Sun-Dried Tomato Roll - Panasonic NN-CS596S Operating Instruction And Cook Book

Sun-Dried Tomato Roll

Makes 6 rolls
Oven Accessory: greased enamel shelf in lower position
Ingredients
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
5ml (1tsp) salt
25g (1oz) sun-dried tomatoes, roughly chopped
45ml (3tbsp) olive oil
75ml (3fl.oz) passata
75ml (3fl.oz) warm water
5ml (1tsp) olive oil
Cooking method
In a large bowl, combine the flour, yeast and salt and stir in the tomatoes. Add the oil,
passata and enough warm water to form a soft dough. Turn onto a floured surface and
knead for 10 mins. Divide dough into 6 and place on enamel shelf. Cover and prove until
the dough has doubled in size in a warm place or on CONVECTION 40°C. Preheat the
oven on CONVECTION 220°C. Glaze rolls with olive oil. Place the enamel shelf in oven
and cook on CONVECTION 220°C for 15- 20 mins.
Bread & Pizza
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