar of “Better than Bouillon low sodium organic chicken base” and then using it to make egg drop/flower soup. The pinch of turmeric didn’t make the soup appreciably more ‘yellow’ than my usual recipe even though it’s supposedly a Chinese restaurant trick.

And then there was the boneless chicken breast that I sliced in half horizontally, pounded thin, and panko-breaded. I ended up with a cutlet and some chicken fingers which I baked. The twist was combining the egg/flour breading steps into a batter flavoured with mayo and mustard. The end result was super crunchy.

Chicken Finger/Cutlet Batter

1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
Black pepper

Place the Batter ingredients in a bowl and whisk with a fork until combined.

I pounded a boneless pork chop thin and treated it in the same manner.

I also made a batch of crepes (must remember to re-season my cast iron frying pan cause there’s a sticky spot), a dozen cream puffs and a half recipe of pastry cream. Instead of baking the cream puffs at the usual temperature (350 deg F) I tried the high/low combo that the classic recipe calls for. They looked great but about half the tray fell and I can’t account for it.

NEON PASTA ALERT!!!!!!!!!!!!!!!!!!

And, finally, I attempted the classic Italian pasta dish egg-yolk ravioli (Uova da Raviolo). I used beet pasta from the freezer, cause I didn’t want to bother making a fresh batch of plain pasta dough. I rolled the dough a bit too thin and, while I was cooking the ravioli, the fragile pasta tore open. I managed to salvage the 2 ravioli (that’s all I made) and, after dressing them up with a browned butter-bacon-sage sauce, ate a delicious dish with a perfectly cooked egg yolk.

The effort is worth the fuss. I used the rest of the ricotta-Grana Padano cheese filling to make some regular ravioli which I froze away.

I kneaded a bit more flour into the pasta from the trimmings used above for these ravioli giving me a paler colour.

All in all, it’s been a fun week. 🙂

April Clear-out

I haven’t done much cooking in April, certainly nothing post-worthy, but I thought I’d share some of the tasty things I made.

Barbecue meal of giant hamburgers and sausages, with mac and cheese and corn side dishes, and a Mexican beer to wash it down.

Burgers (ground beef and pork) and sirloin tip steak, chicken breast basted with Jamaican barbecue sauce and Grill ’em sausages

Baked chicken drumsticks with the jerk bbq sauce, mac and cheese, onion rings and raw broccoli with ranch dressing

Oven baked pork chop and baked potato

Hot Italian sausage and broccoli over pasta

Thin crust pepperoni and mozzarella pizza

I picked up some frozen chicken cutlets and used them in several dishes including a Chicken Alfredo salad and a Mexican chicken and rice wrap with Taco Bell hot sauce.

Breakfast burrito with a pepperoni omelette, home fried potatoes, Mexican rice and avocado

Sushi – fake crab legs and avocado or cream cheese filling. I also made an attempt at a Caterpillar/Dragon roll with a garnish of spicy Mayo with flying fish caviar.

Orange curd and …

an orange loaf cake

Cheddar cheese straws and bars

Rain/snow mix, income tax, sourdough bread and some soup … Oh My!

I lost 2 hrs of work on this post due to a dumb mistake so I hope it’s better on the second attempt. (MUST remember to save.)

I made this bread a couple of weeks ago but just got around to sharing. Hopefully, I haven’t forgotten to include anything crucial in the write-up of the recipe.

My reconstituted sourdough starter has finally gotten nice and lively (Sluggo no more) so I risked an entire loaf made JUST with starter. NO commercial yeast at all. And … success!! I could have let it rise a bit more, but after 3 hrs it HAD doubled. At least to my anxious eyes. So I baked it off.

This is an adaptation of Debra Collins‘ “One Day Sourdough” recipe, though I’ve rewritten it to reflect the changes I made … hand kneading, changed amounts of starter and water and different baking temperature.

One Day Sourdough by Debra Collins – makes ~800 gm dough

3 tbsp sugar
1 cup warm water 105 degrees**
1/2 cup active sourdough starter**
1 1/2 tsp salt
1/4 cup vegetable oil (or melted butter)
3 – 3 1/2 cup all purpose flour, divided

** Used 3/4 cup each, warm water and sourdough starter

In a medium sized bowl, dissolve the sugar in the warm water.

In a large bowl, add 2 cups of the flour and the salt. Stir to mix. Add the oil, sourdough starter and the warm water/sugar mixture. With a wooden spoon, beat together until you have a smooth batter.

Gradually stir in the remaining flour, 1/4 cup at a time until it’s too thick to stir any more. Sprinkle some of the remaining flour on your work surface and turn the dough out onto it. Knead for about 5 minutes, using only as much flour as needed to keep the dough from sticking. Shape the dough into ball and cover with a large bowl. Let sit for 5 minutes. Uncover the dough and knead for an additional 5 minutes.

Return the dough ball to the bowl you made it in, cover with saran wrap and let rise for 30 minutes, covered.

After the rest, turn the dough out onto your work surface again and roll out or gently press with your knuckles, until it becomes a rectangle 10 x 14 inches. Roll up and place the dough pinched seam down into a greased 9 x 4 inch loaf pan or 8 x 4 loaf pan. Cover with your saran wrap and let rise until doubled in size, in a warm place. Be patient as this will take several hours. (I poked the dough after 3 hours and it sprang back quickly so I baked it.)

Preheat the oven to 425 deg F. Brush with a little egg glaze or milk. You may also sprinkle the top with sesame or poppy seeds and cut a slit in the top of the bread.

Bake for about 25 minutes until done. (After 20 minutes the top had gotten as dark as I wished so I covered the loaf with a large sheet of aluminum foil and baked for an additional 5 minutes.)

Turn out onto a cooling rack and cool until room temperature before you cut it.

I’m very happy with the results. Nice flavour, not too sour, firm enough texture that I could slice it for sandwich bread but soft enough for good mouth feel.

We’ve had 3 days of rain/snow mix this weekend starting on the Friday so that meant I didn’t run as many errands as I had planned. Leaving me plenty of time to cook. Saturday morning, after getting my income tax done (yay for getting money back), I went grocery shopping, and later that day, used up all the sourdough starter I had on making some pancakes (love those bubbles) for the freezer and a pepperoni and cheese pizza for supper.

I picked up 2 trays of pork chops while grocery shopping and processed them for the freezer and future meals. And a package of Canadian bacon (they ran out of the sale regular bacon) which I fried up for Sunday brunch. I cooked a couple of pork chops for Sunday dinner.

And then I made a BIG pot of spicy vegetable beef soup. I added barley to part of the soup for a total of 12 (8 of the former and 4 of the latter) servings. The recipe below won’t make quite as much. I scaled my actual soup making up as I had a bit over 2 pounds of beef to work with and I wanted to use some of a bag of barley that I had picked up that morning.

Spicy Vegetable Beef Soup – serves 8

1-1 1/4 pound rump roast
2 tbsp vegetable oil
1 onion, medium dice
2 cloves garlic, finely minced
2 cups pureed tomatoes
2 cups diced tomatoes
4 cups water, water and 2 beef bouillon cubes or beef broth, plus more water as needed
1 (16 ounce) package frozen mixed vegetables, thawed*
1 stalk celery, medium dice
1 medium carrot, medium dice
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp ground cayenne pepper, or hot sauce to taste
6 ounces ditalini or other small soup pasta**

salt and pepper to taste (start with 1 tsp salt and 1/2 tsp black pepper)

* Substitute with 1 cup each frozen corn and green peas in last 10 minutes of cooking so as not to lose colour and texture of the peas.
**Substitute with 1 diced potato or 1/2 cup picked and rinsed barley. The barley will take 40-45 minutes to cook until tender.

Trim fat from roast and cut into 1 inch cubes.

Place meat in a large pot over medium-high heat with oil and cook, stirring, until meat is browned. You may need to do this in batches removing each batch of seared meat before adding another batch. Add more oil as needed.

Remove the meat to a large container and add onion and garlic, sauteeing at medium heat until the onion is tender. Return the meat to the pot.

Pour in the water/broth, tomatoes and tomato puree. Stir in mixed vegetables, carrot and celery. Season with oregano, thyme, basil, parsley, cayenne, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 75 minutes. (After half an hour add the barley if using instead of pasta. You’ll need to stir the contents well to the bottom as your barley will settle and stick as it swells up and absorbs the liquid. More liquid may be needed at this point.)

The barley version of the soup

Stir in pasta and cook 10 minutes more, until pasta is tender.

Freezer clearance is an endless project. This time I located a couple of chicken cutlets at the bottom of the freezer, along with some trimmings from a batch of bone-in chicken breasts, so I breaded and pan fried the cutlets, topped them with some melted mozzarella and served them with pasta dressed with a simple jarred spaghetti sauce.

I added the rest of the chicken to a bowl of off the cuff egg noodles dressed with a spicy jarred pad Thai sauce. I wish I’d had more chicken as I could see eating this dish often.

Well, I think I’m all caught up now.

More Bread Baking … Pizza and Crusty Rolls

I know it seems like I do a lot of bread baking, but I really don’t. It usually takes me about a year to 14 months to get through a 20kg bag of AP flour between sweet (cakes, pies, cookies) and savoury (breads/buns/rolls, gravies) uses.

I’ve been holding back on the last of the flour from my previous purchase … just in case of emergency. Not that I can really imagine what a ‘flour emergency’ would consist of. Still, after picking up a new bag on Saturday, before going off to donate blood, I’m now flour rich.

So I baked 2 pizzas on Sunday and tried a new recipe for crusty rolls today. I got the recipe from a FB bread baking group.

I wasn’t sure that I wanted to make a dozen rolls so I baked a couple of mini loaves with half of the dough, instead. I’m pretty sure I’ve found my go-to crusty roll recipe.

Of course, I had to taste test the rolls so I made a sammie with one filled with a couple of large chicken fingers/small cutlets and a generous slather of Miracle Whip.

SO good.

Crusty Rolls – you can see the crumb on the top of the roll to the right

I wanted to try a higher baking temp (425 deg F) for the loaves so they got over-proved by the time I got them into the oven and there wasn’t a lot of oven spring left in the yeast. I suspected that would happen when I slashed the loaf.

Natalie D’s Crusty Rolls – makes 1 dozen rolls

1 1/4 cup warm water
2 tsp yeast
1 tbsp sugar
1 1/2 tsp salt
1 tbsp oil
1 large egg
3 – 3 1/4 cup bread flour (added about 1 cup more flour and kneaded for 10 min)

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let sit until foamy, 5-10 minutes.

In a large bowl, add 1 cup of the flour and salt and mix togther well. Add proofed yeast mixture, egg and oil. With a wooden spoon, beat well for a couple of minutes. Stir in the rest of the flour, half a cup at a time, reserving about a half a cup for kneading.

Sprinkle some flour on a working surface and turn out the dough. Knead until you have a soft but not sticky dough.

Transfer dough to a greased bowl and let rise for about an hour or until doubled.

Shape into 12 balls and lay out on a greased baking sheet. Cover lightly with a towel and let rise for about 40 minutes.

Preheat the oven to 400 deg F and bake rolls for 12-15 minutes.

Trial 1:
6 rolls, glazed with water, baked at 400 deg F for 20 min
2 mini loaves, glazed with EVOO, baked at 425 deg F for 20 min.

Rolls and Mini Loaves