xiaoxl/recipe_data huggingface dataset:
Chewy Jumbo Chocolate Chip Cookies
Category: desserts
By Barbara

These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.

Ingredients:
3 ½ cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups butter, softened
1 ¼ cups white sugar
1 ¼ cups packed brown sugar
2  eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 dozen

Calories: 189.6
Fat: 9.8 g
Saturated fat: 5.1 g
Carbohydrates: 24.8 g
Sugars: 14.7 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 23 mg
Sodium: 80.2 mg
Sauteed Cannellini With Spinach and Garlic


Ingredients:
cannellini beans, onion, garlic, frozen spinach, parsley, dried rosemary, red pepper flakes, kosher salt, ground black pepper, olive oil, white wine, olive oil

Directions:
Saute  --  In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
Beans and spinach  --  Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good.  Add the spinach and break up as it cooks.  If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary.  Garnish with some good olive oil and ground pepper.
Anya's Peanut Butter Pie


Ingredients:
powdered sugar, creamy peanut butter, cornstarch, sugar, salt, milk, butter, vanilla, peanut butter, powdered sugar

Directions:
Crust:
Combine flour, powdered sugar, and butter.  Place in a 9 inch pie pan.  Bake 375 degrees for 12 to 15 minutes.
Filling/ Topping.
Mix peanut butter and 1/2c. powdered sugar until finely crumbled using a fork or food processer.  Sprinkle 1/2 of the peanut butter/ powdered sugar mixture over the baked pie shell.  (Save the other 1/2 for the topping over the meringue].
Custard:
Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils.  Cook until slightly thickened.   Remove from heat.  Stir in butter and vanilla.  Pour over peanut butter/ powdered sugar mixture.
Meringue:
Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard.  Sprinkle the rest of the crumbled peanut butter/powdered sugar mixture.
Bake at 350 degrees for 20 minutes.  Cool thoroughly before serving.
Pretty Crawfish Pasta
Category: salad
By Linda

This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1 tablespoon olive oil
1 small red onion, chopped
1  red or green bell pepper, chopped
1 (8 ounce) package sliced fresh mushrooms
1 pint grape tomatoes, halved
1 pound peeled crawfish tails
¾ cup herbed vinaigrette salad dressing, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl. Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 420.7
Fat: 5.2 g
Saturated fat: 0.9 g
Carbohydrates: 71.6 g
Sugars: 14.3 g
Dietary fiber: 5.6 g
Protein: 23.9 g
Cholesterol: 81 mg
Sodium: 559.1 mg
Shrimp With Parsley-Garlic Butter


Ingredients:
jumbo shrimp, butter, parsley, garlic cloves, lemon zest, fine sea salt, pepper

Directions:
1.  Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper.
2.  Preheat the broiler (grill].  Remove legs from shrimp.  With a sharp paring knife, make an incision 1/4 inch (6 mm] deep all the way along the curved back of each shrimp up the tail.  Don't cut all the way through the shrimp; cut just enough to open it or butterfly it.  Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves.  Rinse the shrimp under cold water and pat dry.
3.  Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches].
4.  Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp] in the center of each shrimp.  Slide the pan under the broiler and broil (grill] until the shrimp turn pink and are just cooked through, 4-5 minutes.
5.  Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.
Five-Spice Turkey & Lettuce Wraps


Ingredients:
water, instant brown rice, ground turkey, fresh ginger, red bell pepper, water chestnuts, reduced-sodium chicken broth, hoisin sauce, five-spice powder, salt, boston lettuce, fresh herbs, chives, carrot

Directions:
1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.
Bacon Jam
Category: breakfast-and-brunch
By Cheryl Bricks

This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!

Ingredients:
2 pounds bacon, cut into 1-inch pieces
½ cup bacon drippings
2 large yellow onions, cut into very thin slivers
½ cup brown sugar
¼ cup garlic, minced
1 teaspoon ground cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup bourbon whiskey
1 cup brewed coffee
½ cup sherry vinegar
½ cup maple syrup
¾ cup ketchup

Directions:
Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes. Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 1 quart

Calories: 140.4
Fat: 7.7 g
Saturated fat: 2.8 g
Carbohydrates: 9.6 g
Sugars: 8 g
Dietary fiber: 0.2 g
Protein: 3.8 g
Cholesterol: 13.8 mg
Sodium: 286.5 mg
Easy and Yummy Spiced Squash


Ingredients:
"cinnamon"

Directions:
bake the squash, covered, with water for 1hr.
scoop and mash in pie pan.
season with cinnamon and spray butter to taste.
you can eat it now or refrigerate until ready.
then bake again for about 45 minute covered for 1/2 hour then uncover for last 10-15 minute.
Cottage Cheese
Category: everyday-cooking
By Lu

This is a quick and easy way to make homemade cottage cheese.

Ingredients:
1 cup milk
1 tablespoon vinegar
1 pinch salt to taste

Directions:
Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes. Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 1 /4 cup

Calories: 122.3
Fat: 4.8 g
Saturated fat: 3.1 g
Carbohydrates: 11.4 g
Sugars: 11.4 g
Protein: 8.1 g
Cholesterol: 19.5 mg
Sodium: 255.1 mg
Tuscan Tomato Artichoke Soup
Category: soups-stews-and-chili
By megbus01

A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (15 ounce) can artichoke hearts, drained and chopped
1 (15 ounce) can Italian-style diced tomatoes
1 cup vegetable broth
½ cup chopped roasted red bell peppers
1 teaspoon dried basil
1 teaspoon herbes de Provence
salt and ground black pepper to taste
¾ cup nonfat half-and-half
½ cup grated Parmesan cheese

Directions:
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes. Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth. Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 231.6
Fat: 10.6 g
Saturated fat: 3.1 g
Carbohydrates: 24.7 g
Sugars: 7.3 g
Dietary fiber: 5.6 g
Protein: 10.7 g
Cholesterol: 11.1 mg
Sodium: 1309.6 mg
Tackle-Twos


Ingredients:
red onion, garlic clove, ground cumin, olive oil, diced tomatoes, black pepper, blue cheese, sour cream, dried oregano, flour tortillas

Directions:
Heat oil in a skillet over high heat., Add 1/2 cup red onion, garlic and cumin., Cook, stirring, until onion softens and begins to turn golden, about 3 minutes., Add tomatoes, red pepper, celery salt and black pepper., Stir well, remove from heat and let cool., Combine blue cheese, sour cream, oregano and remaining 1/4 cup onion., Mix well., Place about 2 tablespoons tomato mixture on the bottom third of each tortilla., Place about 2 tablespoons cheese mixture on top of tomato mixture., Roll tortilla up tightly over fillings and secure with toothpicks., Cut each tortilla in half in the center, so you have 20 rolls., These may be served as is or warmed to melt the cheese., To warm: place on microwave-safe plate and microwave on High for 1-2 minutes., If some of the filling leaks out, scoop it up and spoon it over the top.
Onion Fritters/Bhaji


Ingredients:
egg, lemon juice, chickpea flour, salt, chili powder, garam masala, cumin seed, ground cumin, ground turmeric, hot green chili pepper, fresh coriander, onions

Directions:
Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.
Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix – this is always best done just before cooking.
Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.
Specialty Chicken


Ingredients:
boneless skinless chicken breasts, dried parsley flakes, garlic powder, cream cheese, mayonnaise, milk, lemon juice, black pepper, salt

Directions:
"Pound chicken breasts until flat.  Sprinkle each breast with 1 teaspoons parsley flakes and garlic powder.  Add one slice cream cheese and roll up chicken, securing with toothpicks.  Place breasts in a greased 13x9" glass baking pan.  Combine remaining ingredients until smooth and pour over chicken.  Bake at 325 for one hour.  Serve over rice or egg noodles."
Avocado Pineapple Salad
Category: salad
By Jackie

Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired.

Ingredients:
1 ½ cups cucumbers - peeled, seeded, and cubed
½ cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
¾ teaspoon salt
2 ½ cups pineapple, peeled and cut into 1/2-inch dice
2  avocado - peeled, pitted and diced

Directions:
Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 76.6
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 8.7 g
Sugars: 4 g
Dietary fiber: 3 g
Protein: 1.1 g
Sodium: 148.8 mg
Blueberry Cornmeal Muffins
Category: bread
By Shelley Albeluhn

Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Ingredients:
1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup butter, melted
1  egg, beaten
1 cup frozen blueberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients.  In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 179.7
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 22.6 g
Sugars: 8 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 37.5 mg
Sodium: 253.3 mg
Ground Turkey and Veggie Soup


Ingredients:
ground chicken, hamburger, onion, green pepper, green beans, potatoes, potatoes, stewed tomatoes, salt, pepper

Directions:
Brown turkey in Dutch oven until cooked through., Add all other ingredients., Heat until warmed through, about 15 minutes.
Broccoli Rice Bake


Ingredients:
cooked rice, cheddar cheese, cheddar cheese, eggs, butter, milk, onion, garlic powder, basil, oregano

Directions:
Mix all ingredients and pour into a one quart baking dish., Bake at 350 for 20 minutes., Top with the remaining 1/2 cup cheese and continue baking for 10 minutes.
South of the Border Potato Soup


Ingredients:
butter, onions, all-purpose flour, chicken broth, potatoes, saffron, pepper, salt, milk, canned peas, eggs, cream cheese, avocado, cilantro

Directions:
Melt butter in a large pot over medium heat. Add onions and cook until soft, but not browned. Stir in flour until smooth. Gradually add chicken broth and bring to boil, stirring constantly. Add potatoes, saffron, pepper and salt. Lower heat and simmer for 15 minutes more.
In a medium bowl, beat eggs and cream cheese until fluffy. Gradually add 2 cups of hot soup to cream cheese mixture, beating constantly to avoid curdling. Add cream cheese mixture to soup and heat through (do not boil].
Divide avocado among serving bowls.
Pour soup over avocado. Garnish with cilantro to serve.
Macadamia Nut French Toast


Ingredients:
eggs, sugar, ground nutmeg, milk, vanilla extract, butter, margarine, powdered sugar, ground nutmeg

Directions:
Combine first six ingredients, stirring well., Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish., Pour egg mixture over bread slices., Cover and refrigerate 8 hours or overnight, turning bread once., The next morning, pour butter into a 15x10x1 jellyroll pan., Place bread slices in a single layer in pan., Bake at 400 for 10 minutes., Sprinkle with nuts and bake an additional 10 minutes., Garnish with powdered sugar and/or nutmeg., Serve with maple syrup if desired.
Strawberry Rhubarb Crumble


Ingredients:
flour, brown sugar, butter, fresh strawberries, fresh rhubarb, sugar, dry tapioca

Directions:
Topping: Mix all ingredients in a bowl.
Stir just until mixture becomes crumbly.
Filling: Cut strawberries in 1/4's; place in lg bowl.
Stir in remaining ingredients and let stand 15 minutes.
Lightly butter shallow 3qt baking dish.
Pour filling into dish.
Sprinkle with topping.
Bake at 350* until bubbling (60-70 min].
Cool on wire rack.
Creamy Stove-Top Rice Pudding


Ingredients:
butter, milk, cinnamon, nutmeg, raisins, white sugar

Directions:
Melt butter in a medium heavy-bottomed saucepan over medium-low heat.
Add in milk, cream, cinnamon and the nutmeg (if using] bring to a simmer, sirring constantly.
Add in rice and raisins then mix in sugar (start with 2 tablespoons adding in more to taste].
Reduce the heat to the LOWEST setting and simmer uncovered on top of the stove for about 1 hour or until desired consistency, stirring very frequently.
This will thicken up even more upon standing.
Serve warm.
Naked Shrimp Dumplings in Dashi
Category: soups-stews-and-chili
By Chef John

We're making dumplings without wrappers, which is why I'm calling these naked. I thought the slightly provocative name would work well as an appetizer for your Valentine's Day menu--if you stay home and cook something from scratch, you increase your chances of getting lots of compliments. You can enjoy the dashi with so many things like eggs, fried tofu, or ramen noodles, just to name a few. Garnish with sliced green onions, thinly sliced red chiles, and toasted sesame seeds.

Ingredients:
6 (3 inch) pieces kombu (dried kelp)
6 cups cold water
4 cups lightly packed shaved bonito flakes (katsuobushi)
1 pound medium raw shrimp, peeled and deveined
8 ounces Burrata cheese
1 ½ teaspoons kosher salt
½ teaspoon paprika
1 pinch cayenne pepper
½ teaspoon finely grated ginger root
¼ teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons mirin

Directions:
Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour. Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C). Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container. Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight. Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed. Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 10 mins
Yields: 24 dumplings

Calories: 248.5
Fat: 11.6 g
Saturated fat: 4.9 g
Carbohydrates: 13.1 g
Sugars: 1.3 g
Dietary fiber: 0.3 g
Protein: 19.5 g
Cholesterol: 98.3 mg
Sodium: 1164.6 mg
Sweet Pickled Eggs


Ingredients:
hard-boiled eggs, onion, white vinegar, water, sugar, salt

Directions:
Layer the eggs with the onion in a 2 quart jar to within 1" of the top. Put all the brine ingredients (except spice bag] in a pot and over medium heat bring to a boil, stirring until the sugar dissolves. Swish the spice bag around in the brine for 30 seconds.
Pour brine over the eggs, leave for 2 weeks in the fridge before serving.
Make sure the eggs are completely covered.
Garlicky Rice


Ingredients:
butter, basmati rice, onion, garlic cloves, water, celery rib, roma tomato, salt, white pepper, bay leaf, soy sauce

Directions:
In a medium pan over medium high heat, heat butter; add rice stirring constantly.
Add the onion, garlic and continue to cook until garlic and rice are golden brown.
Add the water, celery, diced tomato, salt, pepper, bay leaf and sesame oil.
Bring to a boil and cook 2 minutes stirring occasionally.
Reduce heat to low, cover and cook for 20 minutes.
Remove from heat and fluff with fork.
Dutch Oven Caraway Rye Bread
Category: bread
By chalkie

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Ingredients:
2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten  (Optional)
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

Directions:
Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl. Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours. Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom. Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C). Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

Prep time: 15 mins
Cook time: 35 mins
Total time: 19 hrs 5 mins
Yields: 1 loaf

Calories: 145.4
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 29.6 g
Sugars: 1.2 g
Dietary fiber: 3.4 g
Protein: 5 g
Cholesterol: 0.2 mg
Sodium: 327.6 mg