I am so loving the mini loaf pan mum bought me a while back and seem to be using it so much lately. This weekend I had a hankering for some cheese and chilli bread (a bread I used to be able to buy from a specialist bakery in town when I was working there). So, I thought hey just make some and I did and it was yum. The mini loaves were just the right size for a serving too and when I went back later in the afternoon for a snack, I cut one length ways into 3 and it made 3 cute rectangular pieces of mini toast -that were darn hard to get back out of the toaster, but super yummy toasted with a little spread of butter (yeah the real stuff). Mike wants them again - maybe in a proper sized pan??? Recipe below.
Place 300mls of warm water in a bowl with 1 tblspn of sugar and stir to dissolve sugar. Sprinkle over 2 tspns of yeast (I use Edmonds Surebake with the bread improvers in it. Designed for bread makers, but works just as well in handmade bread I find). Allow to sit and foam a little for about 5 minutes. Then add:
3 cups flour
1tspn salt
2tblspns milk powder
1 tblspn oil
And bring together with a knife or spoon, then knead until fairly smooth. Pop into a greased bowl and cover with a piece of greased glad wrap and place in a warm place to double in size (about 20 minutes).
Then you can either:
a) roll out and sprinkle over 1 cup of grated cheese and a sprinkling of chilli flakes (to your desired heat factor), then roll up, cut into 8, seal each end of the cut pieces together and pop into a greased mini pan, or;
b) add 1 cup grated cheese and a sprinkling of chilli seeds into the bowl and knead them together, then shape into desired shape, or divide for greased pans and then (with both methods);
Cover with greased glad wrap again and set aside again in a warm place to double in size, while you preheat the oven to 180 oC. Bake for around 20 minutes or until the crust is golden brown.
Remove from pan quite quickly so as to avoid a moisture build up around the crust.
Enjoy!
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