1/2 : c Butter or margarine
1 : Large onion, diced
1 : c To 2 c diced celery w/leaves
15 : c Toasted 1/2-inch bread cubes
1 : /2 ts Salt
1/4 : ts Black pepper
1 : tb Dried sage *
1/2 : c Chopped parsely
1 : c Turkey stock, water, or milk
3 : tb Onions; chopped
3/4 : c Celery; chopped
6 : tb Butter; melted
4 : c Day old bread crumbs
1 : ts Salt
1/8 : ts Pepper
1 : ts Thyme or sage
2 : tb Water or milk; (optional)
1/2 : c Non-iodized salt
1/2 : c White sugar
1 : qt Water
1 : lb Lean pork; such as shoulder
8 : oz Pork fat
Salt : Salt and pepper
1 : /2 oz Fresh breadcrumbs
Nutmeg; : Nutmeg; ground cloves
Mace; : Mace; thyme
Egg : Egg yolks
Sausage : Sausage skins
2 : tb Butter
1/2 : Onion; chopped
1 : Garlic clove; minced
2 : c Brocolli florets; cooked
6 : Eggs
1/2 : ts -Salt
3/4 : c Mozzarella; cubed
2 : ts Parsley; minced
2 : ts Onion green tops;
1/4 : Sl Red sweet red pepper (opt
1 : lg Onion
1 : lb Chicken necks and wings
1/2 : lb Beef short ribs
1/2 : lb Veal bones
1 : tb Salt
2 : Celery sticks
2 : lg Carrots
1/2 : sm Celery root (about 3 1/4 oz)
1 : md Bunch flat-leaf parsley
-(about : -(about 3 oz)
4 : md Garlic cloves
4 : Balck peppercorns
6 : c Water
1 : c Brown rice
2 : ts Olive oil or butter
1 : ts Salt
1 : tb Oil
1 : c Brown rice; short or
0: Recipe by: Randy Pollak Preparation Time: 4:00 In a large bowl, combine starter, water, yeast, sugar, salt, and 1 cup of flour
1: Set aside in warm place for about 15 minutes to proof
2: Add remaining flour and knead dough until smooth and elastic
3: Cover with bowl and allow to double (about 1 1/2 hours)
4: Punch down dough and divide in half
5: Shape dough into two baguettes by first rolling dough into a large rectangle, then roll rectangle into loaf (tuck ends underneath loaf), place on baking sheet and allow to double again
6: With a very sharp knife, make a slit down each loaf
7: Bake in a pre-heated 375-degree oven for 30 minutes, Test for doneness by tapping on loaf; it should sound hollow
8: For a crispy crust, periodically spray water, with a hair sprayer, into the oven while loaves are baking
9: DARK RYE: Substitute 3 cups of rye flour for 3 cups of the all purpose flour
10: Add 2 tablespoons of caraway seeds to the batter, along with 1 cup of dark molasses, and 2 tablespoons of powdered cocoa
11: Substitute brown sugar for the plain sugar
12: Reduce water by 1/4 cup
13: RAISIN-CINNAMON: Add 2 slightly beaten eggs to the batter, after proofing
14: Roll each half of dough into a large rectangle
15: Sprinkle each rectangle with a mixture of, 1/4 cup sugar and 1 tablespoon of ground cinnamon
16: Sprinkle each half with 1/2 cup of raisins
17: Carefully roll each rectangle as you would to shape a baguette
18: tuck the ends underneath the loaf
19: Allow to rise until doubled, do not split tops of loaves
20: After baking brush loaves with melted butter
21: GARLIC-CHEESE: Add 1 cup of grated parmesan cheese to batter
22: Mince 6 cloves of garlic, add to batter
23: After splitting tops of loaves, carefully pour 1 tablespoon of garlic butter on the top of each loaf
24: For a cheesier loaf, before rolling rectangle into baguette, sprinkle with 1/2 cup of grated cheddar cheese
25: From Gemini's MASSIVE MealMaster collection at www
26: synapse
27: com/~gemini