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IMPORTANT: HOW TO USE THIS INFORMATION: This is a summary and does NOT have all possible information about this product. This information does not assure that this product is safe, effective, or appropriate for you. This information is not individual medical advice and does not substitute for the advice of your health care professional. Always ask your health care professional for complete information about this product and your specific health needs.
COMMON BRAND NAME(S): Lopressor
WARNING: Do not stop taking this medication without consulting your doctor. Some conditions may become worse when you suddenly stop this drug. Some people who have suddenly stopped taking similar drugs have had chest pain, heart attack, and irregular heartbeat. If your doctor decides you should no longer use this drug, he or she may direct you to gradually decrease your dose over 1 to 2 weeks. When gradually stopping this medication, it is recommended that you temporarily limit physical activity to decrease strain on the heart. Get medical help right away if you develop chest pain/tightness/pressure, chest pain spreading to the jaw/neck/arm, unusual sweating, trouble breathing, or fast/irregular heartbeat.
USES: Metoprolol is used with or without other medications to treat high blood pressure (hypertension). Lowering high blood pressure helps prevent strokes, heart attacks, and kidney problems. This medication is also used to treat chest pain (angina) and to improve survival after a heart attack. Metoprolol belongs to a class of drugs known as beta blockers. It works by blocking the action of certain natural chemicals in your body, such as epinephrine, on the heart and blood vessels. This effect lowers the heart rate, blood pressure, and strain on the heart.
OTHER USES: This section contains uses of this drug that are not listed in the approved professional labeling for the drug but that may be prescribed by your health care professional. Use this drug for a condition that is listed in this section only if it has been so prescribed by your health care professional. This medication may also be used for irregular heartbeats, heart failure, migraine headache prevention, tremors and other conditions as determined by your doctor.
HOW TO USE: See also Warning section. Take this medication by mouth, with or right after a meal, as directed by your doctor, usually once or twice a day. The dosage is based on your medical condition and response to treatment. To reduce your risk of side effects, your doctor may direct you to start this medication at a low dose and gradually increase your dose. Follow your doctor's instructions carefully. Use this medication regularly to get the most benefit from it. To help you remember, take it at the same time(s) each day. Do not suddenly stop taking this medication without consulting your doctor. Your condition may become worse when the drug is suddenly stopped. For the treatment of high blood pressure, it may take several weeks before you get the full benefit of this drug. It is important to continue taking this medication even if you feel well. Most people with high blood pressure do not feel sick. To prevent chest pain, a second heart attack, or migraine headaches, it is very important to take this medication regularly as prescribed. This drug should not be used to treat chest pain or migraines when they occur. Use other medications to relieve sudden attacks as directed by your doctor (for example, nitroglycerin tablets placed under the tongue for chest pain, "triptan" drugs such as sumatriptan for migraines). Consult your doctor or pharmacist for details. Tell your doctor if your condition does not improve or if it worsens (for example, if your routine blood pressure readings remain high or increase, if your chest pain or migraines occur more often).
SIDE EFFECTS: Drowsiness, dizziness, tiredness, diarrhea, and slow heartbeat may occur. Decreased sexual ability has been reported infrequently. If any of these effects persist or worsen, tell your doctor or pharmacist promptly. To reduce the risk of dizziness and lightheadedness, get up slowly when rising from a sitting or lying position. This drug may reduce blood flow to your hands and feet, causing them to feel cold. Smoking may worsen this effect. Dress warmly and avoid tobacco use. Remember that your doctor has prescribed this medication because he or she has judged that the benefit to you is greater than the risk of side effects. Many people using this medication do not have serious side effects. Tell your doctor immediately if any of these unlikely but serious side effects occur: very slow heartbeat, severe dizziness, fainting, blue fingers/toes, trouble breathing, new or worsening symptoms of heart failure (such as swelling ankles/feet, severe tiredness, shortness of breath, unexplained/sudden weight gain), mental/mood changes (such as confusion, mood swings, depression). A very serious allergic reaction to this drug is rare. However, get medical help right away if you notice any symptoms of a serious allergic reaction, including: rash, itching/swelling (especially of the face/tongue/throat), severe dizziness, trouble breathing. This is not a complete list of possible side effects. If you notice other effects not listed above, contact your doctor or pharmacist. In the US - Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. In Canada - Call your doctor for medical advice about side effects. You may report side effects to Health Canada at 1-866-234-2345.
PRECAUTIONS: Before taking metoprolol, tell your doctor or pharmacist if you are allergic to it; or to other beta-blockers (such as atenolol, propranolol); or if you have any other allergies. This product may contain inactive ingredients, which can cause allergic reactions or other problems. Talk to your pharmacist for more details. Before using this medication, tell your doctor or pharmacist your medical history, especially of: certain types of heart rhythm problems (such as a slow heartbeat, sick sinus syndrome, second- or third-degree atrioventricular block), breathing problems (such as asthma, chronic bronchitis, emphysema), liver disease, serious allergic reactions, including those needing treatment with epinephrine, blood circulation problems (such as Raynaud's disease, peripheral vascular disease), mental/mood disorders (such as depression), a certain muscle disease (myasthenia gravis). If you have diabetes, this product may prevent the fast/pounding heartbeat you would usually feel when your blood sugar level falls too low (hypoglycemia). Other symptoms of a low blood sugar level, such as dizziness and sweating, are unaffected by this drug. This product may also make it harder to control your blood sugar levels. Check your blood sugar levels regularly as directed by your doctor. Tell your doctor immediately if you have symptoms of high blood sugar such as increased thirst/urination. Your doctor may need to adjust your diabetes medication, exercise program, or diet. Before having surgery, tell your doctor or dentist about all the products you use (including prescription drugs, nonprescription drugs, and herbal products). This drug may make you dizzy or drowsy. Do not drive, use machinery, or do any activity that requires alertness until you are sure you can perform such activities safely. Limit alcoholic beverages. During pregnancy, this medication should be used only when clearly needed. It may harm an unborn baby. Discuss the risks and benefits with your doctor. This drug passes into breast milk. Discuss the risks and benefits with your doctor before breast-feeding.
DRUG INTERACTIONS: Drug interactions may change how your medications work or increase your risk for serious side effects. This document does not contain all possible drug interactions. Keep a list of all the products you use (including prescription/nonprescription drugs and herbal products) and share it with your doctor and pharmacist. Do not start, stop, or change the dosage of any medicines without your doctor's approval. A product that may interact with this drug is: fingolimod. Other medications can affect the removal of metoprolol from your body, which may affect how metoprolol works. Examples include lumefantrine, propafenone, quinidine, SSRI antidepressants (such as fluoxetine, paroxetine), St. John's wort, among others. Check the labels on all your medicines (such as cough-and-cold products, diet aids, or NSAIDs such as ibuprofen, naproxen) because they may contain ingredients that could increase your blood pressure/heart rate or worsen your heart failure. Ask your pharmacist for more details.
OVERDOSE: If overdose is suspected, contact a poison control center or emergency room immediately. US residents can call the US National Poison Hotline at 1-800-222-1222. Canada residents can call a provincial poison control center. Symptoms of overdose may include: very slow heartbeat, severe dizziness, severe weakness, fainting, trouble breathing.
NOTES: Do not share this medication with others. Talk with your doctor about lifestyle changes that may help this medication work better (such as stress reduction programs, exercise, and dietary changes). Have your blood pressure and pulse (heart rate) checked regularly while taking this medication. Learn how to check your own blood pressure and pulse at home, and share the results with your doctor. Laboratory and/or medical tests (such as liver function tests) may be performed periodically to monitor your progress or check for side effects. Consult your doctor for more details.
MISSED DOSE: If you miss a dose, take it as soon as you remember. If it is near the time of the next dose, skip the missed dose and resume your usual dosing schedule. Do not double the dose to catch up.
STORAGE: Store at room temperature away from light and moisture. Do not store in the bathroom. Keep all medicines away from children and pets. Do not flush medications down the toilet or pour them into a drain unless instructed to do so. Properly discard this product when it is expired or no longer needed. Consult your pharmacist or local waste disposal company for more details about how to safely discard your product.
MEDICAL ALERT: Your condition can cause complications in a medical emergency. For information about enrolling in MedicAlert, call 1-800-854-1166 (US) or 1-800-668-1507 (Canada).
Information last revised August 2012. Copyright(c) 2012 First Databank, Inc.


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I brought home a ton of cheese yesterday. It happens every time I work the cheese section in the morning. I just go crazy. I want everything and… well… I like cheese. It's one of the most versatile foods in the universe.
I decided that good cheese needed good bread, so I set out this morning to make Julia Child's French Bread. It's a bit of a long recipe…
Pain Francais (French Bread)
(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)
Recipe Quantity:
3 – baguettes (24" x 2") or batards (16" x 3") or
6 – short loaves, ficelles, 12 – 16" x 2" or
3 – round loaves, boules, 7 – 8" in diameter or
12 – round or oval rolls, petits pains or
1 – large round or oval loaf, pain de menage or miche; pain boulot
Recipe Time: 7 – 9 hours
Additional Information About the Recipe Flour: French bakers make plain French bread out of unbleached flour that has gluten strength of 8 to 9 per cent. Most American all-purpose flour is bleached and has slightly higher gluten content as well as being slightly finer in texture. It is easier to make bread with French flour than with American flour.
Bakers' Oven Versus Home Ovens: Bakers' ovens are so constructed that one slides the formed bread dough from a wooden panel right onto the hot, fire-brick oven floor, a steam injection system humidifies the oven for the first few minutes of baking. Steam allows the yeast to work a little longer in the dough and this, combined with the hot baking surface, produced an extra push of volume. In addition, steam coagulating the starch on the surface of the dough gives the crust its characteristic brown color. Although you can produce a good loaf of French bread without steam or a hot baking surface, you will a larger and handsomer loaf when you simulate professional conditions.
Stand Mixer Mixing and Kneading of French Bread Dough: French bread dough is too soft to work in the electric food processor, but the heavy-duty mixer with dough hook works perfectly. The double-hook attachment that comes with some hand held mixers and the hand-cranking bread pails are slower and less efficient, to our mind, than hand kneading. In any case, when you are using electricity, follow the steps in the recipe as outlined, including the rests; do not over-knead and for the heavy duty mixer, do not go over a moderate speed of number 3 or 4, or you risk breaking down the gluten in the dough.
Equipment Needed: Unless you plan to go into the more elaborate simulation of a baker's oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe.
- 4 to 5 quart mixing bowl with fairly vertical rather than outward slanting sides
- a kneading surface of some sort, 1 1/2 to 2 square feet
- a rubber spatula or either a metal scraper or a stiff wide metal spatula
- 1 to 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
- a stiff piece of cardboard or plywood 18 – 20 inches long and 6 – 8 inches wide, for unmolding dough from canvas to baking sheet
- finely ground cornmeal or pasta pulverized in an electric blender to sprinkle on unmolding board so as to prevent dough from sticking
- the largest baking sheet that will fit in your oven
- a razor blade or extremely sharp knife for slashing the top of the dough
- a soft pastry brush or fine spray atomizer for moistening dough before and during baking
- a room thermometer to verify rising temperature
Making French Bread:
Step 1: The Dough Mixture – le fraisage (or frasage)
- 1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast
- 1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure
- 3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping dry measure cups into flour and sweeping off excess
- 2 1/4 tsp (12 gr) salt
- 1 1/4 cups (280 – 300ml) tepid water at 70 – 74 degrees/21 – 23C
Both Methods: Stir the yeast in the 1/3 cup warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.
Hand Method: Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough and making sure that all the bits of flour and unmassed pieces are gathered in. Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky.
Stand Mixer: Combine the ingredients using the dough hook.
Both Methods: Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let the dough rest for 2 – 3 minutes while you wash and dry the bowl (and the dough hook if using a stand mixer).
Step 2: Kneading – petrissage
The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scrapper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out.
Hand Method: Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping the dough over onto itself. Scrape dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly.
In 2 -3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over.
Continue to knead rapidly and vigorously in this way. If the dough remains too sticky, knead in a sprinkling of flour. The whole kneading process will take 5 – 10 minutes, depending on how expert you become.
Shortly after this point, the dough should have developed enough elasticity so it draws back into shape when pushed, indicating the gluten molecules have united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch of dough for more than a second or two.
Stand Mixer: Knead.
Both Methods: Let dough rest for 3 – 4 minutes. Knead by hand for a minute. The surface should now look smooth; the dough will be less sticky but will still remain soft. It is now ready for its first rise.
Step 3: First Rising – pointage premier temps (3-5 hours at around 70 degrees)
You now have approximately 3 cups of dough that is to rise to 3 1/2 times its original volume, or to about 10 1/2 cups. Wash and fill the mixing bowl with 10 1/2 cups of tepid water (70 – 80 degrees) and make a mark to indicate that level on the outside of the bowl. Note, that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty in rising. Pour out the water, dry the bowl, and place the dough in it (Mary and Sara Note: Very lightly grease the bowl with butter or kitchen spray as well to prevent the risen dough from sticking to the bowl).
Slip the bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface, marble or stone are too cold. Or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees. If the room is too hot, set bowl in water and keep renewing water to maintain around 70 degrees. Dough should take at least 3 – 4 hours to rise to 10 1/2 cups. If temperature is lower than 70 degrees, it will simply take longer.
When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.
Step 4: Deflating and Second Rising – rupture; pointage deuxieme temps (1 1/2 to 2 hours at around 70 degrees)
The dough is now ready to be deflated, which will release the yeast engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process.
With a rubber spatula, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubbles by pinching them.
Lift a corner of the near side and flip it down on the far side.
Do the same with the left side, then the right side. Finally, lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion.
Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome shaped and light and spongy when touched.
Step 5: Cutting and resting dough before forming loaves
Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour.
Making clean, sure cuts with a large knife or a bench scraper, divide the dough into:
- 3 equal pieces for long loaves (baguettes or batards) or small round loaves (boules only)
- 5 – 6 equal pieces for long thin loaves (ficelles)
- 10 – 12 equal pieces for small oval rolls (petits pains, tire-bouchons) or small round rolls (petits pains, champignons)
- 2 equal pieces for medium round loaves (pain de menage or miche only)
- If you making one large round loaf (pain de menage, miche, or pain boulot), you will not cut the dough at all and just need to follow the directions below.
After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping but not long enough for dough to begin rising again.
While the dough is resting, prepare the rising surface; smooth the canvas or linen towelling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking
Step 6: Forming the loaves – la tourne; la mise en forme des patons
Because French bread stands free in the oven and is not baked in a pan, it has to be formed in such a way that the tension of the coagulated gluten cloak on the surface will hold the dough in shape.
For Long Loaves – The Batard: (Baguettes are typically much too long for home ovens but the shaping method is the same)
After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining ones covered.
Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
Fold the dough in half lengthwise by bringing the far edge down over the near edge.
Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.
Roll the dough a quarter turn forward so the seal is on top.
Flatten the dough again into an oval with the palms of your hands.
Press a trench along the central length of the oval with the side of one hand.
Fold in half again lengthwise.
This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom.
Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens.
Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all purpose flour, do not worry.
Place the shaped piece of dough, sealed side up, at one end of the flour rubbed canvas, leaving a free end of canvas 3 to 4 inches wide.
The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.
Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.
After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
For Long Thin Loaves – Fincelles: Follow the steps above but making thinner sausage shapes about 1/2 inch in diameter. When they have risen, slash as with the Batard.
For Oval Rolls – Petits Pains, Tire-Bouchons: Form like batards, but you will probably not have to lengthen them at all after the two foldings and sealings. Place rolls on a floured canvas about 2 – 4" apart and cover with plastic to rise. When they have risen, make either 2 parallel slashes or a single slash going from one end to the other.
For Small, Medium, or Large Round Loaves – Pain de Menage, Miches, Boules: The object here is to force the cloak of coagulated gluten to hold the ball of dough in shape: the first movement will make cushion; the second will seal and round the ball, establishing surface tension.
Place the dough on a lightly floured surface.
Lift the left side of the dough with the side of your left hand and bring it down almost to the right side.
Scoop up the right side and push it back almost to the left side. Turn the dough a quarter turn clockwise and repeat the movement 8 – 10 times. The movement gradually smooths the bottom of the dough and establishes the necessary surface tension; think of the surface of the dough as if it were a fine sheet of rubber you were stretching in every direction.
Turn the dough smooth side up and begin rotating it between the palms of your hands, tucking a bit of the dough under the ball as you rotate it. In a dozen turns you should have a neatly shaped ball with a little pucker of dough, le cle, underneath where all the edges have joined together.
Place the dough pucker side up in a flour-rubbed canvas; seal the pucker by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with either a long central slash, two long central slashes that cross at right angles, or a semi-circular slash around half the circumference.
For Small Round Rolls – Petits Pains, Champignons: The principles are the same here as for the preceding round loaves, but make the cushion shape with your fingers rather than the palms of your hands.
For the second stage, during which the ball of dough is rotated smooth side up, roll it under the palm of one hand, using your thumb and little finger to push the edges of the dough underneath and to form the pucker, where the edges join together
Place the formed ball of dough pucker side up on the flour rubbed canvas and cover loosely while forming the rest. Space the balls 2 inches apart. When risen to almost triple its size, lift gently with lightly floured fingers and place pucker side down on baking sheet. Rolls are usually too small for a cross so make either one central slash or the semi-circular cut.
For Large Oval Loaf – Pain Boulot: Follow the directions for the round loaves except instead of rotating between the balms of your hands and tucking to form a round loaf, continue to turn the dough from the right to the left, tucking a bit of each end under the oblong loaf. In a dozen turns you should have a neatly shaped oval with tow little puckers of dough, le cles, underneath where all the edges of have joined together.
Place the dough pucker sides up in a flour-rubbed canvas; seal the puckers by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with parallel slashes going diagonally across the top starting from the upper left and going to the lower right.
Step 7: Final Rise – l'appret – 1 1/2 to 2 1/2 hours at around 70 degrees
The covered dough is now to rise until almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will still feel a little springy when pressed.
It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to the canvas and you will have difficulty getting it off and onto another baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.
Preheat oven to 450 degrees about 30 minutes before estimated baking time.
Step 8: Unmolding risen dough onto baking sheet – le demoulage.
The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as a stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.
Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.
Dough is now lying along one edge of the unmolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of the dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3 inch space. Unmold the final piece near the left side of the sheet.
Step 9: Slashing top of the dough – la coupe.
The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barbers straight razor at a cutlery store.
For a 16 to 18 inch loaf make 3 slashes. Note that those at the two ends go straight down the loaf but are slightly off centre, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.
Step 10: Baking – about 25 minutes; oven preheated to 450 degrees (230 degrees C).
As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine spray atomizer, and slide the baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.
If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide the baking sheet out of oven.
Step 11: Cooling – 2 to 3 hours.
Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
Step 12: Storing French bread
Because it contains no fats or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it – let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crust will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old.
Step 13: Canvas housekeeping
After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become mouldy and ruin your next batch of dough.
The Simulated Bakers' Oven
Baking in the ordinary way, as described in the preceding recipe, produces an acceptable loaf of bread but does not nearly approach the glory you can achieve when you turn your home oven into a baker's oven. Merely providing yourself with the proper amount of steam, if you can do nothing else, will vastly improve the crust, the color, the slash patterns, and the volume of your bread; steam is only a matter of plopping a heated brick or stone into a pan of water in the bottom of the oven. The second provision is a hot surface upon which the naked dough can bake; this gives that added push of volume that improves both the appearance and the slash patterns. When you have the hot baking surface, you will then also need a paddle or board upon which you can transfer dough from canvas to hot baking surface. For the complete set up here is you should have, and any building-supply store stocks these items.
For the hot baking surface: Metal will not do as a hot baking surface because it burns the bottom of the dough. The most practical and easily obtainable substance is ordinary red floor tiles 1/4" thick. They come in various sizes such as 6 x 6, 6 x 3, and you only need enough to line the surface of an oven rack. Look them up under Tiles in your Directory, and ask for "quarry tiles" their official name.
For unmolding the risen dough from its canvas: A piece of 3/16 inch plywood about 20 inches wide.
For sliding the dough onto the hot tiles: When you are doing 3 long loaves, you must slide them together onto the hot tiles; to do so you unmold them one at a time with one board and arrange them side by side on the second board, which takes place on the baker's paddle, la pelle. Buy a piece of plywood slightly longer but 2 inches narrower than your oven rack.
To prevent dough from sticking to unmolding and sliding boards: White cornmeal or small dried pasta pulverized in the electric blender until it is the consistency of table salt. This is called fleurage.
The steam contraption: Something that you can heat to sizzling hot on top of the stove and then slide into a pan of water in the oven to make a great burst of steam: a brick, a solid 10lb rock, piece of cast iron or other metal. A 9 x 12 inch roasting pan 2 inches deep to hold an inch of water and the hot brick.
Okay. Did you get all that?!?
Julia did make this sound a bit more complex that it actually is. On the other hand, I've made a few (thousand) loaves of bread in my time and am not intimidated by long sets of instructions. It's only bread. The ingredients are still relatively inexpensive. The very worst thing that could happen is it wouldn't be as good as Julia's. Oh well.
But… not to worry. The bread was every bit as good as Julia would have baked, and I know she would have enjoyed a slice or two.
Now… getting back to that cheese…
I did mention I went a little crazy with the cheeses… We had:
- Triple Cream Brie
- Saint Andre
- 3 kinds of chevere (plain, 4 pepper, and garlic and herb)
- 3-year-aged Cheddar
- Cotswold (A double Glouster with onions and chives)
- Blue Castello
And I grilled a flank steak and served thin slices of steak with the cheeses and bread. Tres fabu!
Oh. And while I was waiting for dough to rise this morning, I made the first Pumpkin Pies of the season!
Perfect Pumpkin Pie
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 10″ pie shell
- Whipped cream
Preheat oven to 425°. Beat eggs, sugar, and spices in large bowl. Add pumpkin amd mix well. Gradually stir in evaporated milk.
Pour into pie shell. Bake at 425° for 15 minutes. Reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Top with whipped cream before serving.
I topped mine with a ginger whipped cream.
I shall not be eating anything more today.
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So: Who would YOU pick as No. 2?
UGA is next in line, based on last week's rankings, but I can't see taking UGA over LSU, either through the BCS' human or computer polls: LSU has the same number of losses, one more win total, better wins overall (tougher schedule) and a conference championship from the SEC.
I think it will be LSU. It's hard to bash them for losing to Arkansas at home last week when they just won the SEC title this week. (If the early comments are any indication, LSU has the inside edge. The ubiquitous BCS "analyst" Jerry Palm has LSU in the title game.)
Oklahoma just beat the No. 1 team in the country, but I can't get over those two decisive losses against unranked opponents. (LSU at least went to multiple OTs against both.)
Don't even say USC: You can't lose at home to a 41-point underdog and deserve to play for the national title, all other factors relatively equal.
Virginia Tech can't get past the clubbing they took from LSU earlier in the season.
Kansas couldn't beat the team Oklahoma beat twice. Hawaii? The perfect season is BCS-bowl-worthy, but hardly national-title-game worthy.
(UPDATE in the A.M.: It's interesting to see what seemed like an insanely confusing situation late last night coalesce this morning around the seeming inevitability of LSU's worthiness and selection ahead of others, like Oklahoma or Virginia Tech or USC, let alone Georgia or Kansas. That's fine for picking two teams to play for the title, but won't stop the "split title" scenario... keep reading below for more on that.)
A note about Ohio State: Congrats, Buckeyes fans. In a season where teams are losing their title shots on the field, it's refreshing to see a team win their title shot off the field, by backing into it like no team in college football history. (Even Oklahoma from a few years ago.)
If it makes OSU-haters feel any better, OSU fans can't possibly feel good about playing another SEC champ in the NCG. Of course, Buckeye fans were awfully confident heading into LAST year's NCG, too. (Presumably, they will display more humility this year.)
It would be entirely appropriate in a season as unprecedentedly insane as this one for OSU to lose in the national title game, likely creating a split national title (see below). No, that's not a prediction... yet.
(Wrapping in the other big story from yesterday, wouldn't it be interesting if the guy who turned down Michigan to stay at LSU showed Michigan what they missed out on by beating Ohio State when it mattered most, with his LSU team? You just KNOW Les Miles hates Ohio State as much as any Michigan man would/should.)
Bottom line: This season won't (and can't) end well. How glorious.
By the way: I think we will have a split champ, unless Ohio State beats whoever they play in the national title game (and I'm through making predictions... at least for now!). Wouldn't it be ironic for LSU to make/win the NCG only to be involved in yet another "split" title?
So if you're the Rose Bowl, do you use your Ohio State "replacement" pick (No. 1 overall) to create a traditional Pac-10/Big Ten matchup (Illinois?) or do you try to generate momentum to position your bowl as a de facto alternative (AP) title game by yoinking, say, Georgia?
(The Rose can't pick Oklahoma, because the Big 12 champ is obligated to go to the Fiesta Bowl if they aren't in the NCG. My understanding is that because Georgia didn't win the SEC, the Sugar isn't guaranteed to have them. I could be wrong. I was so very wrong about West Virginia, wasn't I?)
(PS: Speaking of "backing into it," I think Tim Tebow clinched the Heisman, with the losses of Chase Daniel and Pat White's teams. McFadden has a shot, too. We go from "You've got to invite 4 to NYC!" to "Do we have to have more than 2?")


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If the jockeying before the 2016 presidential race is a game of political chess, the most powerful queen on the board would obviously be Hillary Clinton.
So much of what will happen in 2016 hinges on Clinton's decision on whether to run, which she has said she'll announce by the end of this year.
If the former secretary of state and New York senator enters the race, she reduces the space on the board for any competitors within her own party. That would be particularly true for the Democratic women mentioned as possibilities for national office.
Vice President Joe Biden or Maryland Gov. Martin O'Malley, both of whom have the presidential itch, could still decide to run with Clinton in the race. They haven't closed the door to a challenge, and might argue that a contested primary is a necessary endeavor, if only to give Democrats a choice.
What's more, says Lorena Chambers, a Democratic political consultant and principal of Chambers Lopez Strategies, told It's All Politics that someone like O'Malley might feel the need to challenge Clinton in the primaries in order to be considered for her veep spot.
It could come down to someone in O'Malley's position "thinking, 'Yes, there's no way potentially I could win the primaries and caucuses. But certainly I could show my strength and be able to prove to Secretary Clinton that I'm formidable and can really help on the ticket.' It would be a very cordial debate and back and forth. Everyone on the Democratic side would be as unified as they could be considering they were ostensibly running against each other in the primary."
The most prominent other Democratic female prospects not named Clinton, on the other hand, signed a private letter last year urging the former secretary of state to run. So Sens. Elizabeth Warren of Massachusetts, Kirsten Gillibrand of New York and Amy Klobuchar of Minnesota are on record encouraging the former first lady to get in the race. That doesn't preclude them from challenging Clinton, but if one of them turned around and ran, the move would risk being viewed as treachery.
In any case, they wouldn't find much running room: The shadow Clinton campaign, which has been unofficially underway since last year, is locking up fundraisers, donors and campaign operatives.
Ready for Hillary and Priorities USA have joined forces to provide Clinton with a campaign-in-waiting.
A Clinton decision to run would also likely force a reaction on the Republican side.
So far, there's no evidence suggesting there's a top Republican female candidate raising money or putting together a team for a potential presidential run.
That means a Clinton candidacy would focus attention on what, at the moment, is shaping up as an all-male GOP field. And that would increase pressure on the Republican nominee to name a woman as a running mate.
"Whether she runs or not, GOPers would be smart to have someone other than a white male on the ticket," said Becki Donatelli, a Republican consultant. "John McCain was right in his tactics by picking Sarah Palin. The strategy of the pick was sound — someone new, exciting and different. And even though you are not seeing women queue up to run for president [on the Republican side], I suspect you will see several women or people of some ethnic minority on the VP short list — seriously on the list — and not for show."
Sen. Kelly Ayotte of New Hampshire, Rep. Marsha Blackburn of Tennessee and Govs. Susana Martinez of New Mexico, Nikki Haley of South Carolina and Mary Fallin of Oklahoma are names that keep coming up.
(Martinez is already getting a taste of 2016-style scrutiny. A Mother Jones profile just out portrays her as vindictive and having alienated many Republicans in her state. In another 2016 touch, the Democratic National Committee made sure to email the story to journalists.)
There's the possibility that Clinton won't run, of course, as unlikely as that now seems given all the attention she's getting and her well-known ambition.
But if, for whatever reason, Clinton decides against running, that would set off a scramble on the Democratic side resembling a 19th-century land rush.
"All hell breaks loose," Chambers said. "It is just a free-for-all in a way we haven't seen in a very long time, at least not on our side, the Democratic side."
That would open the field for some of those aforementioned Democratic women. One or more could try to attract disappointed members of Clinton's Democratic base, especially women.
Chambers doesn't think Democratic women would necessarily rally behind another Democratic woman if Clinton chooses not to run. That's because there is no other woman who will be able to capture Democratic hearts and minds anywhere close to the way Clinton can.
Chambers can just as easily see Democrats getting behind a man, perhaps O'Malley, who might then choose a female running mate, someone like California Attorney General , for instance.
"When you talk about chess, literally, the queen has this virtual power," Chambers said. "And no one can replace it. Once you get the queen, it's done. So I don't think we can pull this chess piece out and put another chess piece in to take the queen's place. I don't think Secretary Clinton is replaceable as a woman."
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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text: "May there be peace within. May you trust that you are exactly where you are meant to be. May you not forget the infinite possibilities that are born of faith in yourself and others. May you use the gifts that you have received, and pass on the love that has been given to you. May you be content with yourself just the way you are. Let this knowledge settle into your bones, and allow your soul the freedom to sing, dance, praise and love. It is there for each and every one of us."


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Who is Mackenzie Mace? Do you know when Mackenzie Mace was born? If you don't know, this is the best article written today about Mackenzie Mace's life, which includes Mackenzie Mace biography, age, height, weight, profession, wiki net worth, Husband, photos, facts, videos, body measurements, dating, Real Name, Profession, TikTok, Instagram, Twitter. Facebook, YouTube channel, boyfriends, kids, siblings, parents, education, viral videos, photos, and much more will be shared with you.
If you are also a big fan of Mackenzie Mace and are wandering around to find out about Her life, then you have come to the right place on our site. We hope you enjoy our article today and leave your feedback in the comments section below. Mackenzie Mace is one of the most beautiful and Iconic Models in the Media Industry. you already know what she does, Check out where your favorite celebrity Mackenzie Mace is hanging out. Here are the latest pictures of Mackenzie Mace. Hope you liked it.
When and where was Mackenzie Mace born and how is Her birthday celebrated?
Her real name is Mackenzie Mace. She is a very beautiful American actress and social media star. She was born on February 10, 2000 , in California, United States. In 2023, Mackenzie Mace will be 22 years old . The parents were overjoyed at the birth and invited all their relatives to the feast. Her parents warmly invited all the guests to celebrate Mackenzie Mace's birth. She celebrates Her birthday in a big way and keeps sharing Her photos and videos on Her Twitter and Instagram, which Her followers like and comment on.
Name | Details |
Real Name | Mackenzie Mace |
Date of Birth | February 10, 2000 |
Marital Status | Single |
Age in 2023 | 22 years old |
Birth Country and City | California, United States |
Home Town | California |
Nationality | American |
Professions | Actress, Instagram star, YouTuber, Model |
Some information about Mackenzie Mace's family
We t you about Mackenzie Mace's birth in the paragraph above. But in this paragraph, we will share with you some information about Mackenzie Mace's family.
Mackenzie Mace's father belonged to a good family. Mackenzie Mace's father's name is "updated soon". She was born in a beautiful village in California, United States. Her father lived Her life like a very simple man and worked hard to become a successful man in Her life. Mackenzie Mace's father started Her own business after completing Her education and got married after working hard in it.
Mackenzie Mace's mother was a housewife. We will update the name of Mackenzie Mace's mother soon. She was also born in California, United States. She joined a college to pursue Her education. She liked a boy. We will update his name soon.. She married Mackenzie Mace's father. Her mother now lives at home and is very happy with Her family. We pray that She will always be happy with Her family.
We will update the name of Mackenzie Mace's sister soon. If anyone knows about Her sister's information, please let us know in the comments. We will update this article soon.
We will update the name of Mackenzie Mace's Brother soon. If anyone knows about Her brother's information, please let us know in the comments. We will update this article soon.
We will update the name of Mackenzie Mace's sister Children's. If anyone knows about Her Children's information, please let us know in the comments. We will update this article soon.
We will update the name of Mackenzie Mace's Husband. If anyone knows about Her Husband's information, please let us know in the comments. We will update this article soon.
Mackenzie Mace boyfriend and Dating:
We will update the name of Mackenzie Mace's boyfriend. If anyone knows about Her boyfriend's information, please let us know in the comments. We will update this article soon.
Mackenzie Mace Family & Relationship
Name | Details |
Father | Not Know yet |
Mother | Not Know yet |
Sister | Not Know yet |
Brother | Not Know yet |
Husband | Not Know yet |
boyfriend and Dating | Not Know yet |
Children's | Not Know yet |
Biography, Profession, Education, and Life History
When Mackenzie Mace was born, the conditions in Her home were not special. Her parents enrolled Her in school when She was 4 years old . Her school name was California International Higher College. Mackenzie Mace had a very sharp mind in Her studies. She enrolled in a college after completing Her schooling. Her college name was California International Higher College. She did not take interest in this college and entered the world of entertainment. She got a lot of progress and today Mackenzie Mace has become a big star. Today, Mackenzie Mace has millions of fans all over the world who are longing to meet Her. Proof of which you will find in their social accounts. Here are Mackenzie Mace's professions and social accounts.Name | Details |
Professions | Actress, Model, Instagram Star |
Youtube Channel | @Mackenzie Mace Subscribe to Her channel |
Instagram Account | @Mackenzie Mace Follow Her Instagram |
Twitter Account | @Mackenzie Mace Follow Her Twitter |
Net Worth, Property, and Mackenzie Mace Insurance
Name | Details |
Total Net Worth | $40 billion |
Property Insurance | Yes |
Life Insurance | Yes |
Total Vehicles | 10 |
Total Bungalows | 5 |
Body Measurement and Hobbies
Name | Details |
Body Measurement | 32-24-32 |
Height | 5 feet 4 inches |
Weight | 50 kilograms |
Bra/Chest Size | 36 inches |
Hobbies | surfing the internet and watching movies |
Mackenzie Mace Leaked Videos and Photos
You must know that as soon as a person gains fame, many people become Her friends and enemies. That is why their enemies try to discredit him and some people even succeed in discrediting him. We don't have any videos of them. The government should ban such obscene videos as it is wrong to tarnish one's image.FAQ
- What is Mackenzie Mace's email?
- Her email is Mackenzie firstname.lastname@example.com.
- What are Her mobile and WhatsApp number?
- We are not allowed to share anyone's personal data.
- What is Her home address?
- Her home is in California, United States.
- Does She know how to cook?
- Yes, She knows how to cook.
- Does She smoke?
- No, She doesn't like Smoke.
- Does She drink?
- No, She doesn't like Drinking.
- Does She go to the gym?
- Yes, She likes to go to the gym.
- What are Her hobbies?
- Reading, photography, learning, traveling, and surfing the internet.
- Who is Her father?
- Her father's name will be updated soon.
- Who is Her mother?
- Her mother's name will be updated soon.
- When is Her birthday?
- Her birthday is soon to be celebrated on February 10, 2000 .
- How is She?
- She is 22 years old .
Contact us if you see any inappropriate content on our website. We strive for accuracy and justice. If you see something that doesn't look right, contact us. We have published this article with full information on our website but if there is any mistake you can feel free to contact us and correct this mistake. You can also email us directly at email@example.com.


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From the kitchen of One Perfect Bite...I don't recall seeing bow-tie pasta the entire time we were in Thailand, but I 'm not a stickler and think it's only fair to cut recipe developers some slack. The recipe that inspired tonight's feature comes from Epicurious, where it is called Bow Thai Pasta with Shrimp. This is a fusion recipe that combines elements of Italian, Asian and Latin American cuisine, and I know that at least some of you will enjoy it. If you like cilantro, I think you'll like this dish. If you are not a fan, come back tomorrow when I, hopefully, will have something more to your liking. The star of this dish is a cilantro pesto. The other main ingredients are tossed with the pesto and, once they are coated, the dish is ready for serving. With only three ingredients to deal with, this entrée is extremely easy to prepare. I've made a few changes to the original recipe to better suit our tastes. I've used elbow macaroni instead of the bow-ties because I think the elbows distribute the pesto in a more even manner and help dilute the taste a bit. While the quantity of peanuts and pepper flakes is given as a range, I recommend you use the larger amount. When it comes to the lime juice, start with 1 tablespoon and taste your way to a level you find enjoyable. I guarantee the dish will need salt. How much is always a variable, so I leave that to your taste. If you're in a hurry, purchase precooked shrimp. They will work well here. This is a nice busy day entrée and I hope you will give it a try. Here's the recipe.
Pasta with Shrimp and Cilantro Pesto...from the kitchen of One Perfect Bite inspired by Epicurious
3 large garlic cloves, crushed
2 tablespoons minced fresh ginger
1 bunch fresh cilantro, stemmed (about 2 cups)
1/4 to 1/2 cup dry-roasted peanuts
1/4 to 1/2 teaspoon dried crushed red pepper
1/2 cup peanut oil
8 ounces elbow or bow tie pasta
12 to 16 ounces cooked peeled deveined medium shrimp
4 green onions, chopped (including green tops)
1 to 3 tablespoons fresh lime juice
1) To make pesto: With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)
2) Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve. Yield: 3 to 4 servings.
One Year Ago Today: Elote - Mexican Corn on the Cob
Two Years Ago Today: Raspberry and White Chocolate Ice Cream


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My name is Alena, a destination wedding videographer, covering weddings and sharing stories all over the globe. Meeting interesting people around the world, somewhere familiar or yet undiscovered places inspires me the most.
Being a narrator of true love stories and traveler is something that I love to do and it would be my honor to capture your wedding day in Sweden. On this day, that is for sure, you will experience one of the most intense emotions in your life, it shall pass really quickly, but composing unbelievable moments. Let me be part of this chapter in your life and collect those honest, intimate, personal moments for you. I am here to tell your story, in the most beautiful and one of a kind way.
If you like what you have read so far, don't hesitate to drop me a message. I would really love to hear from you.
Let's see if we are a good fit to work together and if I can be your Sweden wedding videographer.
Take a moment and look through my portfolio page with latest wedding films.
xo, Alena


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We're also tracking a story that federal authorities call one of the biggest credit card fraud rings in U.S. history. Eighteen people are alleged to have created an elaborate web of fake identities and sham companies to steal hundreds of millions of dollars.
NPR's Dan Bobkoff has more.
DAN BOBKOFF, BYLINE: To give you a sense of the scale of this fraud, let's start with some numbers. The fraud lasted at least six years. The 18 people allegedly created 7,000 fake identities. They used these to open 25,000 credit cards. And, all told, they stole at least $200 million from credit card companies.
Paul Fishman is the U.S. attorney for the district of New Jersey.
PAUL FISHMAN: It was an extraordinarily sophisticated scheme at every level.
BOBKOFF: Elaborate is an understatement. Fishman says the defendants created false identities, complete with things like utility bills. At first, the fraudsters would boost the credit scores of the of the fake names by responsibly making payments on the cards. Then, they'd make fraudulent purchases through dozens of sham companies or took out large loans on the cards.
FISHMAN: Schemes of this magnitude are pretty breathtaking.
BOBKOFF: Credit card companies took the direct hit, but experts say the losses could be passed onto consumers, in the form of higher interest rates.
Bill Kresse heads Saint Xavier University's Center for the Study of Fraud and Corruption. He says this case shows a breakdown of the system.
BILL KRESSE: There are only so many credit card companies and banks and issuers, you would think at some point someone would have picked up the pattern of all these phony transactions.
BOBKOFF: But before authorities put a stop to it, the ring managed to send millions to eight countries including Pakistan, Romania, India and Japan. And, many profited nicely at home with fancy cars and electronics. Prosecutors say one suspect had $68,000 in his oven.
Dan Bobkoff, NPR News, New York. Transcript provided by NPR, Copyright NPR.