Herbed Flat Bread
Ingredients
- 6 tbsp granulated sugar
- 1 cup milk, scalded and cooled to room temperature
- 2 package dry yeast
- 3 cup unbleached all-purpose flour
- 0.5 tsp salt
- 8 tbsp butter, chilled and cut into small chunks
- 3 each egg yolks
- 4 tbsp butter, room temperature
- 1 tbsp olive oil
- 3 each to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
Instructions
- 1
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).
- 2
In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined.
- 3
Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds.
- 4
Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.
- 5
Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles).
- 6
Spread the soft butter over the dough and sprinkle with herbs and garlic.
- 7
Fold the dough in half and roll up the edges to seal.
- 8
Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it.
- 9
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).
- 10
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.
- 11
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!