Bread Machine (155 page)

ITALIAN WHOLE WHEAT FLATBREAD       
Makes one 15-by-10-inch flatbread

T
he Italians eat a wide variety of flatbread appetizers. This one is made with whole wheat flour. In true Tuscan style, there is no salt in the dough but there is plenty on top to balance out the flavor. The combination of milk and water makes a tender bread. Serve this flatbread at the end of the day, warm if possible, cut into pieces, accompanied by some fontina cheese, grapes and figs, and a Chianti wine.

1
¹
/
₂
- OR 2-POUND-LOAF MACHINES

²
/
₃
cup water

1 cup milk

3 tablespoons extra-virgin olive oil

3 cups unbleached all-purpose flour

1 cup whole wheat flour

2
¹
/
₄
teaspoons SAF yeast
   or 2
³
/
₄
teaspoons bread machine yeast

3 to 4 tablespoons extra-virgin olive oil, for drizzling

2 teaspoons coarse sea salt, for sprinkling

Place the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough will be soft, but still form a dough ball.

Brush a 15-by-10-by-1-inch metal jelly roll pan with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto the prepared pan. Using the heel of your hand, press and flatten the dough to fit the pan. Cover gently with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.

Twenty minutes before baking, place a baking stone on the center rack of a cold oven and preheat it to 450°F.

Using your fingertips or knuckles, gently dimple the dough all over the surface. Drizzle the olive oil over the dough, letting it pool in the indentations. Reduce the oven temperature to 425°F. Bake for 25 to 30 minutes, or until nicely browned. Sprinkle the bread with the sea salt. Let cool for 10 minutes in the pan, then cut into squares, or slide onto a rack to cool.

WINE FOCACCIA       
Makes one 14-inch or one 13-by-9-inch flatbread

T
he difference between a pizza crust and focaccia is simply that focaccia is thicker. Instead of being baked immediately after shaping to make a thin crisp, the dough is left to rise a second time before baking. Serve this focaccia the same day it is baked, cut into squares, accompanied by olives and white wine.

1
¹
/
₂
- OR 2-POUND-LOAF MACHINES

For the dough:

1
¹
/
₈
cups water

¹
/
₂
cup dry white wine

3 tablespoons extra-virgin olive oil

4 cups bread flour

2 teaspoons salt

2 teaspoons SAF yeast
   or 2
¹
/
₂
teaspoons bread machine yeast

Cornmeal or coarse semolina, for sprinkling

For the topping:

¹
/
₄
cup extra-virgin olive oil

3 tablespoons dried basil
   or
¹
/
₃
cup finely chopped fresh basil

To make the dough, place the dough ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start.

Brush a 14-inch round pizza pan or 13-by-9-inch metal baking pan with olive oil and sprinkle heavily with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto a lightly floured work surface. Using the heel of your hand, press and flatten it. Lift the dough onto the pan and gently pull and press it, stretching it to fit the pan. Cover gently with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.

To prepare the topping, combine the oil and basil in a small bowl. Let sit for 20 minutes at room temperature.

Meanwhile, place a baking stone on the lowest rack of a cold oven and preheat it to 450°F. If you are not using a baking stone, preheat the oven to 400°F.