| 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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