Recipe - Parmesan Flatbread

1 One half cup Warm water; 105F to 115F
1 pack Active dry yeast
One half teaspoon Sugar
3 One half cup Unsifted bread flour; (up to
4)
Three fourths cup Whole wheat flour
One fourth cup Olive oil
2 teaspoon Salt
Egg Glaze
Toppings: Coarse salt;
Italian herb seasoning,
poppy seeds, grated Cheddar
cheese, and/or sesame
seeds, Optional
1 One half cup Parmesan cheese

1. In large bowl, preferably of heavydury electric mixer, combine warm
water, yeast, and sugar; stir to dissolve yeast. Let stand until
foamyabout 5 minutes.

2. Add 2 cups bread flour, the wholewheat 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, One fourth 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 12inch baking sheets. Turn dough out onto lightly
floured surface. Knead dough, adding remaining bread flour as necessary to
prevent stickiness, until smooth and elasticabout 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 4inch 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 cheeseflavored, cra=
ckerlike strips are a great accompaniment to soups and salads.
Recipe by: Country Living

Posted to recipeludigest by Nesb2 Nesb2@aol.com on Feb 28, 1998