Swiss Cheese-Almond Flatbread Recipe
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With Swiss cheese and almonds, this bread is substantial enough to be served as an appetizer.
Ingredients
- 3-1/2 to 4 cups all-purpose flour
- 1 package active dry yeast
- 2 tablespoons olive oil
- 2/3 cup shredded Swiss cheese
- 1/3 cup finely chopped almonds
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon coarse sea salt
- In a large bowl stir together 1-1/4 cups of the flour, the yeast, and 1 teaspoon salt. Add 1-1/4 cups warm water (120 degree F to 130 degree F) and 1 tablespoon of the oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
- Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
- Punch down dough. Turn out onto a lightly floured surface. Divide in half. Lightly oil 2 baking sheets. Shape each half into a ball. Place on prepared baking sheets. Cover and let rest for 10 minutes. Flatten each ball into a circle about 9 inches in diameter. Press 1/2-inch-deep indentations about 2 inches apart into the surface with your fingers. Brush with the remaining 1 tablespoon olive oil. Sprinkle with cheese, nuts, pepper, and coarse salt. Cover; let rise in a warm place until nearly double (about 20 minutes).
- Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Remove from baking sheets; cool on wire racks. Makes 2 rounds (12 servings per bread).
- Calories 96, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 3 mg, Sodium 141 mg, Carbohydrate 13 g, Total Sugar 0 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 5%. Exchanges: Starch 1, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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