Take finished roast out and let sit for at least 20 minutes. While the roast is resting, saute the chopped portobellos and onions in the pork juices for a few minutes. To serve, ring the roast with the stuffed mushrooms and potatoes. Spread the sauteed mushrooms and onions over the roast with a slotted spoon. If you have time, stir 1 tablespoon cornstarch with a little water and make gravy with the drippings. — Bruce & Vickie Tracy, Ogden

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CHALLAH HOLIDAY BREAD WITH PARMESAN DIPPING BUTTER

Equipment: 12-inch Dutch oven

1 cup very warm water (110 degrees)

1 tablespoon SAF Gold yeast

3 tablespoons sugar

1 1/2 teaspoons salt

4 cups flour

3 tablespoons corn oil

4 eggs

1 teaspoon water for the egg wash

Seed topping, optional

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast and stir until dissolved. Add remaining water, sugar, salt and 1 1/2 cups flour. Blend well. Add the oil and stir in 3 eggs, once at a time, plus one egg white (reserve 1 yolk). Add enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, roll around and cover with a piece of plastic wrap.

Cover the bowl with a towel and let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Punch dough down and remove to lightly floured surface. Divide into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough.

Divide larger piece into 3 equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet and braid, pinching ends to seal. Divide remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid. Place small braid on large braid. Pinch ends firmly to secure to large braid.

Spray a 12-inch Dutch oven with non-stick cooking spray. Place the stacked braids gently in a 12-inch oven. Beat reserved egg yolk with 1 teaspoon water and brush over loaf. Sprinkle with seed topping if desired. Let rise again until doubled in size.

Bake at 350 degrees for about 45 minutes. Use about 6-8 coals on the bottom and 16-18 on top. Rotate the pot and the lid every 15 minutes for even baking. Remove the bottom coals after about 30 minutes and check the loaf for browning. When the loaf is golden brown, remove all the briquettes. The Dutch oven will continue to bake the bread for several minutes. Leave bread in the oven with the lid off for a few minutes. Brush with melted butter and serve warm with the dipping sauce.

Parmesan Dipping Butter: Melt 1/2 cup margarine, 1/2 teaspoon thyme and 2 tablespoons grated Parmesan cheese in a small Dutch oven. — Bruce & Vickie Tracy, Ogden

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E-mail: vphillips@desnews.com