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Cheese-Crusted Flat Bread |
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Serves: 16 Print this RecipeLois Mattson - Duluth, Minnesota Bake-Off® Contest 16, 1964 Enliven a weeknight spaghetti dinner with this warm cheese bread. It's similar to the cheese focaccia found in many bakeries today. BREAD 2 1/2 to 3 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 package active dry yeast 3/4 cup milk 1/4 cup water 2 tablespoons butter or margarine TOPPING 1/4 cup butter or margarine, melted 2 tablespoons chopped onions 1/2 teaspoon dried oregano leaves 1/2 teaspoon paprika 1/4 teaspoon garlic salt 1/4 teaspoon celery seed 1 cup (4 oz.) shredded Cheddar cheese In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, combine milk, water and 2 tablespoons butter. Heat until very warm (120 to 130°F.). Add warm liquid to flour mixture; mix well. Stir in remaining 1/2 to 1 cup flour to form a stiff dough. On lightly floured surface, knead dough until smooth, about 5 minutes. Place dough in greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. Grease two 9-inch round cake or pie pans. Divide dough in half; press each half in greased pan. In small bowl, combine 1/4 cup butter, onion, oregano, paprika, garlic salt and celery seed; mix well. Spread mixture over dough. Prick tops generously with fork. Sprinkle evenly with cheese. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 375°F. Uncover dough. Bake 20 to 25 minutes or until golden brown. Serve warm. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 160; Protein 5g; Carbohydrate 20g; Fat 7g; Sodium 260mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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