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Dear Listmates,

Here is a new focaccia with a couple of unexpected ingredients: white wine
and potato. The result was truly a nice moist bread with a good flavor. It
is edible the next day: yes, but warmed is much better and more aromatic,
too. You can see the bread by visiting: http://tinyurl.com/2vdggw (
http://home.comcast.net/~vhdolcourt/gfbaking/<http://home.comcast.net/%7Evhdolcourt/gfbaking/>Note:
the character immediately proceeding the letter V is a tilde - Upper
Left Hand Key of US Keyboard.). Look for <NEW> and click through.

The bread is good as a flat bread - I took it to an Afghan restaurant and
had it instead of Noni Afghani. My table mates thought that the gluten free
flat bread matched the meal about as well as the noni the restaurant
provided. Next time I bake this bread I'll try to find the black cumin seeds
that are traditionally used to decorate the tops of the bread.

Please let us know if you have any questions.

Vic-Sunnyvale, CA

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