Toastmaster 1186 - Page 45

r
18 rolls
A
egg room temperature plus enough
water 80°F/27°C to equal
lemon juice
oil
sugar _..._
salt .. ....
bread flour
active dry yeast
Topping:
parmesan cheese
garlic, finely minced
butter, melted
1
1 cup
1 tsp _
2 fBL "
1/3 cup
1 ts P_
3 1/2 cups
1 1/4 tsp
1/2 cup
1 1/2 TBL
3 TBL.
program
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture.
Place in 9 x 13 inch baking dish. Cover and let rise in a warm place 45 minutes or until double
in size.
3. Bake at 325°F/163°C 35-40 minutes, or until done.
r
10 pita pockets
water 80°F/27°C
1 cup + 3 TBL
lemon juice
1 tsp
oii
1 TBL
sugar
3/4 tsp
salt
1 1/2 tsp
whole wheat flour
3 cups
active dry yeast
2 1/4 tsp
^program
6
Method
1. Place on a lightly floured surface. Divide into pieces. Shape each piece into a smooth ball;
flatten to a 5 inch circle. Cover and let rise in a warm place 30 minutes or until double in size.
2. Place 5 circles at a time on a large cooling rack. Place cooling rack in oven and bake at
500°F/260°C 5 minutes until puffed and tops just begin to brown.
3. Remove from oven and cool. Cut circles in half; fill.
TIP: Rolling and baking instructions should be carefully followed to be sure the bread bakes with
the “pocket."
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