Show Subscription Form




Swiss & Caraway Flatbreads Recipe
Swiss & Caraway Flatbreads Recipe photo by Taste of Home

Swiss & Caraway Flatbreads Recipe

Publisher Photo
My mom came across this rustic-looking flatbread recipe many years ago and always made on Christmas Eve. Now I make it for my own family, especially during the holidays. It's easy to double or cut in half depending on how many you're serving. —Diane Berger, Sequim, Washington
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 32 servings

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/4 cup butter, melted
  • 1/4 cup canola oil
  • 1 tablespoon dried minced onion
  • 1 tablespoon Dijon mustard
  • 2 teaspoons caraway seeds
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry sherry, optional
  • 2 cups (8 ounces) shredded Swiss cheese

Nutritional Facts

1 piece (calculated without sherry) equals 134 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 199 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  2. Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake 10-15 minutes or until golden brown. Serve warm. Yield: 2 loaves (16 pieces each).
Originally published as Swiss & Caraway Flatbreads in Simple & Delicious October/November 2013, p40

Nutritional Facts

1 piece (calculated without sherry) equals 134 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 199 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Swiss & Caraway Flatbreads

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 7, 2014

Oh, my goodness...so good!!! I always make a liverwurst dip during the holidays, and I was unable to find our favorite Rye Triscuits so I decided to try these flatbreads. Thank you Diane Berger! This recipe is definitely a keeper. The flavors went perfectly with the liverwurst. I put the leftovers in the freezer to have with some homemade split pea soup.

MY REVIEW
Reviewed Aug. 30, 2013

Forgot the stars. I would give it a 12 out of 10!

MY REVIEW
Reviewed Aug. 30, 2013

Wonderful flavor! Very easy.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT