Yield: 12 Servings
|1½ cup||Warm water; 105F to 115F|
|1 pack||Active dry yeast|
|3½ cup||Unsifted bread flour; (up to 4)|
|¾ cup||Whole wheat flour|
|¼ cup||Olive oil|
|\N \N||Egg Glaze|
|\N \N||Toppings: Coarse salt; Italian herb seasoning, poppy seeds, grated Cheddar cheese, and/or sesame seeds, Optional|
|1½ cup||Parmesan cheese|
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, ¼ 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 375øF. 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@...> on Feb 28, 1998