* Exported from MasterCook * Sage Bread #2 Recipe By :Charlotte Observer - May 6, 1997 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornmeal 2 1/2 cups warm water (about 110) -- divided 2 packages active dry yeast 7 tablespoons sugar 1 tablespoon salt 1/4 cup vegetable oil 1 tablespoon dried whole sage leaves -- crumbled 7 1/2 cups all-purpose flour -- divided 1 large egg -- optional Lightly grease a flat cookie sheet and dust with cornmeal. Set aside. Put 1/2 cup warm water in a small bowl. Sprinkle yeast over the top of the water and stir to combine. Set aside for 5 minutes. In a large bowl, combine sugar, salt and oil. Stir in sage and the remaining 2 cups water. Using a wooden spoon, stir in the yeast mixture, then stir in 7 cups of flour, adding about 1 cup at a time. Let stand 10 minutes. After 10 minutes, dough should be stiff enough not to stick to your fingers when formed into a ball. If needed, stir in remaining 1/2 cup flour. Turn dough out onto a lightly floured surface and knead for about 4 minutes, until dough is smooth, elastic and satiny. Place dough ball in a greased bowl, turning to coat all sides. Cover bowl with a clean towel and set aside in a warm place about 1 hour, until dough has doubled. Punch down dough and remove from bowl. Cut dough into three equal pieces and shape each into a 10-inch strip. Lay the strips side by side about 1/2 inch apart, on the cookie sheet. Crimp strips together at top and braid. Tuck ends under. If desired, beat egg with 1 tablespoon water and paint top of bread. Cover bread with the towel and let rise for 30 minutes. Preheat oven to 350. Bake bread for 40 minutes, until it sounds hollow when lightly tapped on the bottom. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: "From ``The Northern Exposure Cookbook'' by Ellis Weiner" Yield: "1 Braided Loaf" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Pizza With Black Bean Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Dough 1 Tablespoon yeast 1/2 cup yellow cornmeal 1 1/2 c all-purpose flour 1 1/2 cup whole wheat flour 1 1/2 teaspoons salt 2 teaspoons chili powder 1 cup refried black beans -- (10 oz) * 1 extra large egg 1/4 cup vegetable oil 1 Tablespoon honey or molasses 2/3 cup water --- To Finish the Pizza 2 cups chunky salsa 1 cup shredded Cheddar -- Monterey Jack -- and/or Mozzarella Cheese * (can be made from scratch, come from a can or be reconstituted from a mix) Place all the ingredients in the machine, program for Dough or Manual, and press Start. The dough will be quite moist but should form a discrete ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for five minutes. If you do not have a bread machine, mix all ingredients by hand, and stir or knead until it forms a smooth ball. You will need to oil the surface where you knead the dough, and knead for at least 10 minutes. Try not to add more flour than listed above; dough will be moist. Let rise in an oiled bowl for 1-2 hours. Punch down the dough, and let rest for five minutes. To Finish the Pizza 2 cups chunky salsa 1 cup shredded Cheddar, Monterey Jack, and/or Mozzarella Cheese Preheat over to 475F. On a lightly floured work surface, roll the dough out to either a 17 x 11 inch rectangle, or a 14" round. If you have a jelly roll pan that has slightly different dimensions, roll the dough to fit it. Lightly oil (or use Pam) the pan and place the dough into the pan, stretching it with your hands so that it covers the surface up to the edges, Spread the dough with the salsa, leaving a 1 inch border, and sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake it for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot. From "Leigh Davisson" - - - - - - - - - - - - - - - - - - - NOTES : Our absolute favorite pizza recipe is from Lora Brody's "Pizza, Focaccia, Flat, and Filled Breads". My kids love it (although they're young and usually like it better with just cheese or with traditional tomato sauce and cheese). When I make it for friends they always ask for the recipe. Lora's recipe has all white flour; I make it with half white bread machine flour and half white wheat flour. * Exported from MasterCook * Sandwich White Bread Recipe By :Sunset(r) Breads Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/3 cup warm water (about 110 degrees) 1 cup plus 2 tablespoons milk 1 1/2 tablespoons salad oil 2 tablespoons sugar 1 teaspoon salt 1 Dash ground ginger 3 3/4 cups all-purpose flour Melted butter or margarine 1. Sprinkle yeast over warm water in a large bowl; let stand until foamy (about 5 minutes). Add milk, oil, sugar, salt, and ginger; stir until blended. Stir in 2 3/4 cups of the flour. 2. Add remaining 1 cup flour. Beat vigorously with a heavy spoon until dough pulls away from sides of bowl but is still soft and sticky. 3. Turn batter into well-greased coffee can (26 oz. size). Cover with well-greased plastic lid. (At this point, you may freeze for up to 2 weeks.) 4. Let rise in a warm place until batter pushes off lid (1 to 1 1/2 hours; 6 to 8 hours if frozen). 5. Bake in can, uncovered, on lowest rack of a 350 degree oven until crust is well browned (about 50 minutes). Lightly brush crust with butter. Let cool in can on a rack for 5 minutes; turn out onto rack and let cool upright. NOTES: BATTER BREAD is made from very soft yeast dough, almost like a batter, as the name indicates. Vigorous beating takes the place of kneading and the bread rises only once. The loaf is baked in an ordinary coffee can (26 oz. size). The can offers support for the soft dough during rising and also gives the bread its distinctive shape--tall, round, and domed. Be sure your coffee can still has its plastic lid; it's useful at two different stages. First, it seals the batter in the can for freezing if you want to prepare the dough ahead of time and bake the bread later. Second, the lid tells you when the dough is ready to bake--it pops off! If the lid comes off before the dough reaches the can rim, don't worry; simply replace the lid and wait until the dough pushes it off. Yield: "1 Loaf" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Cheddar Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 1 Tbsp. baking powder 1/4 tsp. salt 1/4 tsp. ground red pepper -- (1/4 to 1/2) 2 eggs 1 cup milk 1/4 cup margarine or butter -- melted 1 cup shredded smoked cheddar cheese Desired toppings, such as sunflower seed, poppy seed, sesame seed, pine nuts, thin strips of roasted sweet peppers, or additional shredded smoked cheddar cheese In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, salt, and red pepper. In another bowl beat together eggs, milk, and melted margarine or butter. Add to flour mixture. Add the 1 cup shredded cheese and stir just till batter is smooth (do not overbeat). Spoon batter into greased muffin cups, filling cups almost full. Top with desired toppings. Bake in a 425° oven for 12 to 15 minutes or till golden brown. Let cool in pan for 5 minutes. Remove from muffIn cups and serve warm. Makes 12 muffIns. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Biscuits #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Rolls Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup warm water 2 Cups Buttermilk 5 Cups Flour 1/2 cup Sugar 1/2 cup Melted Shortening 1/4 tsp. Baking Soda 4 tsp. Baking Powder 1 tsp. Salt 1 Package or 2 tsp Yeast Machine: Place ingredients in the usual way for your machine. Process on the 45 minute or less dough cycle. By hand: Dissolve yeast in 1 Cup warm water. Add buttermilk. Then to this mixture add the remaining ingredients. Put in large bowl and seal. Let sit in the refrigerator for 12 hours. pinch off the amount you need each time and reseal. Roll into biscuit sized balls an bake at 425 Degrees for 8 - 12 minutes. This dough will last up to 3 weeks in the refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #12 (All Day Rising) Recipe By :DCEgelston@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 c. water 3 1/4 c. flour 1 t. salt 1/2 t. yeast Mix and knead until smooth, or put into the bread machine and let the machine do the work. When using the sourdough starter, I just substitute the starter for liquid/flour at the same ratio, as my starter is made with a 1:1 water:flour ratio. For example, if I use 1 c. starter, I reduce the flour and water by 1/2 c. each. I also just watch it as I knead it by hand or mix it in my bread machine. What I've discovered is that no matter how much flour I add, it always gets sticky when I'm using sourdough starter, even though it doesn't get sticky when I just make plain french bread with flour and water. The refrigeration makes the sticky dough manageable. I let my dough rise in the refrigerator before shaping. That cold dough is so easy to handle!! And then I let the shaped dough rise all day at room temperature. Wonderful flavor. Easy handling. Big air pockets. What more could a baker want? - - - - - - - - - - - - - - - - - - - NOTES : I am a seat-of-the-pants, experimenting cook. So, generally I try for the following proportions: * Exported from MasterCook * Sourdough Bread #13 Recipe By :Bernard Clayton's New Complete Book of Breads Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1 package dry yeast 1 3/4 cups bread or all purpose flour 1 tablespoon salt -- * 1 tablespoon sugar 2 1/2 cups hot water -- (120-130 degrees) --- dough 5 cups bread or all purpose flour -- approximately -- (5 to 6) 3 tablespoons sugar 1 teaspoon salt 1 package dry yeast 1/3 cup nonfat dry milk 1 cup hot water 2 tablespoons shortening --- baking pans baking pans 2 large (9" x5") baking pans. greased or Teflon only 1 1/2 cups of sponge is used in this recipe. You can refrigerate the rest for later use...since I already have the sponge, I use the 1 1/2 cups for it Preparation (4 or 5 days) to make the sponge, in a medium bowl blend the yeast, flour, salt and sugar & add the of water. Stir for 30 seconds. Cover with plastic wrap to retain moisture and place in a warm spot (80-85 degrees). Stir down the sponge each day On baking day, make the dough in a large mixing or mixer bowl. Measure 1 cup flour and stir in the sugar, salt, yeast, dry milk and hot water. Add the shortening and 1 & 1/2 cups of sponge. Beat for 3 minutes with the mixer flat beater at medium-high speed or for an equal length of time with a wooden spoon/ Stop the mixer and attach the dough hook. Stir in the balance of flour. 1/2 cup at a time until the dough is a rough shaggy mass that will clean the sides of the bowl. Or mix in by hand. If the dough continues to be moist and sticky, sprinkle with flour. The dough will form a soft ball around the hook and clean the sides of the bowl. If by hand, turn the dough onto a lightly floured work surface & knead with the rhytmic motion of push-turn-fold. If using a mixer, knead under the dough hook. EIther way, knead for 8 minutes. If the dough should be sticky, sprinkle with small additions of flour. If by hand, occasionally break the kneading rhythm by raising the dough above the work surface & throwing it down hard against the table Place the dough in a greased or butterless bowl, cover tightly with plastic wrap & leave at room temperature until the dough ahs risen to about twice its size, about an hour. Punch down the dough with the fingertips and knead for about 30 seconds to press out bubbles. Put the dough on the lightly floured surface and cut in half with a knife. Shape each half into a ball and let rest under a towel for 5 minutes. Form each loaf by pressing a ball of dough into a flat oval, roughly the size of the baking pan. fold the oval in half, pinch seam tightly to seal. tuck under the ends and place in the pan, seam down. cover the pans with a length of wax paper and leave until the loaves have double in size, 50 minutes. Ideally the top of the dough should have risen about 1 inch above the level of the pans., Preheat the oven to 400 degrees 20 minutes before baking Bake the loaves until they are a golden brown and test done, about 30 minutes. turn the loaf out of its pan and tap the bottom crust with a forefinger. A hard, hollow sound means the bread is baked. If not, return to the oven for an additional 5 to 10 minutes. Midway during the baking and again near the end of it, shift the loaves so they are exposed equally to the temperature variations of the oven. If you wish a darker crust, remove the loaves from the pans during the final 10 minutes of baking. Remove the bread from the oven. Turn from the pan & cool on a wire rack. for a softer crust, brush the bread with melted butter while the bread is still hot. *note: to me, a tablespoon of salt seems like a lot, but since I use my own starter, this isn't an issue.. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : baking pans 2 large (9" x5") baking pans. greased or Teflononly 1 1/2 cups of sponge is used in this recipe. You can refrigerate the rest for later use...since I already have the sponge, I use the 1 1/2 cups for itPreparation (4 or 5 days)to make the sponge, in a medium bowl blend the yeast, flour, salt and sugar & add the ot water. Stir for 30 seconds. Cover with plastic wrap to retain moisture and place in a warm spot (80-85 degrees). Stir down the sponge each dayOn baking day, make the dough in a large mixing or mixer bowl. Measure 1 cup flour and stir in the sugar, salt, yeast, dry milk and hot water. Add the shortening and 1 & 1/2 cups of sponge. Beat for 3 minutes with the mixer flat beater at medium-high speed or for an equal length of time with a wooden spoon/Stop the mixer and attach the dough hook. Stir in the balance of flour. 1/2 cup at a time until the dough is a rough shaggy mass that will clean the sides of the bowl. Or mix in by hand. If the dough continues t * Exported from MasterCook * St. Basil's Bread #2 Recipe By :Book 2 Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Breads Daily Bread Mailing List Fruit & Spice Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 whole eggs 4 tablespoons butter or margarine 1/2 teaspoon lemon peel -- grated * 3 cups bread flour 1 dash ground cloves 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup sugar 2 teaspoons yeast This is the absolute all time favorite at work. If there were 2 coworkers coming late to a potluck and there was one piece left, they would fight over it if it was this bread. (no names mentioned, they know who they are.) Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I first made this, I had no lemons, so I used orange peel. I now use 1/2 t. lemon peel and 1/2 t. orange peel. Russell Fletcher gimplimp@effectnet.com ~~~~ "Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep." Recipe originally from "Kay L. Hitchcock" to The TNT Recipes List. - - - - - - - - - - - - - - - - - - - NOTES : I have added updated information to this about different peels I have tried. * Exported from MasterCook * Stout Gingerbread Recipe By :Beer And Good Food by Bob and Coleen Simmons Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit & Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle stout or dark ale -- (12 oz.) 6 T. butter -- room temperature 1/2 cup sugar 3/4 cup molasses 2 eggs 2 1/4 cups all-purpose flour 2 tsp. baking soda 1 1/2 tsp. ground ginger -- (I use 2 tablespoons fresh ground ginger) 1 tsp. ground allspice 1 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. salt Pour stout into a small saucepan and bring to a boil. Keep it at a steady boil for 3 or 4 minutes, until reduced to 1 1/4 cup. Remove from heat. With an electric mixer, cream butter and sugar until light and fluffy. Add molasses and eggs and mix until well combined. Sift flour, soda, spices and salt together. Alternately add small amounts of flour mixture and warm stout to butter mixture, mixing well after each addition. Spoon batter into a greased 8 X 8 inch pan (I use a 9 X 9 pan and bake it for a little less time, and it's fine) and bake at 350 degrees for 45-50 minutes, until top is firm and a toothpick inserted in the center comes out clean. Those of us who insist on "guilding the lily" can also add 1/2 cup of chopped crystallized ginger. It tends to sink to the bottom, but it's good. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I suppose it could be argued that gingerbread is "bread" in name only, but this really is wonderful. It's from Beer And Good Food by Bob and Coleen Simmons. * Exported from MasterCook * Strawberry Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced strawberries 2 eggs 3/4 cups oil 1 cup sugar 1 1/2 cups flour 1/2 teaspoon baking soda 1 teaspoon cinnamon makes 1 loaf preheat oven to 325 degrees puree strawberries in a food processor or blended; set aside. Beat together the eggs and oil. In a separate bowl , combine the sugar, flour, baking soda and cinnamon. add the egg and oil mixture to the dry ingredients and mix well. blend in the strawberries. Pour into a greased and floured loaf pan. Bake approximately 50 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing. this is a very nice breakfast type of bread, say instead of muffins.. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : if you have grown a bunch of strawberries (they seem really cheap so far this year)...here goes it - it's out of a paper that closed up a long time ago, I have no author to credit.... * Exported from MasterCook * Streusel Oatmeal Muffins Recipe By :Fat Free Living Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups oatmeal -- divided (multigrain) 1 3/4 cups flour -- divided 1/2 cup sugar 1 tablespoon baking powder 1 cup skim milk 3/8 cup apple butter -- divided 1/4 cup egg substitute 1/4 cup brown sugar -- packed Preheat oven to 375F. Lightly spray muffin cups with nonfat cooking spray. In a large bowl, combine 1 cup oatmeal, 1 1/2 cups flour, sugar and baking powder and mix well. Stir in milk, 1/4 cup apple butter, and egg substitute and mix until dry ingredients are moistened. Spoon batter into muffin cups. In a small bowl, combine 1/3 cup oatmeal, 1/4 cup flour, 1/4 cup brown sugar and 2 tbsp apple butter; mix until crumbly. Sprinkle crumb mixture over batter and bake in preheated oven 15 to 20 minutes. Per serving = 179.3 Calories, 1.4 gm Fat, 0.5 mg Cholesterol, 215.1 mg Sodium, 37.3 gm Carbohydrate, 1.2 gm Fiber, 4.7 gm Protein From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Suppertime Popovers Recipe By :Easy Everyday Cooking (recipe cards) Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup skim milk 1 cup all-purpose flour 1/2 teaspoon salt 3 tablespoons butter -- melted 1. Preheat oven to 475F. Grease 12 muffin cups. Combine eggs, milk, flour, and salt in a large bowl. Beat with an electric mixer set at medium speed for 1 1/2 minutes. 2. Add melted butter to bowl. Beat for 30 seconds longer. 3. Fill muffin cups halfway with batter. 4. Bake popovers for 10 minutes. Reduce oven to 350F; bake for 15 minutes longer. Prick tops of popovers gently with a fork to release steam. Serve immediately. VARIATION: For tempting herbed popovers, add 1 tablespoon chopped dill to the batter in step 1. Yield: "12 Popovers" From Joy0fCooking@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I wanted to say I tried these today & they were a big hit, my hubby loved them. He says I made them before, but I don't remember - I don't think I did cos I was a little afraid they wouldn't rise properly/etc & some of the recipes I had seen seemed too complex - but this one worked perfectly, they rose & browned nicely - they seem very similar to a recipe I have for German puffy pancakes, it doesn't use any leavening & it gets baked in the oven, too... [Robin91783@aol.com] * Exported from MasterCook * Sweet Rosemary Rolls Recipe By :Veggie Life Magazine Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry active yeast 1/4 cup honey 1 1/2 cups warm water 2 teaspoons olive oil 1 teaspoon salt 1 sprig fresh rosemary -- (6 inch) finely chopped -- or 2 tablespoons dried 1 1/2 cups whole wheat flour 2 cups unbleached white flour -- (2 to 3) Cornmeal --- Glaze: 1 tablespoon honey 1 tablespoon warm water 1.In a medium mixing bowl, combine yeast, honey, and water. Cover and set aside in a warm place for 10 minutes, or until foamy. Add oil, salt, rosemary, and whole wheat flour and mix well. Stir in white flour 1/2 cup at a time until a stiff dough has formed. 2.Turn out dough onto a floured surface and knead for about 5 minutes, adding flour as necessary, until dough is smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel, and set in a warm place until doubled, about 1 hour. 3.Preheat oven to 400 and dust a baking sheet with cornmeal. Punch down dough and divide into 8 pieces. Form pieces into balls and place on prepared sheet. Cover and let rise for 30 minutes. 4.In a cup or small bowl, combine honey with water and stir until dissolved. Brush rolls lightly with glaze and bake for 15 to 20 minutes, until golden brown. Makes 8 rolls. PER ROLL: 269 CAL (7% from fat), 7g PROT, 2g FAT, 55g CARB, 139mg SOD, 0mg CHOL, 4g FIBER From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Cheese Mustard Bread Recipe By :Betty Corredera Serving Size : 1 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/2 cup water 1/4 cup vegetable oil 5 1/2 cups all-purpose flour -- (5 1/2 to 6) 2 tablespoons sugar 2 teaspoons salt 2 packages active dry yeast 3 large eggs 2 cups shredded Swiss cheese 2 tablespoons prepared mustard Melted butter or margarine Combine first 3 ingredients in a small saucepan; heat until warm (120 to 130). Combine 2 cups flour, sugar, salt, and yeast in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at high speed of an electric mixer. Beat 2 additional minutes at medium speed. Add eggs, cheese, and mustard, beating just until blended. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Cover and let rest 30 minutes. Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Let dough rest 10 minutes. Shape each portion into a ball; place balls in 2 well-greased 1 1/2-quart round baking dishes, turning to grease tops. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Bake at 375 for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent excessive browning, if necessary.) Remove bread from dishes immediately; brush with melted butter. Let cool completely on wire racks. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: ""Newcomers' Favorites, International and Regional Recipes" - Aiken Newcomers' Club - Aiken, South Carolina" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Pizza Recipe By :Robin91783@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** one of my favorite "unusual" pizzas is a taco pizza - I replace 1 cup of flour in my favorite pizza dough recipe with 1 cup of corn meal, for starters. I prepare the taco meat in my usual way (I use a mix for the seasoning, but I imagine some would prefer to do this themselves). I roll out the pizza dough & place it in the baking pan. I add the taco meat (you can add whatever toppings you may choose), top with shredded Monterey Jack cheese & bake at 450 degrees for about 12 minutes or until suitably brown for you. There is also a variation where I put the taco meat around the sides of the pizza & make small slashes in the middle of the pizza & fold the crust over the mixture - a sort of taco strudel;) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 oz Fresh yeast -- or 2 pk Instant dry yeast granules 1 1/4 c Warm water -- (125F) 2 1/4 c Unbleached white flour 1/4 c Whole wheat flour In a large bowl, dissolve the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than needed, punch down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Makes 1 Loaf From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : There is no mistake in this recipe. Tuscan Bread has no salt, fat or sugar. On its own, it is pretty tasteless, but makes good company to salty soups and stews. * Exported from MasterCook * Vanilla Zucchini Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 cup sugar 1/2 cup oil 1 tablespoon vanilla 2 cups shredded -- unpeeled drained zucchini 2 cups flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1 cup raisins 1/2 cup chopped nuts Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard. From "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Bread #4 Recipe By :"The Point" - Lake Saranac, New York Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups walnuts -- (about 1/2 pound) 1 tablespoon plus 1 teaspoon active dry yeast 1 1/2 cups lukewarm water (105 to 115) 4 tablespoons unsalted butter -- melted 1 large egg -- lightly beaten 2 teaspoons salt 2 1/2 cups all-purpose flour 2 1/2 cups whole wheat flour 1. Preheat the oven to 350. Spread the walnuts on a baking sheet and toast for about 8 minutes, or until deeply browned. Let cool. 2. In a large bowl, sprinkle the yeast over the water; let stand until foamy. Stir in the butter, egg, and salt. Add the all-purpose flour, whole wheat flour, and walnuts, stirring until the dough becomes stiff. Scrape the dough onto a lightly floured surface and knead until a smooth dough forms. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours. 3. Punch the dough down and cut it in half. Knead each half briefly and shape into 6-inch rounds. Set the rounds on a large, lightly oiled baking sheet about 4 inches apart. Let stand until the rounds are almost doubled in volume and hold an impression when lightly pressed, about 30 minutes. 4. Preheat the oven to 375. Bake the loaves in the center of the oven for about 50 minutes, or until they are nicely browned and sound hollow when tapped on the bottom. Transfer to a rack to cool completely before slicing. MAKE AHEAD: The loaves can be frozen for up to 2 weeks. MC-Formatted and Posted by: Tara Davis (T1020D@aol.com) Source: "1999 Food & Wine" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Germ And Olive Oil Bread Recipe By :OUR DAILY BREAD, Stella Standard Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelop of dry yeast -- (approx 1 Tblsp bulk dry yeast) 1/4 cup lukewarm water 1/4 cup honey 1 1/4 hot water 1 Tblsp salt 3 cups flour 3/4 cup wheat germ 1/4 cup olive oil Standard recommends letting the bulk dough rise in a pan of warm water. I still sometimes float the bowl in the kitchen sink full of warm water, but it's kind of a pain. The bread really enjoys it, but if you have only got the traditional warm, draft-free place the yeastie-beasties will reproduce happily there too. Anyway, enjoy. Put the yeast, lukewarm water and honey in a bowl, and let mixture become frothy. Mix the hot water with the salt and let it cool to lukewarm. Combine with the yeast mixture and add to the flour and wheat germ. Mix very well and, while mixing, pour the oil over it. More warm water can be added to make a workable dough. Beat it hard in a kneading motion in the bowl for five minutes. Then put the bowl in a dishpan of very warm water, cover with a tea towel, and let the dough rise. Beat down and put the dough in an oiled (sprayed) bread pan to rise again in the same warm place. Preheat oven to 425*. Bake risen breads for 15 minutes at 425*. Reduce heat to 350* and bake 25 minutes more. If crust is over-browning, turn heat off (leave oven door closed!) the last 10 minutes. If desired, put a pan of water on the bottom of the oven before the high-temperature baking (or drop ice cubes into an empty pan preheated on the oven floor immediately after putting the breads on the oven rack). If this bread doesn't pop out of the pans nicely, "sweat" it for 10 minutes or so (leave it in the pan, the crust will pull some moisture from the interior of the loaf and "sweat" free of the pan) and it should release nicely. The crust will recover its crispness, don't worry. From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : In response to a question about bread made with cooked oatmeal -- the recipe essentially cooks the oatmeal right then and there; you might try the recipe as written once and find out how much it makes. Then you could surely substitute the good leftovers. (NB to the brewer who wrote last summer looking for what to do with his leftover mash ... this would be a decent starting place! Just remember to go light on further added liquids, depending on how wet the mash is to begin with.) The olive oil bread is an example of one that WON'T make you gag, though I still recommend that el-cheapo low-flavor olive oil is safer even here. Not to mention the thrift factor! * Exported from MasterCook * Whole Wheat Apple Raisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit & Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 c Whole wheat flour -- (5 1/4 oz) 1 1/8 c Bread flour -- (5 1/4 oz) 1 tablespoon Dry milk 1 t Salt 1 tablespoon Butter 1/4 c Apple sauce -- (2 oz) 1/4 c Raisins -- (1 1/2 oz) 1/2 t Cinnamon 2/3 c Water 1 t Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Buttermilk Bread Recipe By :Marian Collins Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (2 lb loaf) 2 cups buttermilk 3 tablespoons melted butter 1 egg 2 teaspoons salt 1/2 cup honey 3/4 cup oatmeal 1 tablespoon dough enhancer -- slightly heaped 3 tablespoons vital gluten 5 cups freshly ground whole wheat flour -- (3 1/2 c. berries) 1/2 teaspoon baking soda 1 tablespoon SAF yeast Put all ingredients into bread maker pan and set on quick wheat cycle Yield: "1 2 lb loaf" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Muffins Recipe By :"Joan Ross" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white flour 1 1/4 cups whole wheat flour 1 tsp salt 4 tsp baking powder 1/4 cup sugar 1 egg 1 1/4 cups milk 4 tbs melted shortening Sift together all dry ingredients. Combine all wet ingredients. Combine both mixtures as one would do for muffins but don't overblend. Place into greased muffin pans about 2/3 full. Bake 400F about 25 minutes or tested done. About 12 muffins.Note: for variations one may add 1/2 cup chopped dates, raisins, prunes etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Popovers Recipe By :"Joan Ross" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Rolls Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white flour 1/2 cup whole wheat flour 1/2 tsp salt 2 large eggs 1 cup milk 2 tsp melted shortening Heat greased muffin tins in a 450F oven. Sift flours and salt together. Add milk, eggs and melted shortening, beating until batter is light and smooth. Fill the hot muffin tins 1/3 to 1/2 full and place in the hot oven for 15 minutes. Then reduce heat to 350F and bake about 25 minutes to finish baking. About 10 to 12 medium size.serve at once! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Pizza Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 Tbsp. active dry yeast -- (1 pkg) 1 cup whole wheat flour 2 cups white flour -- (plus more for kneading) 1 Tbsp. salt 1/2 cup plain yogurt -- (nonfat is fine) 2 Tbsp cornmeal Dissolve yeast in warm water until foamy. Mix whole wheat & 2 c. all-purpose flour, and salt. Add dry mixture to yeast in three additions. Add yogurt & mix until soft & sticky, about 2 minutes. Knead on well-floured surface until smooth (this dough may take over a cup of additional flour while kneading). Knead 5-7 minutes. Put into large greased bowl, turn to coat entire dough ball, cover and let rise 1 hour. Punch down, let rise again (1 hour). Shape into pizza rounds; place on cornmeal-dusted pans. Top as desired. Bake at 425F ... 15-20 minutes if mini (personal) sized; 20-30 minutes for 12" pizza.j Yields 6-8 mini pizzas or 2 12" pizzas. (dough can be frozen (well protected) in pizza pan and topped just before baking ... thaw in refrigerator overnight before topping. I have even frozen it all topped and baked it longer right from the freezer.) From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's another crust involving yogurt, which I have made for years and years. I guess the yogurt must be more important than I had realized! * Exported from MasterCook * Za' Atar Recipe By :Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sesame seeds 3 tablespoons fresh thyme leaves -- or 2 Tbl. dried thyme -- (I use dried) 1/2 tsp. salt 1/2 tsp. ground sumac -- to taste (1/2 to 1) Place a small, heavy skillet over medium-high heat. Add the sesame seeds and toast, stirring constantly, until they start to change color and give off a slight roasted grain aroma. Remove from the heat, still stirring, then transfer to a bowl and set aside. Grind the thyme leaves to a coarse powder in a spice or coffee grinder or using a mortar and pestle. Add the sesame seeds and salt, and grind to a powder. Add the sumac. Store in a tightly sealed jar. Makes approx. 1/4 cup. Besides making za'atar bread, it can be used as a dip: dip pieces of pita bread into good olive oil, then touch it to the za'atar before each mouthful. Penzey's recommends cutting pita bread into wedges, brushing with olive oil, sprinkling with za'atar, then baking at 350F. From "Scullery Maid" - - - - - - - - - - - - - - - - - - - NOTES : The spelling changes (zahtar, zatter,zatar) but it's the same. Just be sure to get the variety that includes thyme. It's also easy to make your own in small quantities, and that way the sesame seeds are always nice and fresh. Here's the recipe from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid (a great book!). I checked with Joni, and these are the same ingredients that were in the za'atar she used. * Exported from MasterCook * Za'atar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp ground oregano 2 T ground thyme 2 tsp whole dried oregano 2 tsp ground savory 2 tsp ground marjoram 1/2 tsp whole leaf dried marjoram 1 T sumac (optional) 1/2 cup sesame seeds 1 1/2 tsp kosher salt zest 2 lemons finely minced Blend together both oreganos, both thymes, savory, marjoram, sumac, sesame seeds, salt and lemon zest. From "Chris Dalrymple" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Za'atar Green Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dried thyme 1 teaspoon dried marjoram 3 tablespoons sesame seeds Blend together 2 heaped tsp dried thyme, 1 heaped tsp dried marjoram and 3 T sesame seeds add a bit of sumac for regular, or brown, za'atar From "Chris Dalrymple" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Za'atar, Lemon And Oil Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup za'atar spice* 1/2 tsp kosher salt Juice of two lemons -- about 1/2 cup juice 3/4 cup extra-virgin olive oil --- DOUGH 1 Tbsp quick-rising or instant yeast 2 cups lukewarm water -- (100F to 110F) 2 tsp granulated sugar 2 Tbsp extra-virgin olive oil 2 cups KA Unbleached A-P Flour 5 cups KA Special Bread Flour 1 3/4 tsp kosher salt DIPPING SAUCE: -- In small individual custard cups or -- whatever is convenient mix: 1 tablespoon za'atar spice 1 Dash kosher salt 2 Tablespoons lemon juice 2 Tablespoons extra-virgin olive oil CAUTION: Instead of using charcoal grill, I baked the bread in our Kitchen Aid electric oven. The oven should be preheated for at least 30 minutes and it's helpful to use a pizza peel or quarry tiles placed on the upper section of the oven closest to heat source. Place rack 1 position up from the middle. Oven tends to get extremely hot and having to leave the door ajar during broiling can cause the dials to become extremely hot. Because I use a pizza peel that's only 14 inches round I could only bake one loaf at a time. If your using movable quarry tiles perhaps you can bake more than one loaf at a time. ANOTHER PROBLEM: Fortunately we have many Middle-Eastern groceries in the DC area, in particular, a Lebanese deli and grocery so obtaining the za'atar was no problem for me. Unfortunately I don't know where you can order this mix and I have no idea how one could make it from scratch unless you know all of the ingredients. Perhaps someone on the list has knowledge of a mail-order source. Believe me this bread is worth the search. Za'atar Flatbread TOPPING: Stir together all the ingredients in a small bowl and set aside. Whisk together the yeast, water, and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed. Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the fridge, several hours or overnight (or up to 3 days). Bring the dough to room temperature before shaping; it'll rise as it warms up. Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some olive oil/za'atar mixture onto each piece of dough. Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired, and remove from the grill. [SERVE IMMEDIATELY, IF POSSIBLE jtr] YIELD: 8 large, irregular-shaped flatbreads SOURCE: Merlin's Recipe Box, King Arthur's Bread Web Site Nutrition information per serving (1/2 flatbread, 112g): 314 cal, 13.5g fat, 6g protein, 40g complex carbohydrates, 1g sugar, 2g dietary fiber, 502mg sodium. _________ *Available at Lebanese Tavern Market, Old Dominion Drive, Arlington, VA From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : "This is just about my favorite flatbread, good alone, with a generous smear of hummus or Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper, and olive oil. You can make your own za'atar spice, or look for it in Middle Eastern markets, if you live in an urban area that features a good selection of ethnic food stores." King Arthur Flour Co. I made the most wonderful flatbread the other day and decided this was a recipe worthy of the list. I have included the original recipe from the King Arthur Flour Co. plus one that cuts the recipe in half. At the end of the recipes are my notes in preparing this bread. * Exported from MasterCook * Za'atar, Lemon And Oil Topping - Half Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 cup za'atar spice 1/4 tsp kosher salt Juice of lemon -- about 1/4 cup juice 1/4 cup extra-virgin olive oil -- plus 2 Tbsp extra-virgin olive oil --- BREAD 1/2 Tbsp quick-rising or instant yeast 1 cups lukewarm water -- (100F to 110F) 1 tsp granulated sugar 1/2 Tbsp extra-virgin olive oil 1 cup KA Unbleached A-P Flour 2 1/2 cups KA Special Bread Flour 1 tsp kosher salt --- Follow method in ZA'ATAR -- LEMON And OIL TOPPING recipe. --- DIPPING SAUCE: -- In small individual custard cups or -- whatever is convenient mix: 1 tablespoon za'atar spice 1 Dash kosher salt 2 Tablespoons lemon juice 2 Tablespoons extra-virgin olive oil CAUTION: Instead of using charcoal grill, I baked the bread in our Kitchen Aid electric oven. The oven should be preheated for at least 30 minutes and it's helpful to use a pizza peel or quarry tiles placed on the upper section of the oven closest to heat source. Place rack 1 position up from the middle. Oven tends to get extremely hot and having to leave the door ajar during broiling can cause the dials to become extremely hot. Because I use a pizza peel that's only 14 inches round I could only bake one loaf at a time. If your using movable quarry tiles perhaps you can bake more than one loaf at a time. ANOTHER PROBLEM: Fortunately we have many Middle-Eastern groceries in the DC area, in particular, a Lebanese deli and grocery so obtaining the za'atar was no problem for me. Unfortunately I don't know where you can order this mix and I have no idea how one could make it from scratch unless you know all of the ingredients. Perhaps someone on the list has knowledge of a mail-order source. Believe me this bread is worth the search. Za'atar Flatbread. Half recipe: As revised in ZA'ATAR, LEMON And OIL TOPPING recipe. Note: Used less flour than recipe called for. This is a very soft, slack dough. METHOD: Kitchen Aid Mixer. Followed instructions as written in ZA'ATAR, LEMON And OIL TOPPING recipe, but added salt after rest period (20 minutes after mixing). Kneaded in KA for 3 minutes, rested and kneaded by hand 2 minutes or less. Added only a little more flour during 1st knead, total amount about 2 cups. Covered bowl with plastic wrap and kitchen towel; refrigerated overnight. Removed from refrigerator about 1:15 PM, punched down, rolled into a ball and covered to rise in dining room. Rising time: 2 hours (warm in dining room approximately 80 Scaled dough = 1 lb 4 1/4 ozs Divided dough into quarters. Rolled out as directed. [NOTE: dough fought back. Next time allow dough to rest 10 minutes before cutting and shaping or I'll add some of Lora Brody's Dough Relaxer.] Placed on greased parchment, covered 15-20 minutes. Poured on topping sauce. Next time don't let it pool so much in center, excess oil causes bread not to bake completely. Baked: IN OVEN: Preheated oven 500F 35 minutes. Raised rack, placed pizza stone on rack during preheat. Baked each piece individually 2 minutes at BAKE, 3 minutes at BROIL. Oven dials became excessively hot due to opening door during broiling periods. Removed from oven, placed on cooling rack. Brushed oil that had accumulated in center of loaves around the tops of the loaves. To serve: If not eating immediately, preheat oven (with pizza stone) to 400F . Place baked bread on stone and turn off heat. Allow bread to remain in oven about 10 minutes to reheat. From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : "This is just about my favorite flatbread, good alone, with a generous smear of hummus or Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper, and olive oil. You can make your own za'atar spice, or look for it in Middle Eastern markets, if you live in an urban area that features a good selection of ethnic food stores." King Arthur Flour Co. I made the most wonderful flatbread the other day and decided this was a recipe worthy of the list. I have included the original recipe from the King Arthur Flour Co. plus one that cuts the recipe in half. At the end of the recipes are my notes in preparing this bread.