1 : Loaf (0-oz) Italian or
-French : -French bread
3 : tb Olive oil
1 : ts Oregano
1/2 : ts Minced garlic
8 : oz Ground beef or sausage
3/4 : c Prepared spaghetti sauce;
-divided : -divided
Salt : Salt and pepper
1 : c Shredded Mozzarella cheese
1 : tb Oarmesan cheese
1 : pk Active Dry Yeast; OR
1 : tb Active Dry Yeast; Bulk
1/4 : c Water; Warm, 110-115 Deg. F.
1 : c Cottage Cheese; *
1 : tb Sugar
1 : /4 ts Salt
1 : Egg; Lg.
2 : 1/4 c Unbleached Flour; Unsifted,*
1 : tb Butter; Room Temperature
1 : c Cheddar; Sharp, Grated
1 : c Flour
1 : c Corn Meal
1 : ts Salt
2 : tb Sugar
1 : tb Baking Powder
1 : Egg, lightly beaten
1 : c Milk
1/4 : c Cooking Oil
1 : c Brown rice flour +
0: * The cottage cheese should be the small curd kind at room temperature
1: ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather
2: ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes
3: Gently stir to completely dissolve
4: With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg
5: Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk
6: Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese
7: Turn into the buttered dish
8: Let rise 30 to 40 minutes longer or until almost doubled in size
9: Preheat the oven to 350 degrees F
10: and bake for 40 to 50 minutes or until golden brown
11: Brush the top with butter
12: File ftp://ftp
13: idiscover
14: co
15: uk/pub/food/mealmaster/recipes/mmcheese
16: zip