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
20: Cover; let rise in warm place until double in bulk (about 1 hour)
0: QUICK MIX METHOD Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl
1: Heat milk, water, and 2 tablespoons oil in a saucepan over low heat until very warm (120 to 130F)
2: Add liquid to flour mixture; beat on high speed of elec- tric mixer until smooth, about 3 minutes
3: Gradually stir in more flour to make a soft dough
4: Tum onto lightly floured surface and knead until smooth and elastic (5 to 10 minutes)
5: Cover dough with bowl or pan; let rest 20 minutes
6: For two loaves, divide dough in half and roll out two 14x7-inch rectangles; for one loaf roll out to 16x8-inch rectangle
7: Roll up from narrow side, pressing dough into roll at each turn
8: Press ends to seal and fold under loaf
9: Place in 2 greased 8x4x2-inch loaf pans or 1 greased 9x5x3-inch loaf pan; brush with oil
10: Let rise in warm place until double in bulk (30 to 45 minutes)
11: Bake at 400F 35 to 40 minutes
12: Remove from pans immediately and brush with oil; cool on wire rack
13: CONVENTIONAL METHOD Heat milk, sugar, oil, and salt; cool to lukewarm
14: In a large bowl, sprinkle yeast in warm water (105 to 115F) stir until dissolved
15: Add lukewarm milk mixture and 2 cups flour; beat until smooth
16: Beat in enough additional flour to make a stiff dough
17: Turn out onto lightly floured surface; let rest 10 to 15 minutes
18: Knead until smooth and elastic (8 to 10 minutes)
19: Place in a greased bowl, turning to grease top
21: Punch down
22: Let rest 15 minutes
23: Follow same shaping and baking instructions as Quick Mix Method
24: From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini