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Categories:Viewed: 17 - Published at: 8 years ago
Ingredients
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1/4 cup butter, melted
- 1/4 cup canola oil
- 1 tablespoon dried minced onion
- 1 tablespoon Dijon mustard
- 2 teaspoons caraway seeds
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dry sherry, optional
- 2 cups shredded Swiss cheese
Method
- On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
- Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm.
- Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased
- in a preheated 425° oven until heated through.
