|2 cups||(500 mL) Warm water|
|1 tbsp||(15 mL) Honey|
|4 tsp||(20 mL) Dry active yeast|
|6 cups||(1.5L) Flour|
|1 tsp||(5 mL)Salt|
|1/3 - 1/2 cup||(60 - 80 mL)Olive oil|
|(375 mL) Schneiders® Oktoberfest Prepared Mustard 2x6lb (13862)|
|6 cups||(1.5 L) Schneiders® Oktoberfest Sauerkraut with preservatives (81396)|
|4||Schneiders® Smoked Oktoberfest Sausage Fully Cooked (24297)|
|2 1/2 cups||(625 mL) Grated Swiss cheese|
|2 tbsp||(30 mL) Pretzels|
DISSOLVE yeast in warm water and honey in a small bowl. Set aside.
SIFT flour, and salt into a large mixing bowl. Slowly add the yeast mixture into the flour along with the olive oil stirring with a wooden spoon until dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes or until smooth. Shape into a ball and place in the large, lightly oiled mixing bowl. Cover with plastic wrap or a damp towel and set aside to proof in a warm area until doubled in size, about one hour.
TURN dough out onto a lightly floured surface. Divide into 10 equal balls about 4 oz (100 g) each. Place each on a lightly oiled, parchment lined baking sheet. Cover with damp cloth and let stand about 20 –30 minutes in a warm place.
PREHEAT oven to 450°F (230°C).
ROLL each ball out to an 8” (20 cm) circle using a rolling pin, lightly dusted with flour.
TOP each flatbread with 2-3 tbsp (30-45 mL) of mustard, ¼ -⅓ cup (60-80 mL) sauerkraut, sausage slices, Swiss cheese and 1 tbsp (15 mL) crushed pretzels.
BAKE for 10-15 minutes or until the crust is golden brown and the cheese has melted.
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