Cheddar Flatbread Recipe

5 1 1
Cheddar Flatbread Recipe
Cheddar Flatbread Recipe photo by Taste of Home
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Cheddar Flatbread Recipe

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5 1 1
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I work full-time and don't get to spend as much time in the kitchen as I'd like. So I often make an entire meal from scratch on Sunday. This tantalizing bread is usually on the menu.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 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

Directions

In a large 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 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).
Originally published as Cheddar Flat Bread in Best of Country Breads 2000, p61

Nutritional Facts

1 slice: 196 calories, 9g fat (6g saturated fat), 27mg cholesterol, 456mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 6g protein.

  • 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
  1. In a large 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Cheddar Flat Bread in Best of Country Breads 2000, p61

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brittanyjbowen User ID: 3348499 49079
Reviewed Feb. 25, 2009

"I substituted 4 cheese Italian blend for the cheddar, and added a little garlic, parsley, and thyme to serve it with chicken parm. easy and delicious!"

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