Mini sandwiches with sun-dried tomatoes

Must Try

Delicious sandwiches or homemade bread for high tea, or as a snack at a party

Ingredients

250 ml milk
30 g butter + extra butter for greasing
7 g dry yeast (1 sachet)
pinch of salt
470 g flour
65 g granulated sugar
1 egg + 1 egg white
Splash of sunflower oil
5 sun-dried tomatoes
1 egg + splash of water
Materials
Mixer or hand mixer with dough
hooks Rolling pin Cake
tin

Preparation

Heat the milk with 30 grams of butter in a small pan until the butter has melted. Let it cool down to about 45 degrees, this will be about the time it’s just too warm to handle. Add the dry yeast to the mixture and stir gently. Let the yeast/milk mixture rest for 10 minutes. You can see if the mixture is good when foam has appeared on top. Meanwhile, combine the flour and salt in a separate bowl.
In another bowl, mix the sugar with 1 egg and 1 egg white with a mixer until well blended. Pour in the milk/yeast mixture and continue to mix well. It’s best to switch to dough hooks now. Once you’ve done this, add the flour. Mix for about 10 minutes until the dough has become smooth. If it feels too sticky, you can add a little flour (don’t forget to mix well afterwards).
mini sandwiches

mini sandwiches

mini sandwichesMini sandwiches with sun-dried tomatoesMake sure a thin layer of sunflower oil is applied in a bowl before you put the dough ball in it to rise and brush the entire dough ball with a layer of oil (this prevents sticking). Cover the bowl with foil and let rise for 2 hours. Try it in an oven that is turned off and you will see how beautiful the result will be.

Dust your worktop with flour and roll out the dough. Melt a little butter in a small pan and brush the rolled out dough with it. Finely chop sun-dried tomatoes and spread over the dough. Sprinkle a little coarse salt over it and roll up the dough. Grease a cake tin and place the rolling pin in it. Cover with aluminum foil and let rise again for 2 hours. Heat the oven to 190 degrees. Mix a splash of water with an egg and brush the bread with it. Bake the bread for about 30 minutes until golden brown. Then take it out of the oven and let the bread rest for at least 20 minutes before removing it from the cake tin. Please let it cool down completely before slicing the bread.
Mini sandwiches with sun-dried tomatoes
mini sandwiches

mini sandwiches

mini sandwiches
I chose to cover the bread with smoked salmon, capers and cucumber slices. The other half is topped with fried bacon, lettuce, tomato and sprinkled with parmesan cheese.
These small sandwiches can be cut into any desired shape and can be filled as desired.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

- Advertisement -spot_img

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img