Flat Bread -- Quad-Cities Online Recipe Book
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Flat Bread

Comment on this recipe

"Low in fat, sugar and salt."

Ingredients

1 package (1/4 ounce) active dry yeast
2 cups warm water, divided, (110 to 115 degrees)
1/3 cup sugar
2 tablespoons vegetable oil
2 teaspoons salt
1/2 cup rye or whole-wheat flour
5-1/2 to 6 cups all-purpose flour, divided

Instructions

In a large mixing bowl, dissolve yeast in a 1/2 cup of the warm water. Add sugar, oil, salt, rye or whole-wheat flour, 3 cups of the all-purpose flour and remaining 1-1/2 cups warm water. Beat until smooth. Add enough remaining all-purpose flour to form soft dough.

Turn unto a floured board, knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl; grease top. Cover and let rise in warm place until doubled; about 1-1/2 hours. Punch dough down; divide in half.

On greased baking sheet, flatten each half to 1-inch thickness. Pierce each loaf several times with fork. Cover and let rise in warm place until nearly doubled, about 1 hour.

Bake at 375 degrees for 25 to 30 minutes or until golden brown. Yield: 2 loaves. Easy and delicious.

Lavonne Mienke
Bettendorf



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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