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A sugar-free, oil-free, dairy-free, and egg-free flatbread relies on the full fermentation of red wine, raisins and air. It took me a week from homemade fruit yeast to completion of baking, and I was moved by the mellow aroma of red wine emanating from the oven. My idea came from a piece of bread I accidentally ate when I went to Taiwan in early April. This bread won the championship in the 2010 World Bread Masters. I went to the Eslite Bookstore in Taiwan and bought a few books on bread making. When I got home, I found that one of them was related to the champion bread. I I was very excited, determined to try it, and was mentally prepared to fail. When the bread came out of the oven, I was moved. Not only did it not fail, it tasted quite good, with a bit of sourness in the mouth. The outer shell was hard and chewy, and the internal tissue was soft and elastic. I will continue to explore and improve. Wonderful food must be shared with everyone!
