Caramel Apple-Pecan Flatbread
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.
2 1/4 cups all-purpose flour
1/2 cups Quaker® oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
1 (0.25-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)
3/4 cup Quaker® oats (quick or old fashioned, uncooked)
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°F 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.
- Preheat 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.
Makes 16 servings.
Recipe and photograph provided courtesy of The Quaker Oats Company.