Celebrating the Flavors of Fall
This is the time of year when vibrant transformation and beauty fill our neighborhoods, gradually painting them in hues of gold, amber, and crimson. As days grow shorter and the nights cooler, fall provides a gentle transition from the heat of summer to the quiet of winter. I love how the crisp air carries the scent of fallen leaves and wood smoke, inviting cozy sweaters and warm comfort meals. It's also a season of harvest and bounty, with pumpkins, apples, and spices taking center stage in kitchens and markets everywhere.
Our area's abundant produce inspires creative culinary delights, from caramel-drenched apples to aromatic pumpkin spice lattes and cocktails that have become synonymous with the season. Whether savoring a glass of wine by the fireplace or enjoying a spiced ale at a harvest festival, the foods and drinks of fall offer a delicious welcome that celebrates the season.
This issue has been a pleasure for us to create, as our local food and drink scene offers a delightful mix of farm-to-table dining, craft wineries and breweries, and bakeries that beg to be discovered. We first take you to an EDH steakhouse, a cornerstone of our town's dining scene for over 15 years, where they've generously shared some fantastic fall cocktail recipes for you to enjoy at home. Next, we visit a beautiful winery where the on-site sommelier shares tips on perfectly pairing a delicious wine with a flavorful dish, offering a taste adventure worth exploring. And no journey through our local food and drink scene would be complete without a stop at Apple Hill, one of our county's most cherished treasures during the season, where we highlight some must-visit spots. In addition, we've included a selection of recipes, offering you the very best in fall comfort food.
As the season unfolds, let the flavors of fall bring warmth and joy to your gatherings, celebrating the simple pleasures that make autumn so special.
KRISTY
MURDOCH, PUBLISHER
October 2024
PUBLISHER
Kristy Murdoch | kristy.murdoch@citylifestyle.com
PUBLICATION DIRECTOR
Todd Murdoch | todd.murdoch@citylifestyle.com
EDITOR
Kristal Johnson | kristal.johnson@citylifestyle.com
PHOTO EDITOR
Scott Hallmeyer | scott@thecreativhaus.com
SOCIAL MEDIA COORDINATOR
Cadence Murdoch
CONTRIBUTING WRITERS
Krista Minard, Angela Broockerd
CONTRIBUTING PHOTOGRAPHERS
Kimberlee Brooke & Co, Janie Jones
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Jamie Housh
city scene
1: Mini canvas paint at EDH Library 2: Sacramento Taiko Dan puts on an amazing show at the EDH library 3: Emigh Ace Hardware’s amazing Wheel of Miracles display. Donations benefitted the Children’s Miracle Network. 4: Capturing joyful moments at High Hill Ranch in Apple Hill
5: Crisp, juicy apples from Boa Vista Orchards fill the air with sweet aromas. 6: Chef ‘Bud’ Walters of Black Cat Catering Company prepping for Miraflores Winery’s lunch pairing 7: Last Summer Concert Series at EDH Community Park
business monthly
The Gift of Kids Provides Before and After School Care
The Gift of Kids Daycare and Preschool now provides before and after school childcare, including transportation to most elementary schools in El Dorado Hills. Open Monday through Friday from 6:30 a.m. to 6:00 p.m., the program also offers homework help and tutoring. Childcare is available even during school closures! For more information, visit thegiftofkids.net or call (916) 521-1835.
A Special Fall Offer of Beauty For "Peel Season!"
Fall is known in the skincare world as “peel season." It's the ideal time of year for deep exfoliation and skin care when sun exposure is more limited, perfect timing before the holidays. Melissa, your At-Home Aesthetic Beauty Treatment Nurse is here with an exclusive offer to get your skin party-ready for the season. Contact Melissa Rude at 510-815-4025 for exclusive deals on chemical peels, Botox, and more. Schedule a party for even more benefits!
Transform Your Kitchen Before the Holidays— Folsom Kitchen and Bath
With the holidays fast approaching, Folsom Kitchen and Bath encourages homeowners to prepare by visiting their design studio. The team is ready to help create the perfect kitchen just in time for holiday gatherings, offering guidance on the latest designs and finishes. With a focus on completing remodels before Thanksgiving and Christmas, they invite you to book a consultation now to ensure your home is holiday-ready. folsomkitchenbath.com
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Cheers to October
CRAFTING THE PERFECT FALL HAPPY HOUR WITH COCKTAILS AND MOCKTAILS YOU CAN MAKE AT HOME
ARTICLE BY TODD MURDOCH | PHOTOGRAPHY BY EDH CITY LIFESTYLE
C. Knight’s Steakhouse
As a premier fine dining establishment in EDH Town Center, Owner and Executive Chef Charles Knight, has been a cornerstone of the town’s dining scene for over 15 years and has earned numerous accolades for his distinguished cuisine. Their new 6-course tasting menu, created by Knight and their talented Head Chef Sofya, offers an exquisite journey through seasonal ingredients and innovative flavors.
Enhancing this sophisticated dining experience is their bar, where Lead Mixologist Matt Clark creates an array of expertly crafted cocktails. His dedication to crafting drinks that seamlessly blend flavors, creativity, and precision ensures that each cocktail is a bespoke creation. Together, these culinary and mixology talents make every visit a truly unforgettable experience.
Pumpkin Patch Cocktail
INGREDIENTS
• 2oz Vanilla Infused Vodka
• 0.5oz Disaronno
• 0.75oz Pumpkin Spice Syrup*
• 0.5oz Honey Syrup
• 0.25oz Cream of Coconut
• 1 Egg White
• Ground Nutmeg
DIRECTIONS
Add all ingredients to a shaker, dry shake, then add ice and shake vigorously for 20 seconds. Strain through a fine mesh strainer into a Coupe glass. Garnish with nutmeg.
*Pumpkin Spice Syrup
DIRECTIONS
1. Combine equal parts of pumpkin puree and water with 1/2 part sugar
2. Add Pumpkin Pie Spice Blend to taste
3. Bring to a boil; reduce to a simmer. Strain through a fine mesh strainer and coffee filter
Poison Apple Mocktail
INGREDIENTS
• 2oz Fresh Apple Cider
• 1oz Lemon Juice
• 0.5oz Honey Syrup
• 3-4 Slices of Fresh Ginger
• 1/2 tsp Ground Cinnamon
• 2oz Brewed Butterfly Pea Flower Tea
DIRECTIONS
Muddle the cinnamon and ginger into the apple cider, then add lemon and honey. Shake and strain over ice into a Collins glass. Top with club soda to 1 inch from top of the glass. Add chilled tea for a spooky (antioxidant-rich) surprise! Garnish with apple slices and toasted cinnamon sticks.
Creating Culinary Harmony
ARTICLE BY KRISTY MURDOCH
PHOTOGRAPHY BY EDH CITY LIFESTYLE
Pairing wine with food can transform a meal into a symphony of flavors— where tastes, textures, and aromas combine to create a harmonious dining experience, enhancing both the dish and the wine. The right wine can elevate a meal, bringing out the best in each dish, while the wrong choice can overwhelm or even clash with the flavors on your plate. Understanding the basics of food and wine pairing opens the door to an extraordinary fusion of tastes.
MIRAFLORES
WINERY’S ON-SITE SOMMELIER OFFERS
HER INSIGHT INTO THE ART OF FOOD AND WINE PAIRING.
“FOOD AND WINE PAIRING MAY SEEM DAUNTING BUT IT ACTUALLY CAN BE PRETTY SIMPLE IF YOU DON’T OVERTHINK IT!”
Ashlee Cuneo, Certified Sommelier and Manager of Miraflores Winery, is well-versed in this process. “Food and wine pairing may seem daunting, but it actually can be pretty simple if you don’t overthink it!” says Ashlee. “Typically, it’s relatively easy to pair wines with foods that share similar flavor profiles. Simply put, a wine with peachy notes will likely pair well with dishes that include peaches.” She also shares that, at its most basic level, you can select a wine to complement your dish by matching colors. “A pink-hued offdry Rosé pairs wonderfully with similarly colored foods like watermelon, strawberries, or raspberries. Even a dry Rosé works well with a strawberry salad—just be sure to include a salty element, such as feta cheese, to balance the wine's acidity with the sweetness of the fruit. Richly purple-colored red wines usually go well with grilled or smoked meats.”
Alternately, wines with contrasting characteristics to the dish they're paired with can often create a balanced experience. “A cream-based pasta dish can be complemented by a crisp Pinot Grigio, which helps to cut through its richness. However, it’s crucial to include an acidic element in the dish— such as a splash of fresh lemon juice—to match the wine’s acidity. Acidic wines should always be paired with dishes that have similar acidity to ensure that neither overpowers the other,” shares Ashlee.
Miraflores’ famous wine-pairing lunches have become a fixture at their 252-acre property, tucked away in the Pleasant Valley area of Placerville. Their old-world Mediterraneanstyle tasting room and patio blend seamlessly with the beauty of California’s gold country, creating a beautiful backdrop for an elegant dining experience. Owner of Black Hat Catering based in Sacramento, William ‘Bud’ Walters, is one of the talented chefs that has recently graced these amazing 4-course events. As Walters continually strives to push the catering scene into a more elevated culinary space with his business, his passion for food speaks volumes with his recent “moderately” spiced menu, offering a unique opportunity for Ashlee to showcase her expert sommelier skills.
Ashlee Cuneo:
HER JOURNEY TO MIRAFLORES
“My interest in wine, especially growing up in Sonoma County, led me to become a Certified Sommelier. I was driven to pursue something dynamic and passionate, far from the predictability of a 9-5 desk job. I found a course through the Court of Master Sommeliers at The French Culinary Institute in Campbell, CA. My instructor, a Master Sommelier with an incredible palate, was truly inspiring. The program was intense and after living and breathing wine for months, I was certified in December 2011. I then started working for a small wine distributor in San Jose while staging at the Michelin-starred Chez TJ. After shadowing the wine director for six months, I was offered the position. A year later, I moved to the Sierra Foothills to be closer to my family and discovered beautiful Miraflores Winery, one of the few wineries in the area to feature chef-led 4-course lunches with wine pairings during the summer. I’ve been at Miraflores now for 9 years and working here has been the highlight of my time in the wine industry.”
Pairing wine with spicier food presents a delightful challenge due to the vibrant and bold flavors in these types of dishes. It often requires a demand for wine that complements the heat rather than competing with it; to focus on wines that offer a balance of freshness and a touch of sweetness to harmonize with the spice. For dishes featuring chili peppers, garlic, or robust seasonings, wines with a slight sweetness are ideal. Chef Bud’s Elote-Style Shishito and Jimmy Nardello Pepper dish, paired with pickled Fresno peppers, is amazing with Miraflores’ off-dry Muscat. Its natural sweetness cools the palate and balances the heat. Ashlee paired the chef's Pepperfin Crudo Jalapeño Ahi dish with their Sparkling Brut. The high acidity of the wine cut through the richness and spice of this dish perfectly.
For those who prefer red wine, consider lighter, fruit-forward varieties with soft tannins. A chilled glass of Grenache or a fruity Pinot Noir pairs wonderfully with grilled meats, mole-type sauces, or spicy salsas. Ashlee paired his Cuban Mojo Pork Medallions, which had both smoky and sweet notes, with Miraflores’ renowned Mision 1853. Made from the Mission grape and sourced from vines planted in 1853, this light-bodied wine is rich in red fruit flavors like pomegranate, rhubarb, and strawberry. Ashlee says, “Tempranillo and Malbecs are also great red wine choices to pair with spicy cuisine because they typically aren’t super high in tannins; tannins should be avoided with spicy food as the heat is accentuated by the tannins and can overwhelm the palate. They also have a great dusty earthiness to them which makes them ideal food pairing wines.”
There are plenty of additional guidelines if you're looking for more complex pairings but, generally, the wine should complement the meal rather than overpower it. Ashlee concluded, “The food should always be the true star of the show with the wine enhancing the overall dish. Ultimately, the goal is to create a pairing where the wine and food elevate each other, resulting in a balanced and enjoyable experience for the palate.”
On October 5th, Miraflores will host their annual Futures Release Party. Purchase wines before the event to receive complimentary tickets. On October 19th, enjoy a Southwestern Harvest food and wine pairing amidst their beautiful vineyards. For more information, visit mirafloreswinery.com
BLACK CAT CATERING CO.
IG @blackcatcateringco | blackhatcatering.com
An Interview with the Chef
Chef William ‘Bud’ Walters of Black Cat Catering Co.
WHAT CUISINE INSPIRED THIS MENU?
I wanted to celebrate the Central Valley's peppers but didn’t want to box myself into any specific style of cuisine. There was a Mexican dish, a Japanese-inspired dish, and the main course was Cuban. I wanted to explore different ways that peppers could be used not only to enhance a dish but to truly elevate the dining experience.
HOW DO YOU OFFSET THE SPICINESS OF THE PEPPERS?
Cutting out the white pith and removing the seeds from peppers is the best way to significantly reduce the heat. Cooking or pickling can help tone them down as well.
HOW DO YOU APPROACH MENU DEVELOPMENT?
I source all of my produce locally and at peak seasonality. We are super fortunate to live in a region with so many beautiful fruits and vegetables readily available to us. My philosophy in the kitchen is to keep it simple. The less I do to the food, the better.
TELL US ABOUT YOUR BUSINESS.
We pride ourselves on providing an exceptional bistro-style service that doesn’t feel like “catering.” From our food to our staff, we try to embody the high-end restaurant experience to our clients and their guests.
MONTHLY PACKAGES INCLUDE:
SMART BODY SCALE (YOURS TO KEEP)
WEEKLY INJECTIONS (SHIPPED TO YOU)
MONTHLY CHECK-INS (OFFICE/TELEMED)
STARTING AT $395/MO.
Where the Oaks Meet the Pines
VOTED
2120 FOUR SPRINGS TRAIL, PLACERVILLE, CA
APPLE HILL
DELIGHTS
From Crisp Apples to Craft Beverages: Indulge in Seasonal Favorites
ARTICLE BY KRISTAL JOHNSON
Boa Vista Orchards
Delfino Farms offers a complete farm experience. Visitors can enjoy Edio Vineyards wines year-round and Joan’s Apple Bakery in the fall, featuring their famous warm Walkin’ Pies, Henrietta Stich Hard Cider, and scenic nature trails. They ship wine and cider, are handicapped accessible, and allow photography. Located at 3205 North Canyon Road in Camino.
Grandpa’s Cellar is renowned for its "Famous Coffee Flights" and boasts a bakery and gift shop that offers an array of homemade baked treats, jams, butters, sauces, syrups, no-sugar-added options, local honey, and gluten-free items. Guests can savor seasonal pastries and coffee while relaxing under the 100-year-old apple trees. 2360 Cable Road
Famous for its Hot Apple Cider Donuts, this farm offers pies, cobblers, crisps, jams, and caramel apples. Enjoy homemade corn dogs, fresh cider, hard cider, and wine and cider tasting on weekends. The farm also features a grassy orchard picnic/play area with their "Hay Bale Hop, A Crooked Mile."
2569 Larsen Drive
1. DELFINO FARMS
2. GRANDPA’S CELLAR
3. RAINBOW ORCHARDS
Delfino Farms Walking Apple Pie from Joan’s Bakery
Grandpa's Cellar Coffee Flights
Rainbow Orchards Hot Apple Cider Donuts
This fifth-generation family farm, with over 100 years of farming in Apple Hill, offers fresh produce, baked goods, crisp apple ciders, flavorful wines, and picturesque views year-round. Harvest season in summer and fall highlights apples, Asian pears, berries, peaches, and grapes. The farm also features a pumpkin patch. 2952 Carson Road
High Hill Ranch is renowned for its variety of homemade apple pies, including its most popular Caramel Apple Crunch Pie, freshly baked apple donuts, and savory apple fritters. Kids can enjoy outdoor activities like fishing, hayrides, and face painting. They also feature over 60 artists showcasing handmade arts and crafts. 2901 High Hill Road
This four-generation family ranch offers fun for all ages, with pond and picnic areas, daily mining, and weekend maze and horse rides. Guests can visit the craft fair, Apple Barn with a bake shop, candy counter, apple pantry, gifts, and books. Enjoy delicious food at Terri’s Country Cuisine & BBQ with dining tables. 2345 Carson Road
5. BOA VISTA ORCHARDS
6. ABEL’S APPLE ACRES
4. HIGH HILL RANCH
Boa Vista Donuts and Fritters
High Hill Ranch Caramel Apple Crunch Pie
Abel’s Apple Acres Caramel Apples
Crafting hand-made ales and lagers, freshpressed hard ciders, hard cider slushies, modern meads, and artisanal small-batch roasted coffees, Jack Russell Farm & Brewery features a spacious beer garden, a grassy picnic area, and a rustic wine patio. Their most popular items are the Double IPA or Vanilla Stout. Family-friendly and open year-round, located at 2380 Larsen Drive
Home to apple picking, pumpkins, apple cider shakes, and more, Pine-O-Mine Ranch offers ample outdoor seating and activities for families of all sizes. Guests can enjoy local beer, hard ciders, and delicious food. The farm invites visitors to come with family and friends to pick apples and enjoy the scenery. 2640 Carson Road
Visitors can enjoy the best craft hard ciders at the 24-tap cider bar, paired with raised donuts, pies, and more from the bakery. Guests, including your furry canines, can relax with panoramic views, outdoor seating, a kid's play area, crafters, and blacksmithing. Located at 2740 Cable Road in Camino.
7. JACK RUSSELL FARM & BREWERY
8. PINE-O-MINE RANCH
9. HIDDEN STAR BAKERY AND TAPROOM
Jack Russell Double IPA
Pine-O-Mine Ranch U-Pick Apples
Hidden Star Bakery and Taproom Flights
SER VI NG UP S OUP
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
CONTINUED >
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
TOMATO BASIL SOUP
INGREDIENTS:
• 2 cans diced tomatoes
• 2 ½ cups vegetable broth
• ½ cup heavy whipping cream
• 1 onion, diced
• 3 cloves minced garlic
• 3 tablespoons olive oil (or alternatively, 1 stick butter)
• ½ cup chopped fresh basil
• Salt and pepper to taste
This classic tomato basil soup is easy and quick to make and is the perfect way to get the rustic, tangy and savory flavors of this italian dish.
DIRECTIONS:
Toss the butter or olive oil in the pan. Add onion, and saute until the onion is translucent and soft. Add minced garlic, and saute for 2 minutes. Next, add canned tomatoes and simmer. Transfer to a blender, and puree until smooth. Add the fresh basil and heavy cream. Transfer mixture back to the pan to thoroughly heat, and salt and pepper to taste. Top with fresh parmesan and chopped basil, and serve with toasted italian bread.
CREAMY BUTTERNUT SQUASH SOUP
For a healthy dose of vitamin A, enjoy this creamy soup that boasts a robust, rich butternut flavor. For an easier assembly buy pre-cut butternut squash.
INGREDIENTS:
• 6 cups cubed butternut squash
• 1 small onion
• 2 cloves garlic, minced
• 6 cups water
• ½ cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1 tablespoon salt
• Pepper to taste
DIRECTIONS:
Combine the chopped squash, onion, garlic and red pepper, and place in a large pot. Add water, and bring to a boil. Add salt and simmer for about 30 minutes. Cool and blend mixture in a blender until smooth. Transfer mixture back to pot and add heavy whipping cream and fresh thyme. Pepper to taste. Garnish with pepitas and fresh herbs.
events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 5TH
Community Clean-Up Day
800 White Rock Rd, El Dorado Hills | 8:00 AM
Join the community clean-up effort, brought to you by El Dorado Disposal. Bring your trash to Community Clean-Up Day at Hills Church from 8:00 a.m. to 2:00 p.m. For details on accepted items, visit edhcsd.org/events or call (916) 933-6624. EDH residents participate for free, while non-residents are charged $20 per load.
OCTOBER 9TH
Bark-B-Que at Park Party
1021 Harvard Way, El Dorado Hills | 4:30 PM
The District's final park party of the year invites everyone to bring their leashed pups and enjoy free food, music, family and K-9 activities/games, and local businesses that love dogs. Guests are encouraged to bring their favorite picnic blankets and join in for a fun-filled evening as the summer comes to a close.
OCTOBER 12TH - 13TH
Hands4Hope Fall Festival
El Dorado Hills Town Center Amphitheater | 11:00 AM
This family-oriented, farm-themed event celebrates El Dorado County’s agricultural community with 15+ games and activities, including a harvest obstacle course, hay rides, pumpkin decorating, and an animal meet n’ greet. Admission is free, with games priced at $1-$5, or an unlimited wristband for $15. Hay rides and other activities are purchased separately. Tickets and wristbands available at the event.
OCTOBER 19TH
Pumpkin Splash Patch
1021 Harvard Way, El Dorado Hills | 1:00 PM
The Pumpkin Splash Patch at Community Pool offers a unique Halloween experience for children ages 2-12. Kids can dive into the pool to find their perfect pumpkin, decorate it, and take it home. The $18 fee includes a pumpkin, decorating supplies, and a Trick or Treat goodie bag. Pre-registration is required; children under 7 must stay with an adult.
OCTOBER 25TH
Trunk or Treat and Scarecrow Contest
1021 Harvard Way, El Dorado Hills | 4:30 PM
Join the District at the Pavilion Parking Lot for this year's Trunk or Treat and Scarecrow Contest! Participants include youth groups, families, and businesses. Scarecrows must be set up by Friday, October 18 at 5:00 p.m. Voting occurs before Trunk or Treat, with winners announced at 5:30 p.m. during the event. Visit edhcsd.org/events or call resident services at (916) 933-6624.
OCTOBER 31ST
Halloween Spooktacular
El Dorado Hills Town Center | 3:00 PM
Experience Halloween at El Dorado Hills Town Center from 3-6 p.m. with trick-or-treating at participating businesses. Enjoy a safe, festive atmosphere and join the costume contest at 5 p.m. in the Steven Young Amphitheater. Categories include Most Creative, Hero/ Villain or Princess, Cutest, Scariest, and Best Group or Family. Don’t miss this cherished event!
Sonny’s Farm’s mission is to bring the most nourishing food to your table by working in harmony with nature. We’re letting nature lead the way. Our livestock is always outside, bathing in sunlight, and rotating to fresh pastures right here in Rescue, CA.
It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
