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: This earty brown bread, shaped into long thin baguettes and densely packed with raisins and walnuts, is virtually impossible to stop eating
1: Renee first tasted a similar bread at the two-starred Michel Rostang in Paris
2: She likes to serve it with hearty soups, such as cream of pumpkin or squash, with curried chicken salad or cream cheese spreads, and, of course, with fruit and cheese
3: Bread as good as this is worth the work
4: Directions: =========== Dissolve the yeast and honey in 1/4 cup warm water and let stand until foamy, about 10 minutes
5: In a food processor fitted with a plastic dough blade, combine the flours and salt
6: Process about 30 seconds
7: Add the walnuts and process an additional 15 seconds
8: With the machine running, pour the yeast mixture through the feed tube
9: With the machine running, slowly add 1 cup water through feed tube
10: Process until the dough clears the sides of the bowl and is no longer dry, about 1 minute additional
11: Turn out onto a lightly floured board and knead in the currants and raisins for about 5 minutes
12: Coat a large bowl with butter
13: Transfer the dough to the bowl, turning to coat the top with butter
14: Cover with plastic wrap and a towel and set aside to rise in a warm place, until the dough is doubled in bulk, about 1 to 1-1/2 hours
15: Turn the dough out onto a lightly floured board
16: Punch down to remove air bubbles and divide the dough into two equal parts
17: Roll each part into a 6 x 15-inch sheet
18: Roll the sheets into long cylinders, pinching the edges to seal
19: Transfer the cylinders, seam side down, to a buttered baking sheet or two baguette pans
20: Cover with plastic wrap and a towel and set aside to rise until the dough is almost doubled, about 45 minutes
21: Preheat oven to 425
22: Brush the loaves with the beaten egg and slash each with a sharp knife several times along the diagonal
23: Bake for 30 to 40 minutes, until loaves are well browned
24: Yields 2 loaves Source: Renee Carisio of Ma Cuisine : The Ma Cuisine Cooking School Cookbook : by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and : Helene Siegel Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
25: synapse
26: com/~gemini