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. .

Trudy, Thank you. What a nice thing to say. I have three different sizes of the Dough Buckets. 3 quart, 4 quart and an 8 quart. Because I usually make a double batch of dough using at least 8 cups of flour, the largest one gets used the most. If you normally only use 4 cups of flour than go with the 4 quart. If you can find a local restaurant supply store that carries these containers they will cost you less than what King Arthur charges. Ann

Shambo: I don't know what to say. Just looked into your Blog. Have to start looking into these more often.Looks like I'm losing everybody to the Blogs. Sounds like you have a winner. Good Show !!!!! This is the 4th, I've looked into this week and they are talking about me. I didn't do anything and I feel like a Celebrity. I've been using Sea Salt in a lot of recipes. My daughters say it's better for me, because I'm on the BP borderline. I just got back home. Brought about 80 bags of toys to the Geisinger Hospital. They are for the Pediatrics Ward, for the Children treating there. It's all by fundraisers, from the VFW Ladies Auxillary , I'm the go getter. Seems strange not to be doing this with my wife, this time. There I go again Rambling on again ! I'll talk to you later about the Low Sodium Recipes. Thanks, LOU

Here you go Walnutcreek. I've tried various other pastry recipes over the years but none I like better than this one. Ann Home Cookin Chapter: Recipes From Thibeault's Table Butter-Lard Pastry ================== 2 cups all purpose flour 3/4 teaspoon salt 1/3 cup butter 1/3 cup lard (or shortening- Crisco) 5 to 6 tablespoons of ice water For sweet pies add 1 to 2 teaspoons white sugar. . Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour. Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold. NOTE: This crust is also perfect made with all butter. Edited: May/2009