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Cheddar Flatbread

 Cheddar Flatbread
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.
24 ServingsPrep: 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 King Arthur Unbleached 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.

2 of 2

Cheddar Flatbread (continued)

Directions (continued)

  • 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).