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Measurements

Rosemary Flat Bread

Serving Size: 16

1 tbsp dry yeast
1 tbsp sugar
1 c warm water
2 1/2 c white flour
1 tsp salt
1 tsp canola oil
nonstick cooking spray
2 tbsp. margarine
1/4 c fresh rosemary chopped (or 2 tbsp. dried)

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 - 25 min, until lightly browned.
Yields: makes 2 loaves
Source: Elisabeth R. Johnston


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