Rosemary flat bread
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Rosemary flat bread
  Rosemary    Bread    Italian  
Last updated 6/12/2012 1:20:53 AM. Recipe ID 52833. Report a problem with this recipe.
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      Title: Rosemary flat bread
 Categories: Breads and, Italian
      Yield: 16 Servings
      1 tb Dry yeast
      1 tb Sugar
      1 c  Warm water
  2 1/2 c  White flour
      1 ts Salt
      1 ts Canola oil
           Nonstick cooking spray
      2 tb Margarine
    1/4 c  Fresh rosemary, chopped
           (or (or 2 tbsps dried)(or 2
           -tbsps 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.

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Recipe ID 52833 (Apr 03, 2005)

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