Spicy Thai Peanut Noodles with Chicken Style Seitan

I always have to have a large industrial sized jar of peanut butter in my fridge.  It is a staple, used for everything from on toast, to creating delicious desserts, to snacking on celery with.  One of my favorite applications for peanut butter however, is in a dressing, especially one with thai flavors!  It is great on a tossed salad with veggies, but I especially love it when paired with noodles!  When I used to be a pescatarian, I made one with shrimp and veggies, and it was always something that I loved so much I licked the plate clean.  I hadn't made it since becoming a vegetarian, but decided to this week with sauteed chicken style seitan in place of the shrimp. I was going over to my boyfriend Scott's house for dinner and wanted something that could be made a day ahead of time and taste delicious, since I didn't want to cook after work.  It was a risk, as he is not a vegetarian and seitan is something that was new to him.  But I had confidence that it would be good, afterall, how could anyone resist a silky peanut butter sauce on noodles!  I added lots of crunchy local veggies, radishes, snap peas and carrots, with cilantro and scallions.  I wanted to add red pepper, but local and organic ones weren't available and I wasn't about to buy an expensive pepper shipped half way around the world that wasn't even organic.  I didn't miss the pepper, and there was plenty of veg as was.  I laced the dressing with lots of ginger and spicy pepper, and it had a nice kick, spicy enough to warm you up, but not so much that you burn your face off.  The salad was satisfying and just as I had remembered it...I even liked the seitan better than the shrimp!  Best yet, I got Scott to try seitan.  He may not be a vegetarian, but that's alright, at least he eats my food, and in his own words the thai peanut noodles were yummy! Try it for yourself if you are a peanut butter lover like me! 

Spicy Thai Peanut Noodles with Chicken Style Seitan

Serves 2

1 Tbsp peanut oil
16 oz chicken style seitan, cut into bite sized pieces
1 Tbsp fresh ginger, minced
1 large garlic clove, minced
1 Tbsp tamari

4 oz linguini or other long noodles, cooked and cooled to room temperature
1 1/2 cups sugar snap peas
1 cup carrots, cut julienne
1/2 cup radishes, sliced
1 bunch scallions, sliced
1/4 cup fresh organic cilantro, minced

Dressing:
1/4 cup peanut butter
1/4 cup water
2 Tbsp tamari
2 cloves garlic, minced
1 Tbsp toasted sesame oil
2 tsp red pepper flakes (or to taste)
1/8 tsp cayenne pepper (or to taste)
sea salt (to taste)

1/4 cup toasted sesame seeds

In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes.  Add tamari and cook a minute more.  Remove from heat and let cool to room temperature.  In a large bowl, combine seitan, noodles and veggies.  In a medium bowl, whisk together dressing ingredients until smooth, then pour over veggies in the larger bowl.  Toss to coat, sprinkle with sesame seeds, and serve!

Vegan Kitchen Sink Roasted Vegetable Enchiladas with Almond Mole Sauce

Cinco de Mayo REQUIRES 2 things, margaritas, and enchiladas at least for me!  I love enchiladas...they have to be my favorite Mexican dish!  Especially when filled with vegetables and when made with a delicious flavorful mole sauce!  My friend Gabrielle, who I also work with makes THE BEST enchiladas that I have ever eaten.  And I have sampled quite a few.  They have the most wonderful rich deeply red sauce that is the perfect balance of spicy, savory and slightly sweet, and they are filled chalk full of vegetables and beans between crisp tortillas that she layers stacked style!  Although I know I can never recreate hers, and she will never divulge the recipe, which I respect her for...I have created my own, which I enjoy almost as much.  I made a variation of them recently which turned out wonderful...vegan kitchen sink enchiladas! 

I used the veggies I had on hand at the time which happened to be a mix of local Minnesota produce (rutabagas, carrots, ramps, mushrooms and shallots), and an eggplant I had gotten at work for free.  Hence the "kitchen sink".  It may sound like an odd mix, but I roasted the veggies and they were delicious!  I know...rutabagas in enchiladas?  Yes, they were good in there!  If you decided to make these you could use whatever you happened to have on hand, keeping in mind some things take longer to roast than others.  I also included chicken style seitan and threw in some almonds with my veggies for protein.  I like my enchiladas stacked as well, between crispy corn tortillas! 

These contained no cheese, because I actually don't require it in my enchiladas, and don't even miss it the sauce is so flavorful and rich!  For my sauce I included a blend of the usual mexican spices as well as a few not so common add ins, almond butter and cocoa powder for richness, golden raisins and cinnamon for sweetness (this I picked up from Gabrielle), and chipotles for a pow of flavor!  As a whole the dish is delicious, loads of flavors and textures, maybe not classic mexican, but it is awfully good!  A beautiful tower of tortillas and confetti like veggies in a lovely deep red sauce!  Here is the recipe if you are interested, Happy Cinco de Mayo!

Vegan Kitchen Sink Roasted Vegetable Enchiladas with Almond Mole Sauce

Serves 2 very generously

6 cups assorted vegetables, cubed, or thinly sliced
(I used cubed eggplant, sliced carrots, sliced rutabagas, and sliced mushrooms)
Peannut oil
cooking spray
sea salt

Sauce:

2 tsp peanut oil

1/2 cup chopped shallots (or red onions)
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp cinnamon
1/8 tsp dried ground chipotle pepper
4 garlic cloves, minced
1 15 oz can fire roasted tomatoes
1/2 tsp salt
1 Tbsp apple cider vinegar
1 Tbsp agave nectar
1 Tbsp unsweetened cocoa powder
2 Tbsp almond butter
1/4 cup golden raisins
1/4 cup fresh cilantro, minced

Filling:

1 Tbsp peanut oil

1/2 cup shallots (or red onion), chopped
1 bunch ramps, (or scallions) sliced
4 garlic cloves, minced
1 pkg chicken style seitan cut into bite sized pieces
1/2 cup toasted sliced almonds

6 six inch corn tortillas
vegan sour cream for serving (optional)

Preheat oven to 475 degrees. Line two baking sheets with foil, and spray with non-stick spray. Toss vegetables with peanut oil (keeping in mind that they need to be roasted on separate sheets if you are doing quick cooking vegetables as well as hard ones, generally things like eggplant and mushrooms take less time than rutabagas or carrots so roast them on separate sheets), spread veggies out on sheets, and roast until they are tender but not squishy and starting to brown at the edges, about 10 minutes for soft veggies and 15-20 for hard. Set aside and lower the oven temp to 375. To make sauce, heat 2 tsp peanut oil over medium heat in a medium saucepan. Add shallots or onion, and saute until soft, then add the chili powder, cumin seeds, cinnamon, chipotle, and garlic, and saute about a minute until fragrant, then add the tomatoes, salt, vinegar, agave nectar, cocoa powder and bring to a boil. Add almond butter and golden raisins and lower to a simmer and cook for about 20 minutes on low heat and add the cilantro. Meanwhile, heat 1 Tbsp peanut oil in a large non-stick skillet over medium heat and add the shallots (or onions) and ramps (or scallions), saute until softened and add the roasted veggies, garlic, seitan and toasted almonds.  Saute until heated through, then spoon about 3/4 cup of the sauce over to coat the mixture. Remove from heat. To assemble the enchiladas, spoon a bit of sauce onto 2 large shallow bowls, then top each with a tortilla. Spoon half the filling onto the tortillas, dividing evenly between the two bowls, then spoon a little more sauce over each.  Top each with a tortilla, then the rest of the filling, and a little more sauce. Top with another tortilla, and the rest of the sauce.  Place in the oven and bake until heated through, about 15 minutes. Let cool slightly and serve with vegan sour cream!

Chili and Cornbread...comfort food for a bad day

Wednesday I was having one of those terrible, horrible, no good, very bad days. Work was hectic to begin with, and I was feeling stressed. I spent a significant amount of time making a large batch of soup, and I walked away for too long and it burned.  This wasn't one of those times where I could just not disturb the bottom burt part and the rest would be fine...no, I knew it was bad when I walked into the kitchen and took a whiff of the horrible burnt smell that was permeating it.  I tasted some, and had a coworker do the same for a second opinion, and we both agreed that it was awful...the burnt flavor had tainted the delicate curried soup that had previously smelled so wonderful.  The worst part was that it had to be thrown out, which was quite a process...making a mess and stinking up the deli.  You can't just throw it away either, since it is a liquid it has to be strained and is still quite heavy.  By the time I got home that day I was just exhausted, feeling really rotten about the soup, and needed a pick me up.  No, I didn't go for a large glass of wine, I decided that if soup was my downfall, soup would be my comfort!  So I got to work preparing a batch of chili and some cornbread to go with it!  This wasn't going to be regular chili, I used my regular chili base, but added some roasted buttercup squash that I had on hand, since nothing makes me feel better than squash!  I used black and white beans, since I didn't have enough of either to make a full batch and what the heck, I wasn't going for glamour here, just comfort!  I always add a few unusual ingredients to my chili that make it unique, and those things are cocoa powder, worchestershire sauce, and peanut butter.  They may sound wierd, but they give it that "it is really good, but I can't quite put my finger on it" detail that I love!  I can't have chili without cornbread, so I had to make some to go with this one!  I decided to incorporate the squash into the cornbread as well to keep it moist and do something a little different than normal.  Tis the season for squash and pumpkin afterall!  I wasn't sure how the cornbread would turn out, because it was a new recipe that I made up.  But it was delicious and tender, most likely due to the squash and coconut oil.  It was a perfect partner for the chili, and the recipe was definately a keeper.  This meal ended up being just what I needed after the not so fun day I had just gotten home from.  I will be making this again soon, hopefully this time on a good day!  Here are the recipes if you are interested!

Buttercup Squash, Double Bean, and Seitan Chili

Serves 6

1 Tbsp peanut oil
2 large onions, diced
6 garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground cinnamon
1 Tbsp dried oregano
1/8 tsp ground chipotle pepper, or to taste
3 16 oz cans organic fire roasted tomatoes
2 Tbsp cider vinegar
2 Tbsp cocoa powder
1 Tbsp agave nectar
1 Tbsp vegan worchestershire sauce
2 Tbsp tamari
2 Tbsp peanut butter
3 cups veggie broth or as needed

1 1/2 cups cooked black turtle beans (or 1 15 oz can)

1 1/2 cups cooked navy beans ( or1 15 oz can)

sea salt and freshly ground pepper to taste

4 cups cubed cooked buttercup or butternut squash*

vegan sour cream

In a large stockpot or dutch oven, heat the peanut oil over medium heat.  Add the onions, and saute until softened, about 6-7 minutes.  Add the garlic, chili powder, cumin, cinnamon, oregano, chipotle powder, and cook for a minute until fragrant, then add the tomatoes, cider vinegar, cocoa powder, agave nectar, worchestershire sauce, tamari, peanut butter, veggie broth, and bring to a boil.  Simmer until flavors have blended, stirring often, about 20 minutes.  Add cooked beans, squash, and sea salt and pepper to taste, and continue to cook until heated through.  Serve hot with vegan sour cream and cornbread.

* Preheat oven to 475 degrees.  Line a baking sheet with foil, and spray with non-stick spray.  Cut 1 large buttercup squash in half from top to bottom, and remove seeds.  Place cut side down on baking sheet, and roast for about 25-30 minutes until tender.  Remove from oven and let cool until cool enough to handle, then remove skin and cut into cubes. 

Buttercup Squash Cornbread

1 cup medium grind cornmeal

1 cup whole wheat pastry flour

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup coconut milk

1/2 cup squash or pumpkin puree

2 Tbsp coconut oil

1 Tbsp agave nectar

1 Tbsp cider vinegar

Preheat the oven to 375 degrees.  Line a 9 inch round pan (0r 2 6 inch round pans) with parchment on the bottom and spray with non-stick spray.  In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt.  Whisk in coconut milk, squash, coconut oil, and agave nectar until well combined.  Whisk in cider vinegar quickly until just combined, then pour into prepared pan(s).  Bake for 15-20 minutes until lightly golden on top and a toothpick inserted into the center comes out clean.  Cool a few minutes before turning out from pans.

November Roasted Vegetable Pot Pies

Yesterday after work I was exhausted...I was crabby...I was in serious need of some comfort food.  Now, most "normal" people I suppose would simply order takeout or go out some where and let another person cook.  Not me, I decided that I was going to make myself some pot pies.  Crazy, but in an odd way I found the process fun and relaxing...that is what coming up with new recipes does for me, especially if they turn out good!  I feel like whatever I am making myself means more to me because I put work into creating it, and that makes it all the more enjoyable in the end. 

So anyways, back to the pot pies I was determined to create, I had them in the oven in 45 minutes, so not a significant amount of time.  I filled them with roasted carrots, onions, and rutabegas as well as some chicken style seitan for protein bathed in a creamy rosemary and thyme scented sauce.  I had a hard time deciding what to top my pie with because I didn't know if I was in a biscuit type of mood, or a pie crust one, but in the end, the pie crust won.  I used my classic all butter (well, vegan butter) pie crust recipe replacing some of the flour with cornmeal for extra crunch.  Now, this may sound cheesy, but since my secret ingredient is always love that I put into dishes, I decided to cut a heart shape out of each pie I was making as a vent in the top of the pie.  Plus it was awfully cute, and who can resist a pie with a heart cut out of the top?  Not me! 

So when my pies were pulled from the oven and I was enjoying one, I was glad I took the time to prepare it for myself.  The filling tasted rich and comforting with all the flavorful veggies, and the topping was nice and crunchy, it was wonderful!  Take the time and prepare a pot pie for yourself if you wish!  Here is the recipe I made last night!

November Roasted Vegetable Pot Pies

Serves 3

Filling:

3 cups rutabegas, thinly sliced

3 large carrots, halved, and thinly sliced

1 medium red onion, thickly sliced

olive oil

3 Tbsp olive oil

4 garlic cloves, minced

1/4 cup flour plus 3 Tbsp

1 cup vegetable broth

1 1/2 cups soy milk

1/4 cup nutritional yeast

1 tsp dried thyme

1 tsp dried rosemary
sea salt and freshly ground pepper to taste
16 oz chicken style seitan, cut into bite sized pieces
a good sized handful of spinach

Crust:
3/4 cups whole wheat pastry flour
1/2 cup cornmeal
3/4 tsp sea salt

7 Tbsp earth balance vegan butter

2-4 Tbsp soymilk

Preheat the oven to 475 degrees.  Line two baking sheets with foil, and spray with non-stick spray.  Toss rutabegas, carrots, and onions with just enough olive oil to coat, and place in the oven on the highest racks possible.  Roast for about 20 minutes, or until starting to brown and crisping at edges.  You may  Bake at need to rotate pans to get even roasting half way through.  When finished roasting, remove from oven and lower the temp to 375.  Place the rack in the middle position.  Meanwhile, while the vegetables are roasting, prepare the rest of the filling.  In a medium stockpot, heat olive oil over medium heat.  Add the garlic, and cook for about 30 seconds, then add the flour, and cook for 2 minutes stirring often.  Add the stock slowly, whisking constantly to prevent lumps.  Add the milk, and whisk well until combined, then add nutritional yeast, thyme, rosemary, and sea salt and freshly ground pepper to taste.  Bring to a low boil, and cook until thickened, about 2 minutes or less.  Remove from heat and stir in seitan and vegetables that were roasted, along with spinach.  Spoon the mixture into 3 6 inch wide deep dish pie plates, or ovenproof bowls dividing evenly between the 3.  To make crust, combine flour, cornmeal, and sea salt in a bowl and whisk to combine.  Add earth balance, and cut into flour mixture with a pastry blender or 2 knives until a mealy consistency with no larger than pea sized chunks. Add the soy milk, starting with 2 Tbsp, and smush the dough together with hands until it starts to form a cohesive mass (adding a little more soymilk if necessary) but not mixing to excess.  Form the mixture into 3 balls slightly flattened. Lay a piece of parchment out on the counter and roll out one ball to about a 6 inch diameter.  Cut a hole in the center with a small cute cookie cutter if desired, and place atop one of the pies (or alternatively don't cut a hole, and just pierce with a knife once on top of the pie). Brush with a little olive oil, and sprinkle with course sea salt.  Repeat with the other 2.  Place in the oven and bake for 20-25 minutes, until filling is bubbling and crust is golden (you may need to cover with foil if browning before filling is hot).  Let cool a few minutes, and serve! 

Seitan in Mushroom Gravy with Fluffy Mashed Potatoes and Crispy Brussels Sprouts

Gravy...mashed potatoes...it was all sounding really good to me after running my butt off at work.  But not beef gravy, mushroom gravy!  I decided that I needed some vegan style comfort for dinner!  Fluffy mashed potatoes and all, not lacking in flavors or substance.  My Mom never made gravy with her mashed potatoes as a kid, and when I finally learned how to make it when I was in college, mushroom gravy became my favorite!  But I couldn't just eat mashed potatoes and gravy for dinner alone, so I decided that some seitan would be a nice protein addition to my mushroom gravy to be served over the potatoes.  My potatoes were made fluffy by sending them through a ricer, and adding soy milk and olive oil, and made flavorful with the addition of nutritional yeast and garlic...it was almost as if they contained parmesan cheese!  Me, not being one to ever serve simple mashed potatoes with just salt and pepper.  Who needs all the heavy cream and butter, I certainly didn't miss it.  I also included crispy brussels sprouts in my meal, because I can't resist them when they are in season...all crunchy on the outside with a bit of sea salt, like savory candy!  The meal as a whole was satisfying and as I enjoyed it, I definately was feeling comforted, almost like the food was giving me a hug from the inside.  Now, you may be thinking, what was I doing preparing a meal if I was so tired from work?  Well, it was almost theraputic to make it and then enjoy it...I didn't even think about the work I put in to prepare it, and it was all worth it when I tasted it!  The creamy potatoes, the savory earthy gravy, and the crunchy salty sprouts, it was so wonderful! 

Seitan in Mushroom Gravy with Fluffy Mashed Potatoes and Crispy Brussels Sprouts

Serves 3

Potatoes:

3 medium russett potatoes, peeled and cut into 2 inch chunks

water

sea salt

1 Tbsp olive oil

1 clove garlic, minced

1/4 cup soy milk, or as needed 

1/4 cup nutritional yeast

sea salt and pepper
Seitan and Gravy:
2 Tbsp olive oil
4 shallots, diced
2 garlic cloves
4 Tbsp whole wheat pastry flour

1 1/2 cups mushroom broth

3 Tbsp vermouth

1 Tbsp tamari

8 crimini mushrooms, sliced
1 16 oz container chicken style seitan

sea salt and freshly ground black pepper
Sprouts:
16 brussels sprouts, halved
olive oil
sea salt

Preheat your oven to 475 degrees with the rack set at the top position.  Fill a large stock pot with water, and add about a Tbsp of sea salt.  Add potatoes and bring to a boil.  Cook until tender, about 20 minutes, then drain.  Send through a potato ricer into a large bowl (or mash by hand), and add olive oil, garlic, soy milk (more if a thinner consistency is desired), nutritional yeast, and sea salt and freshly ground pepper to taste.  Set aside, and keep warm.  Meanwhile (and this can be done while the potatoes cook), make the seitan and gravy.  Heat 2 Tbsp olive oil in a medium stock pot.  Add shallots, and saute until softened, about 5 minutes.  Add the garlic and cook a minute, then add the flour, and cook for about 2-3 minutes, whisking constantly to keep it moving so it doesn't burn.  Slowly add the stock, and whisk constantly to prevent lumps.  Add the vermouth, tamari, mushrooms, and seitan, as well as sea salt and freshly ground pepper to taste.  Bring to a boil, then lower to a simmer and cook a few minutes until thickened and the mushrooms are cooked.  Set aside and keep warm while you make the brussels sprouts. Line a baking sheet with foil, and spray with non-stick spray.  Toss brussels sprouts with just enough oil to coat and spread out on sheet.  Roast until starting to brown and are crispy (about 15-20 minutes).  Sprinkle with sea salt.  To plate, mound potatoes on each plate, then spoon seitan and mushrooms along with gravy over each.  Spoon the brussels sprouts on the side, and serve!

Autumn Vegetable and Seitan Stew with Rustic Whole Wheat Zucchini Bread

Autumn is here, and therefore, it is time for hearty homey stews!  At least I thought so when I woke up this morning and it was a bit chilly.  So, as I doing my workout this morning, I made it go faster by thinking up what sort of delicious stews I could make.  I had lots of wonderful veggies to choose from, and I landed on onions, shallots, parsnips, carrots, mushrooms and potatoes.  All things that are available locally in Minnesota this time of year.  I was dreaming up a hearty stew with a luscious savory sauce, the kind my Mom used to make when I was little...however mine would be a bit different.  No meat involved here, and no onion soup mix!  I used chicken style seitan in mine, as I am a vegetarian, and my soup base was flavored with mushroom stock, Sangiovese red wine, tomato paste, worchestershire sauce, Tamari, and some nutritional yeast.  It is a wonderful combination, and makes for a lick the bowl  clean soup.  After the soup had simmered on the stove and I was devouring it with my crusty bread alongside to mop up sauces, I decided that it was better than the stew my Mom used to make!  Now earlier in the day before I started on the soup I had made some bread.  It was a zucchini yeast bread, because I have a lot of zucchini on hand right now I am trying to find uses for.  It was a wonderful crusty bread, laced with rosemary and thyme, perfect for mopping up a saucy stew, and that is why I decided to serve it with mine.  So I have included the recipe for that bread as well below after the stew recipe if you are interested. 

Autumn Vegetable and Seitan Stew

Serves 4

1 Tbsp olive oil

1 cup red onion, diced

1 cup shallots, diced

1 cup carrots, halved and sliced

1 cup parsnips, halved and sliced

6 garlic cloves, minced

2 Tbsp tomato paste

2 tsp dried rosemary

2 tsp dried thyme

3 Tbsp good quality red wine

2 Tbsp Tamari

1 Tbsp vegan worchestershire sauce

1 15 oz can diced tomatoes

10 mushrooms, sliced

2 cups diced waxy potatoes (such as yukon gold)
4 cups mushroom stock
2 16 oz pkgs chicken style seitan, cut into bite sized pieces
sea salt and freshly ground black pepper
1/4 cup nutritional yeast
1 Tbsp arrowroot starch dissolved in 1 Tbsp water

In a large dutch oven or stock pot, heat olive oil over medium heat.  Add onions, shallots, carrots, and parsnips, and saute until starting to soften and onions are starting to brown, about 7-10 minutes.  Add garlic, tomato paste, rosemary and thyme, and cook another minute until garlic is fragrant.  Add wine to deglaze the pan, stirring well to scrape up any bits stuck to the bottom.  Add tamari, worchestershire sauce, tomatoes, mushrooms, potatoes, stock, seitan and sea salt and freshly ground pepper to taste.  Bring stew to a boil, then lower to a simmer.  Cook for about 30 minutes to allow flavors to develop.  Add nutritional yeast and arrowroot mixture, and cook another few minutes.  Taste for seasoning, and add more sea salt if needed.  Serve warm with some good crusty bread!

Rustic Whole Wheat Zucchini Bread Loaves
Makes 2 large loaves

About 4 cups of Zucchini, grated

1 1/2 cups warm water
2 packets of rapid rise yeast
1 Tbsp olive oil
1 Tbsp sea salt

1 Tbsp dried Rosemary

1 Tbsp dried Thyme

6 cups whole wheat pastry flour, plus more if needed

Place zucchini in a colander, and sprinkle with sea salt.  Toss well, and let drain over a bowl for about 30 minutes.  Squeeze dry with a towel, and set aside.  In a large bowl, combine yeast and water, and let sit 5 minutes.  Add oil, sea salt, herbs, and grated zucchini and mix well.  Stir in flour one cup at a time, until you have a dough that stiff and not too sticky, then turn out onto a floured surface and knead until elastic and smooth, about 8-10 minutes.  If dough at any time seems too sticky, add a little more flour.  When dough is finished kneading, place in an oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1 hour.  Punch dough down, and preheat the oven to 400 degrees.  Divide dough into two pieces and shape each into a long loaf.  Place on a parchment lined baking sheet, and cover with plastic wrap.  Let rise about 30 minutes, or until almost doubled in bulk.  Slash each loaf diagonally with a sharp knife, but just marring the surface and not cutting too deep.  Brush each loaf with a little olive oil, and sprinkle with coarse sea salt.  Bake for about 30 minutes, or until golden brown, hollow sounding when tapped on the bottom the bread's internal temperature reads at 190-200 degrees.  Let cool on a rack.