Pepper-Cheese Bread
Submitted by: Barbiel
2  3/4 to 3 1 /4 cups all-purpose flour
1 package active dry yeast
1  1/2 to 2 teaspoons cracked black pepper
1/2 teaspoon salt
1 cup warm water (120°F to 130°F) 		2 tablespoons Olive oil or cooking oil
1 cup shredded Provolone or Mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese or Romano cheese
1 slightly beaten egg white
1 tablespoon water
In a large mixing bowl stir together 1 cup of the flour, the yeast, pepper, and salt. Add warm water and olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover. Let rise in a warm place till nearly double in size (1 to 1-1/4 hours). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. Sprinkle Provolone or Mozzarella and Parmesan or Romano cheeses on top of the dough. Roll up, jelly-roll style, starting from a long side. Moisten edge with water and seal. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet. In a small mixing bowl combine egg white and water. Brush some of the egg white mixture over the top of the loaf. Cover loaf and let rise in a warm place till nearly double in size (about 45 minutes). Using a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of the loaf. Bake in a 375°F oven for 15 minutes. Brush again with some of the egg white mixture. Bake for 20 to 25 minutes more or till bread sounds hollow when you tap the top with your fingers. Immediately remove bread from baking sheet. Cool on a wire rack. Makes 1 loaf (16 servings).

Croissant
Submitted by: Barbiel
1 1/2 cups cold butter
4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk 		1/4 cup sugar
1/4 teaspoon salt
1 egg
1/4 to 1/2 cup all-purpose flour
Cut butter into 1/2-inch-thick slices. In a medium bowl stir slices into 3 cups of the flour until slices are coated and separated. Chill butter mixture while preparing the dough. For dough, in a large mixing bowl combine remaining 1-1/2 cups flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, and salt just until warm (120°-130°F). Add to flour-yeast mixture. Add egg. Beat with an electric mixer on low to medium speed 30 seconds, scraping sides of bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir chilled flour-butter mixture into dough until flour is moistened (butter will remain in large pieces). Sprinkle a pastry cloth or surface with 1/4 cup of the remaining flour. Turn dough out onto surface. With floured hands, gently knead dough for 8 strokes. Using a well-floured rolling pin, roll dough into a 21x12-inch rectangle (if necessary, sprinkle surface of dough with enough remaining flour to prevent sticking). Fold dough crosswise into thirds to form a 7x12-inch rectangle. Loosely wrap in plastic wrap; chill 1 to 1 1/2 hours in refrigerator or 20 to 30 minutes in freezer or until firm but not excessively stiff. On a well-floured surface roll dough into a 2-1/2-inch rectangle. Fold dough crosswise into thirds again and give dough a quarter-turn. Then roll, fold, and turn twice more, flouring surface as needed (it is not necessary to chill dough between each rolling). Place dough in a plastic bag. Seal bag, leaving room for dough to expand. Chill dough for 4 to 24 hours.
Making Croissants: On a lightly floured surface roll 1 portion of dough into a 16x8-inch rectangle. Cut rectangle into 8x4-inch rectangles. Spoon Filling (see some suggestions below), if desired, onto center of each smaller rectangle. In a small mixing bowl beat egg and water using a fork. Brush edges of dough with egg mixture. Fold short sides of the rectangles over the filling to overlap in center, forming bundles. Pinch edges together to seal. Place 4 inches apart, seam sides down, on ungreased baking sheets. Repeat same procedure until all dough is prepared. Cover and let rise until nearly double (about 1 hour). Brush again with egg mixture. Bake in a 375°F oven about 15 minutes or until golden. Remove from baking sheets. Cool on wire racks. Makes 16 croissants.
Filling Suggestions:
Blueberry Filling:
Using 1/2 cup blueberry preserves and 1 cup fresh or frozen blueberries, spoon 2 teaspoons of the preserves in the center of each rectangle. Add 3 to 4 blueberries.
Cheese Filling:
In a bowl beat together
one 8-ounce can almond paste
1/2 cup granulated sugar
1/2 cup packed brown sugar
Spoon 1 tablespoon in center of each rectangle.
Dilled Ham Filling:
In a mixing bowl combine
one 8-ounce package Cream cheese, softened
1/3 cup finely chopped cooked ham
2 tablespoons sliced green onion
1/2 teaspoon dried dillweed
Spoon 1 tablespoon in center of each rectangle.
Note: Croissants can be served without Filling too. Just prepare as explained in Making Croissants, leaving the part that contains this procedure. Bake as indicated above.

Basil-Beer Bread
Submitted by: Barbiel
3 cups self-rising flour
3 tablespoons sugar		 1/2 cup chopped fresh basil leaves
1 1/2 cups warm beer
Preheat the oven to 350°F. In a large bowl, mix the flour and sugar. Stir in the basil, then the beer. Mix until thoroughly blended, then pour into a well greased 9x5x3" loaf pan. Bake until a broomstraw or toothpick inserted in the center comes out clean (about 50 minutes). Turn the bread out of the pan and cool on a rack. Slice the bread thinly. Makes one loaf.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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