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1 cup mushrooms, sliced
¾ cup chopped bacon
Salt/pepper to taste
1 egg, lightly beaten for brushing
1. Remove completed dough from bread pan. Line a
baking tray with greaseproof paper.
Heat oven to 180°c.
2. Divide dough into 6 equal parts. Roll each part
into 18cm circle on a lightly floured surface with a
rolling pin. Spread a layer of pesto onto each
circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and tomatoes
on half of each circle within 1 inch of edge. Sprinkle
with salt and pepper.
4. Fold dough over filling; fold edge up and pinch se-
curely to seal. Place on baking tray. Brush with egg.
Bake 25-30 minutes or until golden brown.
Makes 6
Cinnamon Rolls
Dough
Water 250ml
Margarine 2 tablespoons
Egg1x60g
Salt ½ teaspoon
Sugar 2 tablespoons
Plain bread flour 520g (3 ¼ cups)
Yeast 2½ teaspoons
Filling
Margarine, melted 3 tablespoons
Sugar ½ cup
Cinnamon 2 tablespoons
1. Remove completed dough from bread pan.
Grease and line a 25cm square baking pan.
2. Mix sugar and cinnamon. Roll out dough into 45 x
22cm rectangle on lightly floured surface. Brush
with margarine; sprinkle with sugar-cinnamon mix-
ture. Roll up beginning at short side. Pinch edge of
dough into roll to seal. Cut into 2.5cm slices and
place in pan.
3. Cover and allow to rise for 1 ¼ hours or until
doubled in size.
4. Place in pre-heated oven and bake for 30 minutes
at 180°c or until golden brown.
Lightly drizzle with glaze.
Glaze: Mix ½ cup icing sugar, ¼ teaspoon vanilla
essence and 2 tablespoons milk until
thin enough to drizzle.
Glazes & Spreads
Garlic Butter
Mix:
¼ cup margarine or butter, softened
1/8 teaspoon garlic powder
Herb-Cheese Butter
Mix:
¼ cup margarine or butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
¼ teaspoon dried oregano leaves
Pinch of garlic salt
Italian Herb Butter
Mix:
¼ cup margarine or butter, softened
½ teaspoon Italian seasoning
Pinch of garlic salt
Choco-Banana Spread
Mix:
1/3 cup mashed rip banana
1/3 cup semisweet chocolate chips, melted.
Fruited Cream Cheese Spread
Mix:
Beat on medium speed until fluffy;
250g cream cheese, softened
¼ cup favourite fruit jam
Ham and Swiss Spread
Mix:
250g cream cheese, softened
2 tablespoons finley chopped ham
1 tablespoon shredded Swiss Cheese
½ teaspoon prepared mustard
Honey-Walnut Spread
Mix:
200g cream cheese, softened
1 tablespoon chopped walnuts
Herb-Cream Cheese Spread
Mix:
200g whipped cream cheese
1 teaspoon chopped fresh
or ½ teaspoon dried dill
1 small clove garlic, crushed
Ripe Olive Spread
Mix:
Process in food processor or blender until
slightly coarse;
1 ½ cups pitted ripe olives
3 tablespoons olive oil
3 tablespoons capers, drained,
3 flat anchovy fillets, drained
1 teaspoon Italian seasoning
2 cloves garlic
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