Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Dipping Bread

Posted by Bee & John on September 1, 2011 at 3:55 AM

I have already mentioned the dipping bread used at my Nephew's party, but I want to go further into detail about it.  The dipping bread was SO nice, SO cheap to  make in comparison to BUYING some and oh so popular!!


My sister had 6 dips and various crackers, corn chips and bikkies to go with each of the flavours of dips. I can let you know that with each of the batches of dips, bikkies and breads (for the 50 people) it was unanimously the bread that got snaffled first!!! I had to laugh at times when I saw people trying to use the soft bread for even the harder dips. Lesson? Give them a pate knife to spread the dips on the bread.


As for making the bread - it was just a basic bread recipe but just using white baker's flour but can be made with any percentage of wholegrains that you would like. Let it rise the first time as per normal, and then roll it out to about 5-7mm thick and lay on a baking tray. If it doesn't fit, do it on two trays. Don't worry about it being neat around the edges... it is going to be cut into little bits anyway.


Brush the dough liberally with some oil and sprinkle with some seasoning. We used olive oil but don't let that limit you - try seasame oil (which is quite strong... dilute with a bit of olive oil) or other flavoured oils. The oil left over from semi-dried tomatoes or the like is yummy, or perhaps you have an oil that has been infused with garlic and/or herbs over a period of time. Sprinkle with herbs, or seasoned salt. I quickly made some seasoned salt by grinding some dried onion, some sea-salt and some peppercorns. But garlic and rosemary would be nice, oregano and salt.... whatever your little heart desires. Then cover the bread so it doesn't dry out!


LESSON: After we did the sprinkling bit... I was thinking we would have got a easier, more consistent result by putting the seasoned salt INTO the oil and then brushing it all on together.


Put the oven on 220oC as you will need a hot oven.


Let the bread rise again before putting it in the hot oven for about 10 minutes. Do NOT cut the bread until just before serving. Then cut into long strips about 4-5cm thick. then cut them into 5cm squares. Then cut diagonally so you have 2 triangles from every square. YUMMO!!!


Categories: Breads, Easy Specialties

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1 Comment

Reply kerryalina
7:06 AM on December 17, 2011 
I suspect that was me trying to use the soft bread for the hard dips ;) Was still delicious!