Slashes do more than decorate this sweet flatbread. They catch and
hold the butter topping so it penetrates the baking bread. Serve warm as
a fragrant treat for brunch or after a football game. Cinnamon Slashed
Flatbread 1 package active dry yeast 1/4 cup warm water (110[deg.]) 1/4
cup warm milk (110[deg.]) 1/2 cup sugar 3/4 teaspoon salt 1 egg 1/2 cup
(1/4 lb.) butter or margarine, melted and cooled 4-1/4 to 4-3/4 cups
all-purpose flour 1 teaspoon ground cinnamon
In a large bowl, sprinkle yeast over warm water to soften. Add
milk, 5 tablespoons sugar, salt, egg, 2 tablespoons butter, and 2-1/2
cups flour. Beat with a dough hook or heavy spoon until dough is
elastic, about 5 minutes. Mix in 1 more cup flour.
If using a dough hook, beat until dough pulls from sides of bowl
and feels only slightly sticky; add more flour if needed. Place dough
in a greased bowl and turn over. Cover with plastic wrap.
If mixing by hand, scrape dough out onto a floured board; knead until smooth and springy, adding flour if dough sticks. Place dough in
a greased bowl and turn over. Cover with plastic wrap.
Let dough rise in a warm place until doubled, about 1 hour.
Punch dough down; knead briefly on a lightly floured board just to
release air. Pat and stretch dough to fit bottom of a greased 10- by
15-inch baking pan. With a sharp knife, make 1/2-inch-deep slashes
diagonally across surface of dough, placing cuts about 1 inch apart to
form a diamond pattern. Mix together remaining 6 tablespoons butter, 2
tablespoons of the sugar, and cinnamon; drizzle evenly over dough.
Cover lightly with plastic wrap and let rise in a warm place until
almost doubled, about 20 minutes. Sprinkle top evenly with remaining 1
Bake in a 400[deg.] oven until browned, 20 to 25 minutes. Serve
warm. Break off chunks to eat. Makes 12 to 15 servings.