Toastmaster TBR20HCAN - Manual (Page 44)

43.
Cheezy Garlic Roll Dough
9 rolls 24 rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal 1 cup 1 1 ⁄
3
cups
Oil 2 TBL 3 TBL
Sugar 1 ⁄
3
cup 1 ⁄
2
cup
Salt 1 tsp 1 1 ⁄
2
tsp
Bread Flour 3 1 ⁄
2
cups 4 1 ⁄
2
cups
RED STAR ® Active Dry Yeast 1 1 ⁄
4
tsp 2 tsp
or
RED STAR
® QUICK•RISE ™ Yeast 1 tsp 1 1 ⁄
4
tsp
or
Bread Machine Yeast
1 tsp 1 1 ⁄
4
tsp
Program: DOUGH
Topping
Parmesan Cheese
1 ⁄
3
cup 2 ⁄
3
cup
Garlic, minced 1 1 ⁄
2
TBL 2 TBL
Butter, melted 3 TBL 1 ⁄
4
cup
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
coated side up in a greased baking pan, drizzle any remaining topping over rolls.
3. Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/163°C for 35-40 minutes, or until done.
Pita Pocket Dough
20 pita pockets
Water 80°F/27°C 1 1 ⁄
3
cups
Olive Oil 8 tsp
Sugar 4 tsp
Salt 1 1 ⁄
4
tsp
Bread Flour 2 cups
Whole Wheat Flour 1 1 ⁄
3
cups
RED STAR ® Active Dry Yeast 2 1 ⁄
2
tsp
or
RED STAR
® QUICK•RISE ™ Yeast 1 3 ⁄
4
tsp
or
Bread Machine Yeast
1 3 ⁄
4
tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet. Let
rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.
4. Cut each in half to form 2 pockets.
TMR_TBR20HCAN_IB_New_11-8-04 8/11/04 6:08 PM Page 43