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Rosemary Flat Bread

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YIELD

2 loaves

PREP

35 min

COOK

30 min

READY

2 hrs

Ingredients

1 15
TABLESPOON ML YEAST, ACTIVE DRY
1 5
TEASPOON ML CANOLA OIL
1 15
TABLESPOON ML SUGAR
1 237
CUP ML WATER
warm
2 3E+1
TABLESPOONS ML MARGARINE
2 ½ 591
¼ 59
CUP ML ROSEMARY LEAVES
chopped *
1 5
TEASPOON ML SALT

Directions

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 cup 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-inch 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℉ (230℃). Lightly sprinkle salt over the loaves. Bake for 20 to 25 min, until lightly browned.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 364 19% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 670mg 28%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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