Cookbook:Cheese and Bacon Rolls
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|Cheese and Bacon Rolls|
Ingredients[edit | edit source]
Dough 3 tsp dried yeast [note 2] 12 2.92% 3 tsp caster sugar 12.6 3.07% Warm water [note 3] 3 C Bakers' flour 411 100% 3 tsp bread improver [note 4] 1 1/2 tsp salt 9 2.19% Sprinkle on top 1/2 C grated cheese 56.5 13.75% 1/4 C bacon pieces 28 6.81% Formula 529.1 128.73%
Procedure[edit | edit source]
- Lightly grease an oven tray.
- Combine dried yeast, sugar and warm water. Stir together and leave covered to stand for 5 minutes (or until frothy).
- Mix together the bakers flour, bread improver and salt in a large bowl. Add the wet ingredients and mix until the dough is smooth and stretches well. (Usually about three minutes)
- Turn out onto a lightly floured surface and knead the dough for two to three minutes.
- Return the dough to a mixing bowl. Place a covering and store in a warm place until the mixture has doubled in size.
- Turn oven on to 200 °C (392 °F)
- Turn out dough onto lightly floured surface and knock back mixture. Cut mixture into eight roughly even pieces, and sprinkle cheese and bacon pieces over the bread rolls.
- Place rolls in oven on a lightly greased tray, and leave for 10-15 minutes (or until golden brown).
Conversion Notes[edit | edit source]
- Weight conversions from USDA National Nutrient Database. Original recipe text preserved. Reordered ingredients to match procedure section. Warm water was missing from ingredient list, so it was added in the appropriate sequential order. Bread flour presumed, protein ratio of "Bakers' flour" not disclosed. "Bread improver" is ambiguous, there is no USDA data for either "bread improver" or "improver". Cheddar cheese presumed. Caster sugar is superfine sugar, substituting granulated sugar. "Bacon pieces" not in USDA database, substituting data for "Bacon bits, meatless".
- This amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast expressed as a baker's %, alternatively, 2.5% cake yeast (compressed) or 1% active dry yeast, although in all cases you can expect fermentation time to increase somewhat. Further reductions in yeast amount will further decrease yeast flavor, and result in increases in bulk fermentation time.
- An average figure would typically be in the range of 55-62% based on flour weight, and is somewhat dependent on the protein level of the flour. Presuming bread flour, 60-62% should work okay. If the flour is of lower protein, such as all purpose, then use a slightly lower value.
- There are many different kinds of improver used in bread, sometimes they're just minerals, others have synthetic chemicals, so practice care with selection, and make sure to follow manufacturer's directions. Due to this ambiguity, amounts not converted and line left blank.