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 +
15: Continue to bake for 30 to 35 minutes
0: In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar
1: Stir together
2: With a slotted spoon, beat in 1 3/4 c flour
3: Combine 1/2 c flour with the other ingredients
4: Set side in a warm area for 15 to 20 minutes
5: Flour a board with the rest of the flour & turn out the dough
6: Knead till it is no longer sticky
7: Flatten it with the palms of your hands
8: Fold in half & in half again
9: Roll until it is 10 1/2 inches long
10: Sprinkle cornmeal on a cookie sheet & set the dough
11: Use a brush to oil the surface
12: Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so
13: Preheat oven to 375F & bake for 20 minutes
14: Remove from oven & spread the surface with water, using a brush
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini