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: 1
1: In a mixing bowl, dissolve the yeast in the tepid water
2: 2
3: Place a paper lunch sack on a scale and put in the barley and rye flour
4: Add enough additional unbleached flour to make up the 2 pounds 3 ounces
5: 3
6: Put the yeast water in an electric mixer bowl and add 4 cups of the flour mixture
7: (I simply use my KitchenAid for this whole process
8: ) Add the honey and olive oil and mix to form a sponge, or very soft dough
9: Mix by hfand or by machine until the dough begins to pull away from the side of the bowl, about 10 minutes
10: Mix in the salt mixed with water and finally the remaining flour
11: If you are using a hand mixer the last of the flour will have to be stirred in by hand
12: If you are using a pwerful mixer use the dough hook
13: 4
14: Knead the dough until it is smooth and elastic
15: Place on a plastic counter and cover with a large bowl, allow to rise until double in bulk, and then punch down and cover; allow to rise a second time
16: 5
17: Punch down and mold 2 or 3 loaves
18: Place on a baking sheet that has been sprinkled with a little cornmeal
19: Dust the loaves with a little flour and allow to rise again until double in size
20: Bake in a 450 degree oven for about 25 to 35 minutes, or until the bread is a rich dark brown and the loaf sounds hollow when you thump on the bottom with your finger
21: Allow the loaves to cool on cake racks
22: Serving Ideas : Makes 2 or 3 large loaves
23: Posted to MC-Recipe Digest V1 #340 Recipe by: frugal gourmet - 3 ancient cuisines From: Kari Boyington <gjkboy@SNET
24: Net> Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)