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Thursday, 12 July 2007

Roll up, roll up

Sorry I have not been around much lately…Scarecrow’s been keeping me busy.

Thought I’d get back into the swing by sharing some roll recipes with you using the dough cycle on the bread machine.

First, though, a warning: (you may recognise this as copied and pasted from my easy bread recipe here)

Most of my recipes use 3 cups of flour or solids to 400mls fluid.

Check the ratios for your machine.

For some reason here in the mid-north of South Australia (some of you none-Australians will have heard this referred to as ‘Heaven’ in various religious texts) the fluid amount is often a lot more than the book that comes with the machine. Adjust it for wherever you are.

There.

Cheese and bacon rolls

Whatjaneed:
3 cups of bread flour (white/rye/wholemeal or a combination of all of them)
400mls milk
2 tsp yeast
1T olive oil
¾ cup grated cheese
¾ cup cooked, diced bacon

Bung all but the cheese and bacon into the bread maker in the order that your machine manufacturer recommends.

Set it to Dough cycle. If your machine has an “Add nuts” cycle, switch it on.

If not, at approximately 12 minutes into the cycle add the cheese and bacon.

Allow the cycle to complete and remove the dough and shape according to your need or creative talents (my name for accidentally making square rolls until I mastered the ability to make round ones) LOL

Allow to rise then bake in a 230c oven for 10 minutes then 200c for 20 minutes or until they sound hollow when you knock on them.

Rye ‘n’ caraway


Whatjaneed:
2 cups white bread flour
1 cup rye bread flour
200mls water (with 1T treacle or molasses in it)
200mls milk
1T olive oil
1T caraway seeds
2 tsp yeast

Bung it all into the bread maker in the order that your machine manufacturer recommends.

Set it to Dough cycle.

When complete, empty out and punch down and cut into small rolls and place on oiled trays and let rise a second time.

Once risen, bake at 200c for 30 minutes or until they sound hollow when you knock on them. Taste great!!!

Grainy cheese rolls

Whatjaneed:
3 cups of grainy bread flour (wholemeal/rye/soy or a mix of all of them)
¾ cup grated cheese
2 tsp mustard powder
2 tsp yeast
1T olive oil
Sprinkle of cracked pepper

Any of the following for sprinkling before baking:
Caraway seeds, fennel seeds, sesame seeds, cracked wheat, kibble wheat or poppy seeds. You can even use sunflower seeds but you may have to dice them up first.

Bung all but the cheese into the bread maker in the order that your machine manufacturer recommends.

Set it to Dough cycle. If your machine has an “Add nuts” cycle, switch it on.

If not, at approximately 12 minutes into the cycle add the cheese.

When complete, empty out and punch down and cut into small rolls and place on oiled trays and let rise a second time.

Before baking brush the rolls with some milk and sprinkle on your choice of seeds.

Bake at 200c for 20 minutes or until hollow when knocked on.

Should keep you busy until next time 8-)

Regards, Doc ;-)

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