2 : Egg whites
3/4 : c Sugar
1/2 : ts Vanilla extract
6 : oz Chocolate chips
4 : Egg whites
1 : ts Cream of tartar
1/4 : ts Salt
1 : /2 c Sugar
12 : oz Chocolate chips
1 : ts Vanilla
1 : c Pecans
2 : Egg Whites
1 : pn Salt
1/4 : c White Sugar
1 : ts Vanilla
1 : c Chocolate Chips
2 : Egg whites
2/3 : c Sugar
1 : pn Salt
1/2 : c Chocolate chips
1 : c Nut meats
1 : ts Vanilla
2 : Egg whites
3/4 : c Sugar
1 : ts Vanilla
1/4 : ts Salt
1 : c Broken pecans
1 : c Chocolate chips
7 : Egg whites
1 : ts Cream of tartar
1 : ds Salt
1 : /2 c Sugar
1/2 : pt Whipping cream
2 : Egg whites
2/3 : c Sugar
1/2 : ts Salt
2 : ts Vanilla
1 : c Pecans; chopped
1 : c Chocolate chips
-- : -- or Rice Krispies
-- : -- or M&M's
1 : c Coconut; optional
2 : Egg whites; room temperature
1/8 : ts Cream of tartar
1/8 : ts Salt
2/3 : c Sugar
1 : ts Vanilla
Hershey's : Hershey's Kisses; (6 oz.
-package, : -package, 36 count,
0: STARTER: Mix water and honey in medium bowl
1: Add yeast; stir to dissolve
2: Let stand until foamy, 10 minutes
3: Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine
4: Add remaining 1/2 cup rye flour
5: Mix in enough bread flour to form shaggy mass that can be worked with hands
6: Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work
7: (Starter will be doughlike in texture at this point
8: ) Sprinkle 1 tablespoon bread flour in medium bowl
9: Add starter dough to bowl
10: Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter)
11: BREAD: Place 1/4 cup warm water in small bowl
12: Sprinkle yeast over; stir to dissolve
13: Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook
14: Add yeast mixture and remainig 2 1/2 cups warm water; mix on low speed to blend
15: Add 1 cup bread flour; beat 4 minutes
16: Add another 1 cup bread flour and beat 4 minutes
17: Add enough bread flour to form shaggy mass; beat 4 minutes
18: Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes
19: Turn out dough onto lightly floured surface; turn to coat
20: Transfer dough to large bowl
21: Cvoer with kitchen towel
22: Let rise at room temperature 1 hour
23: Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet
24: Punch dough down
25: Turn out onto floured surface
26: Knead until smooth, 2 minutes
27: Divide into 3 equal portions
28: Shape each into ball
29: Place 2 balls on large sheet and 1 on medium sheet
30: Cover with kitchen towels
31: Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen compltely), about 2 hours
32: Preheat oven to 450F
33: Place baking pan in bottom of oven; add water to create steam
34: Using sharp knife, cut 3 diagonal slits across top of each loaf
35: Place baking sheet with 2 loaves in oven
36: Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes
37: Transfer to rack
38: Place remaining loaf in oven
39: Bake until bread is deep brown and souds hollow when tapped on bottom, about 35 minutes
40: Transfer to rack and cool
41: Bon Appetit May 94 Typed by Didi Pahl From Gemini's MASSIVE MealMaster collection at www
42: synapse
43: com/~gemini