Last Log Lunch!

We enjoyed perfect weather and a picnic outside for our last lunch. The senior concentrators were honored and generously given a copy of The Virtues of Ignorance, ed. Bill Vitek and Wes Jackson by the Center for Environmental Studies.

Also, we announced next year's head chefs: Susannah Emerson and Lucy Rollins, both rising seniors! Julia and I are truly excited to be leaving log lunch in such capable hands. Thanks everyone for such a rewarding, memory-filled, and delicious year.

On the menu: Herbed Spinach Soup, Sunshine Bread, Sweet and Savory Spring Salad, Oatmeal Raisin Sandwich Cookies, and Maple Peanut Butter Sandwich Cookies

Herbed Spinach Soup
serves 8
adapted from epicurious.com

1/4 cup olive oil
1 1/2 cups chopped onion
1 russet potato, peeled and thinly sliced
2 large garlic cloves, peeled
4 1/2 cups vegetable broth
3 green onions, chopped
20 oz of fresh spinach (you can also easily use frozen-- thawed and well-drained)
1 cup chopped fresh mint
1/3 cup chopped fresh cilantro
2 tsp Hungarian sweet paprika

Heat 1/4 cup oil in large saucepan over medium heat. Add onion and saute until tender, about 8 minutes. Add potato and garlic and saute 5 minutes. Add broth and green onions, and bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, mint, and cilantro. Simmer for 1 minute. Puree until smooth. Thin as needed and season with salt, pepper, and paprika. Also try with a drizzle of honey-- this really makes the flavors shine.


Sunshine Bread
Makes 1 large loaf
adapted from Beth Hensberger's "The Bread Bible"


1/2 cup warm water
1 tablespoon yeast
a pinch of sugar
2/3 cup half-and-half
1/4 cup honey
1/4 cup melted unsalted butter
2 large eggs
1/2 tablespoon salt
2/3 cup fine or medium grind cornmeal
3 to 3 1/2 cups white flour

Egg glaze:
2 large eggs
4 T milk or cream


1/4 cup sunflower seeds

1. Pour warm water in a small bowl, sprinkle yeast and sugar over the surface, stir to dissolve, let stand until foamy, about 10 minutes.

2. In a large bowl, whisky together half and half, honey, butter, eggs, salt and cornmeal. Beat until smooth, add yeast mixture, beat again. Add white flour 1 cup at a time, until soft dough that clears the sides of the bowl is formed.

3. Turn onto floured surface and knead until smooth and springy, about 4 min. Dough will be grainy and slightly sticky.

4. Place dough in greased bowl, turn to cover top with oil, cover and let sit until doubled, about 1 to 1 ¼ hours.

Deflate doughs and turn onto lightly floured work surface. Mold into a loaf. Cover loaf loosely and let rise until doubled, about 30 minutes. Brush top with egg glaze. Sprinkle with seeds.

Preheat oven to 375, bake for 40-45 minutes or until brown and crusty and the loaf sounds hollow when tapped with your finger. Transfer immediately to cooling rack.

Salad
serves 4-6

Wash and slice 1/2 lb strawberries

Toast 1 cup almonds (in a thin layer on a baking sheet in the oven for 5-10 minutes until dark golden and fragrant) and chop.

Toss berries with 5 cups of rinsed garden greens and cooled wine glazed mushrooms (see below) top with 3/4 cup crumbled feta cheese (distributed), toasted almonds, and poppyseed dressing (see below).

Wine glazed mushrooms
just barely adapted from Elise's simply recipes blog

1 lb fresh button mushrooms, cleaned and sliced
salt
3 tablespoons olive oil
3/4 cup red wine
pinch of dry thyme or tarragon

To dry sauté the mushrooms: heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir.

Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms.

Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

Cook until most of the liquid has boiled away, then add the oil to the pan and stir to combine. Add a pinch of thyme or tarragon.

Sauté the mushrooms on medium high heat until they begin to brown, about 4-6 minutes.

Add the wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the wine is nearly gone.

Let cool before adding to greens, etc.


Poppyseed salad dressing

3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons poppy seeds
1 clove garlic, minced
1/2 tablespoon dry mustard powder
1/2 cup balsamic vinegar

mince garlic; whisk all ingredients together



Oatmeal Raisin Sandwich Cookies

yields about 40 sandwiches

inspired by Espresso and Cream blog


1 stick plus 6 Tablespoons butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups oats
1 cup raisins

Filling
8 oz cream cheese, softened
1/4 cup honey


Heat oven to 350°F. Beat butter and sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Cream cheese filling: soften cream cheese. Mix thoroughly with honey. Spread about 1 tablespoon on 1 cookie and stick another on top to make a sandwich


Alex's Maple Peanut Butter Cookies
yields about 30 sandwiches
inspired by 101 cookbooks blog

2 cups spelt flour (white or whole grain, your choice)
1 tsp baking soda
1 tsp salt
1 cup natural peanut butter (crunchy)
1 cup maple syrup
1/3 cup oil
1 1/2 teaspoons vanilla

Chocolate Filling:
8 oz dairy-free chocolate chips
1/2 tablespoon vegetable shortening

Combine the flour, baking soda, and salt. In a separate larger bowl combine the peanut butter, maple syrup, oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two.

Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Chocolate Filling:

melt the chocolate chips and shortening carefully over medium-low heat, stirring constantly to combine evenly and prevent burning. While still warm, spread on one cookie and sandwich another on top.

April 29th: Abby and JJ

Senior thesis presentations continued this week for our last normal Log Lunch of the year (next week is a picnic with no speaker; seniors eat free with an RSVP!)

Abby Martin discussed land use on Mt. Greylock; JJ Augenbraun presented his work on solar thermal energy.

And for lunch... 

curried coconut carrot soup

crusty brown bread

green salad with chickpeas, cabbage, and cucumber yogurt dressing

snickerapplegingerblondieyum bars






SOUP

adapted from Epicurious.com

3/4 c finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated and peeled fresh ginger root
2 tablespoons oil
1 tablespoon curry powder
1.5 lbs carrots, peeled and sliced thin (about 4 cups)
2.5 cups vegetable broth
1-1.5 cups canned unsweetened coconut milk
1/2 tablespoon fresh lemon juice
1/2 tablespoon rice vinegar
1 tablespoon salt/to taste
trimmed scallions for garnish


In a large heavy saucepan cook chopped scallion, onion, and ginger in oil with curry powder and salt and pepper to taste over moderately low heat, until softened. Add carrots and broth. Simmer mixture, covered, 20 minutes or until carrots are very soft. In a blender puree the mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl. Stir in lemon and vinegar. Thin soup with water if needed (we didn't) and season with additional vinegar and salt if desired. Garnish soup with scallions.
Try it chilled! It was originally a cold recipe; we loved it hot!

Cucumber Yogurt Dressing Ingredients:
1 cup plain yogurt
1 teaspoon salt
1 tablespoons fresh lemon juice
1 clove garlic, minced very finely
1/2 teaspoons ground white pepper
more salt to taste
1/2 teaspoons dried parsley (to taste)

Peel cucumber. Cut in half lengthwise. Scrape out and discard seeds. Grate coarsely into small bowl. Stir in salt. Let stand at least 10 minutes. Drain well. Discard liquid. Combine remaining ingredients and drained cucumber

snickerapplegingerblondieyum bars

Created by Laura

2 2/3 cups all purpose flour
2 tsp baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tsp salt
2 sticks unsalted butter, softened at room temp
1/2 cup granulated white sugar
1 cup brown sugar
2 eggs
1/2 tablespoon vanilla extract
1/2 lb apples (about 2 small or 1 large), washed, peeled, and chopped
Cinnamon sugar topping
2 tablespoons white sugar
1/2 tablespoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 350F. thoroughly butter a 9x13x2 baking pan.
Stir together flour, baking powder, cinnamon, ginger and salt. Set aside.
In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.

Scrape batter into your prepared pan and spread evenly. You may want to use your hands for this. Sprinkle the apples on top of the batter, and press down lightly if necessary to get them sticking up out of the batter, but definitely anchored in it (about half or a third of the way sunk)

Make the topping by combining the sugar, ginger, and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.

Bake at 350F for about 25 minutes or until surface springs back when gently pressed. Cool slightly before cutting.

April 22nd: KK Durante and Rooney Charest

April 22nd: KK Durante and Rooney Charest

KK and Rooney, both Williams seniors, shared their capstone work on food and its relation to personal and community health. KK focused on obesity and urban environments, while Rooney examined the realities, potentials, and limits of agriculture in the Berkshires and southern Vermont. Well done, ladies!

For lunch:

lively lentil soup with saffron yogurt

seeded olive oil crackers

garden greens salad with broccoli, grapes, and sweet onions

Julia's dark chocolate almond biscotti

coconut macaroons

Lively Lentil Soup
adapted from 101cookbooks.com

serves 6 to 8

2 cups dry lentils, black beluga lentils or green french lentils hold their shape nicely
1 Tb olive oil
1 large onion, chopped
1 tsp salt
1 28-oz can crushed tomatoes
2 cups water
3 cups big leafy greens, deveined and chopped. We used collard greens and kale
Cumin and Paprika to taste

Saffron Yogurt a pinch saffron
1 tb boiling water
a pinch salt
1/2 cup Greek Yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be (see ingredients list). Ladle into bowls, and serve with a dollop of the saffron yogurt.

seeded olive oil crackers

adapted from 101 cookbooks blog

makes about 15 large and dense crackers

1 1/2 cups whole wheat flour

1 1/2 cups white flour

1 teaspoon salt

1 cup warm water

1/4 cup corn oil

2 tablespoons olive oil, plus extra

sesame and poppy seeds, about 1/3 cup each

Whisk together the flours and salt. Add the water and oils. Mix and then knead by hand on a floured counter-top for several minutes. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into 15 equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450F degrees.

When the dough is done resting, flatten one dough ball. Using a rolling pin shape into a flat strip of dough and press in sesame and/or poppy seeds (or none. Make an assortment!). Pull the dough out a bit thinner by hand (the way you might pull pizza dough). Cut the dough into 10 pieces.
Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven, baking a few at a time on baking sheets. Bake until deeply golden, and let cool before eating.

salad
serves 4-6
rinse and tear romaine and a mix of garden greens (thank you, Williams Campus Garden and Growers!).

steam 1 head of broccoli that has been cut into pieces ~1 1/2 inches long
chop 1/3 cup vidalia sweet onion
rinse and de-stem ~1 cup small red grapes

toss and serve with dressing (see below)
1 tablespoon orange zest
1/4 cup orange juice
1/4 cup apple cider vinegar
big pinch of salt
1 tablespoon roasted minced garlic
1/4 cup olive oil
1/4 cup corn oil

Dark Chocolate Almond Biscotti

adapted from Cookies Unlimited by Nick Malgieri

1 3/4 cups white flour

3/4 cups unsweetened cocoa powder

2 tsp baking powder

1/4 tsp ground cloves

a pinch salt

2 cups almonds, toasted and chopped

4 eggs

1 tsp almond extract

1 1/2 tsp vanilla extract

1/2 cups firmly packed dark brown sugar

2/3 cups white sugar

1. preheat the oven to 350
   
2. combine first 6 ingredients
   
3. in another bowl, whisk together eggs, almond extract, and vanilla extract- then add first the brown and then the white sugar
   
4. stir the flour mixture into the wet mixture to form dough
   
5. make dough into 6 evenly sized logs about the length of the baking pan (it will by sticky) the logs should be 4-6 inches wide. Place logs on parchment paper on the pans. Pat them down gently.
   
6. Bake for 25-30 min or until well risen and firm. Let the logs cool
   
7. using a sharp serrated knife cut the logs diagonally every ¼-½ inch- each log should make at least 20 cookies
   
8. return biscotti to pan and cook, cut side down, for another 20 min- keep an eye on them so they don't burn
   

April 15th: Wind Energy

Jeff Thaler presented on wind energy, and we dined on:

spring pea soup

olive oil braid bread

garden greens with basil, citrus, and feta

pear walnut tart with honey balsamic glaze

Recipes below... bon appetit!

Spring Pea Soup

adapted from Barefoot Contessa

serves 6

2 tablespoons oil

1 chopped leek, white and light green parts

1 cup chopped yellow onion

1 cup chopped boiling onions

4 cups vegetable stock

5 cups (20 oz) frozen peas

2 tablespoons fresh mint leaves, finely chopped

2 teaspoons kosher salt

1/2 tsp black pepper

1 tablespoon dried mint leaves

sour cream for serving

Heat the oil in a large saucepan, add the leeks and onions, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender, about 3 minutes. Off the heat, add the mint, salt, and pepper. Serve with a dollop of sour cream, if desired.

Olive Oil Braid Bread

3 cups white flour

3 tablespoon vital wheat gluten

3 tablespoons olive oil

1 cup water

fresh or dried herbs of your choice (basil, oregano, etc)

1 package or 2 1/4 tablespoons yeast

1 teaspoon salt

1. In large bowl, add herbs, yeast, salt, water, and olive oil. Stir until yeast is dissolved. Mix in 2 cups of flour+ vital wheat gluten. Add enough remaining flour to make a thick dough that chases the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky. Place dough in greased medium bowl and flip dough over so that the top is also lightly greased. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.


2. Punch down dough. Turn dough out and knead for 5 minutes. Divide dough into 3 equal parts and let sit for 10 minutes to relax the dough. Grease baking sheet. Roll each dough part into an 18-inch rope. Braid ropes on greased sheet, pinch ends together. Cover with clean kitchen towel and let rise for 45 minutes or until doubled in a warm, draft-free place.


Just before placing in oven, use your hand to swath some water over the loaves. Bake at 450 degrees F for 30 minutes or until bread sounds hollow when tapped. Let cool on rack.

Garden Greens with Basil, Citrus, and Feta

Serves 4-6

Rinse 1 cup mixed garden greens and a small head of washed, torn Romaine lettuce with 1/3 cup finely chopped basil. Section and slice to your preferred size 2 oranges and 1 grapefruit (zest peels for dressing). Serve with 1/2 cup crumbled feta and dressing, below.

2 tablespoons apple cider vinegar

2 tablespoons sherry

1 tablespoon balsamic vinegar

1 clove garlic, minced

1 tablespoon dried oregano

2 tablespoons citrus zest (start with orange and if there's not enough, use the grapefruit as well)

1/2 tablespoon each salt and black pepper

1/4 cup olive oil

1/4 cup vegetable oil

Whisk all ingredients together until emulsified

Pear Walnut Tart with Honey Balsamic Glaze

Serves 6

Adapted from the food network and the lovely blog, dessertsforbreakfast.com

1/2 cup each white and whole wheat flours

2 teaspoons white sugar

1/8 teaspoon salt

4 tablespoons cold butter,

2 tablespoons buttermilk (many stores carry a buttermilk powder, which is great for baking because you make it as needed. Or, add a dash of vinegar to the bottom of a measuring cup and add the remaining quantity of regular milk. Stir and let sit for about 10 minutes. Voila! Homemade buttermilk.)

3 tablespoons ice water

5 pears, washed but unpeeled, sliced in 1/8" thick slices

1/3 cup walnuts, toasted and roughly chopped

flour

2 tablespoons honey

1 tablespoon balsamic vinegar

1. mix the flour and salt to combine.

2. Cut in the butter to the flour mixture until it is the size of small peas. Gradually add the cold water and mix just until a dough begins to form—using your hands is probably the best bet.

3. form into a ball. chill for at least 30 minutes.

4. Preheat the oven to 400 degrees F.

5. Roll out the pastry to about ~1/8-1/4" thickness, either round or rectangular. Carefully (use spatulas if need be) transfer the sheet of dough onto the buttered baking sheets.

7. Briefly toss the pears in flour to lightly coat. Layer and arrange the sliced pears.

8. Tuck the walnuts into the pears.

9. Fold about an inch of the sides of the tart a bit over the pear by pinching it to build up an edge for stability and so juices don’t flow out.

10. Bake the tarts for 45-55 minutes until the pastry is golden brown and the fruit is bubbling. Remove from the oven and place the tart on the cooling rack.

12. In a small saucepan, warm the honey briefly. Stir in the balsamic vinegar.

13. Brush/spoon/pour the balsamic-honey glaze on the exposed fruit.

Cut into about 6 pieces. Extra tasty when served warm.

Welcome Back!

We learned about Local Food Systems, thanks to the wisdom of Abrah Dresdale and Josiah Simpson.

For lunch:

Minestrone

Mushroom+Tomato Salad

Whole Wheat Potato Bread

Secret Beet Cake

Recipes below. Bon Appetit!

Minestrone

Adapted from Food52.com

SERVES 6

• 1 medium onion, chopped
• 2-4 cloves garlic,minced or crushed
• vegetable oil for sauteing
• 1/2 cup dry cannellini beans
• 1/4 cup dry garbanzo beans
• 6 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 cup cut green beans, fresh or frozen
• 1 cup carrots, sliced
• 1 can chopped tomatoes, with juice
• 1 can pureed tomatoes with basil, with juice
• 2" piece Parmesan cheese rind
• 1 small purple cabbage (about 10 oz)
• a few large leaves of swiss chard
• 1/3 cup whole wheat small pasta (we used squiggles, and brown rice for gluten-free)
• 1/2 cup red wine
• dash of balsamic vinegar
• shredded Parmesan for garnish Heat a heavy pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Sauté until onions are translucent. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
• Add herbs and seasonings, tomatoes, green beans, and carrots. Add cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes. In the meantime, thinly slice and chop cabbage and chop chard. Add to soup along with the pasta and simmer 30 minutes. (add the rice about 15 minutes earlier if using). Be sure to remove bay leaves before serving. When ready to serve, add wine and balsamic vinegar and taste for seasoning. Serve with bowl(s) of grated cheese.
• 
  
  Mushroom and Tomato Salad
  wash and slice mushrooms, and sautee over medium-high heat with oil and minced garlic until tender and browned. Slice cherry tomatoes in halves or thirds. Toss with baby spinach and torn Romaine lettuce.
  
  
  Dressing
  3 tablespoons sherry
  3 tablespoons apple cider vinegar
  1/2 tsp salt
  1/2 tsp pepper
  1/2 tablespoon oregano
  2 tablespoons lemon juice
  1 tablespoon chopped garlic
  1/3 cup each vegetable oil and olive oil
  mince garlic; whisk all ingredients together
  
  
  
  
  
  
  Secret Beet Cake
  adapted from TheKitchn.com
  Velvety Beet and Cocoa Cake
  2 9-inch cake layers
  
  1/4 cup butter
  1/3 cup oil
  2 cups white sugar
  3 eggs
  1 teaspoon vanilla extract
  2 1/2 cups all-purpose flour
  1/2 cup dark cocoa powder
  1 1/2 teaspoons baking soda
  1/2 teaspoon salt
  1 1/4 cup milk
  1 1/2 cups peeled and grated raw beets
  
  
  Heat the oven to 350'F. Cream the butter, oil, and sugar and beat in the eggs until light, pale, and fluffy. Add the vanilla extract. Sift together the flour, cocoa powder, baking soda and salt and add in alternating amounts with the milk. Add the beets and mix for a couple minutes or until very smooth. Pour into two greased 9-inch cake pans and bake for about 25 minutes or until a toothpick comes out clean.
  
  
  Orange glaze
  1/3 cup orange juice
  ~1 cup powdered sugar
  pinch of salt
  heat the orange juice and salt in a skillet over medium-high heat, stirring, and adding the powdered sugar as you go til you reach the desired consistency- if you dip your finger on the top of the mixture, it should cling a bit. Let cook a minute or three to reduce a bit. if desired, poke holes in cakes with a fork to promote glaze absorption. pour over cakes.
  
  
  Whole Wheat Potato Bread
  

   yields 1 very large loaf
  
  
  
  

  • 1 baking potato, peeled and cut into large chunks
  • 1 cup milk
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon dry yeast
  • 1/3 cup warm water
  • 3 cups whole wheat flour
  • 2 cups white flour
  • Directions
    Boil potato until soft. Drain and reserve cooking liquid (½ cup). Mash the potato the best you can with a fork or something else mashworthy.
    Heat the milk til close to boiling and combine with 1/2 cup reserved potato-cooking liquid. Combine liquids and potato with butter, salt, and sugar in small bowl. Set aside to cool to room temperature.
    Meanwhile, combine yeast, a pinch of sugar, and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead until smooth and glossy, 7-10 minutes.
    Transfer to a buttered/oiled bowl, cover and set aside in warm place to rise about 35 minutes. Punch dough down and briefly knead. Butter/oil a large baking tray. Form dough into 2 rounds, Place on tray, cover, and let rise until doubled, at least 45 minutes.
    Preheat oven to 350 degrees F. check after 30 minutes; bake until bread sounds hollow when tapped.