Cheddar Flat Bread 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 2 tablespoons butter, softened 1 tablespoon sugar 1-1/2 teaspoons salt 2-1/2 to 3 cups all-purpose flour 1/4 cup butter, melted 2 tablespoons dried minced onion 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon garlic salt 1/4 teaspoon celery seed Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cheddar Flat Bread cont. 1 cup (4 ounces) shredded cheddar cheese In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a stiff dough. Turn 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 45 minutes. Punch dough down. Divide in half. Press each into a greased 9-in. pie plate. In a small bowl, combine melted butter and seasonings; brush over dough. Sprinkle with cheese. Prick dough several times with a fork. Cover and let rise until doubled, about 30 minutes. Bake at 350° for Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Cheddar Flat Bread 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (12 slices each). Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008