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Bread rolls
Dough
Water 250ml
Egg 1x60g
Margarien 2 tablespoons
Salt ½ teaspoon
Topping
Margarine , melted
Sugar ¼ cup
Plain bread flour 520g (3¼ cups)
Yeast 2½ teaspoons
1. Remove completed dough from bread pan. Line a
baking tray with baking paper. Heat oven to 180°c.
2. Divide dough into 15 pieces and shape each
piece into a ball. Place on baking tray, cover and
allow to rise for 30 minutes or until doubled in size.
3. Brush with margarine. Bake for 15 minutes or until
golden brown.
Brown and White Rice Bread
Wet Ingredients
Eggs 3x60g
Canola oil ¼ cup
Cider vinegar 1½ teaspoons
Water 375ml
Dry Ingredients
Sugar 3 tablespoons
Skilm milk ½ cup
Salt 1½ teaspoons
Xanthan or guar gum 1 ¼ teaspoons
Brown rice flour 100g
White rice flour 200g
Yeast 2¼ teaspoons
Cheese Bread
Wet Ingredients
Egg 3x60g
Canola oil 3 tablespoons
Water 425ml
Dry Ingredients
Ceddar cheece grated ½cup
Celery seeds 1 ½teaspoons
Poppy seeds 1 tablspoon
Onion, minced 1 tablespoon
Xanthan or guar gum 3 ½ teaspoons
Skim milk powder 1 ¼ cup
Brown rice flour 100g
White rice flour 200g
Salt 1 teaspoon
Sugar 2 tablespoons
Yeast 2 1 ¼ teaspoons
Cardamon Flavoured Fruit Bread
Wet Ingredients
Eggs 3x60g
Cider vingar 1½ teaspoons
Canola oil ¼ cup
Water 375ml
Dry Ingredients
Mixed fruit chopped ½ cup
Cardamon, ground 2 teaspoons
Suagr 3 tablespoons
Salt ½ teaspoon
Skilm milk powder ½ cup
Xanthan or guar gum 2½ teaspoons
Potato flor 80g
Tapioca flour 80g
White rice flour 200g
Yeast 2 ¼ teaspoons
Caramel Pecan Rolls
Dough
Water 250ml
Margarine 2 tablespoons
Egg 1x60g
Salt ½ teaspoon
Sugar 2 tablespoons
Plain Bread flour 520g (3 ¼ cups)
Yeast 2 ½ teaspoons
Filling
Margarine, melted 80g
Brown Sugar ½ cup
Pecan halves 2/3
Cinnamon 2 teaspoons
1. Remove completed dough from bread pan.
Grease and line a 22cm square baking pan.
2. Mix margarine, brown sugar, pecan halves and
cinnamon.
3. Roll out dough into 45cm x 22cm rectangle on
lightly floured surface.
4. Spread with filling. Roll up beginning at short side.
Pinch edge of dough into roll to seal. Cut into
2.5cm slices and place in pan.
5. Cover and allow to rise for 1 hour or until doubled
in size.
6. Place in a pre-heated oven and bake for 30 min-
utes at 180°c or until golden brown.
Calzones
Dough
Water 250ml
Olive oil 1 tablespoon
Salt ½ teaspoon
Sugar 1 teaspoon
Plain bread flour 400g (2 ½ cups)
Yeast 2 ½ teaspoons
Pesto Filling
6 sundried tomatoes
6 tablespoons pesto
1 ½ cups shredded mozzarella
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