Cookbook:Cheddar and Broccoli Bread Roll

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Cheddar and Broccoli Bread Roll
Category Bread recipes
Servings 12
Energy 114 Cal
Time 35 minutes
Difficulty

Cookbook | Ingredients | Recipes | Bread

Ingredients[edit]

Volumetric
[note 1]
Grams
 
Baker's %
 
1 ten-ounce package of frozen, chopped broccoli 283.5 154.28%
¾ cup all-purpose flour 93.75 51.02%
¾ cup whole wheat flour 90 48.98%
1 tbsp baking powder 13.8 7.51%
½ tsp garlic powder 1.55 0.84%
¼ tsp salt 1.5 0.82%
3 tbsp margarine 42 22.86%
115 ml skimmed milk 118.99 64.76%
3 oz (90 g) shredded low fat cheddar cheese 90 48.98%
Formula 735.09 400.05%

Procedure[edit]

  1. Cook broccoli according to package directions. Drain.
  2. Preheat oven to 375°F (190°C). Have an ungreased baking sheet ready.
  3. In a large bowl, combine both types of flour, baking powder, garlic powder, and salt. Mix well.
  4. Add the margarine. Mix with a fork or pastry blender until the mixture resembles coarse crumbs.
  5. Add milk and stir until all ingredient are moistened.
  6. Place dough on a floured surface and knead a few times until the dough holds together in a ball. Add a small amount of flour if the dough is sticky.
  7. Roll dough, or press with your hands, into an 8 x 14 inch rectangle.
  8. Sprinkle cheese evenly over dough, staying 1 inch away from the edges.
  9. Spread broccoli evenly over the cheese.
  10. Starting with one long side, tightly roll up dough like a jelly roll. Pinch the ends and seam together. Place on an ungreased baking sheet.
  11. Bake for 20 to 25 minutes, until the bottom is nicely browned. Remove to a rack to cool for 5 minutes, then slice and serve warm.

Conversion Notes[edit]

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved, with the exception that all purpose flour and whole wheat flour were split to separate lines.