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: Combine the dry ingredients
1: Combine the egg with the milk and oil
2: Stir into the mixture, mixing until *just* moistened
3: Pour the mixture into a preheated, lightly oiled, iron skillet until a little more than half full
4: Preheat the skillet by putting it into the oven when the oven is turned on for preheating
5: Gives a very crusty cornbread with the top not cooked as dark as the sides and bottom
6: Bake at 425 degrees F
7: for maybe as much as 20 minutes
8: Cool slightly and cut into squares, then serve warm
9: This is a trial and error deal to suit your own taste for sweetness, adjust sugar as you want, and crustiness
10: Don't want crust all over? Then don't use prehotted cast iron skillet, use 8 inch or 9 inch greased pie pan instead
11: Less crust? Experiment with preheating skillet on top of stove to varying degrees, choose the one you like
12: