1 : lb Capellini or thin spaghetti
1/4 : c Olive oil
3 : pt Cherry tomatoes, washed
2 : Garlic cloves
pn : pn Red pepper flakes
1 : ts Oregano leaf
1/2 : c Pitted & sliced olives
-(Italian, : -(Italian, Greek, or canned)
1/2 : c Grated Parmesan cheese
1 : lb Angel hair pasta
1/2 : lb Lump crabmeat
1/2 : lb Fresh spinach; chopped
1/3 : c Pignoli nuts (pine nuts)
1 : -(up to)
3 : Cloves garlic (crushed)
1/2 : c Butter (or margarine)
1/2 : c Broth (fish broth or weak
-chicken : -chicken broth with 2 tsp.
0: Stir yeast into warm water in a large mixing bowl; let sit for 10 minutes
1: Stir in molasses, caraway seeds, oil and salt
2: Mix well
3: Stir in flours, 1 cup at a time
4: Mix well and turn out onto a floured surface
5: Knead until smooth, about 8 to 10 minutes
6: Put dough in an oiled mixing bowl and turn to coat surface
7: Cover and let rise until doubled in bulk, about 1 hour
8: Punch down dough and shape into 3 round loaves
9: Place on a buttered baking sheet, cover and let rise for 20 minutes
10: Preheat the oven to 400 degrees and place a shallow pan with 1" of hot water on the rack below where the bread will be baking
11: Beat egg lightly with milk and brush on the loaves
12: Bake for 15 minutes, then brush with the egg mixture once again
13: Bake another 15 minutes or until loaves are golden brown and sound hollow when tapped
14: Cool on wire racks
15: Makes 3 loaves
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini