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: These baguettes are crusty, deep brown and dusted with flour
1: The dough can also be shaped into a round and backed on a pizza pan, preferably black steel
2: Slash the loaves with a sharp knife or with the metal blade of a food processor (hold it carefully by the center hub); deep slashes make a great-looking baguette
3: Basic Sponge In processor fitted with metal blade, Mix Basic Sponge with water, salt, and honey until smooth
4: Combine flours
5: (If processor is standard- size remove half of sponge mixture and add flours in two batches
6: ) Add combines flours, 1/4 cup at a time, pulsing several times to incorporate each addition
7: Then process dough until supple, elastic and sticking slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet
8: Dough should be very sticky
9: Transfer dough to large plastic bag, squeeze out all air and seal tightly at top of bag to allow enough room for dough to expand
10: Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour
11: Oil double baguette bread pan
12: Sprinkle bottom lightly with cornmeal
13: Punch dough down, place on generously floured surface and divide in half
14: Pat each piece into rectangle
15: Start on long side to roll up dough
16: Pinch seams to seal
17: Gently stretch to fit pan, if necessary
18: Place dough seam side down, in pan
19: Sprinkle flour lightly over top
20: Cover loosely with plastic
21: (Can be refrigerated at this point for several hours
22: Remove from refrigerator about 1 1/2 hours before baking
23: ) Let dough rise in warm spot until doubled, about 50 minutes or longer if previously refrigerated
24: Slash surface
25: About 15 minutes before baking, put rack on bottom of oven at set 1 t 475 degrees F
26: Place bread in oven, then immediately turn down heat to 425 degrees F
27: bake baguettes until deeply browned and sounding hollow when rapped on bottom
28: About 15 to 18 minutes
29: Immediately remove from pan
30: Place on wire rack
31: Makes 2 baguettes, or 8 servings
32: Each serving contains about: 239 calories; 445 mg sodium; 0 mg cholesterol; 2
33: 7 grams fat; 49 grams carbohydrates; 7
34: 2 grams protein; 0
35: 7 grams fiber; 10% calories from fat
36: Recipe from : Los Angeles Times Newspaper, Cooking section, Thursday March 05, 1992 By Abby Mandel
37: From Gemini's MASSIVE MealMaster collection at www
38: synapse
39: com/~gemini