Here's the one for Grilled Flatbread from ATK: Makes Four 9-inch Flatbreads Why this recipe works: The dough for our flatbread recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and oli...(more) Flatbread can serve as a quick appetizer or a light accompaniment to a meal once it's been cooked the coals should still be hot enough to grill meat or fish. For the best flavor and texture, grilled flatbread should be served as soon as possible. Spinkle with coarse salt before serving. Dough 2tablespoons extra-virgin olive oil 1cup water (8 ounces), room temperature 2cups bread flour (11 ounces), plus more for work surface 1tablespoon whole wheat flour (optional) 2teaspoons sugar 1 1/4teaspoons table salt 1teaspoon instant yeast Topping Coarse salt Plain olive oil Optional Topping Choices 2ounces Parmesan cheese , finely grated (about 1 cup) 1/2cup coarsely chopped herbs , such as thyme, parsley, basil, marjoram, and oregano 3tablespoons sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving 1/2cup chopped fresh oregano leaves and 6 ounces crumbled feta 2tablespoons minced anchovy , mixed with 6 tablespoons chopped black or green olives 1/2cup basil pesto or tapenade 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 1/2teaspoon red pepper flakes 1/3cup extra-virgin olive oil 1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours. 2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes. 3. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready. 4. TO GRILL: For Charcoal Grill: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush. For Gas Grill: light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes; scrape cooking grate clean with grill brush. 5. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds. 6. Brush grilled sides of 2 crusts generously with garlic oil; top each evenly with one-quarter of topping, if using. Return flatbreads to grill; cook uncovered until bottoms are well browned and toppings are heated through, 1 to 3 minutes. Transfer flatbreads to cutting board; repeat with remaining 2 crusts. Sprinkle flatbreads with salt to taste; cut into pieces and serve immediately.

Why it worked. And when it won't: Question: What Is the Difference Between Baking Soda & Baking Powder? Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions. Baking Soda Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! Baking Powder Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powdersreact in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven. How Are Recipes Determined? Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits. Here is a link that might be useful: From About.com

Pumpkin Bread 2/3 cup shortening 2-2/3 cup sugar 4 eggs 1 can (15 oz) pure pumpkin 2/3 cup water (or use cider) 3-1/2 cup flour 2 tsp. soda 1-1/2 tsp salt 1/2 tsp baking powder 1 tsp cinnamon 1 tsp cloves 2/3 cup coarsely chopped nuts 2/3 cup raisins Heat oven to 350. Grease 2 loaf pans. Cream shortening and sugar thoroughly. Add eggs, pumpkin and water. Blend in dry ingredients, except nuts and raisins. Stir in nuts and raisins after batter has been mixed well. Bake 60-70 minutes or until wooden pick inserted in center comes out clean. I think I set my timer for 50 minutes and then checked it, but don't remember if I had to cook longer than that or not. This is my favorite pumpkin bread recipe, and is wonderful with a cream cheese and lemon and sugar glaze on it. Rosie's Banana Bread 1/2 cup oil 2 eggs 3/4 cup mashed bananas 1 cup sugar 1-1/4 cup flour 1 tsp. soda 1/2 tsp salt Preheat oven to 350. Mix oil, eggs, and bananas with sugar. Sift dry ingredients and add. Bake 50 minutes in heavily greased and floured pan. This is a very, very moist bread, so good greasing and flouring of the pan is necessary. I also add 1 cup chopped walnuts to this. This, again, is the best banana bread recipe I have found. Cherry Zucchini Bread 2 eggs 1 tsp. ground cinnamon 3/4 cup granulated sugar 1/2 tsp baking soda 1/3 cup vegetable oil 1/4 tsp. salt 1/3 cup lemon juice 2/3 cup shredded, unpeeled zucchini 1/4 cup water 2/3 cup dried tart cherries 2 cups all purpose flour 1 Tbs. grated lemon peel 2 tsp. baking powder Put eggs in a large mixing bowl. Beat with an electric mixer on med. speed 3-4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice, and water and mix well. Combine flouyr baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture and mix well. Stir in zucchin, cherries, and lemon peel. Grease and flour the bottom only of a loaf pan. Pour batter into prepared pan. Bake in preheated oven 55-65 minutes, or until wooden pick inserted in center comes out clean. Makes 1 loaf. I could not find my zucchini, apple, or cranberry quick bread recipes, but if you really want them, just let me know and I will dig deeper. Have a happy Thanksgiving! Sherry

Bake it until it's done. Test with a tooth pick or one of those cake testers. However I have found that some things that call for, say an 8 by 8 pan don't convert well to a half a sheet pan....the edges get too done before the middle tests done. Linda C