2 : lg Egg whites; unbeaten
1/4 : ts Salt
1/2 : ts Vanilla extract
1/2 : ts Vinegar
1/2 : c Sugar
1 : c Semisweet chocolate chips;
-melted, : -melted, cooled
3/4 : c Walnuts; chopped
2 : c Pork or chicken, chopped
3/4 : c Onion, chopped
2 : tb Sugar
2 : tb Soy sauce
1 : lg Can Chinese vegetables
2 : Schmaltz herrings -- filet
And : And skin
1 : Apple -- peeled
1 : md Onion
1 : tb Graham cracker crumbs
2 : Eggs, hard-boiled
1/2 : c Vinegar
1 : c Golden raisins
1/2 : c Mixed fruit; candied (up to
-1) : -1)
3 : tb Brandy; or rum
1 : pk Active dry yeast
2 : 1/ c Flour (up to 3)
1/2 : c Milk
1/3 : c Butter; NO substitutes
1/4 : c Sugar
1/2 : ts Salt
2 : lg Eggs; beaten
2 : ts Lime peel; grated
1/3 : c Blanched almonds; chopped
12: Grease large bowl
0: Makes 2 oval loaves Sponge: For sponge: Sprinkle dry yeast an dsugar over warm milk (105 - 115 F) in small bowl; stir to dissolve
1: If using cake yeast, crumble into small bowl
2: Stir in sugar and lukewarm milk (95 F)
3: Let stand until foamy
4: Combine oats, bread flour and whole wheat flour in large bowl
5: Add yeast mixture and whisk until smooth
6: Cover with plastic wrap
7: Let rise in warm draft-free area for 1 hour
8: For dough: Stir down sponge, using wooden spoon
9: Mix in 1 cup oats, butter and salt
10: Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough
11: Knead on floured surface until smooth and elastic, kneading in all-purpose flour if sticky
13: Add dough, turning to coat entire surface
14: Cover bowl with plastic
15: Let rise in warm draft-free area until doubled, about 45 minutes
16: Gently knead dough in bowl until deflated
17: Cover and let rise again in warm draft-free area until doubled in volume, about 30 minutes
18: Grease baking sheets
19: Gently turn dough out on lightly floured surface
20: Cut in half
21: Knead each piece into round
22: Pull 2 opposite sides under to form oval
23: Place on prepared sheets seam side down
24: Slash top of loaves, using serrated knife
25: Brush wit glaze and sprinkle wit oats
26: Let rise until doubled in volume, about 30 minutes
27: Preheat oven to 400 F
28: Bake until loaves sound hollow when tapped on bottom, about 30 minutes
29: Immediately transfer to racks and cool
30: Bon Appetit