Herbed Flat Bread

Instructions

1. 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. 2

   In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined.

3. 3

   Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds.

4. 4

   Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

5. 5

   Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles).

6. 6

   Spread the soft butter over the dough and sprinkle with herbs and garlic.

7. 7

   Fold the dough in half and roll up the edges to seal.

8. 8

   Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it.

9. 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. 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. 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!