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Saturday, April 14, 2012

Jalapeño Cheese Flatbread



    • 3 12 cups flour
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1 12 tablespoons yeast
    • 1 cup water
    • 4 tablespoons olive oil
    • 2 eggs
    • 4 tablespoons olive oil
    • 12 cup of chopped jalapeno peppers
    • 2 tablespoons Herbes de Provence
    • 1 12 cups of grated cheddar cheese


  1. In a large bowl mix together 1 cup of flour and the sugar, salt and yeast.
  2. Heat 4 T of oil and water until warm, then beat in egg.
  3. Add the liquids to the flour mixture and mix until moistened, and then beat for 3 more minutes.
  4. Stir in 1¾ cups of flour a little at a time until dough pulls away from the sides of the bowl.
  5. Place dough on a floured surface and knead in remaining flour.
  6. Place in bowl and cover for 8 minutes, then remove dough and place on greased cookie sheet.
  7. Cover with greased plastic wrap and two tea towels; let rise for 35 minutes.
  8. After rising, remove the plastic wrap and poke holes in one-inch intervals with a butter knife.
  9. Pour 4 T of oil on top, and sprinkle herbes, cheese and jalapenos evenly across the top as well.
  10. Bake at 400 degrees for 25 minutes or until golden, remove to cooling rack.

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