Cheese and herb flat bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yeast |
| ¼ | cup | Warm water |
| 2 | tablespoons | Margarine |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Salt |
| ¾ | cup | Milk -- scalded |
| 3 | cups | All-purpose flour |
| 2 | tablespoons | Onions -- chopped |
| ¼ | cup | Margarine -- melted |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Celery seed |
| ¼ | teaspoon | Garlic salt |
| ½ | teaspoon | Basil |
| 1 | cup | Cheddar cheese -- shredded |
Directions
1. Soften yeast in ¼ cup warm water. 2. In mixing bowl, combine 2 tablespoons margarine, sugar, salt and scalded milk. Cool to lukewarm. 3. Stir the yeast into milk mixture. Gradually add flour to form a stiff dough. You may not need all of the flour. Knead on floured surface until smooth and satiny; 4 to 5 minutes. Place in greased bowl and turn to coat top. Cover and let rise until light; about 45 minutes. 4. Divide dough in half. Press each piece into a 9-inch pie or cake pan. 5. Combine onions, ¼ cup melted margarine, oregano, paprika, celery seed, garlic salt and basil. Spread over dough. Sprinkle evenly with cheese. Prick each with fork in several places. 6. Let rise for about 30 minutes or until light. 7. Bake in preheated 375-degree oven for 20 to 25 minutes until golden brown.
Serve while still warm.
Yield: two 9-inch flat breads.
Recipe By : Jo Anne Merrill