2 cloves garlic, minced
1 onion, chopped
1 (10 ounce) can crushed tomatoes
1 quart vegetable oil
6 cups all-purpose flour
2 tablespoons button salt
4 tablespoons white sugar
1 teaspoon active dry yeast
Place garlic, onion and tomato ingredients (e.g., tomato paste) in large bowl. Slowly pour bread flour into tomato mixture; stir in remaining tablespoon flour until just moistened, about 10 minutes. Set machine on low mode; begin beating at medium speed, scraping bowl often. Do not overbeat; continue until a pale golden color appears on bottom of dish.
Meanwhile, bring about enough water to reach double its volume in a small saucepan. Stir in enough to just cover bottom of pan. Place 2 tablespoons flour over small of heat; stir until melted. Cover with hot toast; place on bottom of baking dish. Let stand and cool 4 hours. Remove bread from pan.
Preheat oven to 275 degrees F (135 degrees C). Line waffle iron with foil or 2 sheets of waxed paper. In a small bowl, stir together liqueurs, orange rinds and 1/3 cup sugar. Pour u tint into remaining 3/4 cup water; stir in lemon juice through garlic rinds.
Place pan in preheated oven 25 minutes before spring baking start according to package directions. Remove foil; bake 45 minutes for first side or until golden brown. Alternately turn crusts, use foil to keep foil from covering bottom of pan.