2 2/3 c Unbleached flour

1 ts Salt

1/2 c Warm water

2 tb Olive oil

Cornstarch, for dusting -pastry board Sift flour and salt into
bowl.
Gradually add water to make a stiff dough.
Turn onto pastry
board.
Place the oil in a bowl and spread a little of it on the
palms of your hands.
Knead the dough, gradually adding more oil
until you have a smooth, elastic ball.
Roll the ball of dough in
the remaining oil to cover all sides.
Place in a bowl, cover with a
cloth, and allow to stand in a warm place for about 2 hours.
Divide
the dough into 10 parts and roll to 1/4-inch thickness on a pastry
board dusted with cornstarch.
Cover with a cloth and let set for 10
minutes.
Cover a table or counter top with a smooth cloth and lift
rolled dough onto it.
Put your hands, palms down, under the dough
and gently stretch the dough with the backs of your hands, working
your way around the table until the dough is stretched as thin as
tissue paper.
For moist filo, using scissors, cut dough immediately
into desired size pieces; if you prefer dry filo, allow it to stand
for about 10 minutes before cutting.
Yields 10 12×16-inch sheets.
Source: Rodale’s Naturally Delicious Desserts and Snacks, by Faye
Martin, 1978.

Shared by June Hoffman, 9/93

————————–DIRECTIONS FOR 1 LB
LOAF————————–
1 1/2 ts Active dry yeast

1 1/2 c Bread flour

1/4 c Aramanth flour*

1/4 c Whole wheat flour

1/4 c Soy flour

1/4 c Rolled oats

2 tb Powdered milk

1 ts Salt

1 tb Honey

1/4 c Flax or sesame seeds

3/4 c Sourdough starter

1/2 c Water

————————-DIRECTIONS FOR 1.5 LB
LOAF————————-
2 1/4 ts Active dry yeast

2 1/4 c Bread flour

1/4 c (plus 2 tb) Aramanth flour*

1/4 c (plus 2 tb)Whole wheat flour

1/4 c (plus 2 tb) Soy flour

1/4 c (plus 2 tb) Rolled oats

3 tb Powdered milk

1 1/2 ts Salt

1 1/2 tb Vegetable oil

1 1/2 tb Honey

1/3 c Flax or sesame seeds

1 c (plus 2 tb)Sourdough starter

3/4 c Water

1.
Add all ingredients in the order suggested by your bread
machine

manual and process on the basic bread cycle according to the
manufacturer’s directions.
Let the loaf cool completely before
slicing.
* Available in heath food stores

Diana Lewis vgwn37a All flour is presifted but it settles during
shipment.
A cup of flour scooped directly from the bag can weigh up
to 5 ounces.
It SHOULD weigh 4 ounces.
To measure correctly fluff
up flour in the bag or canister.
Then sprinkle it lightly with a
spopon into a measuring cup, scrape the excess off the top with a
knife.
From King Arthur flour

4 c Unbleached flour

2/3 Fresh cake yeast,

Dissolved in 2/3 cup warm Water 10 tb Olive oil

1/3 c Water

2 1/2 ts Salt

Mix 2 cups flour with the dissolved yeast.
Knead the dough for
10 minutes, either by hand or in the bowl of an electric mixture
with a dough hook.
Shape the dough into a ball, and put in an oiled
bowl to rise until doubled in bulk, about 3 hours.
Punch down, put
the dough on a floured board, and knead again, incorporating the
remaining flour, 1/3 cup olive oil, water, and salt.
Knead until
dough is smooth and elastic.
Let rise again in a covered bowl for
another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough
in half and roll out on a well-floured board to circles or squares
1/2 inch thick.
Brush with the remaining olive oil and press the
topping of your choice into the top of each circle.
Bake on a
baking sheet until golden brown, about 20 minutes.
Serve warm or at
room temperature, cut into wedges, squares, or triangles.
NOTE:
Slashes may be made in a decorative or random pattern in the breads
before baking.
TOPPINGS: * Thinly sliced rounds of yellow onion *
Paper-thin crosswise slices of tomatoes and chunks of sun-dried
tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
olive oil * Rosemary sprigs, coarse salt, and olive oil * Black
olive halves and coarse salt * Sage leaves, coarse salt, and olive
oil

———————————–DOUGH———————————–
1 lb Frozen white bread dough;

-thawed Olive oil cooking spray; 1 tb Olive oil;

Choice of topping;
—————————SAGE AND ONION
TOPPING—————————
1 md Size onion; thinly
sliced

1 tb Sage; chopped fresh

->OR<- 1 ts Sage; crushed dried;

1/4 ts Coarse salt;

————————ROSEMARY AND RAISIN
TOPPING————————
1/3 c Golden raisins; plumped
in

1/4 c Fresh orange juice; for 30

-minutes 1 tb Rosemary; chopped fresh

->OR<- 1 ts Rosemary; crushed dried

——————————-TOMATO
TOPPING——————————-
1 Fresh plum tomato; about
1/4

-1/4 lb sliced crosswise -into paper-thin slices 1 oz Sun-dried
tomatoes; (packed

-dry), plumped in 1/3 cup of -hot water for 5 minutes -drained
and chopped 1 tb Fresh oregano;

->OR<- 1 ts Oregano; crushed dried

1/4 ts Coarse salt;

—————————-SOUTHWESTERN
TOPPING—————————-
4 cl Garlic; slivered

1/4 c Cilantro(fresh coriander)

1/4 c Dry-roasted sunflower seeds

This version of the popular Italian flat bread gets a head start
from thawed frozen bread dough.
It takes 25 minutes to prepare and
bakes in 8 minutes.
Cut dough into 6 equal pieces.
On a lightly
floured board, roll each piece into 5-to-6 inch circle.
Lightly
spray three 12 by 15 inch baking sheet with cooking spray.
Place 2
circles of dough far apart on each sheet.
Brush circles with olive
oil.
Sprinkle with topping.
Lightly cover with plastic wrap and let
stand in a warm place until dough rises and appears puffy, about 20
minutes.
Preheat oven to 475 degrees.
Bake until puffed and golden.
8 to 10 minutes.
Serve warm.
Best eaten same day; freeze for longer
storage.