Sunbeam Master Series - Page 27

25
Recipes (continued)
Pesto Parmesan Rolls
3 cups plain flour
1 cup warm water
1 tablespoon yeast
1 tablespoon caster sugar
½ teaspoon salt
¹⁄
³
cup olive oil
1 egg
Filling:
½ cup basil pesto
2 cups grated mozzarella cheese
1 egg, whisked
1. Set Dehydrator to 35˚C. Line a Dehydrator
shelf with baking paper.
2. In a jug combine water, yeast and sugar.
Place jug in Dehydrator for 10 minutes.
The yeast should be bubbly.
3. Place flour and salt on a work surface.
Form into a mound and make a well in the
center.
4. Add the liquid ingredients and slowly bring
the flour into the center to form a dough.
Knead for about 5 minutes or until the
dough is elastic and smooth.
5. Lightly grease a large bowl with oil. Place
dough in the bowl and place in Dehydrator.
Leave for 1 hour or until doubled in size.
6. Remove from the bowl and knead quickly
for 1 minute.
7. Roll dough out into a large rectangle. Cover
the dough with pesto and cheese. Roll up,
using the widest side, into a cylinder. Cut
into 3cm rounds.
8. Place rounds on a lined Dehydrator shelf.
Place in Dehydrator. Leave for 30 minutes.
At this point preheat oven to 200˚C.
9. Remove dough from Dehydrator and place
on metal baking tray. Bake for 20 minutes
or until golden and cheese is bubbling.
Cheesy Bread
1 cup warm water
2 tablespoons sugar
1 tablespoon yeast
4½ cups flour
¹⁄
³
cup olive oil
1 tablespoon dried oregano
2 teaspoons salt
Filling:
500g bacon, cooked
2 cups grated mozzarella cheese
1 cup grated cheddar cheese
1. Set Dehydrator to 35˚C. Line a Dehydrator
shelf with baking paper.
2. In a jug combine water, yeast and sugar.
Place jug in Dehydrator for 10 minutes.
The yeast should be bubbly.
3. Place flour, olive oil, oregano and salt on a
work surface. Form into a mound and make
a well in the center.
4. Add the liquid ingredients and slowly bring
the flour into the center to form a dough.
Knead for about 5 minutes or until the
dough is elastic and smooth.
5. Lightly grease a large bowl with oil. Place
dough in the bowl and place in Dehydrator.
Leave for 1 hour or until doubled in size.
6. Remove from the bowl and knead quickly
for 1 minute.
7. Roll dough out into a large rectangle. Cover
the dough with bacon and cheese. Roll up,
using the widest side, into a cylinder. Bring
the two ends of the dough together to form
a circle. Pinch dough together to seal.
8. Place on a lined Dehydrator shelf. Place in
Dehydrator. Leave for 30 minutes. At this
point preheat oven to 200˚C.
9. Remove dough from Dehydrator and place
on metal baking tray. Bake for 20 minutes
or until golden and cheese is bubbling.
Recipes (continued)