- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
3/4 : c Non-dairy creamer
1 : ts Almond extract
1 : ts Cinnamon
3/4 : c Powdered sugar
1 : pk Yellow cake mix
3 : oz Instant pudding mix
2 : Eggs
1 : /4 c Milk
1/4 : c Amaretto
1/4 : ts Nutmeg
0: Put the tepid water in your electric mixer bowl and dissolve the yeast
1: Use a paper lunch sack for weighing out the flour
2: Put the whole-wheat and rye flour in the bag first, and then make up the weight with the white flour
3: Put 4 cups from the bag into the mixer and whip it for 10 minutes
4: Add the salted water
5: If you have a KitchenAid, allow the dough hook to do the rest of the work
6: Otherwise, add remaining flour by hand
7: Knead until the dough is smooth and elastic
8: Put the dough on a plastic counter and cover with an inverted steel bowl
9: Allow it to rise once, punch it down, and allow it to rise a second time
10: Punch down and form into 2 or 3 loaaves
11: I never use bread pans for this, as they will ruin the crust
12: Place the loaves on baking sheets that have been dusted with cornmeal and allow the loaves to rise until double in bulk
13: Bake in a 450 degree oven about 25 minutes, or until the crust is golden and the loaf light to the touch
14: It should make a hollow sound when you thump your finger on the bottom of the loaf
15: Serving Ideas : Makes 2 or 3 loaves
16: NOTES : See Italian Breadsticks and Crustulum (Bruschetta) for other ways to use this bread recipe
17: Posted to MC-Recipe Digest V1 #340 Recipe by: frugal gourment - 3 ancient cuisines From: Kari Boyington <gjkboy@SNET
18: Net> Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)