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: Makes 2 baguettes or 1 long or round loaf Lightly grease large bowl; set aside
1: Stir yeast into 1/3 cup water and let stand until mixture bubbles, about 5 to 7 minutes
2: Combine with flour in mixing bowl
3: Begin beating, adding sugar, salt and remaining water, and continue beating until well mixed
4: Turn dough out onto lightly floured board and knead until smooth and elastic, about 5 minutes
5: Place in greased bowl, turning to coat entire surface
6: Cover with plastic wrap and hot, damp towel and let stand in warm place until almost tripled in volume
7: When dough has risen, transfer to board, punch down and knead about 2 minutes to eliminate any air bubbles
8: Return to bowl, cover and let rise again until at least doubled
9: Preheat oven to 425 F
10: Grease baking sheet
11: On lightly floured board, punch dough down, roll into oval, then form into desired shape
12: Make several slashes diagonally across top with knife or scissors
13: Place on baking sheet and let rise until loaf is doubled
14: Bake 30 minutes
15: Reduce heat to 375 F and bake 5 to 10 minutes more for baguettes, or 15 minutes for single loaf, until golden brown and bread gives hollow sound when tapped on bottom
16: Cool on rack
17: Bon Appetit