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: In a large mixing bowl, combine 2 1/2 cups lukewarm water and malt extract or brown sugar; sprinkle yeast on top and let stand until the yeast is dissolved, about 5 minutes
1: Gradually stir in 3 cups of the flour, stirring in the same direction for 3 minutes
2: Stir in nonfat drymilk and salt
3: Then gradually add more of the remaining flour until the dough becomes too difficult to stir
4: Turn the dough out onto a lightly floured surface and knead, gradually incorporating more flour as needed to prevent sticking, until smooth and elastic, about 10 minutes
5: (Alternatively, the dough can be kneaded in a stand-up mixer fitted with a dough hook)
6: Place the dough in a lightly oiled bowl, turn to coat and cover with plastic wrap
7: Let rise until almost tripled in volume, 2 1/2 to 3 hours
8: Punch dough down; cover and let rise until doubled, about 1 1/2 hours
9: (Or, you can let the dough rise for the second time overnight in the refrigerator
10: ) Lightly oil 2 baking sheets or spray with nonstick cooking spray; sprinkle with cornmeal
11: Punch the dough down, turn out onto a lightly floured surface and knead into a smooth ball
12: Divide the dough into 16 portions
13: Shape each portion into a ball, then roll to make a slight oval
14: As you work, keep any dough that you are not using covered
15: Place the rolls at least 2 inches apart on the prepared baking sheets
16: Sprinkle rolls with flour and rub gently over the surfaces
17: Cover with a dry tea towel and let rise until almost doubled, about 1 hour
18: Thirty minutes before baking, place a baking stone or an inverted baking sheet on the center rack of a cold oven
19: Place a metal cake pan on the bottom rack; preheat to 425 F
20: Just before baking, pour 1 cup water into the cake pan
21: Working with one batch at a time, cut a 1/4 inch deep slash with a serrated knife along the top of each roll
22: Place the baking sheet on the baking stone or until the rolls are golden brown and bottoms sound hollow when tapped
23: Transfer to a wire rack and let cool
24: Add more water to the cake pan, slash the remaining rolls and bake them in the same manner
25: (The cooled rolls can be stored in a plastic bag in the freezer for up to 3 months
26: To serve, arrange the frozen rolls on a baking sheet and heat in a 350F oven for 10 to 15 minutes
27: Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 From Gemini's MASSIVE MealMaster collection at www
28: synapse
29: com/~gemini