Chalupas

These tender chalupa shells are deep fried for a delightfully crispy crunch. Fill with your favorites and enjoy!

---

Chalupas

Step 1: prepare meat or bean filling

Make a batch of one or more of the following:

• Crispy Chicken Bites

• Barbacoa Beef

• Ground Beef Taco filling

• Refried Beans

Step 2: dough

To a large mixing bowl, add:

1 1/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

Sift together, stir in:

2 tsp oil

1/2 cup warmed milk (90-100F)

Clean spoon and begin to knead, adding only if needed:

1 Tbsp increments milk

• Knead for 1-2 minutes.

• Divide into 4 equal portions. Place dough balls in a single layer and cover tightly. Let rest.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

While oil heats, roll each ball into a flat disk*. Pierce all over with a fork.

Deep fry for 1 minute:

• Place the flattened disk in the hot oil, frying for 30 seconds

• Flip and, using tongs, fold the disk in half with the cooked side inside

• Hold the fold using tongs and a heat-safe spoon between the layers

• Fry until golden

• Use tongs to transfer from hot oil to a cooling rack

Step 5: fill & serve

Immediately dress:

• Meat (Step 1)

• Refried beans

• Sour cream

• Salsa

• Tomatoes, diced

• Onions (optional)

• Lettuce, shredded

Fold and serve immediately.

---

Brenda’s tips:

• Serving size: 4 chalupa shells

• * To roll out chalupas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Rolling chalupas is similar to rolling out pie crust.

---

Window to B’s kitchen . . .

Soft Pretzel Buns

Add more flavor to your burgers or chicken sandwiches by serving them on these pretzel buns.

---

Soft Pretzel Buns

Step 1: Dough

To a large mixing bowl, add:

1 cup (8 oz) warm water

4 tsp sugar

2 tsp yeast

1 cup flour

Stir until combined, then mix each in individually:

1 tsp salt 

2 Tbsp oil

1 1/4 cup flour

Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover bowl.

• Let rise 30 minutes. 

• Divide into 8 equal pieces, shaping each into a ball. Place the balls a few inches apart on a sheet pan, flatten each so that the roll becomes a 3/4” thick disk. Cover with a towel.

• Proof 20 minutes. 

Step 2: Boil & Bake

Preheat oven to 425F. To a large pot, add:

6-8 cups water

Bring to a boil over high heat, reduce heat to medium-high. Add:

2 Tbsp baking soda

Boil the rolls in batches of 2-3 rolls:

1. Using a slotted spoon, quickly add the rolls

2. Boil for 20 seconds, flip over with slotted spoon & boil for a final 20 seconds

3. Using a slotted spoon, remove the boiled rolls, transferring to a cooling rack

4. Brush with butter and sprinkle with coarse sea salt

5. Using a sharp knife, slash a slit in the top of each roll

6. Transfer to a baking sheet

Bake at 425 for 10 - 12 minutes. Let sit 5 minutes, then serve.

---

Brenda’s tips:

• Serving size: 8 buns

• The dough can be prepared in a bread maker, using the “dough” cycle

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• And find more tips about making yeast dough

Cinnamon Swirl Bread

Cinnamon Swirl Bread is truly delicious. The traditional method of rolling the loaf often allows gaps to form, causing the swirl in the slices to fall apart. The technique of creating a twist eliminates this, instead resulting in a very cohesive loaf with slices that stay intact. We tell you just how to do it below.

This method is inspired by America’s Test Kitchen’s Cinnamon Swirl Bread.

---

Cinnamon Swirl Bread

Step 1: Dough

Prepare one batch of Brenda’s Favorite Dough Recipe.

Raise 40 minutes.

Step 2: Shape

• Line two 12”x4” loaf pans OR three 8”x4” loaf pans with parchment paper and spritz with non-stick spray. Set aside.

Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a canvas cloth mat or a silicon mat, minimum size needed is 11”x16”.

Divide the dough into equal portions reflective of the number of prepared pans.

1. Select one portion. Using a rolling pin, roll the dough in a rectangle shape measuring 11”x16”. A true or close to true rectangle will result in uniform finished loaves.

2. Melt:

   1 Tbsp butter

   Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

3. Top with:

   4 Tbsp brown sugar

   Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface.

4. Sprinkle liberally with:

   Ground cinnamon

   Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

5. Using your hands and starting on the short side, roll up the rectangle to make an 11” tube. Be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic

6. The secret to perfection . . .

   Using a board scraper or sharp serrated knife, slice the roll from end to end, down the center. Allow the two sides of the cut tube to roll open, leaving the cut edge - and all those beautiful strips of cinnamon sugar dough - facing up.

7. About half way, select one side, lift and drape it over the other - creating the center of the twist. Then using an over/under direction and keeping the cut edge facing up, create the twist by alternating strips and repeating the lift and drape motion to the end of the strip. Pinch the end together. Repeat going the other direction. The full length should be twisted together with the cut side facing up.

8. With one hand on either end of the twisted loaf, slide under the dough, lift and place in the prepared loaf pan.

Repeat 1-8 with remaining portion(s) of dough.

Step 3: Proof & Bake

• Proof loaves 40 minutes.

• Preheat oven to 350F.

• Bake for 30-35 minutes.

• Remove from loaf pans immediately, remove parchment paper and place on a cooling rack. Allow to cool a minimum of 5 minutes prior to slicing loaves.

---

Brenda’s tips:

• Serving size: Two 12” loaves or three 8” loaves

• Optional: before rolling the loaf, sprinkle with chopped walnuts and/or raisins.

• Seriously, be patient after the loaf comes out of the oven. The texture of the bread will be compromised if the loaf is too hot when it is sliced open. Wait just 5 minutes and you’ll be much happier with the results.

---

Window to B’s kitchen . . .

Sweet Orange Rolls

Brenda simply tweaks her Favorite Dough Recipe to create these Sweet Orange Rolls.

• If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post

• For tips on zesting, refer to HOW TO: Zest and Juice Citrus Fruits

---

Sweet Orange Rolls

To a large mixing bowl, add:

1 3/4 cups warm water 

1/4 cup orange juice

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

2 Tbsp orange zest

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover.

1. Let rise 45 minutes. 

2. Shape, some possibilities:

   • Round rolls

   • Bowknot rolls

   • Leaf design (see Window to B’s kitchen . . . below)

3. Proof 45 minutes. 

4. Bake at 350F for 16-20 minutes. While baking, prepare:

Orange Glaze

To a small mixing bowl, add:

2 Tbsp butter, melted

2 Tbsp orange juice

1 tsp orange zest

1 cup powdered sugar

Stir until smooth.

Remove baked orange rolls from oven. Glaze immediately.

Let rest 5 minutes, then serve.

---

Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

---

Window to B’s kitchen…

HOW TO: No-Knead Bread

A popular recipe for it’s simplicity, this bread uses very little yeast and requires little more effort than a quick stir. You will have to wait a bit though . . . the dough needs to sit overnight to achieve perfection.

---

HOW TO: No-Knead Bread

15 to 24 hours before serving . . .

To a large mixing bowl, add:

1 1/2 cups warm water

1/4 tsp yeast

1/2 cup oats (quick or regular)

Allow to sit for about 5 minutes, then stir in:

3 cups flour

1 tsp salt

Continue to stir until the dough holds together, though it will be shaggy. Cover tightly (lid or plastic wrap) and allow to rest at room temperature for 12+ hours.

Optional: stir the dough at hour 2 and/or hour 10 during the 12+ hour raising cycle

3 hours before serving (2 hours prior to baking) . . .

• Cut a sheet of parchment, about 8” x 12”

• Shape loaf:

1. Flour surface (recommend to shape on a silicone sheet)

2. Dump dough on floured surface

3. Fold one third over center, then fold the other side over center

4. Rotate 180 degrees and repeat both 1/3 folds and pinch edges together

5. Place seam-side down on parchment square

6. Invert mixing bowl and place over prepared loaf, protecting it from drying out while it rises

1 hour 30 minutes before serving (30 minutes prior to baking) . . .

• Place 6 to 8 qt. oven-safe covered pot* in oven

• Preheat oven to 450F

Baking time! (1 hour before serving)

1. Remove pot from oven (careful it’s hot!) and remove lid

2. Lift parchment containing loaf by long opposite corners and set inside pot

3. Cover with lid and place in hot oven

4. Bake for 20 minutes covered

5. Remove lid, bake an additional 20 minutes

6. Loaf with be golden and internal temp should be 200F

7. Remove from oven and transfer to wire rack to cool

8. Allow to rest for 20 minutes

Slice & serve.

---

Brenda tips:

• Serving size: 8-12 servings

• This bread is amazing to use for grilled cheese sandwiches!

• *Covered pot can be cast iron dutch oven or enamel cast iron dutch oven as both can handle the heat of 450F. Other covered pots may work, but it is critical to ensure in advance that they are oven-safe to 450F to prevent injury. Some recipes recommend glass pans, but keep in mind that 425F is their very top temperature so plan accordingly.

• Baking parchment can generally be reused for a few loaves

---

Window to B’s kitchen . . .

HOW TO: Shape Round Rolls

HOW TO: Shape Round Rolls

Step 1: Make one batch of Brenda’s Favorite Dough Recipe. Complete initial rise cycle for dough.

Step 2: Flour the mat. A wire mesh strainer allows even flouring without excess, results in a light even dusting.

Step 3: Shape the dough. Dump risen dough out of bowl and fold into a rectangle, pressing with fingertips to direct the dough into the desired shape.

Step 4: Cut the dough. Brenda generally does a 4 x 8 grid (32 rolls). A dough scraper works great to divide the dough, and a butter knife is a good substitute. This method allows rolls to be fairly consistent in size which helps them cook evenly.

Step 5: Shape each roll.

• As you pick up each dough square, tap one side in the flour on mat/board

• Set dough square (flour side resting on palm) on your non-dominant palm

• Pinch: using the finger tips of your dominant hand, pull the edges together as your fingertips press the dough firmly into your dominant palm, squeezing and sealing the edges

  • Think: closing fingers into palm, momentarily creating a fist

• Rotate: pull dough back into non-dominant palm, pressing center with non-dominant thumb to push air out

• Repeat ‘Pinch’ & ‘Rotate’ until air pockets have been depleted, approximately 6-12 times

• Place completed roll on pan, spacing evenly with other rolls

Keep shaping the rolls until all the dough has been shaped. If you have small helpers, they’ll love assisting

Your completed pan will look something like this. When placing rolls, try to space so as to fill entire pan. Brenda creates a grid by placing rolls in corners, then evenly along sides, lastly filling in the middle.

This photo is a double-batch of Brenda’s Favorite Dough Recipe turned into 63 rolls, the pan is a three-quarter sheet pan (22" x 16") lined with parchment

Step 6: Let rolls rise for about 45 minutes, preheating oven to 350F about 40 minutes into rise time. Fingertip test to check that adequately risen.

• Gently press fingertip into the side of one roll, about 1/4” deep

  • Stays: dough is ready to cook

  • Disappears: let it rise another 10 min and test again

Step 7: Bake 22-28 minutes, until evenly golden brown across all rolls. Try not to over-bake as rolls will become dry and lose their rich flavor.

---

Brenda’s tips:

• A few considerations:

  • Sometimes cutting the dough doesn’t result in similar sized dough squares. Simply cut a little dough off the really big ones and add to the really little ones. Practice will make it easier.

  • You can make any number of rolls out of a batch. Cut into 12 will result in very large dinner rolls. Lots of children at your Thanksgiving celebration? You don’t want them tossing your hard work after (if even) one bite? Cut the batch into 6 x 12 and you’ll have 72 rolls that are about 1” finished. A little more rolling time for a lot less waste. Or divide the batch in half and make 12 regular size from one half and 36 out of the other half. Be sure to bake on separate pans so the small rolls don’t over bake and adjust baking times as well.

HOW TO: Form Cinnamon Rolls

HOW TO: Form Cinnamon Rolls

1. Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.

2. Using a rolling pin, roll the dough in a large rectangle shape about 1/2 inch thick. A true or close to true rectangle will result in uniform finished rolls. For large rolls, the rectangle should be approximately 24" x 18” from a single batch of dough.

3. Melt 2 tablespoons of butter. Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

4. Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.

5. Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

   (Optional) Add chopped walnuts and/or raisins.

6. Using your hands and starting at a convenient corner of the dough, lightly flip the edge up and over, continuing this motion the full 24” length of your rectangle. Once you reach the other end, reverse direction and roll the flipped edge under. As you go back and forth along the edge of the dough, your hands will quickly turn the rectangle of dough into a 24” long tube. To prevent the centers from "popping" when baking, be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic.

7. Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 2” tall rolls. To estimate 12 equal rolls, mark half, then half of each half, and then thirds of each quarter - 11 marks that result in 12 spirals when cut.

8. Use non-flavored dental floss (or a length of thread) to cut into individual rolls. Slide the floss under the long tube of dough to the first mark. Bring the two ends up over the top, cross, and pull tightly together - the dough will cut into a perfect swirl.

9. Place the rolls on a greased baking sheet. Brenda uses a roaster pan that is about 16" x 12" x 2.25" in order to make 2” tall cinnamon rolls stay within the pan and not hang over the edge. Brenda puts 12 rolls (4 rows of 3) in that pan, carefully placed so that each has maximum space to expand to their baked size of 4" square. If you don't have access to a similar pan, Brenda suggests a sheet pan with 2" sides or use a regular 13" x 9" as they generally have 2" sides.

10. Let rise for 40-50 minutes or until fingerprint stays. Bake 350F for 25-30 minutes. Cool. Frost. Eat.

Recommended Frosting: Cream Cheese Frosting

Dough Recipe: Brenda’s Favorite Dough Recipe

---

Window to B’s Kitchen…

1. Flour the surface

2. Roll dough into a large rectangle

3. Spread the melted butter

4. Cover with a layer of brown sugar

5. Sprinkle with cinnamon

6. Roll into a long tube

7. Score the dough with a sharp knife

8. Cut with unflavored dental floss (or strong thread)

. . . . resulting in a beautiful swirl

9. Cut rolls and space evenly in the baking dish

10. Let rest 40-50 minutes then bake at 350F for 25-30 minutes

Brenda's Favorite Yeast Dough

Brenda uses this dough recipe for:

• dinner rolls

• scones

• bread

• cinnamon rolls

• donuts

• …anything that needs dough!

If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post.

---

Brenda’s Favorite Dough Recipe

To a large mixing bowl, add:

2 cups warm water 

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic.

Let rise 45 minutes. 

Shape. 

Proof 45 minutes. 

Cook.

Let sit 5 minutes, then serve.

---

Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

---

Window to B’s Kitchen…

HOW TO: Knead Yeast Dough

HOW TO: Knead Yeast Dough

“Kneading” is the motion required to incorporate the ingredients and develop the gluten in wheat flours. Kneading is used in both yeast and non- yeast applications, and techniques differ among cooks. 

Brenda’s love of making yeast dough is a direct result of being taught the skill by her mother. Brenda’s mom taught all of her children how to make bread, and Brenda developed a particular skill for the task.

Need to knead? Here’s how:

Brenda prefers a pull-punch motion. Keep the dough in the bowl as you knead, and only use one hand. Tilt the bowl with your left hand to roll the dough into your right fingertips that will pull the dough over, followed immediately by pushing that dough with the heal of your right hand as the bowl settles back to the countertop. The motion allows a natural clockwise rotation. Continuously repeat for about 5-10 minutes and you’re done.

Wait! That’s not enough!

OK. Let’s break it down.

When making yeast doughs, you’ll know when to begin kneading the dough by hand when the dough becomes “shaggy.” That is to say, difficult to continue stirring as the mass is holding together well but flour is no longer readily incorporating. 

First step is to clean the spoon (Brenda can’t abide to waste even a tablespoon of dough). Hold the spoon above your bowl of dough and dump a handful of flour on the spoon. Lightly rub with your kneading hand, dropping the dough to the bowl. The flour quickly removes all the dough, leaving none to be wasted. Set aside the spoon.

Second, pat the dough into a round, cleaning the bowl’s sides. Follow the same technique as with the spoon. Add some flour and rub the sides of the bowl, incorporating any bits into the main ball. Finish with a light dusting of flour on the bowls surface to start kneading. Brenda always keeps the dough in the bowl as she kneads.

Brenda’s favorite hands-on method is an alternating pull-punch motion. She only uses one hand to knead, pulling the dough with her fingertips and punching with the heal of her hand. As Brenda’s mom put it, “You never know when the doorbell or the phone will ring. Keep one hand clean and you won’t regret it.”

Brenda’s favorite mixing bowl is large and flat-bottomed with a concave lip. As she pulls the dough with her right fingertips, she tilts the bowl toward her with her left hand, allowing it to settle back to the countertop in the next motion of punching with the heal of her right hand. Repeating the cycle for 5-10 minutes develops the gluten and creates a smooth, elastic dough.

A few more bits . . .

Brenda adds ~ 1 tablespoon of flour at a time. There are two ways to add flour to your dough: the first is to lightly dust the top of the dough. The second is to sprinkle flour into the bowl and allow the dough to settle over the flour. Your kneading hand and the bowl should remain relatively dough-free. To achieve this, sprinkle flour lightly as soon as the dough becomes tacky. You might only need a teaspoon of flour each time.

Sprinkling flour on the dough:

Sprinkling flour on the bowl:

So when is enough enough?

Best tip: add minimal flour throughout. When the dough becomes tacky, dust as lightly as possible to continue to keep both the bowl and your hand mostly clean. This will allow you to knead the requisite time to achieve gluten development while not incorporating excessive flour. Continuously observe the texture of the dough and you’ll witness the smoothness develop.

I need a visual . . .

Consider a marshmallow. You just opened a bag and the marshmallows are so soft, but not sticky. Until you break it open — then it clings to your fingertips (see gif below). Yeast dough is similar. As you knead, you don’t want the ball to cling to your hand. But if you were to slice it open, the interior would be very sticky. It will still be sticky - on the inside - when you’re done kneading.

My arm hurts, can I stop yet??

The dough needs to be smooth and elastic, with great gluten development. There are stretch tests you can do (hello windowpane - please don’t break!), but Brenda’s mom taught her a faster way. Pause kneading and flip the ball to the smooth side. Observe the surface. Tiny blisters, slowly bursting? You’re done. Not really seeing blisters? That’s ok. If you’ve been kneading for 10 minutes then you can stop, it’s good enough for now.

Take a rest, let the dough rest, then you’ll both be ready for the next step: shaping.

French Bread

Brenda experiments with cooking new foods in phases. For example, she spent 3 months perfecting sourdough bread. Her Brenda Cookies took 2 years to perfect. And, I think she spent 6 months on meatballs.

For this French Bread I’d bet she was born with this recipe ingrained in her being. To say it’s second nature is an understatement. She taught countless roommates, friends, and strangers how to make this bread. Each time, she made it look effortless.

French Bread

This recipe can be done by hand but it turns out even better using a bread maker. 

To the bowl of a bread maker, add (in order):

1 cup (8 oz) warm water

3 tsp sugar

2 tsp yeast

2 3/4 cup (14 oz) flour

1 tsp salt 

2 Tbsp oil

Set bread maker to “dough” setting and select start. The machine will complete mixing, kneading and rising cycles. Remove dough from machine and divide into two equal parts. Form loaves, 13-16” long, placing on greased jelly roll pan or baguette loaf pan. Brush with egg whites and score diagonally with sharp knife.

Proof loaves 40-60 min, until fingerprint stays. Bake 400F for 13 min, slide loaves out of the pan onto the oven rack and bake 2 min longer. Remove from oven and let cool 5 min before serving. 

Alternate directions if no bread maker:

Add ingredients to the mixing bowl in the order listed above. Mix the ingredients with a sturdy spoon until a shaggy dough begins to form. Then use one hand to knead. Set aside to rest 45 min. Remove from bowl and divide into two equal parts. Form loaves, 13-16” long, placing on greased jelly roll pan or baguette loaf pan. Brush with egg whites and score diagonally with sharp knife.

Proof loaves 40-60 min, until fingerprint stays. Bake 400F for 13 min, slide loaves out of the pan onto the oven rack and bake 2 min longer. Remove from oven and let cool 5 min before serving.

---

Brenda’s Tips:

• Serving Size: 2 loaves.

• Brenda makes this bread regularly for BLT's, French Toast, John's lunch sandwiches, etc. She prefers fresh so whenever she doesn't use it up quickly, she makes bread crumbs ... great for breading chicken.

• Brenda makes this so often that she’ll use one egg white to brush a few batches. Simply separate the egg into a resealable container and store in the fridge between uses. While egg yolks spoil quickly, an egg white easily lasts a few weeks.

• Whenever feeding a crowd, Brenda will make a few batches earlier in the day. About 15 minutes before dinner, she’ll slide the loaves back into a hot 400F oven for 2-3 minutes. Let rest 5 minutes and then slice for a very fresh, crisp loaf.

---

Window to B’s Kitchen…

How to form loafs:

Brush with egg white, score and proof loaves:

Pumpkin Brownies (or Bread)

Happy Halloween, friends!

If you’ve ever lived in/visited New York City during Halloween you know it’s a treat. From the Village Halloween Parade to endless parties, this is when New Yorkers truly play. Brenda even dressed up every year! One would think that Brenda’s fashion design bachelors degree, and experience working in the University’s costume department would mean her Halloween costumes were always incredible. The reality? Every year she dressed up as a witch (a costume she purchased at a Halloween store) because all of her time went into making delicious Halloween treats for parities.

Pumpkin Brownies (or Bread)

In a small mixing bowl, sift together:

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

3/4 tsp salt

Set aside.

To a medium mixing bowl, add:

3 eggs

3/4 cups oil

1 1/2 cups sugar

1 tsp vanilla 

Beat together until smooth, then stir in:

1 can (15 oz) pumpkin purée 

Fold in:

Dry ingredient mixture 

Stir together until smooth.

Pour into greased 13”x9” baking dish. Bake at 350F for 20-25 minutes or until tests done with a toothpick. Cool. Frost. Serve.

Recommended Frosting: Cream Cheese Frosting

---

Brenda’s Tips:

• Serving Size: 12-24 slices

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Brenda uses this recipe for pumpkin bread - makes two 12”x4” loaves. And obviously add chocolate chips. Bake at 350F for 35-45 minutes.

• Technically this can be made in one bowl, but Brenda prefers the two-bowl method.