Printer Friendly

The butter topping gets deep into this cinnamon flatbread.

Slashes do more than decorate this sweet flatbread. They catch and hold the butter topping so it penetrates the baking bread. Serve warm as a fragrant treat for brunch or after a football game. Cinnamon Slashed Flatbread 1 package active dry yeast 1/4 cup warm water (110[deg.]) 1/4 cup warm milk (110[deg.]) 1/2 cup sugar 3/4 teaspoon salt 1 egg 1/2 cup (1/4 lb.) butter or margarine, melted and cooled 4-1/4 to 4-3/4 cups all-purpose flour 1 teaspoon ground cinnamon

In a large bowl, sprinkle yeast over warm water to soften. Add milk, 5 tablespoons sugar, salt, egg, 2 tablespoons butter, and 2-1/2 cups flour. Beat with a dough hook or heavy spoon until dough is elastic, about 5 minutes. Mix in 1 more cup flour.

If using a dough hook, beat until dough pulls from sides of bowl and feels only slightly sticky; add more flour if needed. Place dough in a greased bowl and turn over. Cover with plastic wrap.

If mixing by hand, scrape dough out onto a floured board; knead until smooth and springy, adding flour if dough sticks. Place dough in a greased bowl and turn over. Cover with plastic wrap.

Let dough rise in a warm place until doubled, about 1 hour.

Punch dough down; knead briefly on a lightly floured board just to release air. Pat and stretch dough to fit bottom of a greased 10- by 15-inch baking pan. With a sharp knife, make 1/2-inch-deep slashes diagonally across surface of dough, placing cuts about 1 inch apart to form a diamond pattern. Mix together remaining 6 tablespoons butter, 2 tablespoons of the sugar, and cinnamon; drizzle evenly over dough. Cover lightly with plastic wrap and let rise in a warm place until almost doubled, about 20 minutes. Sprinkle top evenly with remaining 1 tablespoon sugar.

Bake in a 400[deg.] oven until browned, 20 to 25 minutes. Serve warm. Break off chunks to eat. Makes 12 to 15 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:339
Previous Article:Bok choy with turkey? why not?
Next Article:Endive dippers, potato scoopers ... appetizers.
Topics:


Related Articles
Squiggle bread.
Be good to your heart for the holidays.
COOK'S CORNER ONE POTATO, SWEET POTATO ...
COOK'S CORNER MAKING DISH APPLE OF YOUR EYE.
COOK'S CORNER : MAKING APPLE CRISPS LIKE SCHOOLS SERVED.
COOK'S CORNER : TRY BAKLAVA WITH A TWIST.
COOK'S CORNER\Noodles can help turn sweet pudding into a savory one.
COOK'S CORNER BLINTZ SOUFFLE IS QUITE A FAVORITE.
Finger food feast: share simple, spicy stews and flatbread, Ethiopian-style.
CORRECTION.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters