Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie

I, too, use a yougurt based dough. Eggs and sugar are more of a hallmark of western baking. They bake up lovely in my iron skillet on top of the stove. Most flatbreads will puff up on a hot skillet, even tortillas. It takes a village, literally. Like many other old bread traditions, the bread is made by bakers in a community and not everyone has their own ovens at home. Rather, it is purchased from vendors who keep the ovens going. it takes lot to heat up a clay oven. It is not something that is as causual as heating up to bake a cake. I have read that, in some communal settings, that there would be a communal oven fired up and all would bring their bread to bake it in the oven. They would prepare their own bread at home and bring it to the common oven. My husbands Italian grandmother used to do this, in her New Jersey Italian community. They lived in tiny apartments and having an oven for bread was not something that everyone had at home. Just as she had learned to do growing up in Italy, she id the same when she immigrated. She took her risen bread to the baker to bake for her, right there in Hoboken. Many still dont have the facilities to bake. That is what bakers are for. Sure that much of that has changed in our modern world . Too bad that we dont have good bread bakeries here in the US. If you do have a local bread baker, count yourself as among the lucky. They are far and few between, for sure. Naan was brought to the east by the Persians and the word is derived from the language of Persia. Given its origins, it is no wonder that it is a bread traditionally made with cultured products, and is a very basic old world bread using grains and oils. Ingredients such as sugar and eggs are not typical of that part of the world, the middle east. and the grain was likely to be some whole grain of some manner and not white flour. Not that you cant bake a rich egg bread in the same manner as you would a naan. But, old world flatbreads are a different kind of thing from the Western influenced breads and tend to be real basic. Reviewing a host of recipies for naan does give some that call for egg and a bit of sugar. Things do change, but it was originally a basic bread with grain and some oil and could also be used to serve and eat with, like a tortilla or pita bread. i bought some of that naan from Costco once, on a whim, and I did not iike it. It was sweet! Sweet has come to dominate much of what we buy, so I am not surprised. If it suits your taste, do it. It is your darned dinner and it matters to no one else but you. Not my preference, but it is not my dinner. In much of Europe bread is baked in loafs and not as quick baking flat breads like this. Especailly northern Europe, it is likely that one might have a warm hearth and some type of enclosed oven of some sort to bake the loaf, even a Dutch oven. But, in hot and sparse climates there is less need for heat and you are more likely to be baking something small on a hot rock of some manner. I also make a pita bread in the skillet. Pita and naan are very much alike, just different incarnations of grain, something to leaven it with, and some oil to dress it and something good to wrap it around or dunk it in. I have even baked potato bread as a flatbread in a skillet. Yougurt or buttermilk gives a nice texture and taste to bread, even that baked in a loaf. Lars, I saw your pizza oven video. Did you ever get it not burn up your pizza? I have a friend, an engineer, who built a brick oven out in his yard. It takes a while to get it going so you want to have enough to bake in it once you get it going. They have found that it is good for roasting a large hunk of meat in but have not had as much success with baking dough in it. He also has a satellite in his yard that he built . He is an electrical engineer who has built systems for NASA, a rocket scientist, if you will, so why would he not build a satellite for his yard? and a brick oven? He builds and she is a gifted cook who takes well deserved pride in her cooking skills. If any couple of folks ever needed both a satellite and an brick oven, it is these two.

It sure looked good, but it turned out terrible. The flavor of the meat was "off" and mum or I didn't care for it. When I made this before, it was quite delicious (although mum wasn't that big of a fan). Tried a new sauce, too. Mum stuck them back in the oven at 200 degrees for another hour. We'll see how they turn out then. If they're still icky, it's outta here. *sigh of disappointment* Brad AKA Moonwolf

I mentioned on the Mother's Day Menu thread that we were having sub sandwiches on homemade bread. When I cut the loaf open, I take some bread out of the middle, to leave room for a stack of meat, cheese, and fixins'. I save the surplus bread, so tonight I cubed it, then made a breakfast casserole, with some of the left-over ham, and cheddar cheese. Served it with steamed asparagus (homegrown) and broccoli (on sale at Kroger). My son-in-law picked up ice cream on his way home, but I passed on that. A storm hit just as we sat down to eat, but my kitchen was nice and cozy.