Cheezy Garlic Roll Dough - Toastmaster Bread Box Plus 1145 Use And Care Manual Recipe Book

egg room temperature plus
enough water 80°F/27°C to equal
o i l
s u g a r
s a l t
bread flour
a c t i ve dry ye a s t
DOUGH COURSE
To p p i n g
p a rmesan cheese
g a rl i c, finely 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 in
2 (3) 9-inch greased baking dishes. Cover and let rise in a warm place for 45 minutes or until dou-
ble in size.
3. Bake at 325°F/163°C for 35-40 minutes, or until done.
water 80°F/27°C
o l i ve oil
s u g a r
s a l t
bread flour
whole wheat flour
a c t i ve dry ye a s t
DOUGH COURSE
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

18 ro l l s
1.5 LB
1
1 cup
2 T B L
1/3 cup
1 tsp
3 1/2 cups
1 1/4 tsp
1 1
1/3 cup
1 1/2 T B L
3 T B L
P I TA POCKET DOUGH
20 pita pock e t s
1.5 LB
1 1/3 cups
8 tsp
4 tsp
1 1/4 tsp
2 cups
1 1/3 cups
2 1/2 tsp
1 1
44
24 ro l l s
2 LB
1
1 1/3 cups
3 T B L
1/2 cup
1 1/2 tsp
4 1/2 cups
2 tsp
1 1
2/3 cup
2 T B L
1/4 cup