Swiss & Caraway Flatbreads

Name: Swiss & Caraway Flatbreads
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 loaves (16 pieces each).
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 shredded Swiss cheese

My mom came across this rustic-looking flatbread recipe many years ago and always made it 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

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 shredded Swiss cheese

Directions

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.
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 until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.

Nutrition Facts

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

Originally published as Caraway Flatbread in Simple & Delicious October/November 2013

Reviews

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annrms

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.
Coramae2000

Aug 30, 2013

Forgot the stars. I would give it a 12 out of 10!
Coramae2000

Aug 30, 2013

Wonderful flavor! Very easy.