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MICHIGAN FLAT BREAD
Just a little bread for the bod....don't overdo it...and don't slather it with butter either!
Yields 2 loaves
Prep.Time: 20 minutes
Recipe By : Anne Heinonen of Howell, Michigan (Taste of Home Magazine) 1 package Active Dry Yeast (1/4 oz.)
2 cups Warm Water (105 degrees), divided
1/3 cup Sugar
2 tablespoons Vegetable Oil
1 tablespoon Salt
1/2 cup Rye or Whole Wheat Flour
5 1/2 - 6 cups All-purpose flour
In a large mixing bowl, dissolve yeast in 1/2 cup of the warm water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups of the all-purpose flour, and remaining water; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. On a greased baking sheet, flatten each half to 1-inch thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 degrees for 25-30 minutes, or until golden brown.


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