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: Sprinkle yeast on warm water; stir to dissolve
1: Blend in egg, 3 cups of flour, cardamom, sugar and salt
2: Beat with mixer at medium speed about 2 minutes til batter is smooth
3: Add butter and enough remaining flour, a little at a time, first with spoon and then by hand, to make a fairly soft dough that leaves the sides fo the bowl
4: Turn onto lightly floured board
5: Knead til smooth and elastic ( 8 minutes)
6: Place in greased bowl and turn over to grease top
7: Cover and let rise in warm place until doubled, about 1 hour
8: Punch down dough, turn over and let rest 10 minutes
9: Turn out onto board; divide dough in half
10: Shape into 2 loaves and place in greased loaf pans
11: Cover, let rise til doubled; bake at 400 degrees for 40 to 50 minutes, covering with foil during last 15 minutes to prevent browning too much
12: Remove from pans and cool on racks
13: NOTES : Makes excellent toast!! Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj
14: net> on Feb 07, 1998