Herbed Flat Bread

You’ll Need:

6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)

Procedures : In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes – preheating oven to 350 degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN

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