| 9 rolls | 24 rolls |
Egg, room temperature plus | 1 | 1 |
enough Water 80°F/27°C to equal | 1 cup | 11/3 cups |
Oil | 2 TBL | 3 TBL |
Sugar | 1/3 cup | 1/2 cup |
Salt | 1 tsp | 11/2 tsp |
Bread Flour | 31/2 cups | 41/2 cups |
RED STAR® Active Dry Yeast | 11/4 tsp | 2 tsp |
or |
|
|
RED STAR® QUICK•RISE™ Yeast | 1 tsp | 11/4 tsp |
or |
|
|
Bread Machine Yeast | 1 tsp | 11/4 tsp |
Program: DOUGH |
|
|
TOPPING |
|
|
Parmesan Cheese | 1/3 cup | 2/3 cup |
Garlic, minced | 11/2 TBL | 2 TBL |
Butter, melted | 3 TBL | 1/4 cup |
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
3.Cover and let rise in a warm place 1 hour or until double in size.
4.Bake at 325°F/163°C for
| 20 pita pockets | |
Water 80°F/27°C | 11/3 cups | |
Olive Oil | 8 tsp | |
Sugar | 4 tsp | |
Salt | 11/4 tsp | |
Bread Flour | 2 cups | |
Whole Wheat Flour | 11/3 | cups |
RED STAR® Active Dry Yeast | 21/2 | tsp |
or |
|
|
RED STAR® QUICK•RISE™ Yeast | 13/4 | tsp |
or |
|
|
Bread Machine Yeast | 13/4 | tsp |
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.
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