Bruschetta "Summer"

Description

Two options. I love these wonderful open sandwiches. Prepare them now very often and in different variations. Family members and guests are very happy to taste this light, juicy and flavorful snack. Besides, I picked up a loaf recipe that is very tasty and stays crispy after drying. Of course, you can prepare and store loaf or bake your favorite variant, but I strongly recommend to prepare this recipe. This appetizer is great for buffet table. But by summer, bright vegetables and herbs this bruschetta looks beautiful and impressive.

Ingredients

Flour

250 g
Milk

180 ml
Butter

30 g
Salt

1 tsp
Sugar

1 tsp
Yeast

1 tsp
Tomato

1 piece
Garlic

1 tooth
Greens
Soy sauce

1 tsp
Vegetable oil

1 tsp
Cheese curd

50 g
Pepper

2 piece
Vegetable oil

1 Tbsp
Soy sauce

1 Tbsp
Garlic

1 tooth
Greens
Cheese curd

50 g

Cooking

The loaves can be baked in advance, stored for a long time in the bag. The main thing is not to try, otherwise, snacks will be nothing left and have to bake again)). Warm the milk, pour the yeast and sugar. Add melted butter, flour and salt. Flour may need a little more, but not more than 50 grams.

Knead soft, dont stick to hands dough. Cover and leave for 40-60 minutes.

When the dough is ready, divide it into three parts.

Roll the dough into a rectangle.

Twist the roll to tuck the edges.

Pour into pan, cover and allow to rise.

To do with a sharp knife incisions around the bar.

Bake at 180 degrees until Golden color.

Slice the loaves diagonally. Dry in the oven.

The number of products for the inside, I wrote the approximate. This was enough for the 18 slices of the loaf. Herbs and garlic add according to your taste. Tomato and pepper slice. The garlic and chop the herbs.