The heavenly aroma of apples, cinnamon
and bread will fill the air as this unusual flatbread bakes in
the oven. Serve with steaming cups of hot coffee, tea or chocolate
for a simple brunch get-together with friends.
Caramel Apple-Pecan
Flatbread
Bread:
2 1/4 cups all-purpose
flour
1/2 cup quick or old fashioned oats
1 tablespoon granulated sugar
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
1 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 large egg white
1 cup unpeeled chopped apple (about 1 large)
Topping:
3/4 cup quick or old fashioned oats
2/3 cup firmly packed brown sugar
1/2 teaspoon 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 / 50 to 55°C)
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
(205°C).
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.
