The cows are getting friendlier every day that goes bye! I couldn’t help myself to not post a picture of them, even though it’s difficult to get a proper picture with them all scrambling close to see what I’m doing.
This is the perfection of my cheesy flat bread!
Place in a large mixing bowl,
1 tsp sugar
1 tbsp quick rise yeast
1 cup warm water
2 tbsp vegetable oil
2 cups flour
1 tsp salt
mix this with electric mixer until it starts to form a ball and look elasticky. Turn into a floured surface and knead in up to and extra 3/4 cup of flour. When the dough is no longer sticky, and is smooth and elastic looking, place in a lightly oiled bowl to rise, with the quick rise yeast this only takes about 15 minutes.
Next roll out to 1/4 inch thickness and place on baking sheet, I unually just push it flat with my fingers rather then using a rolling pin.
olive oil (I brush the top to get everything else to stick)
larger pinch of oregano sprinkled evenly along with a larger pinch of basil.
2 finely chopped cloves of garlic
and a good amount of cheese to cover the top, any cheese is good I used cheddar and mozzarella, you could use parmesan or any other cheese on hand.
Bake in a 350 degree F oven for about 30 minutes or until golden brown.
The recipe originated in the Mission Secondary 1953-2003 50th anniversary recipe collection cook book. It makes and excellent pizza crust as well!
The topping recipe that is given in the book is,
1/4 cup Italian dressing
1/4 tsp pepper
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
I didn’t have those ingredients so that’s why I came up with my variation.