Cheese-Crusted Flat Bread
"Try this wonderful alternative to garlic bread with your next spaghetti dinner. It is similar to cheese focaccia. The recipe is from Pillsbury's Best of the Bake-Off Cookbook. Just recently I made it using the Chipotle-Herb Butter from recipe #63245 and it was awesome too. Lots of possiblities if you use your imagination."
photo by Sharlene~W
- Ready In:
- 2hrs 25mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
-
Bread
- 2 1⁄2 - 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 (1/4 ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
- 3⁄4 cup milk
- 1⁄4 cup water
- 2 tablespoons butter or 2 tablespoons margarine
-
Topping
- 1⁄4 cup butter, melted
- 2 tablespoons chopped onions
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon celery seed
- 4 ounces cheddar cheese, grated (1 cup)
directions
- In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well.
- In 2-cup glass measuring cup, combine milk, water and 2 tablespoons butter.
- Microwave just until water is very warm (120 to 130°F) (not much more than a minute should do it).
- Add warm liquid to flour mixture; mix well.
- Stir in remaining 1/2 to 1 cup flour to form a stiff dough.
- On lightly floured surface, knead dough until smooth, about 5 minutes.
- Place dough in greased bowl and cover loosely with greased plastic wrap and put a cloth towel over that.
- Let rise in a warm place until light and doubled in size, 45 to 60 minutes.
- Grease two 9-inch round cake or pie pans.
- Divide dough in half; pressing each half in greased pan.
- In a small bowl, combine topping ingredients, mixing well.
- Spread mixture over dough.
- Prick tops generously with a fork.
- Sprinkle evenly with cheese.
- Cover again as above and let rise in a warm place until light and doubled in size, 30 to 45 minutes.
- Heat oven to 375°F Uncover dough and bake 20 to 25 minutes or until golden brown.
- Serve warm.
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Reviews
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When I was about nine years old, my mother got on a kick of buying these Pillsbury cookbooks in the bound-book versions and the paperbacks. We spent many enjoyable hours baking and sharing ideas. I inherited these cookbooks from my mother when I got married decades ago, and this particular recipe has always been a favorite with my family. I am now sharing it with my youngest grandson who has taken an interest in baking. What a joy to find the Cheese Crusted Flatbread recipe online for others to create family memories as well. We have tried it as a deep-dish pizza, as a dipping bread for broccoli and cheese soup, and other assorted variants. I recommend the recipe as being delicious, fairly easy to bake, and for using readily available ingredients to complete. -
AWESOME bread that goes great with soup or stew! The amount of salt for the bread dough is not listed, so I used 1/2 teaspoon. The topping is really yummy. I tweaked the seasoning amounts and used a mix of mozzarella and cheddar cheeses. Next time DH would like me to include sliced jalapenos with the melted cheeses. Another reviewer suggests dipping the bread in pizza sauce. What a great idea! With lots of room for creativity, I can tell already that I'll be making this recipe often. Thanks so much for sharing it!
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The bread turned out very nice and soft. Kids loved it. So easy to do. Thanks for the recipe.
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Loved this bread! Easy to make and a hit with the whole family. Served it with a green salad and lemon dressing. -
We really enjoyed this bread. I used parsley, garlic and parmesan cheese for the topping. At first I was a bit concerned because the bread had not risen very much (I usually let my bread rise in the fridge), but I just carefully stretched and shaped it, continued with the topping and it came out wonderfully. Thanks so much.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
