Recipe - Savory Flatbread

1 pack Dry yeast
One fourth cup Warm water (105115)
1 cup Skim milk warmed
(105115)
2 tablespoon Margarine melted
1 tablespoon Honey
2 One fourth cup Flour, allpurpose
1 One half cup Flour, wholegrain wheat
3 tablespoon Dried onions minced
1 teaspoon Dried rosemary crushed
One half teaspoon Salt
Vegetable cooking spray

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add warm
milk, margarine, and honey; stir well. Stir in 2 cups allpurpose flour,
whole wheat flour, onion, rosemary, and salt to form a stiff dough. Turn
the dough out onto a lightly floured surface. Knead until smooth and
elastic (about 7 minutes); add enough remaining flour to prevent dough from
sticking to hands. Place dough in a bowl coated with cooking spray, turning
to coat top. Cover and let rise in a warm place (85degrees), free from
drafts, 1 hour, or until doubled in bulk. Punch dough down, and divide into
4 equal portions, shaping each portion into a ball (cover the remaining
dough while working to prevent it from drying out). Roll 1 ball into a 15 x
12inch paperthin rectangle on a baking sheet coated with cooking spray.
Score the dough by making 2 lengthwise cuts and 5 crosswise cuts to form 18
crackers. Prick entire surface liberally with a fork (do not allow to
rise). Bake at 300degrees for 23 minutes or until lightly browned. Remove
from pan; let cool completely on a wire rack. Separate into individual
crackers. Repeat

procedure with remaining dough. Store in an airtight container.

Recipe By : Cooking Light9/95

From: Mike Key Date: 051296
Posted to MMRecipes Digest V3 #343

From: BobbieB1@aol.com

Date: Sat, 14 Dec 1996 21:03:16 0500