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: Dissolve the yeast in the water in a bowl
1: Add salt, oil & garlic
2: Stir in 3 c flour & wheatgerm
3: Mix with a fork
4: Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour
5: Then knead, adding another 1/4 c flour gradually
6: Knead for a couple of minutes
7: Let rise till it has doubled in size
8: Punch down & let it rest for a while
9: Roll the dough into a 13 inch length
10: Set the bread on an oiled sheet
11: Let proof for 20 minutes
12: Preheat oven to 375F & bake for 45 to 55 minutes
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini