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Cinnamon Flatbread Recipe

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"Wedges of this chewy cinnamon bread are a big hit with our eight children," writes Patricia Spurrill of Pritchard, British Columbia. "The bread machine does most of the work, so I can move on to other things."

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Cinnamon Flatbread Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 16 Servings

25 30 55

Ingredients

1 cup water (70° to 80°)
2 tablespoons butter
2 tablespoons nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon toasted wheat germ
2 teaspoons molasses
3 cups all-purpose flour
2-1/4 teaspoons active dry yeast
TOPPING:
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle; transfer to a lightly greased 14-in. pizza pan. Make indentations in top of dough with fingers. Spread with butter; sprinkle with brown sugar and cinnamon. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 30 minutes or until golden brown. Cool for 5 minutes; cut into wedges and serve warm. Yield: 16 wedges.

Nutritional Facts 1 serving (1 each) equals 155 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 266 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cinnamon Flat Bread in Quick Cooking July/August 2000, p34

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