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Pizza, Focaccia, Flat and Filled Breads from Your Bread Machine: Perfect Every Time
     

Pizza, Focaccia, Flat and Filled Breads from Your Bread Machine: Perfect Every Time

4.2 5
by Lora Brody, P. J. Hamel, Lynne Bail, Cynthia Salvato
 

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Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads,

Overview

Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.

Try Lora's newest creation: Quitza, a cross between her favorite dishes quiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackers? Try Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.

Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackers? Try Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.

Editorial Reviews

Library Journal
This is the third title in Brody's popular "Perfect" miniseries, following Bread Machine Baking (Morrow, 1993) and Desserts from Your Bread Machine (LJ 3/15/94). And this one delivers more than the title promises, for it also includes deep-dish pies, crackers, scones and pancakes, and even some desserts. As in her dessert book, sometimes the bread machine is used only as a mixer, and for some recipes, it hardly seems worth bothering with it. On the other hand, there are lots of delicious choices here, and bread machine owners will look forward to trying more of Brody's sweet and savory recipes. For all baking collections.

Product Details

ISBN-13:
9780688137526
Publisher:
HarperCollins Publishers
Publication date:
05/22/1995
Pages:
308
Product dimensions:
8.25(w) x 9.46(h) x 1.21(d)

Read an Excerpt

Roasted Garlic and Olive Focaccia

FOR THE DOUGH
1 1/4 teaspoons yeast
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
2 tablespoons olive oil

Put all the ingredients in the machine, program for Dough, Basic Dough, or Manual, and press Start.

TO FINISH THE FOCACCIA
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
12 garlic cloves, roasted
1/2 cup pitted olives: black colossal, green Spanish, Kalamata, or Italian or Greek oil-cured

Preheat the oven to 4000F.

When the dough cycle is completed, transfer the dough to a lightly floured working surface and let it rest for 5 minutes. Roll the dough to a 10-inch circle, then transfer it to a lightly floured cookie sheet. Brush the surface of the dough with the olive oil and then sprinkle with the salt and pepper. Lay out the garlic and olives over the top and let the dough rise for an additional 5 minutes. Bake for 20 minutes, or until lightly browned. Serve hot, warm, or at room temperature, cut into wedges.

Copyright ) 1995 by Lora Brody

Meet the Author

Lora Brody is the author of twenty-two cookbooks including The Kitchen Survival Guide, The Entertaining Survival Guide, Bread Machine Baking: Perfect Every Time, Desserts from Your Bread Machine: Perfect Every Time, Growing Up on the Chocolate Diet, and Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine: Perfect Every Time. Her recipes have appeared in the New York Times Sunday Magazine, the Boston Globe, and the Los Angeles Times. She lives outside of Boston.

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Pizza, Focaccia, Flat and Filled Breads from Your Bread Machine: Perfect Every Time 4.2 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
I can't believe I got this for only 99 cents!! I mean, come on -- for a whopping 416-page cookbook? Cool!! I have been rediscovering my love for my bread machine after neglecting it for a while (too long), and love great recipes for it. This book is chock-full of not only umpteen recipes, but much variety as well. Plus, there's info and tips on bread machines. Fabulous! I can't wait to try these recipes in my poor, little old but still kicking bread machine.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
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Anonymous More than 1 year ago
Book is amazing just like I am.