Boston Brown Bread

If you've ever eaten at The Cheesecake Factory, you've probably tasted their DIVINE brown bread they serve as an appetizer. I was looking for a similar recipe and found this slightly sweet and definitely delicious bread that my whole family loves! Makes one (9 x 5") loaf. 
Recipe from allrecipes.com

2 cups whole wheat flour

1 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2/3 cup firmly packed brown sugar

1/4 cup molasses

2 cups buttermilk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.

In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.

Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

30-Day Bran Muffins

My Mom made these for us over the holidays and I've been craving them ever since! These high-fiber muffins make a great breakfast or snack, the muffins freeze well and the batter stores in the fridge for up to 30 days! My Mom often makes a few at a time so they are fresh and hot out of the oven. What's not to love about that? I love them with raisins, but I have one child who prefers them without. We love them with butter and honey. Either way, they are delish! 

There are SO many very similar recipes online.  My Mom uses one from the Favorites cookbook. 

This recipe (below) makes about 8 dozen muffins (use the biggest bowl you have to mix!), so if you'd like to make a half batch, here's the recipe for 4 dozen: Spark People

4 cups Kellogg's All-Bran cereal (looks like little sticks)
2 cup boiling water
1 cup margarine
2 1/2 cups sugar
2 eggs, beaten
5 cups flour
5 teaspoons baking soda
1 teaspoons salt
4 cups (1 quart) buttermilk
2 cups Bran Flakes cereal (such as Post Bran Flakes)

1 (15 oz. box) seedless raisins, optional (or dried cranberries. Fresh blueberries would be great too!)

Combine All-Bran and boiling water in a large bowl. Cream margarine and sugar, and add to bran. Add eggs. Mix dry ingredients, and add alternately with buttermilk, then add Bran Flakes. Stir in raisins (or dried cranberries or fresh blueberries) if desired just before baking.

Keeps up to 4 weeks in the refrigerator. I use a large cookie scoop to get just the right amount of batter.

Bake in muffin cups at 350 degrees for 25-30 minutes.

Nutritional information per muffin (without raisins): 134 calories, 2.5 grams fat, 3.5 grams protein, 27 grams carbohydrate, 2.8 grams dietary fiber, 18.5 mg. cholesterol, 251 mg. sodium

Coconut Banana Bread with Lime Glaze

My family loves banana bread, so when I found this recipe for yummy banana bread, with a twist, I was really happy. This recipe comes from Cooking Light and the only change I made is suggesting some substitutions for the rum. I hope you'll love this banana bread with a hint of lime & coconut as much as we do!

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 Tablespoons dark rum (or substitute rum extract or milk)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Combine flour, baking soda, and salt. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum (or rum extract or milk), and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. 

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.  Check at about 35 to 40 minutes and cover with a tin foil tent to prevent over-browning, if necessary. Cool in pan 10 minutes on a wire rack; remove from pan. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.1 loaf makes 16 slices.

Nutritional Info: Each slice provides: 193 calories, 4.6 grams fat, 2.9 grams protein, 35 grams carbohydrate, 1.1 grams fiber, 35 mg. cholesterol and 179 mg. sodium.

Favorite French Bread

 Even if you don't make yeast bread often, this recipe is so easy! The dough is easier to work with than any I've tried and the bread bakes up fluffy and soft. I've included directions for using a stand mixer (such as a Kitchen Aid or Bosch) and for hand mixing. My Mom made this bread often when we were younger and it's still a favorite! I made several batches for Christmas gifts this year for neighbors. Recipe from our relative, Winnifred Jardine.

2 1/4 cups warm water (115 degrees F.)
2 Tablespoons sugar
2 packages (1 Tablespoon each) active dry yeast
1 Tablespoon salt
2 Tablespoons soft shortening or oil
6 cups flour, stirred & measured

In a large mixing bowl, combine warm water and sugar (I used my stand mixer). Sprinkle yeast over top; allow to soften. Add salt, shortening (or oil) and 3 cups flour; beat well. Add remaining flour, stirring well with a heavy spoon (or the dough hook attachment on a stand mixer). Allow dough to rest for 10 minutes; stir down with spoon (or mix on low speed for a couple seconds with a stand mixer). Repeat this process until dough has been stirred down 5 times.

Spray a large baking sheet with non-stick cooking spray and sprinkle baking sheet lightly with cornmeal. Set aside.

Turn dough out onto floured board; knead 2-3 times to coat dough with flour so it can be handled. Divide dough into 2 parts. Roll each part of the dough into a  9 x 12 inch rectangle. Roll dough up, starting from the long side and pinch the end of the loaf to seal. Arrange seam side down on the prepared baking sheet, allowing room for both loaves. Repeat with the second part of the dough. Cover loaves lightly and allow to rise for 30 minutes.

Preheat oven to 400 degrees. With a very sharp knife, cut several gashes at an angle in the top of each loaf. Carefully brush both loaves with an egg wash (1 egg, beaten slightly with 1 Tablespoon water). If desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until lightly browned. Cool on racks.

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of the pan while bread is baking.

Blue Ribbon Overnight Rolls

This recipe is perfect because you make the dough the night before you bake these rolls. It's easy to have rolls hot out of the oven at your convenience and who doesn't love that? I used unbleached white flour, so these look more like wheat.  Recipe from all recipes.com

1 (.25 ounce) package active dry yeast (2 1/2 teaspoons)
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour

THE NIGHT BEFORE:

     1.  Mix together yeast, milk and sugar in a large bowl (I use my stand mixer bowl). Let stand for 30 minutes. 

     2.  Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with wax paper. Let dough stand at room temperature overnight.

IN THE MORNING:

     3.  Divide the dough in half. Lightly flour your work surface, then roll each half into a 9-inch round circle. Cut each round into 12 pie-shaped wedges (triangles). Roll up each wedge starting from the wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.

     4.  Bake at 375 degrees F (190 degrees C) for 12-15 minutes.

Makes about 24 rolls. Each roll: 138 calories, 4.7 g. fat, 20.7 g, carbohydrates, 3.2 g. protein, 29 mg. cholesterol, and 135 mg. sodium.

Honey Wheat Pizza Crust

My kids love homemade pizza, so I was thrilled to find this recipe for Honey Wheat Pizza Crust on Pinterest. It was simple top make, the dough was easy to work with and the touch of honey makes it delicious! Recipe from Jamie Cooks It Up!

Prep: 5 minutes + 2 hours to rise
Yield: 2 twelve-inch crusts

1 teaspoon active dry yeast
1 3/4 cups warm water
2 cups wheat flour
2 cups white all-purpose flour
1 tsp. salt
1/3 cup olive oil
1 Tablespoon honey

1. Pour the yeast over the top of the warm water, but don't stir.
2. Pour the wheat and white flours and salt into a stand mixer. Add the oil and honey and mix until combined.
3. Add the yeast and water mixture until well incorporated. No need to mix for a long time. Cover it with plastic wrap and let it rise for 2 hours. If not using immediately, you can put it in the fridge and let it rise later.
4. Preheat oven to 425 degrees.
5. Divide the dough in half. Pour some olive oil onto a pizza stone or baking sheet and set the dough on top. Let it sit for about 5 minutes, then stretch or roll the dough out to the edges of the pan.
6. Cover with sauce and pizza toppings. (I used Canadian Bacon, pineapple, mozzarella cheese and Italian seasoning.) 
7. Bake at 425 degrees for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden brown.

Whole Wheat Dinner Muffins

I LOVE LOVE LOVE these muffins! They are whole wheat, but do not have yeast, so they are quick and easy to make. They are perfect to dip in a soup or stew or are delicious with butter and honey or jam. Recipe makes 16 muffins, but I got 21.* Recipe originally from The Williams-Sonoma Cookbook, adapted by Mel's Kitchen Cafe.

2 1/2 cups whole-wheat flour
4 tablespoons yellow cornmeal
6 tablespoons firmly packed brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling

Preheat your oven to 350° F. Grease 16* standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins.

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

Monkey Bread

A delicious and beautiful variation on your typical dinner rolls, Monkey Bread can function as a side and a centerpiece!  Recipe from our mother, Nancy!

1/2 cup water

2 teaspoons yeast

2 teaspoons sugar

Combine and let stand for 5 minutes.

1 cup hot water

1/2 cup butter

1/4 cup sugar

3 eggs

1 1/2 teaspoons salt

2 1/2 cups flour

Combine in a large bowl, then beat for 5 minutes.  Add yeast mixture, then add 3 more cups of flour.  Let rise and punch down twice.  

Melt 1/3 cup butter in bundt pan.  Roll out dough and cut into circles.  Dip each circle in the melted butter, then stack them on their sides around entire pan.  Let the dough rise to top of the pan, then bake at 350 degrees for 25-35 minutes.  Invert onto serving plate and serve immediately.  We love this with homemade jam!  

Simple Honey Wheat Bread

I just made 2 batches of Homemade Freezer Jam, so what better to go with it than hot homemade wheat bread? This bread uses some whole wheat flour, but is still very soft. I really like the flavor of this bread! It takes about 3 hours, start to finish. Recipe from allrecipes.com

STEP #1:

3 cups warm water (110 degrees F/ 45 degrees C)

2 (.25 oz. packages active dry yeast (4 1/2 tsp. total) 

1/3 cup honey

5 cups bread flour

1.  In a stand mixer, mix warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.

STEP #2:

3 Tbs. butter, melted

1/3 cup honey

1 Tbs. salt

3 1/2 cups whole wheat flour

2.  Mix in 3 Tbs. melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Continue to add wheat flour by 1/2 cups until dough is just starting to pull away from the side of the bowl, yet still a little sticky. Place in a large greased bowl, turning once to coat the surface of the dough (so it doesn't get hard on the top). Cover with a dishtowel. Let rise in a warm place until doubled.

3.  Punch down and divide into 3 loaves. Place in 3 greased 9 x 5" loaf pans, and allow to rise until dough has topped the pans by 1 inch.

4.  Bake at 350 degrees F. (175 degrees C) for 25-30 minutes; do not overbake. Lightly brush the tops of the loaves with melted butter to prevent the tops from going hard. Cool completely.

Yield: 3 loaves (12 slices each loaf)

Nutritional info: Per slice: 143 calories, 25 gms. carbohydrate, 2.2 gms. fat., 1.7 gms. dietary fiber

Quick Yeast Rolls

I've tried 3 different kinds of quick yeast rolls this month and these get my vote for the best! They take about an hour and a half from start to finish. This recipe only makes 8 rolls, but it would be simple to double. My kids love these for lunch sandwiches! Recipe from allrecipes.com

2 Tbs. shortening (I used butter flavored Crisco)

3 Tbs. white sugar

1 cup hot water

1 (.25 ounce) package active dry yeast (or 2 1/2 tsp.)

1 egg, beaten

1 tsp. salt

2 1/4 cups all-purpose flour

1. Grease 8 muffin cups and set aside.
2. In a glass measuring cup, mix the shortening, sugar and hot water. (I heat for about 35-40 seconds in the microwave). Add yeast to the liquid, mix thoroughly and let stand for about 5 minutes. 
3. Pour liquid into the bowl of a stand mixer and add the beaten egg, salt and flour. Mix until dough begins to pull away from the side of the bowl. Dough should still be slightly sticky.
4. Spray a large bowl with cooking spray and scrape the dough into the bowl. Cover and let sit for about 40 minutes, or until doubled in size.
5. Punch dough down and divide the dough into 8 balls and place in greased muffin cups. Allow to rise until doubled in size, about 30 minutes. 
6. Meanwhile, preheat oven to 425 degrees F. Bake rolls for 8-10 minutes, or until a knife inserted in the center of a roll comes out clean. 

Makes 8 rolls.

Pumpkin Bread

This is a moist and delicious pumpkin bread recipe that I got at a church activity when we lived in California. The butterscotch or peanut butter chips are a nice surprise that make this bread taste very special. It makes a lot, but the leftovers freeze well...

1 (15 oz.) can pure canned pumpkin
1/2 cup water
1 cup canola oil
4 eggs
3 cups sugar (can sub. half for sugar substitute)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
3 1/2 cups flour
1 bag (2 cups) butterscotch chips -or- peanut butter chips

1. Preheat oven to 350° F. 
2. Blend the pumpkin, water, oil, eggs and sugar until smooth. 
3. Add the dry ingredients and mix well. 
4. Stir in the butterscotch or peanut butter chips. 
5. Pour batter into prepared pans. Follow baking times below, depending on size of pan:

• 2 large lightly greased and floured loaf pans. Bake for 55-60 minutes.
• 8 lightly greased and floured mini loaf pans. Bake for 20-30 minutes.
• 44-48 paper-lined muffin tins.  Bake for 12-18 minutes.

Quick & Easy Breadsticks

I have tried 3 different yeast breadsticks recipes during the past month and these are my favorite! I found this recipe on the fun blog Jamie Cooks It Up. I love how easy the dough is to work with and they are truly ready in 45 minutes from start to finish!

1 1/2 cups warm water
2 Tbs. sugar
1 Tb. yeast
1/2 tsp. salt
3 1/2- 4 cups flour
1/4 cup butter
3/4 cup grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (I used an Italian herb mix, but I'll be looking for Johnny's next time I'm at Costco's :)

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet). 
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. 
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier! 
6. Pour the other half of the butter onto the dough. Brush it on with a pastry brush or the back of a spoon. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese. 
7. With a pizza cutter, cut the dough into three rows lengthwise, and then into about 12  rows, height wise. 
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn your oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven, let them sit and rest again for about 5 minutes. 
11. Use a knife or pizza cutter to redefine your lines and serve!

These would be amazing dipped in pizza sauce! Check out Jamie Cooks It Up for more amazing recipes...

Zucchini Bread

This is a favorite that our Mom has made since we were little.....

3 cups all-purpose flour

1 Tablespoon cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs

1 cup sugar*

1 cup brown sugar, firmly packed*

1 cup vegetable oil*

1 tsp. vanilla

2 cups zucchini, grated

1/2 cup nuts, chopped (optional)

1. Preheat oven to 325° F. Grease and flour 2 large loaf pans (or 8 mini loaf pans or 24 muffin tins). Set aside.
2. Stir flour, cinnamon, salt, baking soda and baking powder together in a bowl. Set aside. 
3. In a large bowl, beat together the eggs, sugars, vegetable oil and vanilla. 
4. Stir in flour mixture. Blend in zucchini and nuts, if desired. 
5. Pour into prepared pans and bake for 60 minutes for large loaves, about 20-25 minutes for small loaves or 15-20 minutes for muffins. Bread is done when centers are set and bread is slightly brown.*
6. Let cool in pans for about 5 minutes, then run a knife around the edges of the pans. Turn bread out of pans and cool completely before wrapping in tin foil or placing in an airtight container.

*Less sugar, less fat recipe: Decrease white and brown sugars to 3/4 cup each. Substitute half of the oil for applesauce or non-fat vanilla yogurt.

*High altitude recipe (above 4000 feet): Add a 1/4 cup sour cream to the batter before baking and mix well. Decrease total sugar by about 1/3 cup. Decrease baking times by about 5 minutes.

Wheat Bread

Wheat Bread

2 1/2 cups very warm water

1 1/2 Tbs dry yeast

1/3 cup oil

1/3 cup honey

1 Tb salt

3 cups wheat flour

Combine and beat together for 3 minutes.

Add 1 cup white flour

2 Tbs dough enhancer (you can buy this at a Bosch store or in the food storage section of most local food stores.)

Beat together. Then add:

2-3 cups additional wheat flour

Add enough flour to make a medium soft dough.

Turn out onto a floured bread board and shape into two loaves.

Allow to raise until just past the top of the loaf pan.

Bake 350 degrees 25 minutes.

Brush tops with butter for a softer crust.

White Chocolate Cranberry Scones

If you couldn't tell already, we had a family gathering this past weekend (baby blessing)... hence all the treat recipes.  But hey, 'tis the season for treats right? These scones are delish and so pretty too... great for entertaining!

*from Wendy Mears 

1 3/4 c. flour
2 tsp baking powder
1/2 tsp salt (opt)
2 tbsp. sugar
Mix above 4 ingredients and cut in 8 tbsp. of butter

Add:
1/2 c. craisins
1/2 c. white choc. chips
Add:
2/3 c. buttermilk

Mix into a ball.  Press out to 3/8 - 1/2 " thick. Cut into 8 pie shapes with pizza cutter. Bake at 400 degrees for 15 - 20 minutes.
Glaze: 
1 c. powder sugar
1 tbsp. milk
1/2 tsp almond extract
Drizzle across cooled scone (can top with sliced almonds if you like)

Sticky Buns

These are a Whitmore family favorite! We make them for breakfast on Christmas morning and on Conference Sunday (and any other time that we can find an excuse!) Yummy...

20 Rhodes white rolls

cinnamon

1 small package Cook-and-Serve butterscotch pudding (do not use instant!)

1/4 to 1/2 c. diced nuts

1/2 c. brown sugar

6 Tbs. melted butter

Grease and flour a bundt pan and arrange frozen rolls evenly in the bottom. Sprinkle generously with cinnamon. Sprinkle pudding mix and nuts evenly over the top. Crumble on the brown sugar and pour the butter over. Cover TIGHTLY with tin foil and allow to raise overnight. In the morning, uncover and bake at 325 degrees for 25-30 minutes. Allow to cool in the pan for 5-10 minutes and then invert onto a large plate or serving platter. Enjoy!

Banana Muffins

These muffins are frequently requested at my house and make a fabulous after school snack.

1 c. sugar

1/2 c. applesauce (I use one of the individual cups that I buy for the kids lunches)

2 eggs

3 ripe bananas- mashed

1 c. flour

1 c. wheat flour

1 tsp. baking soda

1/2 tsp. salt

Pre-heat oven to 350 degrees and spray bottoms of two muffin tins. (Do not use paper liners!) Cream together sugar and applesauce. Add eggs and mashed bananas and beat well. Add dry ingredients and mix just until combined. Scoop into muffin tins and bake for 18-20 minutes. Makes 18 to 24 muffins.

*adapted from "Favorites"

Navajo Fry Bread (aka Scones)

If you grew up with us, I am sure our Mom made these for you at some time or another. My friends requested them pretty much every weekend! 

3 c. flour
1 Tbs. baking powder
1/2 tsp. salt
Mix above together in bowl, then add 1 1/2 c. milk

Step 1: Knead dough until soft and sticky. Cover bowl and let stand 15 minutes. Roll out until about 1/4 inch thick and cut into squares. Pierce middle with a knife.

Step2: Fry in canola oil (beware of spattering oil).

Step 3: Cool on paper towel and enjoy!!! Our favorite toppings... fresh jam, honey, powdered sugar, honey butter, cinnamon & sugar.

*Navajo tacos option... make larger pieces of fry bread and top with chili, tomatoes, olives, sour cream, lettuce and cheese...yummy!!!

Spoon Bread

This moist version of cornbread is a favorite at our house!

          1 cup milk
          1 pkg. corn muffin mix, such as Jiffy (8 1/2 oz. or 1 1/2 cups- I use Marie Callender's Cornbread Mix from Costco)
           2 eggs
           1/4 cup sour cream
           1 cup creamed corn (8 oz. can)

Preheat oven to 375° F. Spray a 9" pie plate or 8" square baking dish with non-stick cooking spray and set aside. Bring milk just to a boil in a saucepan over medium heat. Remove from stove and stir in corn muffin mix. Add eggs and mix until well-blended. Add sour cream and creamed corn and mix well. Pour into prepared pan and bake for 30 minutes or until center is set. Serve warm with butter and honey. Serves 8.

Optional mix-ins: 1/2 cup shredded cheese, diced green chilies or chopped chives.

French Peasant Bread

This is an easy bread to make that goes well with soups. My kids love to make sandwiches with this bread as well. From Favorites...

1 pkg. active dry yeast (2 1/4 tsp.)

2 cups warm (almost hot) water

1 Tbs. sugar

2 tsp. salt

4 cups flour*

Non-stick cooking spray

Cornmeal

Melted butter

Place yeast, sugar and salt in a warm bowl (I use my bread mixer bowl) and stir until dissolved. Add flour and mix until just blended. Do not knead. *May need to add a bit more flour... the dough should not be too sticky. Cover and let rise until double in size (about 60-90 minutes). 

Spray a large cookie sheet with cooking spray and sprinkle with cornmeal. Flour hands and remove dough from bowl. Shape into 2 circles and place on prepared cookie sheet. Cover with a light cloth and let rise an additional 40-60 minutes.

When dough has risen, preheat oven to 425 degrees F. Brush the tops of the loves with melted butter and bake at 425 degrees F. for 10 minutes. Reduce oven temperature to 375 degrees F. and bake an additional 10-15 minutes, or until lightly browned. Serve warm.