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 warm water in a small bowl
1: Add sugar, stir and set aside until yeast starts to bubble
2: Sift both flours and salt into large bowl
3: Make a well in the center of flour mixture and pour in yeast and 2 tbsp
4: oil
5: Stir to make stiff dough
6: Knead on floured surface until smooth, about 15 minutes
7: Wash and oil the bowl with 1 tbsp
8: olive oil
9: Return dough ball to bowl and turn to coat with oil
10: Cover and let rise in a warm place until double in bulk, about 1 hour
11: In a small skillet, saute onion in 2 tbsp
12: olive oil for 5 minutes over medium heat until soft
13: Cool
14: Punch dough down and knead again on a well-floured surface
15: Work onions and whole olives into dough as you knead
16: Oil a baking tray or 9-inch loaf pan
17: Shape dough into a ball and place on prepared tray or in pan
18: Cover and let rise again in a warm place for 1 hour
19: Preheat oven to 400 degrees
20: Bake loaf for 1 hour, until lightly browned
21: Cool on wire rack
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini