Monday, June 20, 2011
Mini savoury toast
Sometime ago, I purchased one mini loaf tin. This bakes four mini loaves.
I tried Dhivya's white dinner rolls recipe from Chef in you.
I used herbs from my garden and made the savoury version in mini loaves.
They were perfect as such, though my husband liked them with a potato masala sandwiched in the loaf.
Later, I toasted the slices an made pretty shapes off a cheese block and enjoyed that too.
This recipe has been a wee bit altered as I was making them savoury. The recipe makes 8 mini loaves.
3 cups of All purpose flour
2 & 1/4 teaspoon active dry yeast
1/4 cup warm water
1 &1/4 cup milk
3 tablespoons butter
1 tablespoon sugar (I reduced the sugar and added some more salt in this)
1 teaspoon salt
4 green chillis
10 oregano leaves
15-20 mint leaves
1 teaspoon oil
Add butter to the milk and warm it to a moderate heat until the butter melts in the milk.
Take the yeast in a bowl, sprinkle the sugar and a small amount of the flour. Add the luke warm water to it.
Cover and let it stand for about 15 minutes to become frothy.
Pulse the herbs in a mixer. Add this to the flour.
Add salt and the proven yeast to the milk.
On the kitchen counter or on a big bowl, take the flour and make a well in the middle.
Pour the milk , butter and yeast mixture in this well. Gently incorporate the flour in.
Knead the dough well. It will feel sticky, but as you knead the dough will gather well in a very elastic texture.
Knead well for about 15 minutes. The dough will feel just short of sticky.
Grease a bowl with 1 teaspoon oil and place the dough in the bowl, cover and allow it to double. This may take about two hours.
Transfer the dough to the counter and knead again dusting the floor of the counter/ board occasionally.
Then roll in a small rectangle and divide in eight parts. Place them in the mini loaf tins, cover with a damp cloth. Allow this to rise again.
Meanwhile, pre-heat the oven to 180 degrees Centigrade.
Using a tooth pick, punch tiny holes on the surface of the dough, just until the tip of the pin.
Bake for 25 minutes.
Remove from the oven and allow to cool on racks.
Your mini loaves are ready.
When completely cool, slice them.
Using a cookie cutter, cut out shapes off a block of cheese and place them on toasted bread slices.