Rosemary and Parmesan Wafer Bread

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Rosemary and Parmesan Wafer Bread

 

1 pkg. active dry yeast

2 cups warm water

1 teaspoon sugar

2 1/2 tablespoons vegetable oil

3 1/4 cup unbleached flour

1 teaspoon salt

3 tablespoons fresh rosemary

3 tablespoons parmesan cheese

 

In a small bowl, add water and sugar until dissolved then sprinkle yeast on top.

Let stand for 10 minutes to activate yeast then add oil.

In a food processor, add flour and salt and mix well.

Slowly add yeast mixture and continue mixing until dough forms a ball while

scraping sides with a spatula.

If you don't have a food processor, use a wooden spoon to mix by hand and add

yeast mixture a little at a time to evenly combine.

Add more flour as needed if dough is too sticky or water if too dry.

Turn dough out on a floured work surface and knead dough by hand until it is

smooth.

Wrap tightly in plastic wrap and allow to rest in the refrigerator until it

rises to nearly double its size (about 1 hour.)

Preheat oven to 400 degrees.

In a small bowl, combine rosemary and Parmesan cheese.

Turn dough out on a floured work surface and roll out until it is the shape of a

rectangle.

Cut dough into roughly 16 equal portions.

When working with one portion of dough, place the others in a bowl covered with

plastic wrap to prevent from drying out.

Take a portion of dough and roll until paper thin (should resemble a very flat

rectangle or strip).

Using a spatula, lift the dough strip and place it on an ungreased baking sheet.

Repeat with remaining dough pieces.

Evenly sprinkle with rosemary and Parmesan cheese over the tops of the dough

strips and lightly press into the dough.

Bake until golden brown (about 10 to 15 minutes) then cool on wire racks.

Makes 14 to 16 servings.

Calories 118, Fat 3 g, Cholesterol 1 mg, Sodium 164 mg, Carbohydrates 20 g,

Fiber 1 g.

Points 2.