{5 notes}
Soft Pretzels Ingredients 1 tsp granulated sugar 1-1/2 cups warm water 1 pkg active dry yeast 2 tsp vegetable oil 4 cups all-purpose flour 1 tsp salt Baking soda Topping: 1 egg, beaten 2 tsp coarse salt Preparation In large bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.  Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough.  Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the remaining flour as necessary to make firm dough. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.  Punch down dough. Cut into 8 pieces. On lightly floured surface, roll each piece into 20-inch (50 cm) rope. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends.  Pick up ends and cross left end over right end again.  Bring ends over and down to bottom of circle, overlapping by 1/4 inch (5 mm) to create pretzel shape; press to seal. Place on 2 parchment paper–lined baking sheets. Cover and let rise for 15 minutes. Add 2 tbsp (25 mL) baking soda to large wide saucepan of boiling water. Boil pretzels, 3 at a time, turning over once with slotted spatula, until puffed and set, about 1 minute. Using spatula, transfer to rack; let cool.  Topping: Return 4 pretzels to each prepared pan. Brush with egg; sprinkle with salt. Bake in top and bottom thirds of 400°F (200°C) oven (or 375°F/190°C convection oven), switching and rotating pans halfway through, for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack; let cool just until warm. (Make-ahead: Let cool completely. Freeze in airtight container for up to 2 weeks.) (via Soft Pretzels recipe - Canadian Living)

Soft Pretzels

Ingredients

  • 1 tsp granulated sugar
  • 1-1/2 cups warm water
  • 1 pkg active dry yeast
  • 2 tsp vegetable oil
  • 4 cups all-purpose flour
  • 1 tsp salt
  • Baking soda

Topping:

  • 1 egg, beaten
  • 2 tsp coarse salt

Preparation

In large bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. 

Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough. 

Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the remaining flour as necessary to make firm dough.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. 

Punch down dough. Cut into 8 pieces. On lightly floured surface, roll each piece into 20-inch (50 cm) rope. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends. 

Pick up ends and cross left end over right end again. 

Bring ends over and down to bottom of circle, overlapping by 1/4 inch (5 mm) to create pretzel shape; press to seal. Place on 2 parchment paper–lined baking sheets. Cover and let rise for 15 minutes.

Add 2 tbsp (25 mL) baking soda to large wide saucepan of boiling water. Boil pretzels, 3 at a time, turning over once with slotted spatula, until puffed and set, about 1 minute. Using spatula, transfer to rack; let cool. 

Topping: Return 4 pretzels to each prepared pan. Brush with egg; sprinkle with salt. Bake in top and bottom thirds of 400°F (200°C) oven (or 375°F/190°C convection oven), switching and rotating pans halfway through, for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack; let cool just until warm. (Make-ahead: Let cool completely. Freeze in airtight container for up to 2 weeks.)

(via Soft Pretzels recipe - Canadian Living)

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Artisan Bread Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François 1 1/2 tablespoons yeast 1 1/2 tablespoons salt coarse salt (kosher or sea salt) 3 cups water 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results). Cornmeal 1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use. 2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched. 3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf. 4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom. (via Artisan Bread (in Five Minutes) | Foodess.com)

Artisan Bread

Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François

  • 1 1/2 tablespoons yeast
  • 1 1/2 tablespoons salt coarse salt (kosher or sea salt)
  • 3 cups water
  • 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results).
  • Cornmeal

1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

(via Artisan Bread (in Five Minutes) | Foodess.com)

Disgruntled’s Banana Bread Recipe

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thedisgruntledgradstudent:

  • 1/2 cup crisco (butter works if you don’t have shortening - attn: Europeans)
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 3-4 overripe bananas
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For Banana Spice version also:
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves

Preheat oven to 350.

Makes either 24 muffins, two small loaves or 1 large loaf. The large loaf bakes approximately an hour. Use cupcake liners or grease pans well.

The muffins about 20 minutes, the small loaves about 25. But I always forget to time them precisely. 

  1. Mash bananas
  2. Beat crisco/butter and sugar until light and fluffy. (You can do this without a mixer, but they will be a bit tough.)
  3. Add eggs and beat until combined
  4. Add vanilla, salt, baking soda and spices, if using beat until thoroughly combined
  5. Add bananas, beat until thoroughly combined
  6. Add flour and mix until just combined.
  7. Divide into baking pans and bake until a toothpick inserted comes out clean.
{5 notes}
monkey bread from Cook’s Illustrated, via pickycook.com  Ingredients  Dough  4 tablespoons unsalted butter , divided, 2 tablespoons softened and 2 tablespoons melted  1 cup milk , warm (about 110 degrees)  1/3 cup water , warm (about 110 degrees)  1/4 cup granulated sugar  1 package rapid-rise yeast (or instant)  3 1/4 cups all-purpose flour , plus extra for work surface  2 teaspoons table salt  Brown Sugar Coating  1 cup packed light brown sugar  2 teaspoons ground cinnamon  8 tablespoons unsalted butter (1 stick), melted  Glaze  1 cup confectioners’ sugar  2 tablespoons milk  Instructions     For the dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.  In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for instructions without a mixer.) Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.  For the sugar coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.  To form the bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.  Roll each dough piece into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.  Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.  For the glaze: While bread cools, whisk confectioners’ sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.  note: The dough should be sticky, but if you find it’s too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don’t let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey bread is at its best when served warm.  Monkey Bread without a Mixer:  In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed. 

monkey bread from Cook’s Illustrated, via pickycook.com 

Ingredients 

Dough 

  • 4 tablespoons unsalted butter , divided, 2 tablespoons softened and 2 tablespoons melted 
  • 1 cup milk , warm (about 110 degrees) 
  • 1/3 cup water , warm (about 110 degrees) 
  • 1/4 cup granulated sugar 
  • 1 package rapid-rise yeast (or instant) 
  • 3 1/4 cups all-purpose flour , plus extra for work surface 
  • 2 teaspoons table salt 

Brown Sugar Coating 

  • 1 cup packed light brown sugar 
  • 2 teaspoons ground cinnamon 
  • 8 tablespoons unsalted butter (1 stick), melted 

Glaze 

  • 1 cup confectioners’ sugar 
  • 2 tablespoons milk 

Instructions    

  1. For the dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside. 
  2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for instructions without a mixer.) Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes. 
  3. For the sugar coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside. 
  4. To form the bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. 
  5. Roll each dough piece into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
  6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes. 
  7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes. 
  8. For the glaze: While bread cools, whisk confectioners’ sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm. 

note: The dough should be sticky, but if you find it’s too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don’t let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey bread is at its best when served warm. 

Monkey Bread without a Mixer: 

In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed. 

{48 notes}
simplerecipes: Banana Chocolate Chip Coffee Cake 1 1/3 cups granulated sugar 1 cup sour cream 1/4 cup butter or margarine, softened 4 large eggs 4 medium, ripe bananas 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Preheat oven to 375 degrees F. Spray either a 9×11″ baking pan or classic Bundt pan with non-stick cooking spray; set aside. Beat sugar, sour cream, butter (or margarine), and eggs together in mixing bowl on low speed for 1 minute. Beat in flour, baking soda, and salt on medium speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Stir in chocolate chips (by hand). Spread batter in prepared baking pan and place in center of preheated 375 degree F oven for approximately 35-40 minutes, or until light brown on top and toothpick inserted near center comes out clean. Cool in pan (if using a Bundt pan cool slightly, then turn out onto serving platter or cake plate); cut into slices or squares of desired size and thickness. Serve warm. via Inn Cuisine

simplerecipes:

Banana Chocolate Chip Coffee Cake

1 1/3 cups granulated sugar
1 cup sour cream
1/4 cup butter or margarine, softened
4 large eggs
4 medium, ripe bananas
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 375 degrees F. Spray either a 9×11″ baking pan or classic Bundt pan with non-stick cooking spray; set aside. Beat sugar, sour cream, butter (or margarine), and eggs together in mixing bowl on low speed for 1 minute. Beat in flour, baking soda, and salt on medium speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Stir in chocolate chips (by hand). Spread batter in prepared baking pan and place in center of preheated 375 degree F oven for approximately 35-40 minutes, or until light brown on top and toothpick inserted near center comes out clean. Cool in pan (if using a Bundt pan cool slightly, then turn out onto serving platter or cake plate); cut into slices or squares of desired size and thickness. Serve warm.

via Inn Cuisine

{35 notes}
simplerecipes: Cheddar Tarragon Cornbread 1 cup medium grain cornmeal 1 cup unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons dried tarragon 1 cup aged cheddar cheese, grated 1 cup whole milk 1/2 cup honey 1 large egg 1/3 cup unsalted butter Preheat oven to 400°F. Heat a 10″ cast-iron skillet in the oven for 10 minutes. Whisk the cornmeal, flour, baking powder, salt and tarragon in a large bowl to blend. In a separate bowl combine the milk, honey and egg. Remove the skillet from the oven and add the butter. Swirl around the pan until melted. Pour all the butter into the egg mixture. Add the egg mixture to the cornmeal mixture. Do not over mix; the batter will be wet and runny. Pour the batter into the skillet. Bake until the edges are browned and a tester inserted into the center comes out clean, about 20 minutes. Cool in skillet for 10 minutes. Serve directly from the pan. via Simple Bites

simplerecipes:

Cheddar Tarragon Cornbread

1 cup medium grain cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons dried tarragon
1 cup aged cheddar cheese, grated
1 cup whole milk
1/2 cup honey
1 large egg
1/3 cup unsalted butter

Preheat oven to 400°F. Heat a 10″ cast-iron skillet in the oven for 10 minutes. Whisk the cornmeal, flour, baking powder, salt and tarragon in a large bowl to blend. In a separate bowl combine the milk, honey and egg. Remove the skillet from the oven and add the butter. Swirl around the pan until melted. Pour all the butter into the egg mixture. Add the egg mixture to the cornmeal mixture. Do not over mix; the batter will be wet and runny. Pour the batter into the skillet. Bake until the edges are browned and a tester inserted into the center comes out clean, about 20 minutes. Cool in skillet for 10 minutes. Serve directly from the pan.

via Simple Bites

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Ingredients 2 packages (1/4 ounce each) active dry yeast 1/3 cup warm water (110° to 115°) 1 cup warm milk (110° to 115°) 1 cup sugar, divided 2 eggs, lightly beaten 6 tablespoons butter, softened 1-1/2 teaspoons salt 5-1/2 to 6 cups all-purpose flour 2 tablespoons ground cinnamon Directions In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; 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 1-1/2 hours. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each). Cinnamon Swirl Bread Recipe | Taste of Home Recipes

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 cup sugar, divided
  • 2 eggs, lightly beaten
  • 6 tablespoons butter, softened
  • 1-1/2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 2 tablespoons ground cinnamon

Directions

  • In a large bowl, dissolve yeast in water. Add the milk, 1/2 cup sugar, eggs, butter, salt and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Roll each half into an 18-in. x 8-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over the dough. Roll up each rectangle from a short side; 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 1-1/2 hours.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 loaves (16 slices each).

Cinnamon Swirl Bread Recipe | Taste of Home Recipes

{39 notes}
ackb:ondiru: garlic knots.  i definitely need to make these again.  the recipe is loosely based on king arthur’s garlic knots but I don’t have their specialty ingredients.  i used about the same amount of dough but made only 12 knots instead of 16.  i couldn’t really imagine making them smaller. dough: 1/4 cup milk, scalded :  3/4 cup water : 1 egg yolk : 2 tbsp oil : 13 oz all purpose flour (about 3 cups) : 1 1/4 tsp salt : 1 tbsp sugar : 4 tsp grated parmesan : 1/4 tsp garlic powder : 2 tsp instant yeast glaze: 1.5 tbsp melted butter, grated parmesan, garlic salt, and italian seasoning sprinkled to taste make dough in bread machine roll dough to ~ 8” x 12” rectangle cut into 12 strips, round the strips, and tie them into knots – see the useful pictures of how to form the knots on king arthur’s blog put the knots on a baking sheet, cover, and let rise bake at 350 for about 18 minutes brush with melted butter and sprinkle seasonings over top as desired These were unbelievably good

ackb:ondiru:

garlic knots.  i definitely need to make these again. 

the recipe is loosely based on king arthur’s garlic knots but I don’t have their specialty ingredients.  i used about the same amount of dough but made only 12 knots instead of 16.  i couldn’t really imagine making them smaller.

dough:
1/4 cup milk, scalded :  3/4 cup water : 1 egg yolk : 2 tbsp oil :
13 oz all purpose flour (about 3 cups) : 1 1/4 tsp salt : 1 tbsp sugar :
4 tsp grated parmesan : 1/4 tsp garlic powder :
2 tsp instant yeast

glaze:
1.5 tbsp melted butter,
grated parmesan, garlic salt, and italian seasoning sprinkled to taste

  1. make dough in bread machine
  2. roll dough to ~ 8” x 12” rectangle
  3. cut into 12 strips, round the strips, and tie them into knots – see the useful pictures of how to form the knots on king arthur’s blog
  4. put the knots on a baking sheet, cover, and let rise
  5. bake at 350 for about 18 minutes
  6. brush with melted butter and sprinkle seasonings over top as desired
These were unbelievably good