Cheese-Crusted Flat Bread
|Active dry yeast/1 cake red star compressed yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon (Land O'Lakes)|
|Salt||1 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Flour||3 Cup (48 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Chopped onion||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs), melted (Land O'Lakes)|
|Celery seed||1⁄4 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Soften yeast in warm water.
Combine in mixing bowl 2 tablespoons butter, sugar, salt and milk.
Cool to lukewarm.
Stir in yeast.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 4 to 5 minutes.
Place in greased bowl.
Cover; let rise in warm place (85° to 90° F.) until light, about 45 minutes.
Divide in half.
Press each into a greased 9-inch piepan or layer cake pan.
Combine onion, melted butter, paprika, oregano, celery seed and garlic salt.
Spread over dough.
Sprinkle with "cheese; prick generously with fork.
Let rise in warm place until light, about 30 minutes.
Bake at 375° for 20 to 25 minutes until golden brown