4 : lb Boneless chuck roast
1 : lg White onion, thin sliced
1 : Sweet Bell pepper,
-thinly : -thinly sliced *
1 : cn Beef broth (not condensed)
1 : Flank steak or London broil
- : - (2-pound)
1 : Bay leaf
1 : sm Onion
1 : Tomato, whole, ripe
1 : Celery rib
1 : tb Salt
0: Sprinkle yeast over warm water in small bowl
1: Stir until dissolved
2: Stir in sugar
3: Stir in 1/2 cup of flour until smooth
4: Let stand until mixture begins to bubble
5: Combine remaining flour and salt
6: Stir in yeast mixture and rosemary
7: Turn out onto lightly floured surface
8: Knead until smooth and elastic, about 10 minutes
9: Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour
10: Punch dough down
11: Roll to 9" circle on lightly floured surface
12: Place on lightly oiled baking sheet sprinkled with cornmeal
13: Brush bread with oil mixed with garlic
14: Sprinkle cracked paper and crushed rock salt over the bread
15: Using 2 fingers, poke holes at even intervals over top of bread
16: Let stand about 15 minutes
17: Bake at 425'F
18: 15-20 minutes or until golden brown and loaf sounds hollow when tapped
19: Remove to wire rack to cool slightly before serving
20: Makes 8 servings
21: Each serving contains about: 171 calories; 2,949 milligrams sodium; 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0
22: 22 gram fiber
23: NOTE: Two tablespoons of Parmesan cheese may be sprinkled over bread before baking instead of rock salt
24: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
25: File ftp://ftp
26: idiscover
27: co
28: uk/pub/food/mealmaster/recipes/tn-94q3
29: zip