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Caramel Apple Flatbread

BREAD
2-1/4 cups all-purpose flour
1/2 cup Quaker® oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
One 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 egg white
1 cup unpeeled chopped apple (about 1 large)
TOPPING
3/4 cup Quaker oats (quick or old fashioned, uncooked)
2/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup reduced-fat sour cream
1/4 cup chopped pecans or walnuts

Lightly spray large cookie sheet with cooking spray.
For bread, combine flour, oats, granulated sugar, yeast,
cinnamon and salt in food processor bowl; pulse machine on-off
several times until well mixed. In small saucepan, heat water
and oil until very warm (120°F to 130°F.) With motor running,
add liquids to flour mixture with egg white.
Process until dough begins to form a ball; continue processing
1 minute.

Turn dough out onto lightly floured surface.
Knead apples into dough. Pat into 14 x 11-inch rectangle on
cookie sheet. Cover with plastic wrap and let rise in warm place
40 minutes or until almost doubled in size.

Heat oven to 400°F. For topping, combine oats, brown sugar,
cinnamon and sour cream in small bowl; mix well.
Spread mixture evenly over top of dough; sprinkle with pecans.
Bake 16 to 18 minutes or until edges are light golden brown.
Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes.
Cut into squares. Serve warm.

Flatbread with asparagus and pancetta

Sea salt adds a nice crunch to the topping, but kosher salt works, too.

Use very thin asparagus spears, or cut thicker ones in half lengthwise.

For a little extra bite, add a sprinkling of black pepper before serving.

Enjoy any leftover bread with soup and salad.

Dough:
1/2 cup warm water (100° to 110°)
1 teaspoon dry yeast
1 1/4 cups all-purpose flour, divided
1/2 teaspoon sea salt
Cooking spray

Topping:
1 teaspoon dried thyme
2 ounces pancetta, finely chopped
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 pound fresh asparagus spears, trimmed
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shaved fresh Parmesan cheese

To prepare dough, combine warm water and yeast in a large bowl;

let stand 5 minutes. Lightly spoon flour into dry measuring cups;

level with a knife. Add 1 cup flour and 1/2 teaspoon salt to yeast mixture;

stir until blended. Turn dough out onto a floured surface.

Knead dough until smooth and elastic (about 8 minutes);

add enough remaining flour, 1 tablespoon at a time,

to prevent dough from sticking to hands (the dough will feel sticky).

Original recipe yield: 2 loaves.
Prep Time:1 Hour
Cook Time:40 Minutes
Ready In:4 Days 4 Hours Servings:12

INGREDIENTS:
1 1/2 cups bread flour, divided
3/4 cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt

----------------------------

DIRECTIONS:
To make the starter: Place 1/2 cup flour and 1/4 cup water in a
coverable bowl; stir well. Cover and let sit at room temperature
overnight. The next day, add 1/2 cup flour and 1/4 cup water to
the bowl. Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl
.
Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar
in the warm water. Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt. Stir in the remaining flour,
1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly
floured surface and knead until smooth and elastic,
about 8 minutes. Sprinkle a little flour over the dough
and then cover it with a dry cloth. Let it raise until double in size.

Put the dough back onto a lightly floured work surface and punch
out the air. Divide the dough in half and knead each piece for
2 to 3 minutes. Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal.
Roll and stretch two loaf until they are 15x12 inch ovals.
Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until
doubled in size. Meanwhile, preheat oven to 425 degrees F
(220 degrees C).
Bake in preheated oven for 30 to 40 minutes.
Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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