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
0: STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes
1: For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl
2: Turn machine on and slowly add yeast mixture
3: Mix until dough cleans sides of bowl
4: If dough is too sticky, add more flour by the tablespoon, working it in before adding more
5: If dough is dry and crumbly, add more water by the teaspoon, working it in before adding more
6: Once desired consistency is achieved (moist but not too sticky), mix dough until well-kneaded, uniformly supple and elastic, about 40 seconds in food processor, or 6 minutes in mixer
7: If mixing by hand, put ingredients into large bowl and make well in center
8: Pour yeast mixture into well and work into ingredients in bowl, then knead on floured board until dough is elastic and smooth, about 10 minutes
9: Transfer dough to large plastic bag, squeeze out air and seal top
10: Place in bowl
11: Let rise in warm spot until doubled, about 1-to-1 1/2 hours
12: Oil 8-cup-capacity bread pan (9-inch)
13: Punch dough down and shape to fit pan
14: Cover loosely with plastic
15: Let rise in warm spot until doubled, about 1 hour
16: 15 minutes before baking, put rack in center of oven; set oven at 375F
17: When dough has doubled, brush top with egg white
18: Bake until loaf is golden and sounds hollow when rapped on bottom, about 35 minutes
19: Immediately remove loaf From Gemini's MASSIVE MealMaster collection at www
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