3 Aloo (potatoes), peeled

1/2 tsp red chilli powder

1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying
Preparation:

• Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.

• Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on

paper.

• In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat

masala.

• Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

• Serve, with toothpicks, in individual bowls, garnished with coriander leaves.

• You can also additionally garnish the special indian aloo chaat with chopped onion,

tomato julienne or pomegranate

3 large boiled aloo (potatoes)

1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add

all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal

portions and keep aside.

 • Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt

and pepper and knead until properly mixed.

• Divide it into 10 equal portions.

• Now wash and dry your hands and rub them with little oil.

• Take each portion of potato mixture and make a ball. Now

• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick

and place a portion of stuffing in the center and fold the edges together very finely so that

mixture does not come out.

• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.

• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a

time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low

heat.

• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance
before use. It would be better if they can be refrigerated for a short time.
4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying

How to make bread pakoda :

• Cut Bread slices into desired shapes (like triangle, rectangle etc.)

• In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.

• Now by pouring little water at a time make a smooth batter (neither too thick nor too

lose)

• Heat oil in a kadhai.

 • Dip bread piece in the batter and fry till crisp on medium flame.

• Serve bread pakora hot with green chutney and tomato sauce.

Big Potatoes (boiled and mashed)

7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying

Preparation:

• Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed

potatoes, mix well

• Take some water in a bowl and dip a bread slice for few seconds.

• Squeeze the water from the bread by pressing between palms gently.

• Place a tbsp potato mixture over the damp bread and roll and seal the edges of the

bread in such a way that the filling does not come out from any part of the bread.

• Repeat the same process for making more rolls.

• Heat oil in a kadhai and deep fry on medium flame till golden brown.

• Serve bread rolls hot with green chutney and tomato sauce.

BHEL PURI RECIPE

Ingredients:

1 cup Puffed Rice (Kurmura)

1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.

• Drain the water from the grated potatoes and mix that as well.

• Mix all the ingredients under seasoning and add to this.

• Lightly crush and add the nimkis and golgappas.

• Add the sev and kaara pusa directly and mix well.

• Finally garnish with coriander leaves and lemon juice.

• Serve immediately..

PANI PURI RECIPE

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

• To make pani:

• Measure all ingredients.

• Adjust spices and tangyness to taste.

• Strain through a wire strainer to remove any rough bits.

• To make puri:

• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
 • Stand covered with wet cloth for 15-20 minutes.

• Make small sized balls.

• With the help of some dry maida or sooji, roll into thin rounds.

• Heat oil in a pan and deep fry puris till very light brown and crisp.

• Drain in a paper towel for a while to dry out the oil.

• Store in an airtight container when cool.

Ingredients:

Bhature
2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste
Choley
1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste

How to make chhole bhature :

Bhature

• Take yeast and soak in lukewarm water for 5-10 minutes

• Take all other ingredients and mix well. To this add the yeast and make a soft dough

like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer

kept, the better it is.

 • Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are

golden brown.

Chole

• Take 2 tablespoons of oil in a pressue cooker and heat it.

• Add garlic powder and make it dark brown. Then add cumin seeds fry till they start

spluttering.

• Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.

• Now add the rest of ingredients including water except the cilantro and mint leaves.

• Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.

• Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into

4 pieces.

KHASTA DAL KACHORI RECIPE

Ingredients:

3/4th cup skinless dried black beans (urad)

4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Preparation:

• Soak the beans in water overnight then rinse and drain.

• Sift the flour and gradually add enough water to make soft dough. Cover the dough with

damp cloth and leave for 30 minutes.

• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well

and divide it into 16 equal portions.

 • Divide the dough into 16, using wet hands, and smear each portion with a little oil.

• Flatten and roll out into 2inch round.

• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased

hands.

• Flatten and roll into a 3-4 inch round.

• Heat plenty of oil in a deep frying pan or a kadhai.

• Now lift the rolled kachori and carefully slip it into the hot oil.

• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up

like a ball.

• This should take only a few seconds. Flip the kachori over and cook the other side until

golden brown.Serve the dal kachori hot with chutney.

DAHI VADA RECIPE

Ingredients: :
For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.

• Grind it into smooth paste.

• Add salt to taste.

• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.

• Take the hot vadas and put in cold water for 2-3 minutes.

• Now Take them out of water and squeeze the water and keep aside.
 • For Dahi - Blend the curd (yogurt) and little water until it is smooth.

• Keep in refrigerator for an hour to get chilled.

• Add salt, red chili powder and cumin powder.

• Serving - In a deep dish arrange wada and pour dahi over them.

• Now add imli (tamarind) chutney and green chutney.

• Garnish with coriander.

• Serve the dahi vadas chilled.

BESAN DHOKLA RECIPE

Ingredients:

350gms Gram flour (Besan)

1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

• In a bowl add gram flour (besan), Curd and water.

• Mix well and make a smooth batter. The batter should be of thick consistency.

• Add salt and set aside for 4 hours covered with a lid.

• Take the ginger and green chili paste and add to the batter. Also add turmeric powder

and mix well.

• Keep the steamer or cooker ready on gas.

• Grease a baking dish (it should fit in the steamer or cooker).

 • Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix

well.

• Add this to the batter and mix well.

• Pour the batter into the greased pan and steam for 10-12 minutes or till done.

• Cool for sometime and cut into big cubes.

• Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter.

Remove and pour it over dhoklas.

• Garnish the besan dhokla with coriander and slited green chilies.

• Serve with hari chutney.

FRENCH FRIES RECIPE

Ingredients:

6 large baking potatoes, cut into strips

Oil for deep frying
Salt

How to make french fries:

• Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width

• Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with

paper towels.

• Heat oil in deep fryer to about 375°.

• Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes,

or until golden brown and tender.

• Drain the homemade french fries on paper towels then keep warm in the oven while

frying remaining batches.

MASALA DOSA RECIPE

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.

• Grind to paste.

• Mix together, add salt with water to make batter.

• Leave in room temperature overnight.

• Mix onion and chilies to the thin batter.

• Heat pan or griddle with little ghee or oil.

• Spread the mix on pan in circular motion to make thin Dosa.

• Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.

• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

• Add potatoes and mix and cook some more Serve

• Add filling inside Dosa and roll. Serve hot with Chutney.

PANEER PAKORA RECIPE

Ingredients:

250 gms Paneer

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.

• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).

• Let batter rest 1/2 hour in a warm place

• Cut the paneer into thick cubes.

• Sprinkle little salt, chili powder on the cubes

• Deep fry in oil that is heated to 375°.

• Drain on paper towels and serve immediately.

• Serve the paneer pakora with coriander or mint chutney

PANEER TIKKA RECIPE

Ingredients:

1 Large block of Paneer

1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.

• Cut all vegetables into cubes.

• Mix all ingredients for marinade and keep aside.

• Add the left marinade to the vegetables.

• Brush the marinade to the paneer and refrigerate it for 3 hours.

• Heat oil in a kadhai and fry marinated paneer till fully done.

• Also fry other vegetables.

• In a plate arrange fried vegetables and then paneer.

• Garnish with coriander and lemon slices

• Serve tandoori paneer tikka hot with hari chutney.

PAO BHAJI RECIPE

Ingredients:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

Preparation:

• Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the

powders and fry till the oil floats on top.

• Steam all the other vegetables seperately & add them to the onion mixture.

• Add a cup of water & let it cook to boiling consistency. Then With the help of a potato

masher keep mashing the mixture till it cooks nicely.

• When all the vegetables are cooked thoroughly garnish with coriander & lemon juice

and serve with Pav.

• For the pavs:

• Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-

heated frying pan.When they get golden brown from the inside take them off.

• Serve hot with bhajji.

Coconut Chutney (idlis and Dosas)

Ingredients
1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Tempering

1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind
to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and
stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Refrigerate and use as required.

Homemade Mango Chutney Recipe

INGREDIENTS
• 2 cups sugar
• 1 cup distilled white vinegar
• 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup golden raisins
• 1/4 cup crystallized ginger, finely chopped
• 1 garlic clove, minced
• 1 teaspoon mustard seeds, whole
• 1/4 teaspoon red chili pepper flakes (hot)

METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1
hour. Stir occasionally during cooking.

3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.

Makes 6 (1/2 pint) jars

COCONUT CHUTNEY RECIPE

Ingredients:

1 fresh coconut (grated)

3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Hoe to make coconut coriander chutney :

• Grind coarsely all the ingredients in a blender and serve.

CURD CHUTNEY RECIPE

Ingredients:
125 grams Curd (Dahi)
3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor
Salt (Namak) to taste

How to make curd chutney:

• Beat the curd, grind green chillies and mint leaves finely.

• Mix in the curd and add sall Serve with fried dishes

ONION CHUTNEY RECIPE

Ingredients:

1 cup peeled onions

6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.

• Grind with tamarind and salt.

• Splutter mustard seeds and curry leaves, in oil and pour on top.

• Serve with paratha or puri.

PINEAPPLE CHUTNEY RECIPE

Ingredients:

1 small pineapple (ananas)

2 tbsp sugar
1 tsp haldi (turmeric powder)
3 tsp oil
1 tsp red chilly powder
1 tsp flour
2 tsp jeera (cumin seed)
2 tsp saunf (aniseed)
2 tsp rai (mustard seeds)
1/2 tsp methi seeds (fenugreek)
2 tsp onion seeds
Salt To Taste

How to make pineapple chutney or ananas ki chutney :

• Cut the pineapple into small pieces

• Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.

• Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.

• Cook till the pineapple is done. Add more water if required while cooking the pineapple.

• Mix the maida with some water to a paste and this to the chutney.

• Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

PUMPKIN CHUTNEY RECIPE

Ingredients:

250 grams Bottlegourd (Lauki)

1 cup Vinegar (Sirka)
1 1/2 cups Water
1/2 teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
1 1/2 cups Sugar (Cheeni) (heaped)
2 teaspoons long strips of Ginger (Adrak)
2 cloves Garlic (Lasun), chopped
4 teaspoons Raisins (Kishmish)
6 Almonds (Badam), blanched
8 Dates (Khajoor), stoned
3 teaspoons Salt (Namak)

How to make pumpkin chutney:

• Scrape the pumpkin and grate it.

• Cook in water with garlic, ginger, dates till tender and dry.

• Add vinegar, sugar, salt, Red chili pepper , almonds and raisins.
 • Cook till a little thick and slightly golden brown.

• Pour into bottles or airtight jars.

SWEET FRUIT CHUTNEY RECIPE

Ingredients:

120 grams whole Amchoor (dry mango slices)

4 teacups Water
180 to 200 grams Sugar (Cheeni) (1 1/4 or 1 1/2 cup)
1/2 teaspoon ground spices
1/2 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin powder
Salt (Namak) to taste
2 teaspoons Red chili pepper (Lal Mirchi)
1 teaspoon dry Ginger (Adrak) powder
60 grams fresh Ginger (Adrak), sliced (2 tsps)
4 Bananas (Kela)
4tsps Raisins (Kishmish)

How to make sweet fruit chutney:

• Soak the whole amchoor in water overnight.

• Cook it in the same water until tender.

• Cool and pass through a sieve.

• Add to it salt, chilli powder, white cumin powder, dry ginger, fresh ginger slices and black salt dissolved in a little

water and mix well.

• Add sliced bananas and raisins soaked in water and mix.

• Serve at dinner or lunch.

TOMATO GARLIC CHUTNEY RECIPE

Ingredients:

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

How to make tomato chutney:

• Put the tomatoes in boiling water for 5 minutes.

• Take out from the water, wipe and remove their skins and cut into small pieces.

• Cut ginger into long, thin slices.

• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.

• Stir constantly until thick.

• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.

• Remove from the fire, cool and keep in air tight jar.

Plain Dosa Recipe

Here’s a delicious, light dosa recipe that is a popular south Indian dish and can be enjoyed with sambhar. Learn how to make
plain dosa.

Ingredients:

3 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal)
1 tsp salt (namak)
1 tsp fenugreek seeds (dana methi)
oil as required

How to make plain dosa:

• Soak rice, dal and dana methi for 6 hours.

• Then grind them to a fine thin batter by adding little water.

• Add salt to it and leave it covered for 12 hours for fermentation.

• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.

• Grease all the corners and then cook it on the other side also.

• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
 • Serve them hot with hot sambhar and chutney.

WHOLE WHEAT POTATO BREAD RECIPE

Enjoy savory bread made with whole wheat flour, potato, nut milk, and sweetener.

Ingredients:

15 cup Whole Wheat Flour

1 potato (peeled)
1/3 cup Oil
1 tblsp Salt
6 cup Soy or Nut Milk (warm)
.25 oz active dry Yeast (3 packages)
2 cup Water
1 tsp Salt
1/3 cup Sweetener
1/2 cup water (warm)
1 tsp Sweetener

How to make whole wheat potato bread:

• Put 1 tsp sweetener and yeast in 1/2 cup warm water to let it dissolve.

• Boil peeled potato in 2 cup water.

• Add 1 tsp salt.

• Mash the potato in a medium bowl, reserve the water.

• Combine the mashed potato, potato water, 1 tblsp salt, 1/3 cup of sweetener, oil and milk in a large bowl.

• Mix yeast when only the milk mixture is warm.

• Mix 15 cup of whole-wheat flour and stir it with a help of a spoon.

• Place dough out on a surface slightly floured.

• Knead it for ten minutes.

• Place it in a lubricated bowl and turn to coat surface.

• With a cloth cover it and allow it to rise till it is doubled, it will take about 1 1/2 hours.

• Reduce or punch down it and knead it again for 3 minutes.

• Place it back in a bowl and again allow it to rise till it is doubled, it will take about 1 hour.
• Reduce it or punch down it and make 4 loaves.

• Place it into lubricated bread pans.

• Again allow dough to rise for 30 - 60 minutes.

• For about 1 hour bake it in a preheated oven at 325 degrees F.