Cookbook:Cheddar and Broccoli Bread Roll

Cheddar and Broccoli Bread Roll
Cheddar and Broccoli Bread Roll
Category	Bread recipes
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.