Bread & Pizza
246
Makes 6 rolls
Oven Accessory: greased enamel shelf in lower position
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
5ml (1tsp) salt
25g (1oz) sun-dried tomatoes, roughly chopped
45ml (3tbsp) olive oil
75ml (3fl.oz) passata
75ml (3fl.oz) warm water
5ml (1tsp) olive oil
In a large bowl, combine the flour, yeast and salt and stir in the tomatoes. Add the oil,
passata and enough warm water to form a soft dough. Turn onto a floured surface and
knead for 10 mins. Divide dough into 6 and place on enamel shelf. Cover and prove until
the dough has doubled in size in a warm place or on CONVECTION 40°C. Preheat the
oven on CONVECTION 220°C. Glaze rolls with olive oil. Place the enamel shelf in oven
and cook on CONVECTION 220°C for 15- 20 mins.
Cooking method
Ingredients
Sun-Dried Tomato Roll
To Next Page
Loading...
