Cheezy Garlic Roll Dough; Pita Pocket Dough - Breadman TR520 Instruction Manual & Recipe Manual

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
/ cup
1
3
1 tsp
3 / cups
1
2
1 / tsp
1
4
1 tsp
1 tsp
/ cup
1
3
1 / TBL
1
2
3 TBL
20 pita pockets
1 / cups
1
3
8 tsp
4 tsp
1 / tsp
1
4
2 cups
1 / cups
1
3
2 / tsp
1
2
1 / tsp
3
4
1 / tsp
3
4
53
24 rolls
1
1 / cups
1
3
3 TBL
/ cup
1
2
1 / tsp
1
2
4 / cups
1
2
2 tsp
1 / tsp
1
4
1 / tsp
1
4
/ cup
2
3
2 TBL
/ cup
1
4