Toastmaster TBR15 Use And Care Manual page 44

Cheezy Garlic Roll Dough
Egg, room temperature plus
enough Water 80°F/27°C to equal
Oil
Sugar
Salt
Bread Flour
RED STAR ® Active Dry Yeast
or
RED STAR ® QUICK•RISE
or
Bread Machine 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.
Pita Pocket Dough
Water 80°F/27°C
Olive Oil
Sugar
Salt
Bread Flour
Whole Wheat Flour
RED STAR ® Active Dry Yeast
or
RED STAR ® QUICK•RISE
or
Bread Machine 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 in half to form 2 pockets.
™ Yeast
™ Yeast
9 rolls
1
1 cup
2 TBL
1 ⁄ cup
3
1 tsp
3 1 ⁄ cups
2
1 1 ⁄ tsp
4
1 tsp
1 tsp
1 ⁄ cup
3
1 1 ⁄ TBL
2
3 TBL
20 pita pockets
1 1 ⁄ cups
3
8 tsp
4 tsp
1 1 ⁄ tsp
4
2 cups
1 1 ⁄ cups
3
2 1 ⁄ tsp
2
1 3 ⁄ tsp
4
1 3 ⁄ tsp
4
24 rolls
1
1 1 ⁄ cups
3
3 TBL
1 ⁄ cup
2
1 1 ⁄ tsp
2
4 1 ⁄ cups
2
2 tsp
1 1 ⁄ tsp
4
1 ⁄ tsp
1
4
2 ⁄ cup
3
2 TBL
1 ⁄ cup
4
43.