5 : lg Baking potatoes, peeled and
Thinly : Thinly sliced
4 : lg Red potatoes, unpeeled and
Thinly : Thinly sliced
1 : ts Minced garlic
1 : tb Fresh thyme leaves, chopped,
Or : Or 1 tsp. dried
1 : ts Salt
1/4 : ts Pepper
8 : oz Gruyere cheese, shredded
1 : Can chicken broth (3 3/4oz)
2 : tb Butter cut into small pieces
1 : /2 c Raw potato; peeled, sliced
-thin : -thin
2 : c Ham; cubed
1/2 : c Green pepper; chopped
2 : Green Onions; Chopped
12: Cover and let stand for 5 minutes
0: Combine the water,yeast, and sugar in a large bowl
1: Let stand for 2 minutes
2: Add the dry milk, salt, butter, and 2 cups of the flour
3: Mix until smooth and beat for 2 minutes
4: Let rise, uncovered for 30 to 45 minutes until bubbly
5: Stir in 1 cup of the remaining flour
6: Turn the dough out onto a well-floured surface (using some of the remaining flour) and knead for 4 to 5 minutes, until smooth and elastic, adding only as much flour as necessary to prevent the dough from sticking
7: The dough should be soft
8: Place the dough in a buttered bowl, turning once to bring the buttered side up
9: Let rise in a warm place until double in volume, about 1 1/2 hours
10: Grease two 9 x 5 x 3-inch loaf pans
11: Punch down the dough; turn out onto a lightly floured surface and cut in half
13: Roll out 1 piece of the dough to a rectangle 11 x 16 inches, stretching the dough and letting it stick to the surface as necessary
14: Spread half of the Walnut Filling evenly over the dough to within 1 inch of the edges
15: Roll up the dough like a jelly roll, starting from a narrow side
16: Turn the edges under slightly and place the roll, seam down, in a prepared pan
17: Repeat with the remaining half of the dough
18: Cover and let rise for 1 hour or up to 1 1/2 hours
19: The dough may not swell to double in volume
20: Place the pans on a shelf near the top of an unheated oven and turn on the oven to 325F
21: Bake for 40 to 50 minutes, or until done
22: Place the pans on a wire rack to cool for 10 minutes
23: Remove the loaves from the pans and let them cool completely
24: Makes two loaves
25: WALNUT FILLING: In a medium-sized saucepan, cook the butter and sugar over moderately-high heat
26: When the butter and sugar have melted and the mixture is bubbly, remove the pan from the heat
27: Stir in the ground walnuts, eggs, cardamom, and vanilla
28: Cool the filling before using
29: Makes about 3 cups of filling
30: [ The Redbook Breadbook ] Posted by Fred Peters
31: From Gemini's MASSIVE MealMaster collection at www
32: synapse
33: com/~gemini