I cooked, Far Guy played sous chef. Two crock pots of chili almost disapeared. My brothers and their brides and my parents came for supper. Mom made Apricot Crisp and Cherry Crisp.
I had my doubts about the flat bread, cause my yeast is a little old and I forgot exactly how many cups of flour I had used…must of been okay as the bread was delicious.
The recipe for the flat bread came from my niece Megan. The original recipe is larger and makes six loaves…three loaves is plenty for us.
3 cups milk
1 package rapid rise yeast activated in 1/4 cup warm water
6 cups flour (sometimes I use half white flour and half wheat flour)
3 Tablespoons sugar
1 1/4 teaspoons salt
4 Tablespoons melted shortening or olive oil
1. Warm the milk, the old recipe says scald the milk. (If the milk is straight from the cow you might have to do that) I just warm it a little in a pan on the stove.
2. I put the 1/4 cup of hot water in my mixing bowl and then add a package of yeast. If you don’t have packets use 2 1/4 teaspoons of other yeast. ( I buy yeast in a brown jar and keep it in the fridge.) I gently stir the yeast a bit to dissolve the yeast and make bubbles.
3. Add warm milk and olive oil.
4. Add sugar, salt and flour.
5. Knead for five minutes with a mixer with a dough hook or by yourself…hard work.
6. Divide dough into thirds. Put a bit of olive oil on a couple of cookie sheets. I form the ovals in my hands or on a bread board, flipping the dough back and forth. Flatten dough onto the cookie sheet and prick with a fork. Cover with a towel in a warm place to rise.
7. Bake at 325 degrees until golden brown (about 25 minutes), when it comes out of the oven put some butter on the top.
I love the smell of bread baking. Far Guy must too when he got up from his nap he said “Are we having fresh bread with peanut butter for lunch?” Hint Hint!