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: Scald milk and remove to large bowl
1: Add honey, margarine and salt to milk and stir until margarine is melted
2: Set aside; cool to lukewarm
3: In small cup or bowl, combine yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk mixture is cooled
4: Add 1 1/2 cups of the flour of lukewarm milk mixture and beat well
5: Beat in egg and yeast mixture until thoroughly combined
6: Add remaining 2 1/2 cups flour, a little at a time, until a sticky dough is formed
7: turn out on a foured surface and knead about two minutes
8: The dough will still be sticky, but don't add more flour
9: Place dough in oiled bowl, turning once to oil whole surface of dough
10: Cover and let stand in warm place until double in bulk
11: Punch down dough and remove to working surface; divide into 16 equal pieces
12: Roll out each piece to a circle about 8-10 inches in diameter
13: Don't worry if the circles aren't perfect but they must be no thicker than one-eighth inch
14: Heat a large dry skillet over medium high heat; do not use any oil or grease
15: Bake each circle 15 seconds, flip and bake about 10 seconds on other side, until motled brown spots appear
16: Do not overcook
17: Bread should be flexible
18: Remove with spatula, cool slightly and place in plastic bag
19: Continue rolling and baking until all dough is used
20: Seal bags tightly to retain moisture and either use, refrigerate or freeze a once
21: Bread may be reheated on a cookie sheet in hot oven for a few minutes
22: Recipe By : MILEAH File ftp://ftp
23: idiscover
24: co
25: uk/pub/food/mealmaster/recipes/mmdja006
26: zip