Sue Ellen, is this the one you are looking for? Home Cookin Chapter: Recipes From Thibeault's Table Italian Bread ============= This recipe is also perfect for both Focaccia and Pizza. Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook. 8 Cups Bread flour 1 Tablespoon Yeast 1 1/2 Tablespoons Salt about 4 cups of water 2 Tablespoons olive oil. (optional) . Mix flour yeast water and oil( Optional) (not salt) together for a minute and leave for 20 minutes for the water to be partially absorbed. Add salt and mix for about 30 minutes until the dough comes together enough to be worked by hand. Continue kneading until smooth. Place in an large oiled bowl and rub olive oil on top, cover and let rise until more than doubled. Pour out on to surface and divide into the number of loafs you require. Do not punch out the air. Shape into loafs, sprinkle tops with flour and leave to rise on a flour/cornmeal dusted surface. Heat tile/stones in oven to 500 degrees while bread is rising. Slide loafs on to hot stone and spray with cold water, three times, three minutes apart. Lower heat to 450° and bake for about 30 minutes. (I can do two loafs at a time in the oven on a large stone). Focaccia: To make Focaccia use some of the dough and place in a oil rubbed pan (I use a rectangle shaped cake pan) Cover with plastic wrap and let rise. Using you fingers indend the focaccia and drizzle with olive oil. Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or thinly sliced onions, black olives, etc.... Focaccia can be baked directly on heated pizza stone as well. I also use this recipe to make a number of large pizzas. .

Nancy, I am using a two burner griddle. But thanks for posting the link to the griddle pan! According to Ann and Jim, my pan is right, I just have to get the technique down, and the mixture right. Ann, thanks so much for your phone call today!!! I feel a little more confident undertaking making them again. Thanks for the link to City Chef as well.I went and ordered a cast iron one, so I am going to wait til it arrives before I try making them again, so as not to waste any more of my mix. (By the way, where do you buy your instant Masa Harina Mix? The only place I have found it is Gourmet Warehouse, but maybe I am not looking in the right place). It was so kind of you to phone and give me a personnel tutorial, thank you so very much!! Jim, the first time I made them was from a recipe from on line and was not an instant mix. I am not sure of the flour I used but it was whatever was called for in the recipe. The second time, I used the masa. Ann mentioned as did you, to use hot flour. I had just used cold as the instructions on the masa mix didn't specify. That could have been part of my problem. Also according to Ann, I should be using sturdier plastic so I am going to give that a try as well. Also I wasn't using the two heat method, so I am hoping all this will make a differance. Thanks for the tips! I will report back once my press comes. Shelley S.

shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag

Thanks you all I knew the bread baking gurus here would help find the answer. The recipe I am using is almost exactly like Anns except no potato. So how big of a potato do I use? I have read and reread Tricias tutorial in the FAQ so many times I have most of it memorized. I think I have the basics down and am getting a good loaf of bread almost every time. DH would eat hamburgers every night if he had his way. The problem is I cant get good H buns here in the valley so I have to buy them in Bakersfield and freeze them. Not only do they take up to much space in the freezer they have just about tripled in price and they arent that great to begin with. Terri the whole wheat recipe sounds good. Ill give it a try next week as soon as my hand rests a bit. All the bread making is hurting my right hand for some reason. I have a Zo mini on my wish list at Amazon and think its time to place the order. I think it should be big enough for the 2 of us and I dont plan to bake in it just let it do the hard work for me. Thanks again Claudia