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Sunday, 22 July 2007

Vampires, beware!!!

Garlic Burger Rolls



First, though, my usual copied and pasted warning:


Most of my recipes use 3 cups of flour and/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 and don’t be scared to peep at the dough as it is being mixed.

Whatjaneed:
3 cups white bread flour
400mls warm milk (actually room temperature but it is only -5*c this morning (brrrr) so I buzzed the milk in the microwave for a few seconds)
1 tablespoon garlic mince (minced up garlic in a jar)
2 tsp bread 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 they have risen, bake at 200c for 20-25 minutes or until they sound hollow when you knock on them.

Taste great with a homemade burger, fresh egg from the chooks and a slice of locally made cheese!!!

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