Cookbook:Cheddar and Broccoli Bread Roll

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

Ingredients

Ingredient	Count	Volume ^{[note 1]}	Weight	Baker's %
Frozen, chopped broccoli	1 package	10 ounces	283.5 g	154.28%
All-purpose flour		¾ cup	93.75 g	51%
Whole wheat flour		¾ cup	90 g	49%
Baking powder		1 tbsp	13.8 g	7.51%
Garlic powder		½ tsp	1.55 g	0.84%
Salt		¼ tsp	1.5 g	0.82%
Margarine		3 tbsp	42 g	22.86%
Skim milk		115 ml	119 g	64.76%
Shredded low fat cheddar cheese			3 ounces (90 g)	49%
Total		n/a	735.09 g	400%

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

↑ 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.