Caramel Apple-Pecan Flatbread
- 2 1/4 cups all-purpose flour
- 1/2 cup quick or old fashioned oats
- 1 Tbsp granulated sugar
- 1 - 1/4 oz. package about (2 1/4 tsp) quick-rising yeast
- 1 tsp ground cinnamon
- 1 tsp salt
- 3/4 cup water
- 1 Tbsp vegetable oil
- 1 large egg white
- 1 cup unpeeled chopped apple (about 1 large)
- 3/4 cup quick or old fashioned oats
- 2/3 cup firmly packed brown sugar
- 1/2 tsp ground cinnamon
- 3/4 cup sour cream
- 1/4 cup chopped pecans or walnuts
Lightly spray large cookie sheet with cooking spray.
For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt in food processor bowl; pulse machine on-off several times until well mixed.
In small saucepan, heat water and oil until very warm - 120° to 130° F.
With motor running, add liquids to flour mixture with egg white. Process until dough begins to form a ball; continue processing 1 minute.
Turn dough out onto lightly floured surface. Knead apples into dough. Pat into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let rise in warm place 40 minutes or until almost doubled in size.
Heat oven to 400° F.
For topping, combine oats, brown sugar, cinnamon and sour cream in small bowl; mix well.
Spread mixture evenly over top of dough; sprinkle with pecans.
Bake 16 to 18 minutes or until edges are light golden brown. Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes. Cut into squares. Serve warm.Servings: 16
Submitted by: Recipe Group Member
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