1/2 : ga Vanilla ice cream
2 : tb Instant coffee
1 : pt Whipping cream
3 : tb Water
Brandy : Brandy to taste
Shaved : Shaved chocolate
2 : c Sugar
2 : Eggs well beaten
1 : c Milk or water
1 : ts Nutmeg
1 : c Butter
1 : ts Baking powder
1/2 : ts Salt
Flour : Flour enough to stiffen
Dough : Dough for easy rolling
1 : qt Heavy cream
2 : 1/4 c Cake flour
2 : ts Baking powder
1 : c Butter; softened
8 : oz Cream cheese; softened
1 : /2 c Sugar
4 : lg Eggs
1 : ts Vanilla extract
1 : ts Lemon rind; grated
2 : tb Rum OR brandy OR cognac
0: Makes 2 large loaves In a saucepan scald the milk; add butter, 2 Tbsp honey, ginger and salt
1: Cool
2: In a large bowl dissolve the yeast in the warm water with the sugar or honey
3: When this is bubbly, add cooled milk mixture
4: Add eggs, one at a time, beating well after each
5: Add 3 cups of the flour and beat thoroughly for at least 5 minutes with an electric mixer
6: (A finer texture will result if you can let this sponge sit, covered with a towel, for an hour or so
7: ) Beat in 3 more cups flour or enough to form a mass which clings together, leaving the sides of the bowl
8: You may have to resort to a wooden spoon at this point
9: Cover and let dough rise in its bowl until it has doubled in bulk
10: Stir down with a wooden spoon and divide equally between two 9x5-inch buttered loaf pans
11: You may feel like you are pulling taffy but don't give up
12: Smooth the dough out as best you can with the spoon or your hands
13: Cover and let the dough rise until it reaches the tops of the pans
14: Preheat oven to 375F
15: Bake 25 - 30 minutes or until the loaves sound hollow when tapped on the bottom
16: Remove from the pans and put directly on the oven rack for another couple of minutes baking
17: The Garden Way Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www
18: synapse
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