The Heart Of Texas

Organic einkorn wheat home milled to a medium texture rosemary garlic sourdough bread ~

2026-08-31T10:07:56.308-07:00

I awaken my starter with about 1C of starter and 1C of water to about 2C freshly milled einkorn wheat flour. It generally takes about 8 hours to get a good frothy starter going. I mix up the starter and put away about a cup for future needs. I take the remainder of the revitalized starter and mix in 6C of einkorn flour, the blended onion and garlic and about 1/2C of organic dried rosemary and about 1/4C organic maple syrup.

I roasted 4 whole garlic pods (cut into half) and 1 large onion cut into 1/4th. I squeezed out the garlic from the pods and place in a blender with the roasted onion. I lightly blended it with a little purified water.

I lightly knead the dough and add flour until the texture is not sticky anymore. I then form a ball and let it sit covered with a towel for an hour. After and hour I divide into 2 loaves and place in parchment paper in a proofing basket the same size as my Pyrex bread pans. At this point I add Baja Gold sea salt to the top of the loaves. I do not add salt to the dough because it inhibits the rise. I then lightly score the top of the loaves and I then put the loaves in the refrigerator overnight covered with a towel.

The next morning I place the loaves in pyrex bread pans. I place a large dutch oven filled with purified water into the oven and I preheat the oven to 350 and cook the loaves uncovered for 90 minutes. After 90 minutes I place the loaves on a cooling rack and let them completely cool prior to cutting. After I slice the loaves I put the slices in gallon size ziplock bags and freeze. Then I toast the slices as needed.

Southeast Texas Taco Meat

2026-07-29T18:33:52.795-07:00

2#s ground beef or whatever you have in the freezer!

1 C beef broth

1 large onion chopped

2 T sweet California paprika

1 T organic camino (cumin) seeds lightly toasted and ground in a spice mill

1//2 T organic cilantro bolita (coriander)

lightly toasted and ground in a spice mill

1 T ground black pepper

2 T granulated onion

1 T granulated garlic (fresh is wonderful)

1 T salt ( I use Baja Gold)

If it's too watery add 1 T arrowroot or cornstarch

Organic Jalapeno Strawberry Stone Ground Einkorn Wheat Sourdough Bread

2026-06-28T07:08:59.264-07:00

The exciting thing about sourdough bread making for me is the experimentation. The chemistry involved is science but not exact science. When it comes to making sourdough bread sometimes not knowing the measurements and methods other bakers use can be a huge benefit. I am always tweaking measurements and timings just to see the outcomes. Yes, I have failures, but I learn from my failures and move on. This latest loaf of bread is no different.

I have been using Pyrex bread pans instead of Dutch ovens lately. It works very well. I prefer the shape of a bread pan loaf over the round shape of a Dutch oven. A proofing basket works great too.

I took about 2 C of starter to about 5 cups of freshly medium milled organic einkorn wheat flour and I added approximately 2 cup of organic strawberry jam. I added a full cup of homemade pickled jalapenos without the juice. I added about 2 T Baja Gold salt. I then mixed it up and added a cup or so of water until the dough was fairly moist. I hand kneaded the dough in a stainless steel bowl and pinched it into a ball and turned it over. I lightly coated the bowl with extra virgin olive oil and I covered it and put it in a cold oven covered with a cloth. After 2 to 3 hours I once again hand kneaded the dough ball and I then divided it into half and formed 2 loaves and put them into the Pyrex bread pans with parchment paper. I lightly sprayed olive oil on the parchment paper. I then lightly scored the top of the loaf before I put them back into a cold oven covered with a dish towel for about 5 hours. I then misted the top of the loaves with water and sprinkled some Baja Gold salt on the surface and put them into the refrigerator for about 6 hours covered with a dish cloth. At this point I took them out of the refrigerator and let them sit covered on the counter for about an hour. I pre-heated the oven to 350 with a large Dutch oven half filled with water on a lower rack in my oven. I cooked them uncovered for 70 minutes. I then let the loaves cool on a baking rack for about 45 minutes.

They were delicious and both the jalapenos and strawberry flavors were prevalent. You could fire their butts with fresh serranos!

This is the perfect crumb using 100% organic stone milled to a medium texture, one time through the Fidibus XL flour.

2026-06-09T15:58:30.496-07:00

Pineapple Serrano salsa verde with avocado

12 medium tomatillos

6 serrano peppers

2 large onion (cut into quarters)

2 C fresh pineapple

2 small avocados

1/2 of a bunch of cilantro

1 whole garlic pod

1 T Baja Gold salt

1/2 T fresh cracked black pepper

the juice of 3 limes

1 C fresh pure orange juice

2 T organic maple syrup

In a black iron skillet brown the tomatillos, serranos, garlic and onions. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. This recipe is very flavorful and easy.

Organic Pie Crust

2026-06-08T08:27:17.241-07:00

This recipe is for 2, 9" pie crusts:

2 1/2 C - freshly milled organic summer wheat berries

1 C - organic grass-fed butter. Kerrigold or Costco

2 t Baja Gold salt

1/4 to 1/2 C ice water

In a large bowl mix the flour and salt. cut up the butter into small cubes and take a fork and mix making sure it is almost incorporated. Take your hands and squeeze it through your fingers until the mixture resembles coarse crumbs. Stir in ice water until it forms a ball. Add more flour or water as needed. Split the dough in half and roll out on a floured surface to form 2, 9" pie crusts. Lay the dough out evenly and lay into a pan. Cutesy up the edges as desired.

Salsa Verde

2026-05-13T10:46:08.834-07:00

I do not eat eggs without salsa verde. It is always in my refrigerator as an added ingredient or a topping. Here is how I do mine.

12 medium tomatillos

4 large jalapenos (use serranos for added heat)

1 large onion (cut into quarters)

1 whole bunch of cilantro

2 T garlic

1 T salt

the juice of 2 limes

2 T organic maple syrup

In a black iron skillet brown the tomatillos, jalapenos and onion. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. If you would like it creamy, add an avocado.

Étouffée, by Garth

2026-04-25T15:04:00.000-07:00

3 large onions

2 bell pepper

4 celery stalks

4 green onions

garlic 2T

cayenne pepper 1/2T add more if you want it blazing hot!

black pepper 1T

dried thyme 2T

ground bay leaf 1T

1/2T filet

roux about 1 cup dark peanut butter color. I used avocado oil and organic whole wheat flour

salt to taste 2T

honey 1/4th C

6#s Southeast Texas crawfish tails. NOT CHINESE!

1 small organic tomato paste

1 C light soy

1 quart seafood stock or V8

Fresh organic parsley chopped

green onion tops chopped

serve over rice with green onion and chopped parsley

method:

I sautéed the onions, celery and bell peppers until tender. I then added the garlic, spices, liquids reserving the crawfish until all the ingredients simmer for 15 minutes. I then add the crawfish and simmer for about 10 minutes. Taste it and add what ever you think it needs.

Stone ground to a medium texture Einkorn wheat berry sourdough bread - Total Nutrition !

2026-02-15T16:47:00.000-08:00

I joined the sourdough group on Facebook and I have learned a lot about a final product I'm sure I could master, but I don't even want to try. I'm far more interested in the nutritional aspects and I have learned with high nutrition comes exceptional flavor.

Organic Einkorn wheat berries stone milled to a medium grind, water and starter created using the same organic Einkorn wheat berries from many years ago.

On this particular loaf, I took it out after 55 minutes at 350 degrees. I then painted the top with extra virgin olive oil and I sprinkled it with Baja Gold sea salt. I then put it back in the oven for 15 minutes.

I jump start my starter overnight with approximately a cup of medium ground Einkorn and enough water to make it a little bit thinner than pancake batter. I then cover it with a dish cloth and put it on the counter overnight.

The next morning the starter is active and frothy and I add approximately 4 cups of flour and enough water to have a dry enough dough so you can put flour on your hands and start kneading the dough doubling it over itself until the texture is right. Then form it into a loaf and let it rise in one of those wicker baskets designed for bread. I score the top but it is not totally necessary. I put it in my cool oven with a towel over it for 6 or 8 hours or until it looks like it is ready to bake.

Fish Tacos pan-seared cod filets with jalpeno & mango pico de gallo and homemade flour tortillas

2026-02-14T13:44:00.000-08:00

Fish Tacos

I wanted fresh pan-seared cod filets and I wanted a fresh pico de gallo with homemade flour tortillas to round out my fish tacos. They are decadent! God bless!

The ingredients are:

fresh cod filets

olive oil

granulated garlic

granulated onion

fresh cracked black pepper

Baja Gold sea salt

lightly dusted with corn starch

Pico:

tomatoes

onions

garlic

mango

jalapeno

cilantro

CRAWFISH - 2 minutes in a rolling boil!

2025-10-27T06:05:00.000-07:00

Growing up in southeast Texas eating crawfish is natural. Crawfish are as much a part of our culture as baked beans are to a Bostonian.

Most people do not know the fact Southeast Texas produces huge quantities of crawfish. If it was not for our crawfish production New Orleans' Mardi Gras would not have the crawfish necessary for their enormous consumption.

The crawfish craze over the last 25 years has been nothing short of remarkable. During the season everywhere you turn someone is having a crawfish boil. Many of these parties involve boiling many 1000's of pounds of crawfish. We greatly enjoy our crawfish boils.

The one thing that really is upsetting is the fact just about everyone over-boils their crawfish. You can not Google "boiling crawfish" and get an accurate answer. Everywhere you turn you find so called experts over cooking. The once or twice a year backyard crawfish chefs are unintentionally ruining their crawfish. OK, a crawfish is hard to totally ruin, but over-cooking is a start. To add insult to injury some backyard chefs insist on soaking their boiling hot bugs in an ice chest so they will absorb the juices. I do not have to tell you they are cooking the whole time they are soaking. Bad move in my opinion. Here is a news flash! Try cooking them for 3 to 5 minutes in a rolling boil. Believe me, they will be thoroughly cooked and not over-cooked. You will be glad you did!

Garth's Fajitas

2025-10-08T08:58:00.000-07:00

Clay’s Fajita Recipe & Method

Trim all the gray skin off the fajita and slice it the full length in half. If it is 1.5” thick cut it to .75” or half the thickness

The sop is a mixture of the following:

pineapple juice

crushed pineapple

soy

onion powder

garlic powder

minced garlic

fresh cracked black pepper

fresh basil.

Cilantro works but is more over bearing. With your hands work the sop ingredients into the meat. Place fajitas in a ziplock and place in the refrigerator over night.

Cook fajitas fast like a good steak. A very hot direct heat fire and 1 or 2 minutes each side. Do not over cook. Let fajitas rest for about 5 minutes before you slice. Make dern sure you slice them against the grain at a steep angle. Slice thin unless you like them thicker. You can always add very hot peppers to spice it up. Enjoy!

Buffalo Chili

2025-10-08T07:39:00.000-07:00

3 lbs fresh buffalo sirloin cubed

1 lb fresh pork sausage

2 large yellow onions

15 ozs beef stock

12 fresh vine ripened tomatoes blanched, de-skinned and chopped 2 tbs cumin

1 tbs coriander

2 tbs Mexican oregano pulverized in a spice mill 2 tbs Anaheim pepper powder

3 tbs guajillo pepper powder

One entire garlic pod finely chopped 2 tbs fresh cracked black peppercorns

1 tbs sea salt

2 tbs olive oil more or less

On a medium heat add olive oil and pork sausage. Let cook and crumble in pot. When some of the fat begins to render add the onions. Cook till slightly clear and add the buffalo. Add the stock and the rest of the ingredients and stir. Bring almost to a boil and then reduce the heat to a slow simmer for 4 hours or longer. I add half the coriander and cumin at first and then the remainder right at the end of the simmer.

After I cube my buffalo sirloins I marinate in a bowl for a while. I sprinkle with granulated garlic, onion powder, fresh cracked black peppercorns, sea salt and a splash of beef stock and mix well with my hands.

I slightly toast the cumin and coriander in a black iron skillet and then pulverize them in a spice mill. The aroma and flavor is off the hook!

Guajillo and Anaheim peppers have very little heat. If you are like me you want a little fire in your chili. If I were cooking this just for me I would add 2 tbs chipotle powder and maybe even 2 tbs chili piquin powder. I split up the tame final product and have a batch of kid friendly chili and a batch of daddy's chili. That way everybody is happy!

Organic Southeast Texas Pecan Pie

2025-10-08T06:42:00.000-07:00

Organic Southeast Texas Pecan Pie

Ingredients:

1 cup unsalted Kerigolds grass fed butter 6 T organic all purpose flour

4 1/4 cups Turbinado sugar or sucanat (sugar cane natural)

1 t pink Himalayan sea salt

12 - T organic whole milk

6 jumbo organic cage free eggs

4 t organic apple cider vinegar

2 T organic vanilla extract

1 T fresh whole nutmeg finely powderized

3 cups pecans 1/2 slightly chopped, 1/2 whole (lightly toasted in a black iron skillet)

2 - 9" pie crusts:

2 1/2 cups organic unbleached all purpose flour

2 t pink Himalayan sea salt

1 cup Kerigolds organic grass fed un-salted butter

1/4 to 1/2 cup ice water

In a large bowl mix flour and salt. Dice the butter up in small cubes and take a fork and mix making sure it is almost incorporated. Take your hands and squeeze it through your fingers until the mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Add more flour or water as needed. Split the dough in half and roll out on a floured surface to form 2, 9" pies. Lay the dough out evenly and press into pan. Cutesy up the edges as desired.

Method:

Preheat oven to 350 degrees

Melt butter and set aside to cool

In a large bowl mix together flour, sugar and salt.

Add the milk and eggs and beat well.

Stir in the vinegar, vanilla, nutmeg, butter and pecans.

Pour mixture into the crusts and bake for 35 to 40 minutes or until the middle still

appears to be slighlty gooey in the middle.

remove from the oven and let cool before slicing.

Garth's "Bubba Gump" BBQ Shrimp

2025-10-07T14:35:00.000-07:00

Method:

Butterfly, peal and de-vein jumbo white gulf shrimp. In large pan add shrimp, soy sauce and black pepper. Mix well really getting your hands into it. Sprinkle with onion powder, garlic powder and minced garlic and basil. All amounts are to taste. Add a healthy dollop of extra virgin olive oil and a can of Dole crushed pineapple and a cup or two of Dole pineapple juice. You can substitute wine, if you like. I put a little honey in the mixture and cover and marinate for a while. Cooking uncovered on the hot side of a smoker or directly over the coals on a backyard pit, mix in a rolling action as to cook all shrimp evenly. On a hot fire it does not take long. Be careful not to over cook the shrimp. I like the flavor a hot pecan fire adds to the final product and mesquite works well too. As you can tell, this is a flexible recipe and relatively easy to prepare for large groups. If you would like to spice it up a bit, cayenne pepper is a good addition. If I am not mistaken, that pretty much sums it up!

Bon appétit

Garth Beaumont

Baked Turkey Like No One Else In The World!

2025-10-07T14:13:00.000-07:00

Baked Turkey like no one else in the world?

First make sure the bird is totally thawed. If it is still frozen on the inside run warm water over it until it is completely thawed and at room temperature. Even if the bird is at room temperature pull out all the packages of organs and set aside for dirty rice or giblet gravy or whatever. Rinse the bird inside and out. Drain it and take paper towels and dry it the best you can. Pull out at least a full 2 yards of heavy-duty aluminum foil and triple layer the foil to make a large "boat". Put the bird in the boat and dust the entire body inside and out with onion powder first, then granulated or powdered garlic, paprika, black pepper, Lawry’s seasoned salt. You could substitute sea salt or kosher salt but do not over salt as the soy is high in sodium. Drizzle with honey inside and out, not too much but just enough to make it cling to the bird. Add more of the ingredients to the inside of the bird than the outside as it will mix with the crushed pineapple and add flavor. Take your bare hands and rub the bird with all the ingredients inside and out. Then take the appropriate amount of crushed pineapple (2 large cans) to fill the chest cavity and pour in a few ounces of soy sauce to mix with the pineapple. You can also add granulated garlic, black pepper and whatever suits your fancy. Pull the bird together to keep the pineapple inside the cavity to hold the liquid in the bird. After you have mixed all the ingredients take handfuls of the mixed ingredients with the pineapple and shove them under the skin of the breast meat. Use plenty of paprika. Add some along the way. If you do not have kids eating, you could add cayenne pepper. To take it to another level this can be done the day before for a long marinade. I usually do not do the day before method. Take the bird in the boat and place the entire boat in a large roasting pan. Here is the most important thing... .take a doubled up heavy aluminum foil and cover the entire roasting pan and take extreme caution to eliminate any loss of steam, a real tight seal. If you lose steam, you are doing it wrong. Try your best to not have the aluminum foil touching the bird. When you are ready to bake, before you go to bed, put your oven on bake at 175 degrees and go to bed. 6 or 8 hours later pull the bird out and check on how well it is done. At this point you will want to drain a significant amount of liquid. Open the boat carefully so you can re-seal and baste the legs and breast. Test the turkey by trying to pull the drumstick away from the carcass. If it pulls away easily it is done. After it is done or almost done, I open the turkey to the oven to lightly crisp up the skin. This step takes very little time, maybe 20 minutes. The outcome is the juiciest turkey meat you have ever experienced, and the Indians will write songs about you! : ). There are many forks in the road for this process. If you like sweet basil or cilantro use them. Make sure you have a large roasting pan to catch any holes in the boat. Holes in the boat equal failure, but the bird will still be off the hook. There is very little labor after the bird is in the oven and let it ride all night at 175. In the morning you can adjust the temperature to finish either sooner or later. I guarantee the most tender sliced turkey on the planet.

Happy Thanksgiving!

Garth Beaumont

1991 Black Bean Recipe

2025-10-07T12:55:00.000-07:00

Per 4 LBS Black Beans

6 links of Chappell Hill Sausage (beef & pork with garlic) sliced thin

2 large onions - chopped into small bits

1 T freshly ground organic Tellicherry black peppercorns

1/2 T red pepper flakes finely ground in a spice mill

1/4 C soy sauce

2 T finely chopped fresh garlic

1 large V-8 juice - per the amount of beans (for liquid) beef broth works very well too

Soak and clean beans

Cook sausage and onions until brown

*This recipe is unique to the world

1994 Pasadenna Strawberry Festival Best Beans

1995 Porter BBQ Best Beans

*If you. want me to walk you through this recipe just show up Friday morning at World Championship

BBQ in Houston

* Chappell Hill Sausage - beef & pork with high garlic

Organic Salad Dressing

2025-09-24T07:02:00.000-07:00

I made a delicious, creamy and extremely healthful salad dressing. Using a Vitamix blender I took about 4 cups of fresh pineapple, 2 fuji apples, 1/4th bunch of cilantro, 2 small avocados, the juice of 2 limes and about 1 T+- Baja Gold sea salt and 2 cups of water. I blended it up real good. It is very flavorful and very good for the body and soul. If you want to spice it up, throw in a fresh jalapeno or two.

Wagyu Beef Fajitas- a rare family treat ~

2025-08-19T09:07:00.000-07:00

These wagyu beef fajitas were cooked over a steak hot hardwood fire. The pico de gallo is fresh homemade and the flour tortillas are fresh homemade.

The pico de gallo includes:

fresh organic tomatoes

fresh cilantro

fresh mango

garlic, red onion, jalapeno

mixed with a small dollop of organic apple cider vinegar

Grass-Fed NY Strip - Steak Salad

2025-02-20T09:23:00.000-08:00

My wife wanted a salad and I wanted a steak so I compromised with a steak salad.

Meatloaf

2024-12-11T09:10:00.000-08:00

Meatloaf

2#s lean grass fed beef hamburger

1 medium onion finely chopped

1 T finely chopped fresh garlic

1 T fresh cracked black pepper

1/2 T fresh basil

1 T granulated garlic

1 T granulated onion

1/2 T salt

The juice of 2 limes

4 T liquid aminos ( I use low sodium soy in a pinch )

2 large eggs

1 C bread crumbs finely chopped

1/4th C ketchup

Method

In a bowl thoroughly mix all ingredients and let it sit for a few minutes to let the bread crumbs soak up the moisture. After it has been thoroughly mixed. In a greased black iron skillet form a big hamburger and cook in the oven @ 350 for about 45 minutes or until it is browned a bit. After about 30 minutes pour off the fat.

Matagorda Bay oysters plump and sweet

2024-11-26T08:54:00.000-08:00

My little sister brought me a gallon of Matagorda Bay oysters. They are delicious raw. I could eat the whole gallon in a matter of days. Just because, I decided to fry up a few dozen. My oh my, they are sinfully decadent.

I used a basic tempura-like recipe for the batter.

1/2 C finely ground Douget's white rice. (coffee mill)

1/2 C corn starch

1 T baking soda

using an ice cold HEB 1877 sparking water. I used just enough to thin the batter to a light consistency. It worked great.

Arguably the most healthful food you could ever hope to put in your body! Freshly milled organic einkorn wheat sourdough bread (notes)

2024-10-23T09:02:00.000-07:00

This photo is after a night of proofing in a cold oven

This is a cooked loaf

side view

I pulled 2 cups of starter out of the refrigerator and let it sit out overnight on the counter. I then added about 2cups of water to a large mixing bowl and mixed in the starter. I then added the a couple cups of flour, 1/4 C RAW honey, 1/4 C olive oil, 3 T salt. I used my mixer and added enough flour until the dough wraps around the dough hook and I mixed well. I then removed the dough from the mixer and cut it in half. I made 2 balls out of the dough and placed them in proofing baskets and made an incision on the top. I then place the proofing baskets in a cold oven to rise. This step may take many hours, but generally over night is adequate.

Version101

2 C starter to approx. 4 C freshly milled organic einkorn wheat berries - 1 C+- and 1/4 C vital wheat gluten. This was an experiment to see how it effected the final product. ....or until the dough clings to the dough hook and cleans up the sides of the bowl. I made sure not to punch down the dough. I carefully divided into 1/2 and gently placed in a proofing basket within parchment paper. I proofed them in a cold oven over night. I baked them for approximately 40 minutes at 350.

They turned out amazing! The flavor is one of a kind! The healthfulness is beyond compare!

2024-09-11T11:56:00.000-07:00

Boneless Chicken Thighs on a steak-hot fire ~

Method - I rinsed off 2 #'s of fresh boneless chicken thighs.

I marinated them in a mixture including -

apple cider vinegar 1/8th C

Apple Juice 1/8th C

Raw Local Honey 3 T

Olive Oil 1 T

Paprika sweet California organic 3 T

Black Pepper - 1 T

Granulated Onion - 1 T

Granulated Garlic - 1 T

Baja Gold Salt - 2 T

Fresh Ground Bay Leaf 1/2 T

Fresh Ground Pan-Toasted Camino Seeds 1/2 T

Einkorn Wheat Sourdough Bread take 2

2024-08-29T09:25:00.001-07:00

I took one cup of my Einkorn Wheat starter and mixed in 3 cups of freshly milled einkorn wheat flour with filtered water. The texture is fairly wet. I let that ferment overnight. It was very active and frothy the next morning. I then mixed in about 4 cups of einkorn wheat flour in the mixer. I added 1/4th cup of raw honey, 1/4th cup of extra virgin olive oil and 2T Baja Gold sea salt. I mixed until the dough clinged to the dough hook and cleaned the sides of the mixing bowl. I gave it a good mix. I then took the dough ball and cut it in half without punching it down. I place the 2 loaves into proofing baskets and placed them on the counter covered with a dish cloth over night. The next morning the loaves had risen by 1/3rd. I then pre-heated the oven to 350 degrees for 38 minutes. They turned out excellent.

Home-milled Einkorn Wheat Sourdough Bread

2024-06-10T15:52:00.000-07:00

I took 3 cups of my homemade Einkorn wheat starter and added approximately one cup of einkorn wheat flour and water and let it ferment overnight on the counter. The texture is pretty loose. The next morning I put the mixture in the mixing bowl along with one ounce of quality olive oil, 1 T of salt and 1/4 cup of honey and I added enough Einkorn wheat flour so the dough wraps around the dough hook and cleans the sides of the mixing bowl. Make sure to give it a good mix.

I then take the dough out without punching it down and turn it out on my counter and I cut it in half. This recipe is for 2 loaves. I gently form the loaves of bread and place them in proofing baskets overnight in a cold oven. I make sure to slice the top of each loaf with a sharp knife.

After the loaves have had adequate time to grow in size. You may need to let it proof longer than overnight. Some people proof in the refrigerator. That's up to you. I'm sure the refrigerator would take longer.

I then place the loaves in a Pyrex bread pan and cook at 350 degrees for about 40 minutes. You will need to look at them to make sure they are done. I then take them out of the bread pans and place on a cooling rack until completely cool.