1 : /2 c Crushed gingersnaps; (about
-30) : -30)
1/4 : c Butter or margarine; melted
0: Dissolve yeast and sugar in 1/3 cup water; let proof
1: Mix flours and salt in a large mixing bowl
2: Add one cup water to yeast water
3: Add water slowly to flour mixture, stirring until the dough makes a ball
4: Let the dough rest five minutes
5: Add more flour to make a smooth ball and knead for seven minutes
6: Lete rest two minutes and knead three minutes more
7: Place dough in a clean, dry four-quart bowl
8: Cover and let rise 40 minutes
9: Turn dough out; pat into a 14" rectangle and fold in thirds
10: Repeat
11: Return dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk
12: Form dough into two baguettes, two round loaves, or 12 hard rolls
13: Slash the top of each with a razor blade
14: Preheat oven to 400 F, placing a pan on the bottom rack to heat
15: Bake loaves 30 to 35 minutes, steaming the loaves every four minutes for the first 15 minutes
16: Texas Monthly magazine Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa
17: net> on Sep 26, 98