1 : Onion, (small) chopped
Butter : Butter or margerine
16 : oz Refried beans
1/4 : lb Cheddar cheese, shredded (up
-to : -to 1/2 cup)
1 : cn Jalape=Fo chiles, (4 ounce)
-drained : -drained and chopped
Salt : Salt and pepper to taste
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
8 : c All-purpose flour,
0: Four days ahead of breadmaking, prepare the "starter"
1: Combine 1 package of the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic bowl or container
2: Cover tightly and let stand for 2 days at room temperature
3: Then refrigerate for at least another day (see note below)
4: The day before preparing the dough, combine 1 cup of starter, the rye flour, and 1 cup warm water in a bowl
5: Cover with plastic wrap and let stand overnight at room temperature
6: The next day stir down the dough and add the second package of yeast, dissolved in 1/4 cup warm water, salt, caraway seeds, poppy seeds, butter, and sugar
7: Then add up to 4 cups all-purpose flour, 1 cup at a time, to make a stiff but workable dough
8: Knead for 10 to 12 minutes, then shape into a ball
9: Place in a buttered bowl, turning to coat the dough with the butter
10: Cover and let rise in a warm, draft-free place until doubled in bulk, about two hours
11: Punch down and divide the dough in half
12: Shape into two round loaves and place on buttered baking sheets generously sprinkled with cornmeal
13: Cover and let rise again until doubled in bulk, about 1 hour
14: Brush with the egg wash, and bake in a preheated 375 deg F
15: oven for 30 minutes, or until lightly browned and the loaves sound hollow when rapped with the knuckles
16: Cool, covered with towels to prevent the crust from hardening
17: NOTE: This will provide more starter than you need for this recipe
18: To keep it going, replenish with equal parts of warm water and flour, let stand again at room temperature, then refrigerate
19: Continue the process each time you use some of it
20: SOURCE: Beard on Bread by James A
21: Beard : A Borzoi Book published by Alfred A
22: Knopf, Inc
23: : ISBN 0-394-47345-0 : October 23, 1973 Contributed by Wesley Pitts 11/13/93 From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini