| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | American | American | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Warm water; 105F to 115F |
| 1 | pk | Active dry yeast |
| 1/2 | ts | Sugar |
| 3 1/2 | c | Unsifted bread flour; (up to 4) |
| 3/4 | c | Whole wheat flour |
| 1/4 | c | Olive oil |
| 2 | ts | Salt |
| Egg Glaze | ||
| Toppings: Coarse salt; Italian herb seasoning, poppy seeds, grated Cheddar cheese, and/or sesame seeds, Optional | ||
| 1 1/2 | c | Parmesan cheese |
INSTRUCTIONS
1. In large bowl, preferably of heavy-dury electric mixer, combine warm water, yeast, and sugar; stir to dissolve yeast. Let stand until foamy--about 5 minutes. 2. Add 2 cups bread flour, the whole-wheat flour, oil, and salt to yeast mixture. With wooden spoon or dough hook of mixer, beat 1 to 2 minutes or until smooth. Add the remaining bread flour, 1/4 cup at a time, and beat until a soft dough forms that pulls away from the bowl as it is beaten. 3. Grease two 15- by 12-inch baking sheets. Turn dough out onto lightly floured surface. Knead dough, adding remaining bread flour as necessary to prevent stickiness, until smooth and elastic--about 5 minutes. 4. Heat oven to 375°F. Prepare Egg Glaze. Divide dough into quarters and cut each quarter into 3 equal pieces. On lightly floured surface, roll each piece out to about a 13- by 4-inch strip (it should be very thin). Transfer 6 strips of flatbread to greased baking sheets, brush with Egg Glaze, and top each flatbread with 2 tablespoons grated Parmesan cheese. 5. In middle of oven bake flatbreads 18 to 20 minutes or until browned and crisp. Cool completely on wire race. Repeat with remaining 6 strips. Store in airtight container to retain crispness. Egg Glaze: In small bowl, beat together 1 small egg and 2 tablespoons milk until blended; refrigerate when not using. NOTES : Rolled out thin and baked until crisp, these cheese-flavored, cra= ckerlike strips are a great accompaniment to soups and salads. Recipe by: Country Living Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Feb 28, 1998
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