This homemade Cheese and Herb Flat Bread is a comforting, rustic side dish that brings warmth to any meal. The dough is enriched with milk and margarine, creating a soft, tender crumb that holds up well to generous toppings. A mixture of melted margarine, chopped onions, and a blend of oregano, basil, paprika, and celery seed creates a deeply savory, aromatic layer. Topped with shredded cheddar, it bakes into a golden, bubbly delight with a slight crunch on the edges and a soft, chewy center. It’s perfect as an appetizer for parties, a side for soups and salads, or a quick snack straight from the oven. Simple ingredients come together to make a dish that tastes like it came from a neighborhood bakery.
Cheese And Herb Flat Bread
Description
This homemade Cheese and Herb Flat Bread is a comforting, rustic side dish that brings warmth to any meal. The dough is enriched with milk and margarine, creating a soft, tender crumb that holds up well to generous toppings. A mixture of melted margarine, chopped onions, and a blend of oregano, basil, paprika, and celery seed creates a deeply savory, aromatic layer. Topped with shredded cheddar, it bakes into a golden, bubbly delight with a slight crunch on the edges and a soft, chewy center. It's perfect as an appetizer for parties, a side for soups and salads, or a quick snack straight from the oven. Simple ingredients come together to make a dish that tastes like it came from a neighborhood bakery.Ingredients
Directions
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Dissolve yeast in 1/4 cup warm water and set aside for 5 minutes until foamy.
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In a large mixing bowl, combine 2 tablespoons margarine, sugar, salt, and scalded milk.
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Allow the milk mixture to cool until it is lukewarm to the touch.
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Stir the yeast mixture into the cooled milk mixture.
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Gradually add all-purpose flour, one cup at a time, mixing until a stiff dough forms.
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Turn the dough out onto a floured surface and knead for 4 to 5 minutes until smooth and elastic.
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Place dough in a greased bowl, turning to coat the top with grease.
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Cover the bowl and let the dough rise in a warm place for about 45 minutes, or until doubled in size.
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Punch down the risen dough and divide it into two equal halves.
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Press each half into a greased 9-inch pie or cake pan, forming an even layer.
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In a small bowl, combine chopped onions, 1/4 cup melted margarine, oregano, paprika, celery seed, garlic salt, and basil.
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Spread the herb and onion mixture evenly over the dough in each pan.
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Sprinkle shredded cheddar cheese evenly over the topping.
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Prick the surface of each bread several times with a fork to prevent large bubbles.
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Let the breads rise again for about 30 minutes, or until light and puffy.
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Bake in a preheated 375-degree oven for 20 to 25 minutes, or until the edges are golden brown and the cheese is bubbly.
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Serve warm, sliced into wedges.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 1077.2kcal
- % Daily Value *
- Total Fat 37.7g59%
- Saturated Fat 18.2g91%
- Cholesterol 59.1mg20%
- Sodium 7938.5mg331%
- Total Carbohydrate 145.4g49%
- Dietary Fiber 5.5g22%
- Sugars 7.2g
- Protein 34.9g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
