2 pork tenderloin filets about 12 oz each, trimmed of fat and silver skin
1/2 cup finely chopped onion
4 oz container unsweetened applesauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon grated lemon rind
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1/2 cup low sodium chicken broth
4 tablespoons apple cider
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Slice tenderloins lengthwise, cutting to, but not through the other side. Open halves, laying the tenderloins flat. Place plastic wrap over the tenderloins; pound to 1/2-inch thickness using a meat mallet. Overlap the two tenderloins by about an inch or so to create one piece of meat. Press together.
Combine onion, applesauce, parsley, sage, lemon zest, and garlic in a bowl. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the pork. Spread the applesauce mixture over the tenderloins, leaving a 1/2-inch border around the outside edges. Roll up the tenderloin jelly-roll fashion, starting with the long sides. Secure at 2-inch intervals with twine. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over the roulade. Place the tenderloin in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.
Heat oil in a large nonstick skillet over medium-high heat. Add the roulade; cook 5 minutes, turning until browned on all sides. Add broth, apple cider, and mustard. Bring to a boil. Cover, reduce heat and simmer 20 minutes.
Remove the roulade from the pan; keep warm. Cook broth mixture until reduced to 1/2 cup (about 10 minutes). Stir in lemon juice. Remove twine from the roulade. Slice crosswise into 3/4-inch-thick slices. Place a serving of the potato carrot puree on each serving plate. Place a serving of pork over the puree and drizzle with sauce.
Carrot Sweet Potato Puree
1 pound carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1/2 cup buttermilk
¼ teaspoon garlic salt
Put the carrots and the sweet potatoes in a large saucepan, cover with cold water and bring to a boil over high heat. Cover, reduce to a simmer and cook for 10 minutes or until the carrots and potatoes are tender. Drain and transfer to a food processor. Process until a chunky mixture forms. Add the buttermilk and garlic salt and process until smooth and creamy.
Roasted Asparagus With Creamy Lemon Sauce
Salt and Pepper
2 tablespoon butter, diced
1 bunch asparagus
1/2 cup sour cream
1 tablespoon heavy cream
1 tablespoon snipped fresh chives
Preheat the oven to 400°F.
Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a greased baking pan. Sprinkle with salt and pepper and dot with the butter
Roast the asparagus for 15-20 minutes,
For the sauce:
Grate 1 teaspoon peel from the lemon and squeeze 1 tablespoon juice into a small bowl. Whisk in sour cream, heavy cream, and 1/4 teaspoon each salt and freshly ground black pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
Spoon sauce over asparagus and garnish with chives.
Roasted Cauliflower With Cheese Sauce
1 large head of cauliflower
3 tablespoons olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarse black pepper
Preheat the oven to 375ºF. Pull all the leaves off of the cauliflower and use a paring knife to remove enough of the core to let the cauliflower sit flat. Don’t take out too much though. You don’t want the head to break into florets but you want it to stay in one piece.
Put 1 tablespoon of the olive oil into a deep baking dish and rub it around. Add the head of cauliflower, cut side down. Drizzle with 2 tablespoons of olive oil. Rub it in a bit. Sprinkle with the salt and pepper. Roast for 45 minutes or until a skewer pokes into it very very easily.
Make cheese sauce according to directions below. Pour cheese sauce over the cauliflower and serve.
Cheese Sauce For Vegetables
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard
Combine all ingredients in a medium saucepan.
Stir over medium-low heat until all the cheese is melted. Remove pan from the heat immediately.
Baked Sweet Potatoes
2 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper
1 tablespoon butter, melted
2 tablespoons pure maple syrup
Pinch of cinnamon
Preheat oven to 375°F.
Wash and dry the potatoes. Poke about 3-4 holes on each side with a fork. Rub the skin with olive oil and sprinkle with salt and pepper.
Bake 50 minutes or until tender when pierced with a fork. Allow potatoes to rest for 5 minutes before cutting open.
Combine the melted butter, maple syrup and a pinch of cinnamon. Drizzle over the cut portions of the sweet potatoes and serve.
Easy Butternut Squash Soup
4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage
Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.
Apple Rosemary Tart
One 9-inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried instead use 3/4 teaspoon ground cinnamon)
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar
Preheat the oven to 400°F.
In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.
Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)
Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.
Place the dough on a parchment-lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over the dough, leaving a 2-inch border uncovered.
Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.
Dot the apples with the butter.
Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.
Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly.
Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners’ sugar evenly over the crust.
Philly Cheesesteak Stuffed Peppers
I used a leftover cooked steak. If you do not have any on hand, cook a small steak and slice it to use in this recipe.
1 large green bell pepper, halved lengthwise, seeds removed
1/2 tablespoon extra-virgin olive oil
1/4 large onion, sliced
4 ounces of packaged sliced mushrooms
6 ounces cooked steak, thinly sliced
1/2 tablespoon Italian seasoning
1/4 teaspoon ground pepper
1/2 tablespoon Worcestershire sauce
2 slices provolone cheese
Preheat oven to 375°F.
Place pepper halves on a rimmed baking sheet or in individual ramekins. Bake until tender but still able to hold their shape, about 30 minutes.
Heat oil in a medium skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they’re softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is hot through, 3 minutes more. Remove the skillet from the heat and stir in Worcestershire.
Preheat broiler to high. Divide the filling between the pepper halves and top each with a folded slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned 2 to 3 minutes.
Oven Sweet Potato Fries
1 large sweet potato (about 12 oz), peeled and cut into thin wedges
2 teaspoons of olive oil
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Preheat oven to 450°F. Toss sweet potato wedges with oil, garlic powder, onion powder, salt and cayenne pepper in a ziplock bag. Spread the wedges out on a rack over a foil-lined baking sheet. Bake until browned and tender about 20 minutes total.
Sugo di Pomodoro
Half a medium sweet onion
1 celery stalk
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon dried Italian seasoning
½ teaspoon crushed red chili flakes
1 teaspoon salt
½ teaspoon crushed black pepper
2 tablespoons sundried tomato paste
1 teaspoon anchovy paste
4 small eggplants (each about 6-7 oz)
1 ½ teaspoons salt
1 ½ teaspoons black pepper
¾ cup Italian seasoned panko crumbs
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
½ cup chopped fresh herbs )parsley and basil)
16 oz mozzarella, sliced thin
For the soffritto
With a sharp knife, finely chop or mince the onions, carrots, and celery. Try to cut the vegetables with uniform sizes to ensure even cooking.
Heat a heavy-bottomed pot over medium heat. Add in the olive oil and the soffritto. Reduce the heat to medium-low and sauté the vegetables, stirring often, until they have absorbed most of the olive oil and are tender. Stir in the garlic and stir.
For the sauce
Add in the tomatoes and remaining ingredients, stir to combine. Reduce the heat to medium-low and cover the pot partially with the lid. Bring the tomato sauce to a gentle simmer and cook for 1 hour, stirring often.
For the eggplant
Preheat the oven to 400 degrees F.
Peel the eggplants and slice into very thin slices. Place all the sliced eggplants in a ziplock plastic bag. Add 3 tablespoons of olive oil and shake the bag. Coat 3 sheet pans with olive oil cooking spray. Arrange eggplant slices on the pan. Sprinkle eggplant on each pan with ½ teaspoon of salt, ½ teaspoon black pepper and ¼ cup of seasoned panko crumbs. Drizzle a little olive oil over the eggplant on all three pans.
Bake for 30 minutes or until the eggplant slices are lightly brown. Switch pans around in the oven after 15 minutes.
For the cheese layer
In a large mixing bowl combine the beaten eggs, ricotta cheese, salt, pepper, garlic powder, Parmesan cheese, and herbs. Mix well and refrigerate until ready to assemble the casserole.
Slice the mozzarella cheese.
To assemble the Eggplant Lasagna
Spray a 13×9 inch baking dish with olive oil cooking spray. Spread 1 cup of tomato sauce on the bottom of the baking dish. Add ⅓ of the eggplant slices. Place ⅓ of the sliced mozzarella on top of the eggplant slices and then spread half of the ricotta cheese mixture over the mozzarella/eggplant layer. Add another ⅓ layer of eggplant slices and spread 1 cup of tomato sauce over the eggplant/ Add ⅓ of the mozzarella slices and the remaining ricotta mixture. Add the remaining eggplant slices topped with 1 cup of the tomato sauce and the remaining mozzarella cheese.
Bake for 30 minutes. Let rest 10 minutes before cutting into serving pieces.
In 2017, approximately 4.4 million Caribbean immigrants resided in the United States, accounting for 10 percent of the nation’s 44.5 million immigrants. With the notable exception of Jamaica, all major Caribbean nations were under direct U.S. political control at some point, which has created incentives and opportunities for the nationals of these islands to migrate to the United States. The first wave of large-scale voluntary migration from the Caribbean to the United States began in the first half of the 20th century and consisted mostly of laborers, including guest workers from the British West Indies program who worked in U.S. agriculture in the mid-1940s, as well as political exiles from Cuba. The migration accelerated in the 1960s when U.S. companies recruited large numbers of English-speaking workers (from laborers to nurses) from former English colonies (e.g., Jamaica). At the same time, political instability in Cuba, Haiti, and the Dominican Republic propelled emigration. The subsequent waves consisted mostly of their family members and working-class individuals. In contrast, skilled professionals have consistently constituted a relatively high share of Jamaican immigrants to the United States. Between 1980 and 2000, the Caribbean immigrant population increased by more than 50 percent every ten years (54 percent and 52 percent, respectively) to reach 2.9 million in 2000. The growth rate declined gradually afterward.
Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European, Latin American, East/North Indian, Middle Eastern, and Chinese. These influences were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region. Ingredients that are common in most islands’ dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and various proteins that are locally available like beef, poultry, pork or fish. A characteristic seasoning for the region is a green herb and oil-based marinade which imparts a flavor profile which is distinctively Caribbean in character. Additional ingredients may include onions, scotch bonnet peppers, celery, green onions, and herbs like cilantro, marjoram, rosemary, tarragon, and thyme. This green seasoning is used for a variety of dishes like curries, stews, and roasted meats.
Traditional dishes are important to island cultures, for example, the local version of Caribbean goat stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. Another popular dish in the Caribbean is called “Cook-up”, or pelau. Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy greens and sometimes okra that is known throughout the Caribbean.
The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas, Black Cake, a derivative of English Christmas pudding may be served on special occasions. Black cake is a rich, molasses-spiced cake filled with dried fruits and is a part of Christmas festivities throughout the Caribbean. The cake varies from island to island.
Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican patties and various pastries and bread are also popular as well as fruit beverages and Jamaican rum.
Across America, a new generation of Caribbean-American chefs is taking Caribbean cuisine to new heights, from unique rum bars to fine dining restaurants. These talented chefs are interpreting traditional dishes and ingredients from their grandmother’s kitchen in ways that are unexpected, but always authentic.
Some Caribbean recipes to try at home:
1 tablespoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup brown sugar
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl or jar.
Roasted Chicken with Jerk Seasoning
Jerk seasoning rub, recipe above
1/4 cup olive oil
2 large bone-in chicken breasts, cut in half, and 3-4 large bone-in thighs
2 teaspoons Kosher salt
Preheat the oven to 400°F. Mix oil and 3 tablespoons spice rub in a small bowl Reserve remaining rub for later. Rub chicken with jerk spice mixture; season with salt. Place the chicken in a covered container and marinate overnight.
Caribbean Sweet Potato Bake
Makes 6 servings
3 cups cooked, mashed sweet potatoes (2 pounds)
2 eggs, slightly beaten
1/2 cup packed brown sugar
1/4 cup melted butter
2 tablespoons dark rum
Grated peel and juice from 1 lime
1/2 teaspoon ground nutmeg
2 bananas, peeled and diced
Combine the mashed sweet potatoes with eggs, brown sugar, butter, rum, lime peel, juice and nutmeg in a mixing bowl. Beat until well blended.
Spoon into a shallow baking dish, place the sliced bananas around the top of the sweet potato mixture and spray with nonstick cooking spray.
Bake at 400°F for 30 minutes. Garnish with chopped parsley.
Callaloo is a popular Caribbean vegetable dish that is widely known throughout the Caribbean and has a distinctively Caribbean origin.
Recipes vary across the region, depending on the availability of local vegetables. The main ingredient is an indigenous green leaf called amaranth.
Callaloo, in Trinidad & Tobago and other eastern Caribbean countries, is generally made with okra and dasheen or water spinach. Variations may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings or spices. The ingredients are added and simmered down to a somewhat stew-like consistency. When cooked, callaloo is dark green in color and is served as a side dish.
In Jamaica, callaloo is often combined with saltfish and is usually seasoned with tomatoes, onions, scallions, scotch bonnet peppers and cooking oil. It is often eaten with roasted breadfruit, boiled green bananas, and dumplings. It is a popular breakfast dish.
In Grenada, callaloo is steamed with onion and coconut milk and is eaten as a side dish. Grenadians also stir or blend the mixture until it has a smooth texture. Callaloo soup comprising callaloo, okra, dumplings, yam, potato, chicken and beef is traditionally eaten on Saturdays. It is also one of the most important ingredients in Oil Down, the island’s National Dish, that is comprised of steamed breadfruit, callaloo, yam, carrot and several varieties of meat or fish. All of this is steamed in coconut milk and saffron powder.
In the Virgin Islands, callaloo is served with a dish of fungee (mushrooms) on the side. In Guadeloupe, “calalou au crabe” (crab callaloo) is a traditional Easter dish.
4 cups callaloo, chopped and tightly packed
1 tablespoon vegetable oil
1 small onion, chopped
2 green onions, chopped
2 sprigs thyme
1 medium tomato, chopped
Salt to taste
1 Scotch Bonnet (hot) pepper, whole or 1/4 teaspoon cayenne pepper
2 tablespoons water
Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside. Place oil in a large pot, add onions, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.
I recently roasted root vegetables for dinner and had extra cooked spinach on hand, so rather than reheat the vegetables, I came up with a new way to serve them. The two new dishes complimented pan seared beef tenderloin steaks very well.
Spinach Stuffed Tomatoes
2 large beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Cut off a thin slice from the tops of the tomatoes. Scoop out the seeds and center flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with a little salt and turn them over on a paper towel to drain for 30 minutes.
Divide the spinach in half and fill the center of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on top. Drizzle with a little olive oil.
Preheat the oven to 350 degrees F. Oil a small baking dish and place the filled tomatoes in the dish. Bake uncovered for 20 minutes.
Roasted Root Vegetable Puree
2 cups leftover roasted root vegetables (carrots, sweet potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped fresh chives
Place the roasted vegetables in the processor. Pulse until completely pureed. Add the cream to make a smooth mixture. Place the pureed vegetables in a microwave safe bowl, top with the butter and heat on high for several minutes until the vegetables are hot. Sprinkle on the chives and serve.
Filet Mignon with Cabernet Sauce
2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon each salt & pepper
1/4 cup minced shallots
1 tablespoon fresh herbs, such as rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter
Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets until desired doneness,4- 5 minutes per side (depending on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, cook 1 min, add wine and herbs. Boil for several minutes until reduced. Stir in butter. Pour the sauce over the steaks and serve.
Parmesan Crusted Fish Fillets
10-12 oz white fish fillets
2 tablespoons heavy cream
1 egg, beaten
½ cup grated Parmesan cheese
Salt & black pepper to taste
2 tablespoons butter
Combine the egg, cream and Parmesan cheese in a shallow dish. Sprinkle the fish fillets lightly with salt and pepper.
Heat the butter in a skillet.
Coat the fish in the batter and add to the hot butter in the skillet. Cook until golden on the bottom side and turn over to cook the second side until golden. Serve with lemon quarters.
1/4 of a large savoy cabbage, sliced thin
2 scallions, finely minced
1 teaspoon honey or sugar substitute
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 1/2 teaspoons white vinegar
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, sour cream and vinegar using a whisk.
Add the shredded cabbage and scallions, stir gently to mix.
Refrigerate, covered, for several hours before serving.
Sweet Potato Waffle Fries
2 sweet potatoes (about 1 lb./500 g total)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Preheat an oven to 350°F (180°C).
Peel the sweet potatoes and cut them in half crosswise. Using a crinkle cutter or a mandoline fitted with the waffle cut blade, thinly slice the potatoes into waffle-cut rounds about 1/8 inch (3 mm) thick according to the manufacturer’s instructions, rotating the sweet potato 90 degrees between each cut.
Spread the sweet potatoes on a baking sheet and drizzle with the olive oil. Season lightly with salt and pepper. Toss the sweet potatoes to coat evenly, the spread in a single layer on the baking sheet.
Bake until the potatoes are crisp and golden-brown, about 10 minutes. Sprinkle with more salt, if desired, and serve hot.
It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.
Below are three bread recipes that are sure to warm you up.
Cranberry Sweet Potato Muffins
1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.
Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.
Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
Cool in the pan 10 minutes before removing to a wire rack. Serve warm.
Swirled Pumpkin Yeast Bread
This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.
4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.
Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.
Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.
Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
This is a great bread to serve with your favorite soup.
2 large loaves
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.