Light Meal Breads: Sausage, Tomato and Cheese Bread

Sometimes large portion of food can be a nightmare, especially when you will have a big dinner (or you already have a big breakfast, haha). This bread can be an answer. I got the recipe from ............... You can see inside of the book, ............. And I must say I fall in love with her books, even they don't contain many recipes (most of them base on the basic recipes), but many of her ideas are great.
I love this kind of bread as you can see that you can use any filling that you like, it looks like a small pizza. The only down side is due to the softness of the bread, this bread can't be kept for too long or the base of the bread will become damp. But I won't believe that these bread will last long as the size is so small, you can eat two pieces without feeling heavy (believe me ^ ^").
You can make this bread and put in your lunch box, and have a light and tasty meal.

Sausage, Tomato and Cheese Bread

Makes 10

200 g	Bread Flour
3 g	Instant dried yeast
20 g	Sugar
3 g	Salt
20 g	Unsalted butter (soft)
140 g	whole milk
	Sausages Tomatoes (cut into small dice)
	Mayonnaise and Ketchup
	Mozzarella cheese, shredded

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Take the dough out of the bowl, deflate by touch it lightly.

Preheat the oven to 180°C.
Butter 10 small tart pans (9 cm.).
Divide the dough into 10 pieces , rest for 10 minutes.
Roll the dough into circle 12 cm., and place the dough into the tart pans.
Use your finger to press the dough until the dough is up to the rim of the pan (without shrinking back).


Brush the base of the dough with the ketchup, put the sausage on top and sprinkle with cheese.
Place the diced tomatoes, sprinkle again with cheese.
Squeezes the mayonnaise over the bread.

Bake for 10-12 minutes or until the breads are golden brown.

Light Meal Breads: Sausage, Tomato and Cheese Bread

Chicken Farm Bakers’ Project # 4: Christmas Cookie: Romias au vanilla, vanilla butter cookie with almond toffee

For anyone who loves the smell of vanilla, this is the one for you. I have that kind of person in the house, my sister, she really likes vanilla and hates chocolate, ^ ^". So, whenever I make something I have to think about her, and this time the Christmas cookies, the cookies for give, I have to make the thing she likes. The original recipe from ............ is the simple butter cookie with the toffee filling, but how can I make it more special (for someone special). I add the whole bean from one pod of vanilla into the cookie, so you can see small lovely dots of vanilla are all over the cookies, “lovely”.

Note: The amount of the almond toffee is enough for 2 batches of cookies, so you can make both flavors from this toffee.

-My cookie press-

This cookie is a part of: Chicken Farm Bakers’ Project # 4: Christmas Cookies

Romias au vanilla, vanilla butter cookie with almond toffee

Makes about 50 pieces

Cookies
150 g	Cake flour (or pastry flour)
125 g	Butter
1/5 tsp	Salt
50 g	Icing sugar (sifted)
½ tsp	Vanilla extract
20 g	Egg white
	Bean scrap from 1 pod of Vanilla
Almond toffee filling	(enough for 2 batches of cookies)
60 g	Corn syrup (or glucose syrup)
60 g	Brown sugar
60 g	Butter (cut into pieces)
60 g	Sliced almond

Make the filling:

Have ready 2 pieces - the silicone coated paper cut into 10 x 40 cm pieces.

Pour the corn syrup and sugar into a small pan, place over medium heat. When all the sugar melts put the butters into the pan. When the butter melts pour the sliced almond into the pan, stir quickly to cover the almond with the sugar mixture.

Pour the toffee into the paper and roll the toffee into a long cylinder and place the log into the baking sheet. Refrigerate the toffee for at least 1 hour before using.

Making the cookies:

Scrap the beans from the vanilla pod and put them into the sifted icing sugar.

Sift the flour and salt together.

Line the baking sheet with baking paper or silpat.

Beat the butter until smooth then add the icing sugar and beat until the mixture is white and fluffy.

Mix in the vanilla extract then gradually add the egg white then beat to combine.

Pour the flour mixture into the bowl, using spatula, gently fold the mixture together until combine.

Using the cookie press, press the cookies into into a disk with a hole inside.

Cut the toffee into small disk (about 4mm high), and place into the middle.

Put the sheet in the fridge for 20 minutes, meanwhile preheat the oven to 170 °C

Bake the cookies for 12-14 minutes, cool in the sheet for 5 minutes, then place the cookies on a wire rack to cool completely.

Romias au vanilla, vanilla butter cookie with almond toffee

Chicken Farm Bakers’ Project # 4: Christmas Cookie: Romias au chocolate, chocolate butter cookie with almond toffee

For all the people who love chocolate and toffee, this is the answer. I like the taste of the cocoa in these cookies; they’re good with a cup of tea, milk or coffee (or on their own).

The recipe is coming from  ...........

Note: The amount of the almond toffee is enough for 2 batches of cookies, so you can make both flavors from this toffee.

This cookie is a part of: Chicken Farm Bakers’ Project # 4: Christmas Cookies

Romias au chocolate, chocolate butter cookie with almond toffee

Makes about 50 pieces

Cookies
130 g	Cake flour (or pastry flour)
20 g	Dutch processed cocoa powder
125 g	Butter
1/5 tsp	Salt
50 g	Icing sugar (sifted)
½ tsp	Vanilla extract
20 g	Egg white
Almond toffee filling	(enough for 2 batches of cookies)
60 g	Corn syrup (or glucose syrup)
60 g	Brown sugar
60 g	Butter (cut into pieces)
60 g	Sliced almond

Make the filling:

Have ready 2 pieces - the silicone coated paper cut into 10 x 40 cm pieces.

Pour the corn syrup and sugar into a small pan, place over medium heat. When all the sugar melts put the butters into the pan. When the butter melts pour the sliced almond into the pan, stir quickly to cover the almond with the sugar mixture.

Pour the toffee into the paper and roll the toffee into a long cylinder and place the log into the baking sheet. Refrigerate the toffee for at least 1 hour before using.

Making the cookies:

Sift the flour, cocoa powder and salt together.

Line the baking sheet with baking paper or silpat.

Beat the butter until smooth then add the icing sugar and beat until the mixture is white and fluffy.

Mix in the vanilla extract then gradually add the egg white then beat to combine.

Pour the flour mixture into the bowl, using spatula, gently fold the mixture together until combine.
Using the cookie press, press the cookies into a disk with a hole inside.

Cut the toffee into small disk (about 4mm high), and place into the middle.

Put the sheet in the fridge for 20 minutes, meanwhile preheat the oven to 170 °C

Bake the cookies for 12-14 minutes, cool in the sheet for 5 minutes, then place the cookies on a wire rack to cool completely.

Romias au chocolate, chocolate butter cookie with almond toffee