There are three categories of symbolic foods for Rosh Hashanah and each has its own meaning. The first is sweet tasting foods, such as apple and honey, which are symbolic of the wish for a sweet year. The second, which includes pomegranates and fish, are foods that allude to abundance and to the wish to be fruitful and multiply. The third category, which includes foods such as carrots, beets, leeks and cabbage, allude to the destruction and eradication of sin. The combination of sweet and sour is also prominent in Jewish cooking because it correlates with times that are hopeful and happy while also remembering the challenges of Jewish history.
What makes these basic food categories particularly fascinating is how their preparations can vary as we move from country to country and culture to culture.
Since 1442, when the Kingdom of Naples came under Spanish rule, considerable numbers of Sephardi Jews came to live in Southern Italy. Following the expulsion of the Jews from Spain in 1492, from Portugal in 1495 and from the Kingdom of Naples in 1533, many moved to central and northern Italy. In addition to Spanish and Portuguese Jews, Italy has been host to many Sephardi Jews from the eastern Mediterranean, Dalmatia and many of the Greek islands, where there were large Jewish communities and for several centuries they were part of the Venetian Republic. As such, they have greatly influenced the cuisine of Italy.
Italian Jewish cuisine for Rosh Hashanah often includes chestnut turnovers, goose or veal, spinach or swiss chard, artichokes, caponata and fennel. The seder often begins with figs (fichi). Figs are in season in Italy in the fall and they represent renewal for a good and sweet year (Shanah Tovah Umetukah). It is also full of tiny seeds (like the pomegranate) representing abundance and rebirth.
Fish in Tomato Garlic Sauce
- 1 ½ lbs. fish fillets, such as halibut, grouper, cod or tilapia
- 3 tablespoons extra virgin olive oil, divided
- Salt and freshly ground black pepper
- 3 garlic cloves, chopped
- 3 tablespoons dry white wine, vegetable broth or water
- 4 medium-size tomatoes, diced small
- 1/2 teaspoon hot red pepper flakes, or to taste
- 3 tablespoons. chopped fresh herbs (dill, parsley, basil)
Check fish carefully and remove any bones. Rinse fish and thoroughly pat dry. Cut it in 8 pieces.
Heat 2 tablespoons oil in a large skillet, preferably nonstick. Add fish, sprinkle lightly with salt and pepper and sauté over medium to medium-high heat 1 minute per side. Remove with a slotted spoon.
Added remaining oil to the pan and add the garlic. Sauté for about 30 seconds or until fragrant, then add the wine and bring to a boil, stirring. Add tomatoes and heat for about 1 minute. Returned fish to the pan, cover and cook over medium-low heat for 2 or 3 minutes or until its color has changed from translucent to opaque. Add pepper flakes and herbs. Serve fish in the sauce.
Sephardic Jews of the Mediterranean favor their challah seasoned with caraway and anise. Many challahs are braided, but this one is twisted into a round, turban-shaped loaf.
- 3 tablespoons sesame seeds
- 1 1/2 tablespoons caraway seeds
- 1 1/2 tablespoons anise seeds
- 1 envelope active dry yeast
- 2 cups lukewarm water
- 5 cups bread flour
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon kosher salt
- Cornmeal for dusting
- 2 large egg yolks
In a skillet, toast the sesame, caraway and anise seeds over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.
In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
In the bowl of a standing electric mixer fitted with the dough hook, combine the flour with the olive oil, the honey and the remaining water and mix at low-speed until a very soft dough forms. Add the kosher salt, yeast mixture and all but 1 tablespoon of the seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is risen, 1 hour.
Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Beginning at the center and working outwards, form each rope into a coil and tuck the ends under the coils.
Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk.
Preheat the oven to 400°F. In a bowl, whisk the egg yolks with 1 tablespoon of water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved 1 tablespoon of seeds.
Bake the loaves side-by-side in the center of the oven for 30 minutes, until they’re golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool completely before slicing.
Chicken with Pomegranate Sauce
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2/3 cup bottled pomegranate juice (100% pure juice)
- 1 tablespoon honey
- About ½ cup white flour
- 1 tablespoon olive oil
- Salt to taste
- About ½ cup pomegranate seeds
Add the honey to the pomegranate juice and stir to combine; set aside.
If using chicken breasts cut each in half and remove any fat; pat dry with paper towels.
Pour the flour into a shallow bowl and lightly dust each piece of chicken with the flour.
Heat the olive oil over low heat in a large nonstick frying pan. When hot, add the chicken and sprinkle with salt. Turn the heat up and let them cook for 1-2 minutes on each side until golden.
Add the pomegranate and honey mixture and reduce the flame. Let cook for another few minutes, adding more salt and turning each piece so it absorbs the sauce well.
Arrange on a large serving platter, pouring the sauce on top and sprinkling with the fresh pomegranate seeds to garnish.
- Pinch of saffron
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1/2 cup pine nuts or pistachios
- 1 cup long-grain rice
- 1 bay leaf
- 1 teaspoon salt, or to taste
- Freshly ground pepper to taste
Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.
Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and nuts; cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color.
Lower the heat, and stir in the rice. Add the saffron water, the bay leaf, the salt, freshly ground pepper to taste and 2 cups water.
Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and remove the bay leaf.
Sephardic Spinach Patties
- 3 tablespoons olive oil, plus extra for cooking
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
- About 1 cup matzo meal
- About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne
- 3 large eggs, lightly beaten
- Lemon wedges for serving
In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matzo meal, salt and cayenne. Stir in the eggs. If the mixture is too loose, add a little more matzo meal. The mixture can be stored in the refrigerator for a day.
Shape the spinach mixture into 3 inch patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, saute the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
The cake can be made a day ahead; just wrap it tightly in plastic, store it at room temperature, and glaze it just before serving.
- 2 3⁄4 cups flour, plus more for the pan
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sugar
- 6 eggs, separated
- 1 cup vegetable oil, plus for greasing the pan
- 1 cup honey
- 1⁄4 cup fresh orange juice, divided
- 2 tablespoons orange zest
- 2 tablespoons orange liqueur
- 1 1⁄2 cups confectioners’ sugar
Heat oven to 325°F. Oil and flour a 4-qt. Bundt pan; set aside.
Whisk together flour, cinnamon, allspice, ginger, baking powder and soda and salt in a bowl; set aside.
Beat 3⁄4 cup sugar and egg yolks in a bowl on medium-high speed of a mixer until tripled in volume, about 4 minutes. Stir in oil, honey, 2 tablespoons orange juice, zest and liqueur.
Add dry ingredients and stir until just combined.
Beat egg whites in a bowl on high-speed of a mixer until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold whites into batter.
Pour into the prepared pan; smooth top. Bake until a toothpick inserted in the middle of cake comes out clean, about 60 minutes.
Let cool and invert onto a serving plate. Whisk remaining juice with confectioners’ sugar; drizzle over cake.
Folklore states that cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after the Spaniards introduced the tomato from America to Europe. The original recipe was resistant to spoilage due to the high acid content of the tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Historically, the first Italian cookbook to include tomato sauce was Lo Scalco alla Moderna (The Modern Steward), written by Italian chef, Antonio Latini, and was published in two volumes in 1692 and 1694. This early tomato sauce was more like a modern tomato salsa.
Today, the sauce is usually made with tomatoes, garlic, herbs and onions. Its many variations can include the addition of capers, olives and spices and it is occasionally sweetened with a dash of red wine. This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.
Keep your freezer or pantry stocked and you’ll always be minutes away from a great, easy meal. Visit this link for my homemade marinara recipe or use your favorite brand.
For Breakfast or Lunch:
Marinara Baked Eggs
- 1 cup marinara sauce
- 4 eggs
- Shaved Parmesan cheese, optional
Preheat oven to 350 degrees F.
Warm marinara sauce; pour 1/4 cup into each of four lightly greased 6-ounce ramekins.
Top each with 1 egg. Bake for 18 to 20 minutes or until the egg white is set and the yolk is thickened.
Sprinkle with shaved Parmesan cheese. Serve crusty bread on the side.
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, quartered or sliced
- 3/4 cup chopped green bell pepper (1 medium)
- 1/3 cup finely chopped onion (1 small)
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups marinara sauce
- 1 ¼ pounds uncooked ground turkey breast
- Four ½ inch slices of Italian bread, toasted (optional)
- 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
In a 3 1/2 to 4-quart saucepan, heat oil and add ground turkey. Cook until brown.
Add mushrooms, bell pepper, onion, Italian seasoning, salt and black pepper. Cook until vegetables are tender.
Pour marinara sauce over all. Cover and cook on low-heat for 1 hour.
Heat the broiler
Pour stew into 4 individual ovenproof bowls. Top with a slice of bread and sprinkle each with mozzarella cheese. Place under the broiler until the cheese begins to melt. Serve immediately.
You can also skip the bread and just top the hot stew with mozzarella cheese.
Pizza Stuffed Potatoes
- 4 medium russet potatoes
- Olive oil
- 1 cup shredded mozzarella cheese
- 1 cup pre-cooked additions, such as chopped bell pepper, chopped mushrooms, crumbled Italian sausage or chopped ham
- 2 teaspoons dried oregano or Italian seasoning
- 2 cups marinara sauce
- 8 teaspoons grated Parmesan cheese
- Sliced olives, optional
Preheat oven to 425 degrees F.
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and rub with olive oil. Bake for 40 to 60 minutes or until tender.
Split each potato in half lengthwise. Carefully scoop out the flesh of each potato, leaving a 1/4-inch-thick shell. Place in a baking dish sprayed with olive oil cooking spray.
In a bowl mash scooped-out potato flesh; add 1 cup shredded mozzarella cheese, 1 cup desired fillings and 2 teaspoon dried oregano or Italian seasoning.
Spoon 1/4 cup marinara sauce into the bottom of each shell; divide the potato mixture evenly among the shells. Sprinkle each potato half with 1 teaspoon grated Parmesan cheese.
Bake about 15 minutes or until heated through. Garnish with sliced olives, if desired.
Italian Style Pot Roast
- One 3 pound boneless beef chuck pot roast
- 1 teaspoon garlic salt
- 1 teaspoon fennel seed, toasted and crushed
- 1/2 teaspoon ground black pepper
- 2 medium fennel bulbs, trimmed, cored and cut into thin wedges
- 3 medium carrots, cut in 2-inch lengths (1-1/2 cups)
- 1 large onion, cut into thin wedges (1 cup)
- 3 1/2 cups marinara sauce
- 2 cups hot cooked penne pasta
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- Grated Parmesan cheese
Adjust the oven rack to the middle position and heat oven to 300 degrees F.
Trim fat from the meat.
In a small bowl, combine garlic salt, fennel seed and pepper; rub into the roast on all sides.
In a 5-quart Dutch Oven heat oil and brown the roast on all sides. Remove to a plate.
Place the fennel, carrot and onion in the bottom of the pot and and place the roast on top.
Pour the marinara sauce over the roast Bring liquid to simmer over medium heat, then place a large piece of foil over the pot and cover tightly with the lid; transfer the pot to the oven.
Cook, turning the roast every 30 minutes until fully tender and a meat fork or sharp knife easily slips in and out of the meat, about 3 1/2 to 4 hours.
Toss the cooked pasta with parsley and place on a serving platter. Slice the roast. Place the sliced pot roast slices and vegetables on the plate with the pasta.
Pour the sauce over all and sprinkle with Parmesan cheese. Serve.
Marinara Poached Chicken
Serve this dish with cooked pasta, mashed potatoes or couscous.
- 3 cups marinara sauce
- 4 skinless, boneless chicken breasts
- Salt & Pepper
- Grated Parmesan cheese and chopped fresh basil for garnish
Pour marinara sauce into a large, deep skillet with a cover; warm over medium heat.
Sprinkle skinless, boneless chicken breast halves with salt and ground black pepper. Add to the skillet and turn to coat in the sauce.
Heat just until beginning to boil; reduce heat. Simmer, covered, about 10 minutes or until the chicken is no longer pink in the center and a meat thermometer reaches 165 degrees F.
Top with grated Parmesan cheese and basil before serving.
For really delicious, melt in your mouth lasagna, you need fresh lasagna noodles. You can make them yourself or purchase the fresh noodles ready-made. For me, dried lasagna noodles, especially with the edged ridges, are not delicate enough for a really good lasagna. Of course, having these noodles in the pantry is expedient.
Fresh lasagna noodles do not need to be boiled before baking. Fresh noodles also freeze well, so make extra for a future recipe. Place a layer of wax paper between each noodle and place them in a freezer container. You do not even need to defrost the noodles before using them in a lasagna.
I never make lasagna with a meat sauce because I think it weighs it down and takes away from the creaminess of the cheese. Meat can be served on the side. I also like my lasagna to have lots of ricotta cheese and sauce between the layers, so that it is not dry.
To make my lasagna, you will need the following:
- 2 tablespoons extra virgin olive oil
- 1/4 of a sweet onion, finely minced
- 1 small carrot, finely minced
- 1 celery stalk, minced 2 cloves garlic, finely minced
- 2 cloves garlic, finely minced
- 4-26 to 28 oz. contains Italian chopped tomatoes
- 2-6 oz. cans of tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red chili pepper
- 6 basil leaves, minced
- 1 sprig of fresh oregano, leaves minced
- 2 tablespoons finely chopped parsley
To make mincing the vegetables easier, I put them in the food processor and process until finely chopped.
Place the minced vegetables and the olive oil in a large saucepan and cook on low until softened. Do not let the vegetables brown. Add the tomato paste and cook for two minutes. Fill the empty tomato paste cans with water and add them to the saucepan. Stir until the paste is dissolved.
Add the chopped tomatoes, salt, black and chili peppers and herbs. Bring to a low boil, reduce heat to very low and simmer sauce until very thick, about 3 hours. Taste to see if more salt is needed.
Fresh Pasta Noodles
- 2 1/4 – 2 1/2 cups Italian 00 flour or unbleached all-purpose flour, plus more for rolling the pasta
- 3 large eggs
- 1 tablespoon extra virgin olive oil
Making the pasta in a food processor:
To protect the dough from overheating, use the eggs cold – right from the refrigerator.
Place the eggs and oil in the bowl of the processor fitted with the steel blade and pulse for a few seconds to combine. Add about 2 1/4 cups of the flour and pulse until the dough just comes together.
If the dough is very sticky, add the remaining ¼ cup flour. The dough should be smooth and slightly sticky. If the dough seems dry add a tablespoon or two of water.
Pulse a few times and then scrape the dough onto a lightly floured board.
Cut the dough into quarters. Roll out one-quarter at a time, keeping the rest of the dough wrapped in plastic. Shape the dough into a flat rectangle.
Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Run the dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.
Now change the rollers of the pasta machine to the next decreasing setting and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat with the remaining dough. Keep the rolled out pasta sheets covered with kitchen towels.
For lasagna noodles, cut the pasta strips into 4 x 8-inch pieces.
Lasagna Cheese Filling
- 32 oz. whole milk ricotta cheese
- 2 eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped Italian parsley
- 1 cup grated Parmesan cheese
- 16 oz. mozzarella cheese, sliced thin
Mix all the ingredients, except the mozzarella cheese, together until smooth. Refrigerate until ready to assemble the lasagna.
Completing the Lasagna:
Preheat the oven to 375 degrees F.
Oil a 13 x 9 inch glass baking dish
Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.
Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.
Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting. Makes at least 12 servings.
Working with Sourdough
Sourdough starter begins with a combination of flour and liquid. The proportion and type of flour and liquid can vary dramatically, from a stiff starter made entirely with flour and water to a liquid batter of milk and cornmeal and everything in between. Friendly bacteria present in our natural environment and the wild yeast living in flour work with one another when flour is mixed with warm water. The result: a sourdough starter. These tiny living creatures generate byproducts that cause bread to rise and give it a complex, rich flavor. Once you’ve created your starter, it needs regular feeding. Feeding once a week is ideal, but your starter can also survive much longer stretches between feedings. I store my starter in a crock in the refrigerator and it is available whenever I need a starter for a recipe.
Read more about sourdough on King Arthur’s site.
Sourdough Cracked Wheat Rolls
Yield: 8 rolls
- 3 cups bread flour
- 1 package (2¼ teaspoons) instant yeast
- 1/3 cup cracked wheat
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 cup sourdough starter
- 3/4 cup warm water
- 1 tablespoon vegetable oil
In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup of the flour with the yeast, cracked wheat, salt and sugar. Stir.
Combine the water and the oil. Add the water mixture and the sourdough starter to the dry ingredients. Beat for 4 minutes on medium speed. Gradually add the remaining flour, about ½ cup at a time. Switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl and turn to grease the top. Cover lightly with plastic wrap and let rise until doubled in size, about 1-2 hours.
Turn the risen dough onto a lightly floured surface and gently press or “punch” down to remove air bubbles. Divide the dough into 8 equal pieces. On a lightly floured surface, roll each dough into a 4×6-inch rectangle; then, starting with the longer side, roll up each rectangle tightly, pinching the edges and ends to seal.
Place shaped rolls onto a baking sheet covered with parchment paper. Cover with plastic wrap or a kitchen toweland let rise until doubled again, about 1 more hour. Near the end of the rising time, preheat the oven to 400 degrees F. With a sharp knife, make a lengthwise slash down the center of each roll and brush or lightly spray with cold water. Bake for 20-25 minutes until browned. Remove from the baking sheet and cool on a cooling rack.
Baking in a Cloche Pan
If you like crusty bread – this method is for you. The La Cloche natural clay stoneware baking dish and domed lid will simulate a hearth oven in your kitchen. The moist dough within the cloche creates the steam needed to produce a delicious bread with a crisp, golden crust and light crumb. You will not have to spritz your bread or pour water in a hot pan in the oven to get the crust you are after.
Pumpernickel Wheat Bread
Makes 1 large round loaf
- 4 cups unbleached all-purpose flour
- 1 cup unbleached white whole wheat flour
- 1/2 cup pumpernickel flour
- 2 tablespoons vital wheat gluten
- 1/2 teaspoon Deli Rye Flavor (purchased from King Arthur or other bread baking supply stores)
- 2 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 2 cups lukewarm water
Combine all of the ingredients and mix together in an electric mixer with the paddle attachment. Switch to the dough hook and knead until the dough is elastic and slightly sticky.
Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy.
Transfer the dough to a lightly oiled surface. Gently deflate it and shape into a ball.
Place the shaped loaf into a round stoneware baker (e.g., La Cloche), and cover with the lid.
Let the loaf rise for 60 to 90 minutes until it’s almost doubled in size.
Preheat the oven to 425°F.
Slash the loaf diagonally in several places.
Bake the loaf for 35 minutes, remove the lid and bake for another 10 minutes. When done, the bread will be crusty and a digital thermometer inserted into the center should read 190°F to 200°F.
Remove the bread from the oven and transfer it to a rack to cool completely.
Making Sandwich Bread for Everyday
Great sandwich bread should be tough enough to hold up to a moist filling, but pliable enough to bite through easily. It should have some crunch on the outside, but be soft in the middle, so that it is easy to chew. Sandwich bread, when fresh, adds flavor and just a tinge of sweetness to any filling.
Oatmeal Honey Sandwich Bread
Makes 1 loaf
- 3 cups unbleached bread flour
- 1 cup rolled oats (old-fashioned oats)
- 2 tablespoons unsalted butter, softened
- 1 1/2 teaspoons salt
- 3 tablespoons honey
- 2 teaspoons instant yeast
- 1 1/4 cups lukewarm milk
In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.
Switch to the dough hook and knead the dough for 5 minutes or until it is smooth. Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour. It will become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface and shape it into a log. Place the log in a lightly greased 9 x 5 inch loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ to 2″ over the top rim of the pan.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes or until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.