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 deep bowl, measure our the rye flour
1: Make a well in the centre
2: Dissolve the yeast in the water & add to the bowl
3: Add salt, oil & vinegar
4: Stir vigorously
5: Add the white flour
6: Knead well till the dough is pliable
7: Form into a round bread
8: Use a brush to oil the surface & set in a 9" round pan
9: Allow to double in size
10: Preheat oven to 350F & bake for 1 hour 15 minutes
11: From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini