1/2 : c White sugar
1/2 : c Brown sugar
1/2 : c Butter or margarine
1 : ts Vanilla extract
1/2 : c Peanut butter
1 : Egg
1 : /2 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Baking powder
1/4 : ts Salt
3 : Dozen bite-sized Milky Way
-bars : -bars
4 : lg Heads garlic
1 : c Vegetable stock; or dry
-white : -white wine, or nonalcoholic
-white : -white wine
1 : ts Minced fresh rosemary
1 : ts Minced fresh thyme
---Small : ---Small Loaf---
1 : c Milk
1 : tb Butter; or canola oil
1/4 : c Unsulphured molasses
1 : lg Egg
1 : /4 c All-purpose flour;
0: ~1) IN LARGE MIXING BOWL, FITTED WITH A DOUGH HOOK (OR USE BREAD MACHINE), WHISK TOGETHER THE YEAST, WATER & 1 TSP
1: OF THE SUGAR
2: WHISK IN REMAINING SUGAR, EGG & OIL, THEN STIR IN CREAM & MILK & MOST OF THE FLOUR (RESERVE 1 CUP), BAKING POWDER & SALT
3: STIR TO MAKE A SOFT DOUGH
4: -2) ATTACH DOUGH HOOK (OR KNEAD BY HAND), AND KNEAD TO MAKE A SOFT, SUPPLE DOUGH, ADDING MORE FLOUR (IT PROBABLY WILL USE THE 6 CUPS CALLED FOR), AS REQUIRED, 10-15 MINS
5: ~3) PLACE IN A LIGHTLY OILED PLASTIC BAG & LET REST IN A WARM PLACE UNTIL DOUBLED, OR REFRIDGERATE OVERNIGHT
6: IF REFRIDGERATED, ALLOW TO COME TO ROOM TEMP
7: BEFORE USING (BREAD WILL RISE AS IT WARMS)
8: ~4) ALTERNATIVELY, KEEP DOUGH REFRIDGERATED FOR UP TO 4 DAYS
9: BREAK DOUGH OFF IN PIECES AROUND THE SIZE OF A GRAPEFRUIT
10: LET REST A MINUTE, THEN ROLL INTO ROUNDS ABOUT THE SIZE OF A HAND, THEN GENTLY STRETCH LENGTHWISE & SIDEWAYS TO MAKE A TEARDROP-SHAPED SLAB OF BREAD
11: CONTINUE WITH REMAIING DOUGH
12: ~5) PLACE DOUGH SLABS ON COOKIE SHEETS AND COVER WITH A TEA TOWEL; ALLOW TO REST 10-15 MINS
13: ~6) PREHEAT GAS GRILL TO HOTTEST TEMPERATURE (ABOUT 500*F)
14: THROW SOME NAAN SLABS ON GRILL AND PUT COVER DOWN
15: BAKE UNTIL DOUGH PUFFS UP , AROUND 3-5 MINS
16: USING TONGS, TURN OVER BREAD TO COOK OTHER SIDE, ABOUT 3-4 MINS
17: DOUGH MAY LOOK UNEVENLY SCORCHED IN PARTS, BUT THAT'S O
18: K
19: SERVE IMMEDIATELY, OR COVER WITH FOIL & KEEP WARM
20: Posted to MM-Recipes Digest by "Michael M
21: Miller" <millfam@cynetfl
22: com> on Nov 19, 1998