Those look like good recipes. It took me a while to understand that it is actually two recipes, the second one made with recipes from leftovers of the first. I think both would be very good and not too much work to prepare. Nothing is said about the temperature of the bricks but it would make sense that the bricks should be preheated or, at least, room temperature. Chilaquiles are a favorite dish of mine so I know I would enjoy them. Qaxaca cheese isn't available everywhere. Other mild melting cheese such as muenster or jack can be subbed. Thanks for the post. Jim

My husband says it was the best bread I ever made..........but then he says that with every loaf I make. I made 4 loafs last week and they have all been eaten so I wanted to make some more. I have some store bought bread that I need to use up but our homemade is so much better. I have made this recipe several times and it just keeps getting better. It's a slack dough so you don't get a real puffed up bread. one of these days I think I will make it in a dutch oven and see how it does....Anyway, this is a good bread to make.

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.

Well, despite my good intentions, I didn't get any baking done because my son-in-law awoke before everyone else yesterday, and used all the eggs to make us Mother's Day breakfast. Who could complain about that? ;) I spoke to my brother (nephew's father) who does most of the cooking for their family; he said they'd made spaghetti using the gluten-free product we'd given my nephew. They all, including the two teenagers, liked it, and brother said he couldn't tell any difference in taste from semolina pasta. Most of the time, I try to tailor recipes to my family's tastes, or convenience, so I appreciate the discussions of different methods and substitutions of ingredients. Thanks again to all of you who have shared real life experiences and advice about gluten-free/vegan cooking and medical issues. My SIL (nephew's mother) shares a practice with a local internist, so I think they have the medical issues covered. I'm just trying to help out with my specialty--as the family baker.