Post by Sheila on Jan 30, 2013 18:49:06 GMT -5
this is so easy and real good.got this off pinterest
no-knead garlic-cheese flatbread
1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling into the pan)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
filling & topping
2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
4 to 8 cloves garlic, peeled and chopped
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
Add the cheese and garlic, beating gently just to combine.
Scoop 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.
While the dough is rising, preheat the oven to 375°F.
Bake the bread till it's golden brown, 35 to 40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
no-knead garlic-cheese flatbread
1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling into the pan)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
filling & topping
2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
4 to 8 cloves garlic, peeled and chopped
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
Add the cheese and garlic, beating gently just to combine.
Scoop 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.
While the dough is rising, preheat the oven to 375°F.
Bake the bread till it's golden brown, 35 to 40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
Sounds good to me. OK, I'm def making this next time the kids come.