2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
0: Sprinkle yeast over 1/3 cup lukewarm water
1: Add 1 tsp
2: honey
3: Let dissolve for five minutes
4: In a large mixing bowl, combine 1 cup lukewarm water, molasses, oil, mashed potatoes and mix until smooth
5: Add yeast mixture, onion starter, caraway seeds and salt
6: Mix until well-blended
7: Add whole-wheat flour, (reserving 1/2 cup for kneading), and wheat germ, mix well for about 5 minutes
8: Let dough rest for 10 minutes
9: Add rye flour
10: Knead on a board for about 10 minutes, using 1/2 cup whole-wheat flour, until dough is elastic, and "springy
11: " Place dough in an oiled bowl, turning it over to coat surface with oil
12: Cover, set bowl in hot water and leave to rise in a warm place for 1 1/2 hours until doubled in bulk
13: Stir down dough and divide into two loaves
14: These can be shaped in rounds and placed on an oiled cookie sheet which has been sprinkled with corn meal, or they can be placed in oiled loaf pans
15: Glaze tops with beaten egg and sprinkle with caraway seeds
16: Set to rise in an unheated oven for approximately one hour
17: Turn oven to 400 for 20 minutes, then turn it down to 375 and bake for 30 minutes longer or until bread tests done
18: (For a crustier load, put a pan of hot water on oven floor during the first 20 minutes when oven is at 400
19: ) Cool on rack before serving
20: *To make onion starter, add 1 small, peeled onion--loosely wrapped in cheesecloth, to fresh batch of basic sourdough starter mixture and leave to sour at room temperature for at least three days
21: Before making old country rye bread, add a second cup of water and a second cup of flour to the onion starter, leaving it at room temperature overnight
22: 2 loaves
23: From: The Rodale Cookbook Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini