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Cinnamon Flatbread

 Cinnamon Flatbread
"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."
16 ServingsPrep: 25 min. + rising Bake: 30 min.

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 King Arthur Unbleached 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

2 of 2

Cinnamon Flatbread (continued)

Directions (continued)

  • 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.