Cheddar and Broccoli Bread Roll
Source and licence
"Cheddar and Broccoli Bread Roll" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cheddar_and_Broccoli_Bread_Roll, revision 4658440), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cheddar_and_Broccoli_Bread_Roll&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658440
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 package / 10 ounces Frozen, chopped broccoli
- ¾ cup / 93.75 g All-purpose flour
- ¾ cup / 90 g Whole wheat flour
- 1 tbsp / 13.8 g Baking powder
- ½ tsp / 1.55 g Garlic powder
- ¼ tsp / 1.5 g Salt
- 3 tbsp / 42 g Margarine
- 115 ml / 119 g Skim milk
- 3 ounces (90 g) Shredded low fat cheddar cheese
Method
- 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.