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: SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water
1: Stir in rye flour and caraway seed
2: Cover bowl snugly with plastic wrap and let stand for 1-3 days
3: BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend well
4: Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour
5: Beat until smooth
6: add butter
7: Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks
8: Knead for 5-10 minutes
9: Put in a greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down and let rest 10 minutes
10: Shape into loaves or put into loaf pans, cover and let rise until doubled
11: Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk
12: Bake at 375 F for about 40 minutes
13: this will make 2 large loaves or 3 smaller ones
14: from *Prodigy's Food and wine Bulletin Board, from Linda Karner,-TNXC18B From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini