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
SUZANNE’S CHICAGO-STYLE DEEP-DISH PIZZA Makes one
14-inch deep-dish pizza
Deep-dish pizza is a purely American invention. The first definitive regional adapta-
tion of Italian pizza, it was developed by Pizzeria Uno in Chicago after World War II,
with great success. In this deep-dish version, the cornmeal-laced dough is pressed into
the pan with your fingers, without any fuss, then the cheese forms the first layer, which
keeps the crust from getting soggy. You can certainly use your own homemade sauce,
but Suzanne says Hunt’s works the best.
INGREDIENTS
1 large onion, coarsely chopped
1
/
2
pound ground sirloin
1
/
2
pound ground pork
1 teaspoon whole fennel seed
3 fresh plum tomatoes
1 recipe Cornmeal Pizza Dough
1 pound mozzarella cheese, shredded
3
/
4
cup grated Romano cheese
1
1
/
2
teaspoons dried oregano
1
1
/
2
teaspoons dried basil
One 16-ounce can Hunt’s Spaghetti Sauce or 2 cups Es-
sential Tomato-Herb Pizza Sauce
1
/
3
cup olive oil
Place the onion and meats in a medium sauté pan. Cook over medium heat until the
meat is no longer pink and onion is cooked; blot up excess fat with a paper towel.
Add the fennel seed. Set aside to cool.
Skin and chop the tomatoes. Place in a sieve and drain for 10 minutes.
Twenty to thirty minutes before baking, place a pizza stone on the lower third rack of
656