Wednesday, April 25, 2012

Peppy Cheese Roll



"Cheese roll is easy to do ahead of time, this allows the flavor a chance to develop. The roll is sliced thin and served with crackers, making an easy treat for guests." 
                                                                                         Marjorie Standish 


This was the first of several cheese balls/rolls that I made from Cooking Down East. I still don't quite know why the word 'peppy' is in the title as it was not spicy or anything. But, the response from the public was certainly a good one!!

It isn't necessarily something you'd see at a party this day and age but it still is a crowd pleaser and looks very nice surrounded by crackers and fresh vegetables. Stay tuned for more Standish Specials from Cooking Down East by Marjorie Standish. 


Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070


Raspberry Roll




Raspberry Roll. A delicious, sweet treat! Though its final appearance does not look much like a roll don't let that fool you, it was all in the method. The dough was made and rolled into a sheet, then dotted with butter and covered with fresh raspberries and sugar. Then... here comes the fun part... the dough is rolled as you would a jelly roll and cut into slices. 

The slices are placed in a pan (or casserole), and covered with a delicious syrup. Similar to that of a simple syrup. The Raspberry roll takes hardly any time at all in the oven and while baking creates an aroma to die for. 

If you like raspberries and if you like cake, whip up this recipe. It's sure to be a hit in your household!


Blue Elephant Cafe 
12 Pepperell Square 
Saco, Maine 04072
207-281-3070


Tuesday, April 3, 2012

Shredded Wheat Bread

"This was not the first yeast bread recipe used in my column but it was the second one. Ever popular, this recipe makes 2 loaves of bread." 
                                         Marjorie Standish





This was a great recipe. Though I'm showing my age when I had to call my mom and ask what shredded wheat biscuits were and where to find them at the grocery store. It did require some time and planning ahead as the dough had to sit and rise for a few hours, be punched down, then rise again before baking. 



The flavor was very good, very yeasty- similar to that of a darker beer. Other ingredients included molasses, shortening, yeast, flour and of course shredded wheat biscuits! 

I was also reminded of when I was in baking class at school, we had bread week. I was so inspired and motivated to make my own bread to have at home. Unfortunately that idea didn't last very long but whenever I make homemade bread I'm reminded of this inclination that I had. 

Who knows...seeing as most of the rest of the recipes I have to finish are in the bread section maybe with the end of this project I will become inspired once again. 



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070


Jellied Strawberry Banana Salad




When we were growing up, pretty much every family function consisted of a jello salad. Making this recipe brought back a lot of memories of all of us sitting around the table eating and enjoying each other's company.

I can't say that jello with fruit in it is one of my favorite dishes but it certainly does make me think of Maine when I see or hear about it. There are a few different recipes in the Cooking Down East cookbook and this is the first one that I've made. It came out pretty well, it is very sweet, a strawberry jello with mashed banana, coconut, crushed pineapple mayonnaise and whipped cream.

It would be great to serve with Easter dinner or Sunday brunch.



Did you ever have a jello salad growing up? What are your memories?



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070


Tapioca Cream Pudding



Can you believe I've never made Tapioca Cream Pudding before? Well... actually I guess it's not that hard to believe I don't think it's as popular a dessert as it once was. However, I think we should start a revolution and bring it back. It was so easy to make and a real crowd pleaser here at the Blue Elephant Cafe. 

It seemed to evoke memories from peoples past... a comfort food dessert. Given it's popularity it will definitely make its way on to the list of recipes to make again from Cooking Down East. So if you missed it the first time be sure to keep an eye out for our specials on Facebook and come in and try this delicious confection! 




Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070




Wednesday, March 21, 2012

Salt Pork, Sauerkraut, Potatoes and Hot Dogs

You got me on this one... no history, not much explanation.... any thoughts from the general public? 




Slowly boil the cubed salt pork for one hour...




add the sauerkraut and simmer for another hour.... 




add pared potatoes and simmer, covered until fork tender for forty-five minutes.... 




top with hot dogs and steam for roughly 10 minutes..... 





To finish pour the combination onto a plate or into a bowl and serve.... 




Blue Elephant Cafe 
12 Pepperell Square 
Saco, Maine 04072
207-281-3070



Toasted Pecan Layer Cake with a Toasted Pecan Frosting



Did you ever see the movie Pollyanna with Hayley Mills? If so, do you remember the scene where she's at the church carnival sampling all the food? She comes to this one booth where the housekeeper hands her this big piece of white layer cake with chocolate frosting. She goes around that carnival eating this grand piece of cake. 

I remember watching that scene and remarking over that piece of cake. I have always wanted to be able to make a cake as big, fluffy and white as that one and with icing as whipped and creamy as that appeared to be. 

I have made many cakes and tried many different kinds of recipes but until yesterday morning I had not been able to create a cake that seemed almost as perfect as the cake in the Pollyanna movie! It seems funny that the magical recipe comes from an old fashioned Maine cook book, but on the other hand those Maine church ladies really knew what they were doing! 

Toasted Pecan Layer Cake with a Toasted Pecan Frosting. This is in the running, if not, the best white cake I have ever made. It is light and fluffy. It rises beautifully in the oven and when the layers are stacked together they make a full an beautiful layered white cake. 




The frosting is simple too. Confectioners sugar with butter, cream, and vanilla. Blended together until creamy then add the remainder of the pecans and spread on the cake. 


The only thing that separated this cake from the perfect Pollyanna cake was the nuts and the icing. Eliminate the nuts and switch the icing around a bit to be either a plain vanilla or chocolate icing and it would be a spot on perfect white layer cake. 





Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070



Cheese Pie


I say this a lot but this is one of the best desserts I've made thus far! If you like cheesecake then you most definitely like this cheese pie. 

The base is a graham cracker crust filled with a cream cheese and egg base and topped with a sour cream and sugar mixture. It's baked in the oven in layers but only takes a total of 25 minutes. 






It's so creamy and delicious. You won't be disappointed by this one! Enjoy!




Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070







Poppy Seed Cake

"The next tow recipes are my favorites, neither one is iced for there is too much goodness in the cake itself."
       Marjorie Standish



I missed this little excerpt until just right now when I was rewriting it! It seems as though I "messed up" by putting icing over this cake. In my defense it still tasted delicious and it was only a thin layer. 

Typically when I make a cake from this cookbook, or any dessert from this cookbook it's fairly dense. This recipe was different. It was so light and fluffy, and probably one of the best cake recipes I've come across. I think Marjorie's statement at the beginning of the recipe rings true it does have a lot of goodness! 









Don't let this one slip you by! Grab Cooking Down East and make this recipe as soon as you can! 

Bue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070



Hot Clam Dip and Hot Clam Dip- Number 2



Not very creative with her recipe titles I know! But creative with her recipes thats for sure!! 

Hot Clam Dip (the one thats featured up close in the photo). Easy as pie, and this one was the preferred dip. Simply saute some onion and green pepper add processed cheese, ketchup, Worcestershire sauce, sherry cayenne pepper and salt and pepper. Stir this combination over the top of a double boiler. 

To serve this delectable dip Marjorie suggests using sour dill pickle slices or toast or crackers. At the Blue Elephant we served with butter crisp crackers and for the occasional daring customer we broke out a dill pickle. The word was that it was in fact delicious and did bring out the flavor of the dip. 


Hot Clam Dip- Number 2. This was the more inventive of the two. Saute some bacon and garlic, drain off some of the fat and add minced clam and juice. Mix cornstarch and tomato paste and then add to the aforementioned bacon/clam mixture and stir until thickened. Add seasonings and simmer. 

Marjorie recommends serving this particular dip with toasts or rounds. For this particular dip at the Blue Elephant we served it with Sunbeams. The crackers that I just finished posting about. It was a delightful combination. 


Both of these recipes come from the section "These 'Firsts' Are Last." I like the title of this section, I can't decide wether or not it they are recipes that Marjorie was actually fond of or not. I have made most of them and generally speaking they have been pretty good! 

Looking for something new to try? Turn to this section, they're easy and fun! 


Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070





Sunbeams

"You may call these delicious cheese cookies 'sunbeams,' it is one name for them. This recipe came from Gardiner, where it is widely used. You will find them popular at any kind of party." 

                                                                                                                      Marjorie Standish






I made this and was first of all amazed at the easiness of which they came together. In her directions, Marjorie compared the dough to that of refrigerator cookies, which usually seem to take forever to make. 

Secondly, I was amazed at how delicious these little confections were. So simple and yet so tasty. They also are so versatile. They could be served with cheese and crackers, with soup or salad or even with a main course. And even one step further because of the consistency of the dough it could be rolled or cut into any shape. 





If you're hosting a party or looking for a fun treat to try with your family look up this recipe and give it a try! 



Blue Elephant Cafe 
12 Pepperell Square 
Saco, Maine 04072
207-281-3070



Thursday, March 1, 2012

A Note From the Kitchen

I thought I had the fish section complete and as I was going through the book making my notes I realized.... yipes... I might have missed one! 

Finnan Haddie Casserole.

I must have overlooked it. However, I'm not sure I'll be able to complete this recipe. The first ingredient is 3lbs finnan haddie which I've figured out is smoked haddock fillets. The problem is I don't know where I'm going to find this. 

It will take some research and I'm going to do everything I can to find this ingredient so that I can finish this section for real! 





Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070




Shanty Fish Loaf

A long time ago, a summertime friend at South Harpswell gave us this recipe for a fish loaf. 'Guaranteed to make anyone a fish eater,' she stated. She is absolutely right, too. Served with a butter sauce or a frozen shrimp soup sauce it makes a very special dinner. 


                                                                          Marjorie Standish





A special meal it may be... any thoughts before I share mine? 



It was an easy recipe to pull together, not many ingredients involved in this one. However, in my opinion it may not be one of the finer loaves to come out the book of Marjorie Standish. Before starting to cook my way through this cookbook I had never heard of any loaf except a meat loaf. Now I'm quite familiar with Egg Loaves, Halibut Loaf, Salmon Loaf, and now Shanty Fish Loaf. 

The end result of the aforementioned salmon loaf and halibut loaf was very similar to that of a meat loaf.  At least it looked like a meat loaf and it rose and cut into slices. The shanty fish loaf on the other hand did not rise like the others and I'm not sure will cut into slices. 

Shanty fish loaf does have a familiar fish in it, haddock. Along with onion celery, bread crumbs, salt and pepper. After it's baked, Marjorie tells you to top it with a sauce of your choice. She does recommend frozen shrimp soup, this is what I chose. 

Honestly, this one confuses me, as it is supposed to be a "special dinner" but  it doesn't look all that appealing to me. Though I suppose I should remember that "back in the day" special probably meant something completely different than it does today and special is different to everyone. 

Would you make this for a special meal? Would it turn you into a fish eater?



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070


Broiled Haddock

Haddock is another fish that we work with a lot at the Blue Elephant. It is also a very popular fish in Maine. We used to eat it a lot at my house when I was growing up, but I have never seen or heard of it prepared in this way. It may just be the easiest way to prepare and cook haddock that I have discovered yet.

Here it goes:

1. Roll the haddock in prepared Italian dressing
2. Roll the haddock in cornflake crumbs
3. Place the fish on a broiler pan and top with butter. Bake for 10 minutes and serve warm.


That's all folks. It's so easy and it looks delicious. We are serving this dish with a side salad of fresh romaine lettuce and Italian dressing. Of course haddock goes well with many side dishes so if you were to make this recipe for your family... go crazy, choose whatever side dishes sound good to you. Have you ever made haddock this way before? If so, write to me tell me how you like it. Or if you try this particular recipe write me and tell me your thoughts.


Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070

Scalloped Oysters

To all you oyster lovers out there I have found (or perhaps rediscovered) a new recipe for you to try. Scalloped oysters... oysters cooked lightly in their own liquor, rolled in buttery cracker crumbs and then cooked with a milky, buttery combo.


When this dish comes out of the oven it's golden brown and bubbling. It looks creamy and delicious and we still have a few servings left so come on by tomorrow and grab a serving for lunch. Let me know what you think! 



Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072





Broiled Salmon Steaks


     In one of my earlier posts I mentioned that I only had a few fish recipes left from the 'Fish and Shellfish' section so I decide to finish it up as soon as I could. Not only that but as I near the end of this project it's exciting when I finish a recipe and can say that I've completed another section. 

     Yesterday morning when I got up and was flipping through I realized I didn't have many recipes at all left in the fish section and if I could get it all together then I could finish it that day. I made a list and went to the grocery store. An hour later I had made four fish recipes. First up Broiled Salmon Steaks with a Parsley Butter. 

I have worked with salmon a lot but this is one of the prettiest recipes that I've made yet. And so simple too. I cleaned the salmon, seasoned with salt and pepper then placed it under the broiler until it started to brown. I did flip the fish once while it was cooking, which Marjorie says to do. It only took ten minutes in the oven. It was so quick to bake. 





Next the parsley butter. Herbed butter is actually very trendy right now. I've been reading about it a lot in my cooking magazines and online too. It's very easy to make, simply cream butter, add parsley and seasonings. Here's the part where you can have fun. Simply leave the butter in a dish and refrigerate, pipe it into fun shapes with a piping bag and tips. Or you can do what I did which was place in wax paper and roll into a log. This is then frozen for a bit. It then can be sliced into quarter sized pieces with a warm knife.





To serve the salmon we warmed it slightly and topped with a slice of parsley butter. With the warm salmon the butter melts slightly and creates a beautiful look and a delicious dish. Complete the dish with a side salad and perhaps some mashed potatoes or rice.



Usually Marjorie's meals are so simple and plain but this one had a certain elegance to it. You never know this one might just find its way onto our catering list!





Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070

Frozen Banana Pie

Are you looking for a new treat? Something tasty and easy to make? Well then... you should definitely not skip over this recipe. Just flip to the 'Just Desserts' section and flip through till you find...

Frozen Banana Pie

I have been describing this dessert to our customers as similar to a banana cream pie only frozen and in a graham cracker crust. It is also very similar to banana ice cream. Though it isn't too strong of a banana flavor if you don't like bananas then you probably won't like this dessert too much. Overall, it has been very popular and will most definitely make it on to my list of favorites. And I will be sure to make it again... soon!



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070



Milk Chocolate Cake with Miracle Frosting



The Blue Elephant had a Birthday to celebrate recently! What better way to celebrate than with a cake? Even better a cake made from scratch from the great book of Marjorie Standish. It was a new recipe for me. A milk chocolate cake with miracle frosting. Sounds delicious, how could you go wrong with a name like that? 




The cake was super easy. Use the creaming method, with your sugar and fats then add sifted dry ingredients then combine all together alternately with melted chocolate. The batter was very light and airy and I could tell just from its texture that when it came out of the oven it was going to be moist and delicious. 

In my experience sometimes cake made from scratch can come out dry and crumbly. This was not the case with this recipe. It was in fact very moist. One modification I would make to the recipe if I were to make it again were to be to add more chocolate. However for the purposes of this project, I followed the recipe to a T and made it exactly the way Marjorie described. It still tasted delicious but could have used a bit more chocolate, and I think all you chocolate lovers out there would agree! 



The frosting was an interesting adventure. All of the ingredients get mixed together and then they sit for at least a half an hour. This allows the sugar time to dissolve in the liquid. After a half an hour the mixture goes on top of a double boiler and is brought to a boiling point. Following this, it is mixed either with an egg beater or by hand, your choice! 

When the frosting holds peaks you know you're done beating. If you time it correctly your cake will be cooling on the counter while you're mixing the frosting and then when you're done mixing you can move right into frosting your cake. 

My frosting never quite held stiff peaks and if I kept beating my fear was that it would have separated. I'm not quite sure why it happened this way but it still tasted fine and I was able to get it to a spreadable consistency. 

So I frosted my cake and put some candles in it for the Birthday boy and it was enjoyed by many! If you're looking for a yummy chocolate cake recipe to try then flip to this one. It's easy and delicious, more than likely you'll have all the ingredients in your cupboard. Give the frosting a whirl too, or try one of the other frostings listed in the book. 

We're nearing the end of Cooking Down East... lots more to write about. Stay tuned! 


Blue Elephant Cafe 
12 Pepperell Square 
Saco, Maine 04072
207-281-3070





Wednesday, February 29, 2012

A Note From the Kitchen

Good morning some exciting news from the home-front! We are down to 59 recipes in our journey of cooking our way through Cooking Down East by Marjorie Standish. It's been a long road and I've learned a lot about Maine cooking. Many good recipes have come from the book and many recipes will stay behind. But overall it has been a very successful project.




I am making it a goal to finish as soon as possible, meaning by the summertime as the Blue Elephant has a busy catering season ahead. So check in and see what recipes are ahead, see photos and leave comments!



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070



Wednesday, February 15, 2012

Hearty Casserole

I have never seen anything so........ interesting. Please, I'm looking for some input on this one. What do you think? 

Step 1: Make patties out of hamburg and fry in melted fat on high heat 
Step 2: Place patties in a greased casserole dish
Step 3: Layer cut celery, potatoes and carrots on top of the beef patties
Step 4: Add flour and water to remaining fat to create a white gravy. Pour over the casserole and bake for an hour and a half. 

Serve and enjoy. 




The recipe screams convenience and ease to me, a sign of its time. I'm interested to see the popularity of this dish. Come in and give it a try and let me know what you think. Or if you have a story about this one please write to me and tell me! I'm anxious to know your thoughts! 


Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070


Lemon Bread

When I chose this recipe I was thinking I was being really efficient because we had all of the ingredients, it was quick and easy and not to mention it sounded delicious! So I get through all of the steps and while it's in the oven I'm reading about the next step, the topping, where as soon as the bread comes out of the oven you pour the topping over the bread and allow it cool.

Then.... let it set "for a day or so." I was shocked! I had missed this and was completely surprised! Lemon Bread was supposed to be my recipe for Monday, however because of this last step it was going to have to be my recipe for Tuesday. I quickly pulled together a Lobster Casserole (which you can read about in my previous post), for Mondays recipe and then finished the Lemon Bread.



As it turns out allowing the bread to rest for a day with the lemon/sugar topping makes this bread AMAZING! When I sliced into it on Tuesday morning, the aroma was wonderful and when I took a little nibble the flavor was even better! I would almost compare it to that of a pound cake, though it would most definitely have less calories because it does not have as much butter as a pound cake.



We still have Lemon Bread and it is still delicious so come on in to the Blue Elephant and grab a slice to have with your lunch or perhaps with just a cup of coffee or tea! You will certainly not be disappointed!

Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070



Lobster Casserole

"Watching the popularity of a recipe grow is interesting pasttime. I remember when my Farmington roommate used this recipe for Maine lobster casserole for the very first time. She served it to the directors of the Central Maine Power Company for a luncheon at the annual meeting a long, long time ago. Since then the popularity of the casserole has grown and grown. After all, when you have a group of men telling about the goodness of a casserole, you can be certain it is. "
                                                                                                                             Marjorie Standish








Don't you just love her little anecdotes?! They are so cute and fun to read. Maybe you even have a history with this recipe? Growing up we always cooked and ate lobster one way. In the shell. It has been fun for me to experiment with different recipes, especially classic Maine recipes. Are there any favorites out there? Or are you a traditionalist and prefer lobster steamed in the shell with butter? 

If you wanted to try something new and different this casserole was not a difficult one to make in the least and I can see why it would have been a popular recipe. It simply contains cooked lobster meat, bread, seasonings and milk. It comes out of the oven bubbling and golden brown. We still have some left and are serving it here at the cafe so come in and give it a try. 


Blue Elephant Cafe 
12 Pepperell Square
Saco, Maine 04072
207-281-3070


Friday, February 10, 2012

Golden Puffs

Another delicious recipe created by Marjorie Standish. This one is definitely a keeper! Basically a little cinnamon doughnut rolled in granulated sugar, the perfect little treat for after lunch or perhaps with a cup of coffee or tea.







Not difficult to make at all either. Simply measure and sift together dry ingredients and add wet ingredients. Drop by the spoonful into hot fat then coat in sugar. When done you have one of the most tasty treats to come out of Cooking Down East!



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070


Scallop Saute Montauk

You know sometimes when you get a recipe and you're reading through it or making it and there are like one or two steps and it comes together so quickly that you're like, "Wait! I'm done already? How'd that happen?" 

Well that's what this recipe is like. Simply coat the scallops in a flour mixture and sear until golden brown in some butter. Next make a lemon butter sauce. It literally takes minutes to make and tastes absolutely divine. 





We are serving this dish with a side of fresh greens and balsamic vinaigrette and we have a few portions left. Come on in and give them a try! 




Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070



Escalloped Crabmeat and Oysters

One step closer to finishing the "Fish and Shellfish" section of Cooking Down East. I can't say I've ever seen anything like this recipe though it is pretty basic. 




A cream sauce is made and layered with fresh oysters, crab meat and buttered crumbs. Finish with buttered crumbs and bake in the oven. 



When it comes out of the oven its hot and bubbling. In fact now that I'm writing this and thinking about it I realize that it kind of reminds me of chicken a la king only prepared with seafood. That rich creamy white sauce mixed together with the fish. Usually chicken a la king is served over toast or rice and we will be doing the same, a nice slice of white toast will round out this yummy dish. 

This is one you definitely want to try! Come on in to the Blue Elephant, try it out and let us know what you think! 



Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070


DownEast Scallops



I wasn't expecting much from this recipe, honestly the ingredients list sounded like a mess, I just didn't think it would be a popular item. Items such as dry mustard, onion, peppers, American cheese, tomato soup and olives make up this recipe. You might be able to see my hesitation about the recipe if you are unfamiliar with it as I was. 

Boy was I wrong! It sold like hot cakes as soon as I put it up on the menu. It's funny, you just never know what might be popular. Which is why this project is so great. Because I'm trying to make every recipe in the book I'm opening the door up to a whole new world of recipes that I might not have ever tried otherwise.

Based on my experience with this cookbook and other recipes similar to this one I would say this dish would have been a popular one back in the day. And perhaps may be familiar to some of our customers? No one mentioned remembering anything to me but they did absolutely love every bite. So If you're in the market for a good scallop dish give this one a try! 



Blue Elephant Cafe
12 Pepperell Square 
Saco, Maine 04072
207-281-3070





Tuesday, February 7, 2012

Anadama Bread

"It happened a long time ago and probably the fisherman in Massachusetts who had the lazy wife and had to do his own cooking was every bit justified in naming for her the bread he made. 'Anna, damn her!' he called it. Polite society found this name for such a good bread a little more than it could stand so it was modified to Anadama bread. Eventually, the recipe found its way to Maine and is very popular." 
                                                                                                               Marjorie Standish






After a busy weekend I was looking for an easy recipe, meaning a recipe with ingredients that we had on hand that I could easily pull together. Last Thursday I had gone by Anadama Bread when I was on a tear making all of those recipes. So I came back to it on Monday and gave it a try. 

I still have a bunch in the "All Sorts of Bread" section so it was a good thing that this one caught my eye. It is interesting too because it seems to be a bread that no many people are familiar with. It is a cornmeal and molasses based bread. It's very soft and light with a lot of flavor. Almost sweet. 







It was easy in the respect that I had all of the ingredients on hand, however, it took such a long time to pull this thing together. Waiting for it to rise, punch it down, then rise again. Then I had to let it rest once it flipped onto the counter. Then once formed into bread loaves and in pans it had to rise again. Not that this is any different from any other bread recipe, I remember having to do this in our bread unit in Culinary school, it just takes forever. 

It was totally worth the effort though. It came out beautifully and is absolutely scrumptious! 




Blue Elephant Cafe
12 Pepperell Square
Saco, Maine 04072
207-281-3070