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?£•?;
12 rolls
18 rolls
1
1
3/4 cup
1 cup + 1 TBL
1 tsp
1 tsp
2 TBL
3 TBL
2 TBL
3 TBL
1/2 tsp
1 tsp
2 cups
3 1/4 cups
1 tsp
1 1/2 tsp
6 ■
6
■
egg room temperature
plus enough
water 80°F/27°C to equal
lemon juice
oil
sugar
salt
bread flour
active dry yeast
^program
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2.
Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until
double in size.
3. Bake at 350°F/177C 20-30 minutes, or until done.
HH
pocc
11
(
1 loaf
water 80°F/27°C
i
cup
. . j .
. .
.
;_
lemon juice
1 tsp
olive oil
1 TBL .
sugar
1 TBL
.
_
_........
salt
1 tsp
.
.
bread flour
3 cups
active dry yeast
2 1/4 tsp
■
1
Topping:
olive oil
2 TBL
.....
.
fresh rosemary, finely chopped
.
fresh chives, finely chopped
1/4 cup
1/4 cup
qarlic, finely chopped
2 TBL
^program
6
Method
1.
Place on
a lightly
floured surface. Roll and flatten to a
10
inch circle.
2. Place on a greased baking sheet. Brush with olive oil and sprinkle with fresh herbs and gar¬
lic. Cover and let rise in a warm place for 30 minutes or until double in size.
3. Bake at 425°F/218C 20-35 minutes, or until done.
-42
-
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