Herbed Flat Bread RecipeTagged in Bread
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!
- 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
- 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)
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