| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
20 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached all-purpose flour |
| 1/3 |
c |
Nonfat dry milk powder |
| 3 |
tb |
Grated white cheddar cheese (preferably raw milk) |
| 2 1/2 |
tb |
Wheat germ |
| 2 |
tb |
Grated mozzarella cheese |
| 2 |
tb |
Grated Emmenthal cheese |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
(1 cup) well-chilled butter, cut into 8 pieces |
| 1 |
c |
Cold water |
INSTRUCTIONS
Makes about 20
Preheat oven to 350 F. Lightly butter 2 baking sheets. Combine all
ingredients except butter and water in large bowl of heavy-duty electric
mixer. Using paddle attachment, cut in butter until mixture resembles
coarse meal. Slowly pour in water, beating until dough just comes
together. Turn out onto lightly floured surface and pat to 3/4-inch
thickness. Cut into 2 1/2 inch squares using floured knife. Arrange on
prepared sheets, spacing 1 inch apart. Bake until light brown, about 15
minutes. Serve immediately. (Dough can also be made by hand.)
Bon Appetit
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