Pita Pocket Dough - Toastmaster tbr2 Use And Care Manual

Egg, room temperature plus
enough Water 80°F/27°C to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Program: DOUGH
Topping
Parmesan Cheese
Garlic, minced
Butter, melted
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.
Water 80°F/27°C
Olive Oil
Sugar
Salt
Bread Flour
Whole Wheat Flour
Active Dry Yeast
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 half to form 2 pockets.
CHEEZY GARLIC ROLL DOUGH

PITA POCKET DOUGH

38
1 lb. - 9 rolls
1
1 cup
2 TBL
1/3 cup
1 tsp
3 1/2 cups
1 1/4 tsp
1/3 cup
1 1/2 TBL
3 TBL
1 lb. - 20 pita pockets
1 1/3 cups
8 tsp
4 tsp
1 1/4 tsp
2 cups
1 1/3 cups
2 1/2 tsp
2 lb. - 24 rolls
1
1 1/3 cups
3 TBL
1/2 cup
1 1/2 tsp
4 1/2 cups
2 tsp
2/3 cup
2 TBL
1/4 cup