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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
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

Printed from tasteofhome.com Oct 13, 2008

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Cheddar Flat Bread cont.

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 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).