↞ recipe box start page
Category: BREADS
Prep Time: Cook Time: Total Time:
6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)
In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).
In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.
Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes - preheating oven to 350 degrees F after 30 minutes).
Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.
A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!
view more member recipes
Herbed Flat Bread
view my recipes
print
save
Category: BREADS
Prep Time: Cook Time: Total Time:
6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)
In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).
In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.
Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes - preheating oven to 350 degrees F after 30 minutes).
Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.
A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cauliflower Flat Bread
by minniet
1 Cup of shredded cauliflower 1 egg 1 TBS Coconut Oil Salt and Pepper to Taste Heat pan to Medium Low Heat Mix cauliflower and egg well. Melt oil in pan. Drop mixture in two separate are
by minniet
1 Cup of shredded cauliflower 1 egg 1 TBS Coconut Oil Salt and Pepper to Taste Heat pan to Medium Low Heat Mix cauliflower and egg well. Melt oil in pan. Drop mixture in two separate are
Herb Flat Bread
by suemunzlinger
1 cup warm water (about 110 degrees) 1 teaspoon active dry yeast (from one 1/4 ounce envelope) 3 cups all purpose flour, plus more for surface and hands 3 tablespoons extra virgin olive oil, plu
by suemunzlinger
1 cup warm water (about 110 degrees) 1 teaspoon active dry yeast (from one 1/4 ounce envelope) 3 cups all purpose flour, plus more for surface and hands 3 tablespoons extra virgin olive oil, plu
Italian Flat Bread
by sgre52160
2 cups baking mix 1/2 cup hot water 2 tbsp butter, melted 1/4 cup shredded cheddar, Monterey jack and parmesan cheeses 2 tsp parsley flakes 1/2 tsp Italian seasoning Preheat oven to 450. Mix
by sgre52160
2 cups baking mix 1/2 cup hot water 2 tbsp butter, melted 1/4 cup shredded cheddar, Monterey jack and parmesan cheeses 2 tsp parsley flakes 1/2 tsp Italian seasoning Preheat oven to 450. Mix
Naan (indian Flat Bread)
by suemunzlinger
1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic 1/4 cup butter,
by suemunzlinger
1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic 1/4 cup butter,
view more member recipes