* Exported from MasterCook *
Flatbread, Sweet and Spicy Roasted Garlic and Brie Stuffed
Recipe By :Erin Jeanne McDowell
Serving Size : 9 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads garlic -- medium, (200 g)
1/3 cup extra-virgin olive oil -- (75 g) plus
2 teaspoons extra-virgin olive oil -- divided, (10 g)
5 cups all-purpose flour -- (625 g)
1 1/2 cups warm water -- (95F/35C), (360 g)
3 tablespoons honey -- (63 g)
1 tablespoon instant yeast -- plus
1 teaspoon instant yeast -- (8 g)
2 teaspoons fine sea salt -- (6 g)
1 large egg -- (50 g)
1 tablespoon water -- (15 g)
18 ozs Brie cheese -- thickly sliced, (520 g)
1 cup hot pepper jelly -- plus
2 tablespoons hot pepper jelly -- (360 g)
Garnish:
coarse sea salt -- or smoked salt
With spicy jelly and melted cheese, these Sweet and Spicy Roasted
Garlic and Brie Stuffed Flatbreads by Erin Jeanne McDowell are
perfect as a meal alongside a big salad or just as a comforting snack.
Preheat oven to 325F (170C).
Cut 1/3" off top end of garlic, keeping cloves intact. Place each
head of garlic, cut side up, on a sheet of foil. Drizzle with 2
teaspoons (10 grams) oil, and wrap garlic in foil. Place on a baking sheet.
Bake until soft, about 1 hour. Let cool completely. Squeeze pulp into
a small bowl.
In the bowl of a stand mixer fitted with the dough hook attachment,
beat flour, 1 1/2 cups (360 grams) warm water, honey, yeast, salt,
and remaining 1/3 cup (75 grams) oil at low speed for 2 minutes.
Increase mixer speed to medium, and beat for 2 minutes. Spray a large
bowl with cooking spray. Place dough in bowl, turning to grease top.
Cover with plastic wrap, and let rise in a warm, draft-free place
(75F/24C) until nearly doubled in size, about 1 hour.
On a lightly floured surface, divide dough into 9 (128-gram) pieces.
Loosely cover with plastic wrap, and let rest for 20 minutes.
Preheat oven to 500F (260C). Line 2 baking sheets with parchment paper.
Working with one piece of dough at a time, press dough with fingers
into a 6x5" rectangle, about 1/3" thick. In a small bowl, whisk
together egg and 1 tablespoon (15 grams) water. Brush egg wash onto
left half of rectangle. Place 1 tablespoon (8 grams) roasted garlic
in center of left side of rectangle, and spread in an even layer. Top
with 2 ounces Brie and 2 tablespoons (40 grams) pepper jelly. Fold
dough over filling, and press edges firmly to seal. Place on prepared
pans. Brush dough with egg wash, and sprinkle with salt, if desired.
Bake until deep golden brown, 8 to 10 minutes. Let cool for 5 to 10
minutes before serving.
S(Internet address):
https://www.bakefromscratch.com/sweet-spicy-roasted-garlic-brie-stuffed-flatbreads/
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Per Serving (excluding unknown items): 663 Calories; 10g Fat (17.8%
calories from fat); 21g Protein; 87g Carbohydrate; 3g Dietary Fiber;
81mg Cholesterol; 805mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 2 Fat; 2 Other Carbohydrates.
NOTES : 2019 - 0511