Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Cranberry Pistachio Sandies

Cranberry Pistachio Sandies

The secret to these indulgent cookies lies in their simple yet indulgent  ingredients.  For these cookies you will need:
Ingredients:
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped into smaller pieces

1/2 cup shelled pistachios
Optional Garnish: coarse sugar before baking
White chocolate drizzle for elegance

Directions:

Preheat your oven to 325°F (160°C) . Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Cream the Butter and SugarIn a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.  Mix in the vanilla extract until fully combined.

Add the Dry Ingredients  Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.

Fold in the chopped dried cranberries and pistachios by hand using a spatula until evenly distributed throughout the dough.

Shape the CookiesScoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.  Gently flatten each ball slightly with the bottom of a glass or your fingers. If desired, sprinkle coarse sugar on top for added sparkle.

Bake the CookiesBake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale in the center for that classic shortbread texture.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Optional Drizzle
Once the cookies are completely cool, drizzle melted white chocolate over the tops for an elegant finishing touch. Allow the chocolate to set before serving.

Dust the cookies lightly with powdered sugar for an extra festive look. Arrange them on a platter and enjoy the buttery, nutty goodness!

Why This Recipe Works So Well

The magic of Cranberry Pistachio Shortbread Cookies lies in their balance of textures and flavors. The buttery shortbread provides a rich, tender base, while the dried cranberries add a sweet-tart pop and the pistachios contribute a satisfying crunch. Together, these elements create a  cookiethat’s as indulgent as it is festive.

Variations to Try

While the classic version is divine, here are some creative ways to switch things up:

1. Add Citrus Zest : Stir in orange or lemon zest for a bright, aromatic twist.
2. Swap Mix-Ins : Replace  cranberries and pistachios with dried cherries and almonds, or white chocolate chips and macadamia nuts.
3. Gluten-Free Option : Use gluten-free flour to make this recipe suitable for dietary restrictions.
4. Chocolate-Dipped Cookies : Dip half of each cookie in melted dark or white chocolate for an extra decadent finish.
5. Mini Cookies : Roll the dough into smaller balls for bite-sized treats perfect for parties.

Thanksgiving Harvest Rice Salad. ~. Vegetarian

                                           

Thanksgiving Harvest Rice Salad

Celebrate your favorite fall holiday with this refreshing Thanksgiving Harvest Rice Salad for a festive fireworks display for your taste buds. Packed with tart cranberries, crunchy pecans, and zesty green onions, this dish pairs perfectly with its light and sunny citrus dressing. Using a nutty brown rice and wild rice mix, Thanksgiving Harvest Rice Salad brings vibrant colors and flavors to your holiday table, with colors just like the falling leaves outside.
Ingredients:
1 cup brown rice and wild rice mix
water, according to the package instructions
1/2 teaspoon salt, plus more, to taste
1/2 cup dried cranberries
1/2 cup pecans, optionally toasted
1/4 cup green onions, sliced
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon orange zest
freshly ground black pepper, to taste

Directions:
In a pot, add the rice, the water, and 1/2 teaspoon of the salt and stir briefly to combine. Bring the water to a boil. Reduce the heat to low 
and cover the pot.

Allow the rice to simmer, covered and undisturbed, until the liquid is mostly absorbed, about 50 minutes.

Transfer the covered pot from the heat and allow the rice to rest until the liquid is completely absorbed, about 10 minutes.

Uncover the pot and fluff the rice with a fork. Allow the rice to cool to almost room temperature.

In a medium-sized bowl, add the cooked rice, the cranberries, the pecans, and the green onions and stir and fold to combine.

In a jar with a lid, add the lemon juice, the olive oil, the orange zest, the extra salt, and the black pepper.

Seal the jar and shake vigorously until the lemon juice mixture is combined. Add the dressing to the rice mixture, stir, and serve immediately.

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped 

1 tsp.. salt 
1/4 tsp.. cayenne or to taste 
1/2 cup sugar 
2 - 6 oz.. bags baby spinach 
1/2 cup dried cranberries 
1 cup Danish blue cheese, crumbled 
Cranberry Vinaigrette: 
1/2 cup fresh cranberries 
3 T.. raspberry vinegar 
1 clove garlic, peeled 
1 tsp.. minced shallots 
1/2 tsp.. Dijon mustard 
1/4 cup Cranberry juice cocktail 
3 T. walnut or olive oil 
1 T. honey 
3 leaves fresh mint 
1/3 cup vegetable oil 
Salt to taste 
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry  small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt.. 

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

Roasted Butternut Squash, Spinach, And Arugula Salad With Dried Cranberries And Warm Cider Vinaigrette And Pumpernickel Toasts

Roasted Butternut Squash Spinach and Arugula Salad with Dried Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts  Serves 8 to 10.. 
Ingredients:
3 lbs. butternut squash, peeled and diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil, divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel
Directions:
1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.

2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to  8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.

3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.

4. Place the spinach and arugula in a large salad bowl  and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately   with a piece of the Pumpernickel Toast on 
the side.

Harvest Nachos With Squash, Brussei

Harvest Nachos with Squash,

Brussels Sprouts & Smoked Cheddar

Breaking out of its Tex-Mex shackles, Harvest Nachos finds crunchy tortilla chips baked under a bed of two cheeses, roasted fall veggies, dried cranberries and fresh thyme. If you cut the vegetables and grate the cheeses ahead of time, the whole dish comes together in under an hour. It is important to layer nachos so the last bite is as good as the   first.  Serves 8

Ingredients:

3 cups (750 mL) diced butternut squash, cut into ¾-inch (2-cm) 

   cubes

1 lb (455 g) Brussels sprouts, trimmed, quartered through core
2 tbsp (30 mL) canola oil
Salt and freshly ground pepper to taste
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) water
2 tsp (10 mL) sugar
1 large shallot, thinly sliced into rings
1 lb (455 g) sturdy tortilla chips
½ lb (225 g) smoked cheddar, grated
½ lb (225 g) Swiss melting cheese (Emmenthal, Appenzeller, 

    Gruyère), grated
½ cup (125 mL) dried cranberries
3 tbsp (45 mL) fresh thyme leaves
Lemon wedges for serving

Directions:
Preheat oven to 450°F (230°F).

In a large mixing bowl, combine squash, Brussels sprouts, oil, salt and pepper. Mix thoroughly and transfer to a heavy-duty baking

sheet lined with parchment paper. Bake on lower rack, stirring twice, until browned and soft, about 25 minutes. Remove from oven.

Lower temperature to 350°F (180°F).

While the vegetables are roasting, whisk vinegar, water, sugar and a pinch of salt in small bowl until sugar is dissolved. Stir in shallot. Set aside, stirring occasionally.

Line a heavy-duty rimmed baking sheet with foil. Spread out half the chips and sprinkle with half the cheese, half of the roasted vegetables, cranberries and thyme. Repeat with a second layer using up remaining half of chips, cheese and toppings. Bake until cheeses are melted and nachos are hot, 15 to 20 minutes.

Remove from oven. Drain shallots and sprinkle over nachos. Serve immediately with lemon wedges.

Serves 8

Cranberry Hot Sauce

Cranberry Hot Sauce

A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.

Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice

Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.

Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce

Wild Rice Salad With Cranberries and Mint

Wild Rice Salad With Cranberries And Mint

Ingredients:
Elliott Prag, a cooking instructor at New York’s Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup—all of them indigenous to North America.  Serves 8
Ingredients:

1/2 cup olive oil
1/4 cup orange juice
2 Tbs. grated orange zest
2 Tbs. pure maple syrup
1 Tbs. plus 1 tsp. Dijon mustard
2 10.5-oz. pkgs. fully cooked wild rice
1/2 cup pine nuts (4 oz.)
1/2 cup dried cranberries (2 oz.)
1/2 cup fresh mint, finely chopped
2 green onions, white and green parts thinly sliced (1/4 cup)

Directions

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl. Add rice, pine nuts, cranberries, mint, and green onions, and toss to coat. Season with salt and pepper. 

Kale Salad

 The second most popular recipe on the blog is the Kale Salad recipe which has been visited 3,690 times.  It is a tried and true recipe and a crowd pleaser. 

TUESDAY, NOVEMBER 30, 2010

Kale Salad

Kale Salad

The favored dish at our Thanksgiving dinner was the Kale and Olive Oil Mashed Potatoes recipe which I posted Friday. I follow another blog "Elana's Pantry". This blogger posts gluten free recipes. Monday I received this recipe in an email from Elana and thought it was too nutritious and easy not to share.

***

Ingredients:

2 bunches kale

1/4 cup pine nuts

1/4 cup dried cranberries

3 tablespoons olive oil 

***

Directions: Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil.  Toss and serve . Serves 8

Cranberry Coconut Macaroons

Cranberry Coconut Macaroons

Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut

1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:

Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well.  Add condensed milk and vanilla, mix well until combined.  Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.  

Bake at 300 degrees for 26 to 30 minutes or until evenly browned.  Cool on baking sheets.  Makes about 5 dozen.

*To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

Reduce baking time 18 to 20 minutes.  Check cookies at 20 minutes for even browning and add more time if necessary.

Cranberry Orange Scones

Cranberry Orange Scones

Ingredients:
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg 

   wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Directions:
Preheat the oven to 400 degrees F. 

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. 

Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. 

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use 

         chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. 

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Cranberry Walnut Bread

Cranberry Walnut Bread

 Yield:  Directions for 1 or 2 Large loaves 

Prep Time 20 minutes
Additional Time: 2 hours 40 minutes

Cook Time:  45 Minutes

Total Time; 3 hours 45 minutes or more

Sturdy, soft and chewy, this cranberry walnut bread makes for the best toast! And it’s freezer-friendly. So save yourself some money and make this store-bought holiday staple at home!

Ingredients for 1 Loaf: 
3/4 cup warm water (105*F - 115*F)
2 teaspoons dry yeast
about 3 cups all-purpose flour
1/4 cup honey
2 tablespoons olive oil
3/4 teaspoon salt 
1 teaspoon ground cinnamon or more
1/2 cup dried cranberries
1/2 cup english walnuts, rough chopped

Directions for 1 loaf:

To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in 1/4 cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast. 

Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine. 

With the mixer on low speed, slowly add in the remaining 2 3/4 cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook. 

Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency). 

Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours. 

Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand. 

Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy. 

Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep). 

Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!

*****

Ingredients For 2 Loaves:

1 ½ cups warm water (105 to 115ºF) 
1 tablespoon active dry yeast
about 6 cups all-purpose flour, divided
½ cup honey
¼ cup olive oil
1 ½ teaspoons salt
2 teaspoon ground cinnamon
¾ to 1 cup dried cranberries
¾ to 1 cup chopped raw walnuts  

Directions for 2 loaves:  
To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast. 

Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine. 

With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook. 

Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency). 

Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours. 

Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand. 

Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy. 

Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep). 

Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!

NOTES
*The amount of dough for this recipe works best in a 6 quart stand mixer (or larger). I have made it in a 5 quart stand mixer - although it really pushes the capacity of the bowl. Alternatively, you can mix everything in a large bowl and then knead the bread completely by hand!

**If you find that your dough won't take the full 6 cups of flour that's okay. For most people this recipe works exactly as written, but humidity and other factors in your house can affect the moisture level of the dough. You want your dough to be smooth and elastic after kneading, so add as much flour as needed to reach this consistency (go by feel!). With that said, this dough should be a bit sturdier than traditional bread dough, so keep that in mind when kneading.

Adapted from King Arthur Flour