Recipe 13: Quizno's Style Flat Bread
This is one of the easiest recipes ever. And it's seriously good. I like it plain when it's still warm, but in this photo, the end result was used as a vehicle for gobbling up our leftover pulled pork shoulder (Adam made Mexican one night). It's super good and now I alternate my white sandwich bread with this from week to week. I like that there is only one rising period, and that I cook it in a pan on the stove.
1 c Milk
1 ts Salt
1/4 c Warm water
1 pk active dry yeast
1/4 c Honey
1/4 c Margarine
1 Egg
1 ts Sugar
4 c Flour
Instructions:
1. Scald milk
2. Place scalded milk in a large bowl with honey, margarine, salt.
3. Stir until margarine is melted.
4. Let cool
5. In a small bowl, combine: sugar, dry yeast and warm water. The yeastshould bubble.
6. Add 1-1/2 Cup flour to milk mixture, add eggs, and mix well.
7. Add yeast mixture and 2-1/2 cups flour
8. Mix until dough is sticky.
9. Knead on a floured board
10. Place dough in a bowl (oil the top) and cover.
11. Let rise until double in size.
12. Punch down dough and cut into 16 pieces. Form ball with each of the 16pieces.
13. Roll to 1/8th" thickness, 8-10" round
14. In a large skillet (heated) cook for 15 seconds, flip and cook the other side
1 c Milk
1 ts Salt
1/4 c Warm water
1 pk active dry yeast
1/4 c Honey
1/4 c Margarine
1 Egg
1 ts Sugar
4 c Flour
Instructions:
1. Scald milk
2. Place scalded milk in a large bowl with honey, margarine, salt.
3. Stir until margarine is melted.
4. Let cool
5. In a small bowl, combine: sugar, dry yeast and warm water. The yeastshould bubble.
6. Add 1-1/2 Cup flour to milk mixture, add eggs, and mix well.
7. Add yeast mixture and 2-1/2 cups flour
8. Mix until dough is sticky.
9. Knead on a floured board
10. Place dough in a bowl (oil the top) and cover.
11. Let rise until double in size.
12. Punch down dough and cut into 16 pieces. Form ball with each of the 16pieces.
13. Roll to 1/8th" thickness, 8-10" round
14. In a large skillet (heated) cook for 15 seconds, flip and cook the other side