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
0: Combine the water, yeast, and sugar in a large mixing bowl
1: Let stand for 2 minutes
2: Add the dry milk, eggs, butter, salt, and 2 1/2 cups of the flour
3: Mix until smooth, then beat for 2 minutes
4: Stir in enough of the remaining flour to make a soft dough
5: Turn the dough out onto a well-floured surface (using some of the remaining flour) and knead for 6 to 8 minutes until smooth and elastic, adding only as much flour as needed to prevent the dough from sticking
6: Place the dough in a greased bowl; turn once to bring the greased side up
7: Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours
8: Punch down the dough and turn out onto a lightly floured surface
9: Use this Basic Sweet Dough to make: Cinnamon Twist Scandinavian Almond Ring Honey Almond Twist A delicate, not-too-sweet dough that lends itself admirably to toppings and fillings made of fruits, nuts, and spices
10: It can be shaped into twists, rolls, rings, and braids
11: Each of the accompanying recipes calls for half a recipe of the dough
12: Double the filling if you wish to make two coffecakes, or make two different coffeecakes from one batch of dough
13: Either way, you can freeze one to use later
14: [ The Redbook Breadbook ] Posted by Fred Peters
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini