xiaoxl/recipe_data huggingface dataset:
Garlic Noodles With Vegetables (Cheesecake Factory Style/Copycat


Ingredients:
asparagus, broccoli, shiitake mushrooms, extra virgin olive oil, butter, fresh garlic cloves, parmesan cheese, tomatoes, salt, black pepper

Directions:
Prep the vegetables as described in the ingredients section.
Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ].
At about 6 minutes add the broccoli florets to the pasta and let it cook.
In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins.
Drain pasta and broccoli into a colander.
Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well.
Transfer to a serving dish and sprinkle grated parmesan.
Fragrant Red Lentil and Rainbow Chard Soup
Category: soups-stews-and-chili
By Carolyn LaLumiere Miller

Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom. I didn't notice a substantial difference in flavor, but if you like fresh, give them a try.

Ingredients:
2 cups dry

1 tablespoon olive oil, or to taste
3 tablespoons vegetable bouillon (such as Better Than Bouillon®)
2  white onions, minced
½ bulb garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon curry powder
2 (32 fluid ounce) containers vegetable broth
1 bunch Swiss chard

Directions:
Soak lentils in a bowl with water to cover for 15 minutes. Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more. Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes. Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 30 mins
Yields: 8 bowls

Calories: 240
Fat: 3 g
Saturated fat: 0.3 g
Carbohydrates: 39.2 g
Sugars: 5.5 g
Dietary fiber: 16.9 g
Protein: 14.6 g
Sodium: 555.6 mg
Kelly's Rich Bechamel Sauce


Ingredients:
unsalted butter, flour, milk, salt, white pepper

Directions:
In frying pan or large saucepan, melt butter over medium heat.
Stir in flour, cook and stir constantly over lower heat for 2-3 minutes. DO NOT BROWN.
Slowly whisk in 3 cups of milk.
Cook and stir over medium heat til thick and low-boiling.
Low-boil, stirring, for 3-5 minutes.
In small bowl, mix egg yolks.
Add, stirring, 2 Tbl. cooked sauce, ONE TBL. AT A TIME, into beaten yolks. Add a bit more sauce, stirring, then slowly whisk into skillet of sauce.
Whisk in salt and pepper, remove from heat.
Blueberry Pomegranate Infused Red Wine Vinegar


Ingredients:
red wine vinegar, sugar, blueberries, pomegranate juice

Directions:
Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
While vinegar mixture is simmering, wash blueberries, and dry off with paper toweling;  put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
Use the wax paper to funnel the berries into the quart jar.
Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
Allow to cool down for 30 minutes.
Cover tightly with lid and let stand at room temperature for 3 days.
Shake jar occasionally.
Place several layers of cheesecloth in a strainer set inside a glass bowl;  dump mixture through to strain out the blueberries; discard the blueberries.  You might need to repeat this step.
While doing the above step, clean a pint jar and lid to put the vinegar into.
Using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month.  (Guessing on storage, but will err on side of caution until someone with the expertise tells me differently].
Rich Onion Beef Soup


Ingredients:
sweet onions, butter, deli roast beef, beef roast, beef broth, all-purpose flour, ground mustard, sugar, red wine

Directions:
In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
Add beef and broth.
Bring to a boil.
Reduce heat, cover and simmer 10 minutes.
In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
Stir into the soup.
Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.
PANETTONE


Ingredients:
raisins, sultana, dark rum, warm water, active dry yeast, warm water, unbleached all-purpose flour, granulated sugar, lemon zest, orange zest, sea salt, eggs, pure vanilla extract, unsalted butter

Directions:
In a bowl, combine golden raisins with raisins. Add rum and warm water, stir and let it sit for 2 hours. One hour later, add candied fruits, stir and let sit for the remaining time; stir often so fruits can absorb liquid.
In a bowl of a stand mixer, combine yeast, warm water and agave nectar. Let it rest for 30 minutes.
Meanwhile, in a medium bowl, combine flour, sugar, lemon & orange zest and sea salt; whisk for 2-3 minutes to incorporate air; set aside. In another bowl, beat together eggs, vanilla and lemon extract; set aside.
With the dough hook attachment, add flour mixture to yeast and on low speed process until ingredients are well blended, about 1 ½ to 2 minutes. Add beaten egg mixture and ¼ cup butter; process on medium speed for 2 minutes. Stop, add remaining ¼ cup butter and scrape the sides of the bowl. Increase speed to medium-high and knead dough for 20 minutes, stopping frequently to clean the sides of the bowl. At the end, if it’s too sticky, add 2 tablespoons flour and proceed for another 2 minutes.
With hands greased with butter, transfer dough onto a light floured work surface. Sprinkle a little flour and work dough, bringing into a ball. Add half of fruit mixture with liquid left at the bottom of the bowl, and keep rotating dough until incorporated. Add half of the remaining fruit mixture and continue with the same technique. It would seem that there’s not enough dough for the amount of fruits so spread dough into a rectangular shape and add more fruits in the center, folding over until all the fruits are used.
Form a ball and transfer dough in a large bowl greased with grapeseed oil (or other flavorless oil]. Cover with plastic wrap lightly oiled followed with a clean dish towel. Place bowl in a draft-free spot (such as in the oven with temperature off] and let it rise for 2-3 hours or until it triples in size.
Transfer dough to a lightly floured work surface and with hands greased with butter knead the dough into a ball. Place it seam side down in a Panettone paper mold that is greased as well with butter. Pop it into a butter-greased Panettone pan, cover with plastic wrap and dish towel. Transfer back to a draft-free spot for 1 to 2 hours or until the dough rise above the top of the pan.
Preheat over to 375ºF. Carefully remove the plastic wrap and gently brush the top with an egg wash. If desired, sprinkle some powdered sugar on top. Transfer load to preheated oven and bake for 45 minutes or until a cake tester inserted in the middle comes out moist but not wet.
Turn off the heat and leave the bread in the oven with the door ajar to prevent it from deflating – 30 minutes should be sufficient. Let the Panettone cool completely before serving.
To store, wrap the Panettone with plastic wrap and then with aluminum foil; keeps for 1 week at room temperature.
Greek Tortellini Salad


Ingredients:
grape tomatoes, cucumber, kalamata olive, red onion, feta cheese, extra virgin olive oil, red wine vinegar, garlic cloves, dried oregano, salt, black pepper

Directions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note:  This salad will keep in the fridge for up to 3 days.
Spinach and Mushroom Salad
Category: salad
By MONIQUET

This salad has a warm and slightly tangy bacon dressing.  It's one of my family's favorite ways to enjoy a spinach salad.

Ingredients:
4 slices bacon
2  eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
½ teaspoon salt
1 pound spinach
¼ pound fresh mushrooms, sliced

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,  cool, peel and cut in wedges. Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt.  Keep warm. Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl.  Pour warm dressing over and toss until coated. Top salad with mushrooms and bacon, garnish with egg.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 126.4
Fat: 6.8 g
Saturated fat: 2.1 g
Carbohydrates: 7.5 g
Sugars: 3.2 g
Dietary fiber: 2.8 g
Protein: 10.6 g
Cholesterol: 102.9 mg
Sodium: 625.3 mg
Creamy Chocolate Mousse Pie
Category: desserts
By cookerboy2222

The light-as-air mousse in this pie gets its sweetness from melted marshmallows and milk chocolate. Use your favorite pie crust recipe or a store-bought graham cracker crust.

Ingredients:
1 ½ cups miniature marshmallows
1 (7 ounce) bar milk chocolate candy
½ cup milk
2 cups heavy whipping cream
1 (9 inch) pie shell, baked

Directions:
Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are  melted, stirring constantly. Allow mixture to cool completely. Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream  until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs 30 mins
Yields: 1 9-inch pie

Calories: 399.2
Fat: 30.5 g
Saturated fat: 16.6 g
Carbohydrates: 29.1 g
Sugars: 16.5 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Cholesterol: 71.2 mg
Sodium: 141.9 mg
Apricot Glazed Pork


Ingredients:
season salt, pepper, garlic powder, onion powder, paprika, low sodium soy sauce, water, water

Directions:
Season 6lb pork butt roast pork with season salt, pepper, garlic powder, onion powder, paprika, and pork season grinder.
Spray 9 by 13 pan, place in pork, add about 1/4 cup water.
Bake at 350* for 2 hours.
Mix 1/2 cup apricot preserves with 1 tbsp low sodium soy sauce and 2 tbsp water. Baste pork and continue cooking 1/2 hour. Baste pork again cook remaining 1/2 hour.
Mix 2 tbsp apricot preserves with 1 tbsp water. Brush pork and serve.
My Healthy and Yummy Banana Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, cinnamon, applesauce, brown sugar, Splenda granular, vanilla extract, low-fat buttermilk

Directions:
Preheat oven to 375 degrees F. Grease and flour muffin pans.
In small bowl, mix flour, baking powder, baking soda, salt, and cinnamon. Set a side.
In another bowl, blend applesauce, brown sugar, Splenda until well blended. Add egg whites and vanilla. Mix well. Mix in flour mixture.
Stir in mashed bananas and milk.
Spread in prepared muffin pans.
Bake in preheated oven for 20-35 minutes, or do toothpick test to see if done.
Spicy Spicy Ranch Dressing
Category: appetizers-and-snacks
By PRINCESSCOOK1

This is for the person looking for a spicy ranch dip. It's great served with fries, poppers, and even wings.

Ingredients:
1 (16 ounce) bottle ranch salad dressing (such as Hidden Valley® Original Ranch®)
1 tablespoon hot pepper sauce (such as Tabasco®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 teaspoon ground cayenne pepper
1 teaspoon chili powder

Directions:
Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 1/2 cups

Calories: 191.8
Fat: 20.1 g
Saturated fat: 3.1 g
Carbohydrates: 2 g
Sugars: 1.5 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 10.5 mg
Sodium: 410.1 mg
Loaded Baked Potato Salad
Category: salad
By Kathy

Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.

Ingredients:
cooking spray
4 pounds potatoes, unpeeled, cut into 1-inch cubes
salt and ground black pepper to taste
1 pound bacon
1 ½ cups shredded Colby-Monterey Jack cheese, divided
1  onion, minced
½ cup sour cream
½ cup mayonnaise
1 bunch chives, diced, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray. Season potatoes with salt and pepper and spread in the baking pan. Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces. Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives. Refrigerate salad before serving, 4 hours to overnight.

Prep time: 15 mins
Cook time: 35 mins
Total time: 5 hrs
Yields: 8 servings

Calories: 518.9
Fat: 30.2 g
Saturated fat: 11.9 g
Carbohydrates: 45 g
Sugars: 3.4 g
Dietary fiber: 5.8 g
Protein: 18.5 g
Cholesterol: 56.5 mg
Sodium: 746.5 mg
Campbell's Green Bean Casserole Italiano


Ingredients:
milk, mozzarella cheese, sun-dried tomato packed in oil, ground black pepper, green beans, green beans

Directions:
Stir the soup, milk, half the cheese, 6 tablespoons tomatoes, black pepper, Italian seasoning, beans and 1 1/3 cups onions in a 3-quart baking dish.
Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer].  Stir the bean mixture.  Sprinkle with the remaining cheese, onions and tomatoes.
Bake for 5 minutes or until the onions are golden brown.
Edible Chocolate Chip Cookie Dough
Category: desserts
By Lauraalex

Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.

Ingredients:
1 cup butter, softened
¼ cup milk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¾ cup brown sugar
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
½ cup chopped walnuts  (Optional)

Directions:
Mix butter, milk, and vanilla extract together in a large bowl. Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined. Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

Prep time: 15 mins
Total time: 15 mins
Yields: 36 servings

Calories: 135.7
Fat: 7.7 g
Saturated fat: 4.2 g
Carbohydrates: 16.4 g
Sugars: 9.8 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 13.7 mg
Sodium: 138.1 mg
Applesauce Multigrain Muffins


Ingredients:
brown sugar, ground cinnamon, butter, unbleached flour, baking powder, baking soda, ground cinnamon, unsweetened applesauce, soymilk, low-fat milk, brown sugar, egg

Directions:
Preheat oven to 400°F  Line twelve muffin cups with paper baking cups or lightly oil bottoms only.
Prepare topping.  Mix oats, brown sugar, and cinnamon together.  Add melted butter and mix well.
Prepare muffins.  Mix oats, flour, baking powder and soda, and cinnamon in a bowl.  In separate bowl, mix applesauce, milk, brown sugar, oil, and egg.  Add to dry ingredients and stir just until dry ingredients are moistened.
Fill cups with mix (fills to about 3/4 full], and top each muffin with topping.  Then bake 18-20 minutes.  Serve warm if possible.  Yum!  Simple and delicious.
Pineapple Upside-Down Cake


Ingredients:
margarine, dark brown sugar, pineapple rings, maraschino cherry, all-purpose flour, baking powder, salt, sugar, soymilk, margarine, vanilla extract

Directions:
Preheat oven to 400 degrees.
Lightly spray a 9x13" cake pan with non stick cooking spray.
Mix the 5 tbsp of melted margarine, brown sugar and 1/4 cup pineapple juice and stir until sugar is disolved.
Place this into bottom of cake pan and arrange pineapple rings on top. You can be fancy and cute, but I always end up having to cut at leat two of the rings in half to fit them all.
(Add cherries in middle of rings, if using].
In a bowl, sift together the flour, baking powder, then add the sugar and salt and lightly mix to combine.
In a large measuring cup, lightly wisk together the remaining 1/2 cup pineapple juice, milk, yogurt, vanilla, and 4 tbsp of melted margarine.
Create a well in the center of the dry ingredients and add the liquid.
Stir to combine, but do not overmix.
Pour cake batter overtop the brown sugar and pineapple.  It will seem very wet, but will fill in nicely when baked.
I usually take a rubber spatula and gently smoothe the batter to reach towards the corners of the pan.  The batter won't completely fill the pan, but when it bakes, it fills inches.
Bake for 30 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan for at least 10 minutes, then cover pan tightly with serving dish and invert cake to show off the pretty pineapple topping!
Bri's Buffalo Chicken Meatballs
Category: appetizers-and-snacks
By Bri

Yummy meatball appetizers with a spicy ranch sauce.

Ingredients:
1 pound ground chicken
½ cup French-fried onions, slightly crumbled
¼ cup chopped cilantro
¼ cup oats
½  white onion, grated
¼  bell pepper, grated
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®), or to taste
¼ teaspoon garlic salt, or to taste
1 pinch ground black pepper to taste
¼ cup ranch dressing
¼ cup hot sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet. Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 435.8
Fat: 25.8 g
Saturated fat: 6.2 g
Carbohydrates: 21.1 g
Sugars: 2.5 g
Dietary fiber: 1.2 g
Protein: 26.8 g
Cholesterol: 73.2 mg
Sodium: 1080.7 mg
Corn, Pumpkin & Ricotta Hash Browns


Ingredients:
fresh ricotta, egg, self-raising flour, olive oil

Directions:
Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1]. Drain well.
Combine the ricotta and egg in a large bowl and whisk until smooth. Add the flour and stir until combined. Add the pumpkin and corn. Season with salt and pepper and stir to combine.
Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. Spoon 1/3 cup (80ml] of pumpkin mixture into the pan and flatten slightly. Repeat to make 3 more hash browns. Cook for 3-4 minutes each side or until brown and cooked through. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat in 1 more batch.
Roasted Chicken with Risotto and Caramelized Onions
Category: main-dish
By Michele O'Sullivan

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Ingredients:
4 tablespoons olive oil, divided
1  onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Directions:
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 774
Fat: 29.1 g
Saturated fat: 8.3 g
Carbohydrates: 77.3 g
Sugars: 4.7 g
Dietary fiber: 1.6 g
Protein: 44.8 g
Cholesterol: 72.2 mg
Sodium: 2840.1 mg
Zwicker Inn Seafood Chowder


Ingredients:
lobster, scallops, butter, onion, thyme, sour cream, heavy cream, potatoes, salt, pepper, paprika, 2% low-fat milk

Directions:
Parboil potatoes 10 minutes, drain and set aside.
Fry onion in butter until transparent.
Add thyme, celery salt.
In large pot heat up heavy cream slowly.
poach haddock and scollops in heavy cream. (do not allow to boil].
Add sour cream to frying pan with celery salt, thyme and onion.
stir sour cream mixture into cream/fish in pot.
Add milk,potatoes and lobster to pot.
Continue to heat on medium until heated through.
Season to taste and sprinkle with paprika for a nice color.
Serve with fresh hot rolls.
Enjoy!
Don't be afraid to use whatever seafood you have or can get.  I very often add shrimp(at poaching stage], if I can't get lobster, etc. As long as the overall amount of seafood remains the same.
Zopf-Swiss Egg Bread (Bread Machine)


Ingredients:
milk, water, egg, unsalted butter, bread flour, sugar, gluten, salt, fast rising yeast

Directions:
Add all the ingredients into the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Basic cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.