The butter topping gets deep into this cinnamon flatbread Essay

Slashes do more than decorate this sweet flatbread. They catch and
hold the butter topping so it penetrates the baking bread. Serve warm as
a fragrant treat for brunch or after a football game. Cinnamon Slashed
Flatbread 1 package active dry yeast 1/4 cup warm water (110[deg.]) 1/4
cup warm milk (110[deg.]) 1/2 cup sugar 3/4 teaspoon salt 1 egg 1/2 cup
(1/4 lb.) butter or margarine, melted and cooled 4-1/4 to 4-3/4 cups
all-purpose flour 1 teaspoon ground cinnamon

In a large bowl, sprinkle yeast over warm water to soften. Add
milk, 5 tablespoons sugar, salt, egg, 2 tablespoons butter, and 2-1/2
cups flour. Beat with a dough hook or heavy spoon until dough is
elastic, about 5 minutes. Mix in 1 more cup flour.

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If using a dough hook, beat until dough pulls from sides of bowl
and feels only slightly sticky; add more flour if needed. Place dough
in a greased bowl and turn over. Cover with plastic wrap.

If mixing by hand, scrape dough out onto a floured board; knead until smooth and springy, adding flour if dough sticks. Place dough in
a greased bowl and turn over. Cover with plastic wrap.

Let dough rise in a warm place until doubled, about 1 hour.

Punch dough down; knead briefly on a lightly floured board just to
release air. Pat and stretch dough to fit bottom of a greased 10- by
15-inch baking pan. With a sharp knife, make 1/2-inch-deep slashes
diagonally across surface of dough, placing cuts about 1 inch apart to
form a diamond pattern. Mix together remaining 6 tablespoons butter, 2
tablespoons of the sugar, and cinnamon; drizzle evenly over dough.
Cover lightly with plastic wrap and let rise in a warm place until
almost doubled, about 20 minutes. Sprinkle top evenly with remaining 1
tablespoon sugar.

Bake in a 400[deg.] oven until browned, 20 to 25 minutes. Serve
warm. Break off chunks to eat. Makes 12 to 15 servings.


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