Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
CORNMEAL PIZZA DOUGH
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or
one 17-by-11-inch rectangular crust
T his is my friend Suzanne Rosenblum’s crust, especially nice for her Chicago-Style
Deep-Dish Pizza because of its nutty, crunchy texture. I especially like to make smaller
thick 8-inch crusts pressed into springform pans from this dough in the manner of one
of my favorite pizzerias, Viccolo, which was inspired by Pizzeria Uno in Chicago.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
1
/
2
cups water
1
/
4
cup olive oil
3
2
/
3
cups unbleached all-purpose flour
1
/
3
cup medium-grind yellow cornmeal
1 teaspoon salt
2 teaspoons SAF yeast
or 2
1
/
2
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Program for the Dough or Pizza Dough cycle and press Start.
When the machine beeps at the end of the cycle, press Stop and unplug the machine.
Immediately remove the bread pan from the machine, and turn the dough out onto
a lightly floured work surface. Divide into the desired number of portions. Flatten
the dough into a disc by kneading a few times then folding the edges into the cen-
ter. Cover with a damp towel on the work surface to rest for 30 minutes until the
dough has increased about 20 percent in size.
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