Food recipes
Cheddar and Vegetable Stuffed Grill Bread
Cheddar and Vegetable Stuffed Grill Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched spices, cumin seed spices, coriander seed salt, t...
Cheddar and Vegetable Stuffed Grill Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, cumin seed
spices, coriander seed
salt, table
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
cheese, cheddar
Directions:
In a large bowl, dissolve yeast in water.
Slowly stir in whole wheat flour, cumin, and coriander.
Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
Stir in salt, oil, and 2 cups of unbleached white flour.
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
Divide dough into six pieces and roll into smooth balls.
On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
Place equal amounts of vegetables and cheese in center of each circle.
Pull edges up to center, pinch closed and press to flatten.
Cover with a cloth, and let rise for 20 minutes.
Preheat grill to medium-hot.
Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, cumin seed
spices, coriander seed
salt, table
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
cheese, cheddar
Directions:
In a large bowl, dissolve yeast in water.
Slowly stir in whole wheat flour, cumin, and coriander.
Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
Stir in salt, oil, and 2 cups of unbleached white flour.
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
Divide dough into six pieces and roll into smooth balls.
On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
Place equal amounts of vegetables and cheese in center of each circle.
Pull edges up to center, pinch closed and press to flatten.
Cover with a cloth, and let rise for 20 minutes.
Preheat grill to medium-hot.
Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.