1 : tb Butter
2 : Eggs, beaten
1/4 : c Cottage cheese
3 : c All-purpose flour
1/2 : ts Salt
2 : ts Baking soda
1 : tb Ground ginger
1/3 : c Golden raisins
1/3 : c Chopped mixed candied peel
1/3 : c Crystallized ginger, chopped
3/4 : c Molasses
3/4 : c Butter
1/3 : c Packed brown sugar
3 : Eggs, beaten
2 : tb To 3T milk
3 : c Flour
1 : ts Salt
1/2 : ts Each:allspice, nutmeg,
Cinnamon : Cinnamon
1/4 : c Sugar
1 : Stick butter, melted
1 : Egg beaten
3/4 : c Currents or raisins
1/3 : c Candied citron fruit
Yeast : Yeast mixture:
1 : tb Dry yeast
1 : tb Sugar
2/3 : c Warm milk
1/2 : c Warm water
1 : c Flour
Glaze: : Glaze:
2 : tb Milk
2 : tb Water
3 : tb Sugar
1 : lb Boneless lamb shoulder or
Breast, : Breast, cut into pieces, or
Use : Use ground lamb
1/2 : lb Lamb liver; cut into pieces
1/2 : c Water
1 : sm Onion; coarsely chopped
1 : lg Egg
3/4 : ts Salt
3/4 : ts Pepper, black
1/2 : ts Sugar
1/4 : ts Ginger, ground
1/8 : ts Cloves, ground
1/8 : ts Nutmeg, ground
1 : c Oats, rolled, old fashioned
1 : lb Lean ground beef
1 : Egg, slightly beaten
3 : tb Flour
1/2 : ts Salt
1/4 : ts Freshly ground black pepper
3 : tb Minced onion
3 : tb Vegetable oil
1/3 : c Chicken broth
1 : 8-oounce can crushed
0: In a large bowl combine the reast and the warm water
1: Let rest for 2 minutes
2: Add 5 cups of the flour to the yeast mixture
3: Stir until well combined
4: Add the remaining flour, a little at a time, stirring until a dough forms
5: Do not add all the flour if it is not needed
6: Transfer the dough to a floured surface and knead for 10 minutes or until dough is no longer sticky and is smooth
7: Shape the dough into a ball
8: Place 1/2 teaspoon of the olive oil in your hand
9: Roll the dough around in your hand until it is coated with oil
10: Place dough in a large bowl and cover with a towel
11: Let rise in a warm draft-free place for 35 minutes until doubled in size
12: In a small bowl combine the dried oregano, basil, savory, rosemary, and lemon peel
13: Punch the dough down and divide it in half
14: Flatten each half until it resembles a plate sized round
15: Brush the tops of the loaves with the remaining oil
16: Sprinkle the tops of the loves with the seasoning mixture
17: Place the loaves on baking sheets
18: Cover loaves with bowls and let rise in a warm draft free place for 30 minutes until doubled in size
19: Preheat oven to 400F
20: Bake for 30 minutes or until tops are golden brown
21: Remove from oven
22: Cool or serve warm
23: Source: The Great American Baking Book From the Diehl collection