Cookbook:Cheddar and Broccoli Bread Roll

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Cheddar and Broccoli Bread Roll
Category Bread recipes
Servings 12
Energy 114 Cal
Time 35 minutes

Cookbook | Ingredients | Recipes | Bread

Ingredients[edit | edit source]

[note 1]
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 | edit source]

  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 | edit source]

  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.