no-knead garlic-cheese flatbread
It is simple easy and can be topped with a mixture of your favorite herbs or pizza seasoning.
You can make bread sticks out of the day old flatbread.
I got the recipe from King Arthur's Flour... It is a favorite with the family.
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- 1-1/2 c
- lukewarm water
- 3 Tbsp
- olive oil (plus additional for drizzling into pan)
- 1-1/4 tsp
- 3-1/2 c
- all purpose flour
- 1 Tbsp
- instant yeast see (see note about using regular yeast)
- 2 c
- diced cheese- chedder, monteray jack, flavored cheese, or your favorite.
- 4-8 clove
- garlic, peeled and chopped (add more or less)
- your favorite dried herbs, pizza seasoning, to sprinkle on top. i use a little coarse ground sea salt when i do herbs. also grated parmesan is good on this too.
FILLING & TOPPING
1Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
3Add the cheese and garlic, beating gently just to combine
4Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
5While the dough is still rising, preheat the oven to 375°F.
6Bake the bread till it's golden brown, 35 to 40 minutes.
7Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
8Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
9NOTE: Active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you’re using active dry yeast.