iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Artichoke, Fennel, and Crispy Prosciutto Salad

Ingredients:
4 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 small shallot, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)
1 lemon, halved, plus 2 tablespoons fresh lemon juice
4 large artichokes
1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
2 medium heads of frisée
torn into bite-size pieces

Instructions:
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
Cauliflower, White Bean, and Feta Salad

Ingredients:
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)

Instructions:
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.
Chocolate Bread Pudding with Walnuts and Chocolate Chips

Ingredients:
4 cups 1-inch cubes egg bread with crust (about 6 ounces)
1 1/4 cups semisweet or bittersweet chocolate chips, divided
1/2 cup walnuts, toasted, broken into 1/2-inch pieces
1 cup heavy whipping cream, divided
1 cup half and half, divided
5 tablespoons unsweetened cocoa powder
4 large eggs
1 large egg yolk
1/2 cup sugar
Lightly sweetened whipped cream

Instructions:
Toss bread cubes, 1/2 cup chocolate chips, and toasted walnuts in large bowl to blend.
Whisk 1/2 cup cream, 1/2 cup half and half, and cocoa in heavy medium saucepan to blend. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup half and half. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Stir into bread mixture. Let stand 1 hour for bread to absorb some of custard.
Preheat oven to 325°F. Butter six (1- to 1 1/4-cup) ramekins. Divide pudding mixture among ramekins. Bake puddings until set in centers, about 40 minutes.
Top warm puddings with whipped cream and serve.
Cauliflower Soup with Pecorino Romano and Truffle Oil

Ingredients:
2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups (or more) low-salt chicken broth
1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)

Instructions:
Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.
Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.
Braised Veal Breast with Herbs, Pernod, and Tomatoes

Ingredients:
1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons olive oil
1 large onion, halved, thinly sliced
8 large garlic cloves, chopped
2 large shallots, sliced
3 anchovy fillets, chopped
1 cup dry white wine
1/4 cup Pernod or other anise-flavored liqueur
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1 tablespoon chopped fresh tarragon
1 (10-ounce) bag pearl onions, peeled
1 cup brine-cured green olives (such as picholine; about 6 ounces)
2 tablespoons grated lemon peel

Instructions:
Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.
Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.
Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.
Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.
Cuban-Spiced Chicken Thighs with Chorizo and Rice

Ingredients:
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons chopped seeded jalapeño chile
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads
1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips
1/2 cup coarsely chopped fresh cilantro
Lime wedges

Instructions:
Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.
Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.
Braised Oxtails with Star Anise and Chinese Greens

Ingredients:
12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
2 cups low-salt chicken broth
1 large onion, halved, thinly sliced
1/2 cup soy sauce
8 large garlic cloves, peeled
8 whole star anise*
6 (1/4-inch-thick) rounds fresh ginger
3 tablespoons dark brown sugar
1 tablespoon Chinese brown bean sauce (not ground)**
12 to 18 yu choy, baby choy sum, or baby bok choy
Chopped green onions
*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
**Available at Asian markets.

Instructions:
Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.
Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.
Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.
Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.
Pan-Grilled Beer-Marinated Hanger Steak

Ingredients:
1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons coarsely ground black pepper
1/2 cup dark lager beer (such as bock, märzen, or Samuel Adams Black Lager)
2 1/2 pounds trimmed hanger steaks (about 3 pieces)
Nonstick vegetable oil spray

Instructions:
Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
Spray large ridged skillet or grill pan with nonstick spray and heat over medium-high heat. Remove steaks from marinade and pat dry; discard marinade. Place steaks in hot skillet and cook until well browned and thermometer inserted into center registers 125F to 130F for medium-rare, about 5 minutes per side. Transfer steaks to carving board and let rest 5 minutes.
Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.
Braised and Roasted Pork Shanks With Prosciutto and Porcini Mushrooms

Ingredients:
1 ounce dried porcini mushrooms
1 cup boiling water
4 whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 pounds)
4 tablespoons olive oil, divided
1 large onion, chopped
1 cup chopped carrots
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped celery
2 ounces prosciutto, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 cup low-salt chicken broth
3 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh rosemary, divided
Chopped fresh Italian parsley

Instructions:
Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.
Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.
Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.
Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.
Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.
Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.
Chorizo and Scrambled Egg Breakfast Tacos

Ingredients:
4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)

Instructions:
Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
Warm Doughnuts à la Mode with Bananas and Spiced Caramel Sauce

Ingredients:
2 cinnamon crumb or glazed doughnuts
3 tablespoons butter
3 tablespoons (packed) golden brown sugar
2 teaspoons fresh lemon juice
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon dark rum
2 small ripe bananas, peeled, cut on diagonal into 1/2-inch-thick slices
Vanilla ice cream
Toasted pecans

Instructions:
Preheat broiler. Place doughnuts on small baking sheet; set aside. Stir butter and brown sugar in heavy medium skillet over medium heat until butter is melted. Boil 1 minute, stirring occasionally. Remove from heat. Mix in lemon juice and spices, then rum; stir to blend. Cool caramel sauce 3 minutes.
Meanwhile, broil doughnuts just until hot and bubbly, watching closely to avoid burning, 1 to 2 minutes per side. Transfer doughnuts to 2 plates. Toss bananas with caramel sauce in skillet. Top doughnuts with scoop of ice cream, flattening slightly in center. Spoon bananas and caramel sauce over. Sprinkle with nuts and serve.
Hoppin' John Salad with Molasses Dressing

Ingredients:
1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion

Instructions:
Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.
Strawberry-Soy Milk Shake

Ingredients:
2 cups soft or silken tofu, 2 cups fresh strawberries, washed and stems removed, 1/2 cup plain soy milk, 1/2 cup ice, 2 tablespoons honey, 2 teaspoons strawberry jam

Instructions:
1. Combine all the ingredients in a blender and purée until smooth.
2. Pour and serve.
Maple-Glazed Tofu with Spaghetti Squash

Ingredients:
1 (4-pound) spaghetti squash
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
1 cup chicken broth
2 tablespoons maple syrup
1 tablespoon apple cider
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1 garlic clove, smashed
1 teaspoon cornstarch, dissolved in 1 teaspoon cold water
1 (14-ounce) package extra-firm tofu, drained and patted dry
1 tablespoon extra-virgin olive oil

Instructions:
1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.
2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornstarch and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside.
3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a cookie cutter to create cubes or playful shapes. Heat the oil in a saucepan over medium-high heat. Add the tofu and sear until golden brown, 2 to 3 minutes a side. Transfer to a paper towel-lined plate.
4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.
Two-Layer Cake

Ingredients:
1/4 cup unsalted butter (1/2 stick), at room temperature
1/2 cup granulated sugar
1 egg
1/2 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cake flour or bleached flour
1/3 cup whole milk
1 cup unsalted butter (2 sticks), at room temperature
2 tablespoons vanilla extract
1/2 cup whole milk
"32 ounces confectioners sugar", 1 1/2 cups unsalted butter (3 sticks), at room temperature
1 tablespoon pure vanilla extract
1/2 cup plus 1 tablespoon whole milk
"48 ounces confectioners sugar"
4 (or more) different shades of food coloring

Instructions:
1. Preheat oven to 375°F. In a large bowl, stir together the butter and sugar until well combined.
2. Add the egg and vanilla and mix thoroughly. Set aside.
3. In a separate bowl, stir together the baking powder, salt, and flour.
4. Sift the dry ingredients into the butter mixture and stir.
5. Gradually add the milk and stir until the batter is smooth.
6. Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes. Remove
Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Cover and refrigerate. Bring to room temperature before frosting the cake.
Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Beat again. Divide the mixture among four bowls and stir a couple of drops of food coloring into each. Cut the tips off disposable plastic pastry bags and insert metal flower tips. Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands. To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes. Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake.
Tofu Rigatoni Casserole

Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1 (28-ounce) can crushed tomatoes
1 pinch dried oregano
1 (12- to 14-ounce) package firm tofu, drained
1 large egg
1 pinch grated nutmeg
Salt and freshly ground black pepper to taste
1 (10-ounce) package frozen spinach, defrosted and drained
1 (1-pound) box rigatoni, cooked al dente and drained
1 pound fresh mozzarella, grated (about 4 cups)
3 ounces grated Parmesan (about 3/4 cup)

Instructions:
1. Preheat oven to 350°F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and 1/2 cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.
Tofu-and-Meat Loaf

Ingredients:
3 tablespoons ketchup
2 tablespoons hoisin sauce
2 teaspoons Dijon mustard
1/2 tablespoon light brown sugar
1 (14-ounce) package extra-firm tofu, drained
1/2 pound ground beef
1/2 pound ground turkey
3 slices bread, torn into small pieces
2 eggs, lightly beaten
1/2 onion, finely chopped
1 celery stalk, finely chopped
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon minced garlic
1 teaspoon minced ginger (optional)
1/4 teaspoon red pepper flakes (optional)

Instructions:
1. A day in advance, crumble the tofu into a plastic container. Freeze overnight or for up to 4 hours. Thaw the tofu and pat it dry with a paper towel before using.
2. Preheat oven to 350°F. In a small bowl, whisk together the topping ingredients.
3. In a large bowl, break up the tofu with your hands. Add the remaining loaf ingredients and combine well. Pat the mixture into a 9-by-5-inch loaf pan. Bake for 45 minutes.
4. Remove the loaf and brush it with the topping, then return it to the oven and bake for 15 minutes more.
5. Remove and let the loaf cool for 5 minutes before slicing and serving.