Mini Grilled Cheese – a delicious recipe with bread, Nonstick cooking spray, Gruyere cheese, butter, coarse salt. Easy to follow and perfect for any occasion.
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To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece.
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Fold long sides up twice by 7/8-inch.
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To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in.
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Spray with cooking spray.
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Repeat to make 3 more pans.
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To assemble: Slice bread 1/4-inch thick; cut cheese to fit.
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Place 1 piece cheese in each sandwich.
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Butter outside of sandwich.
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Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side.
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Sprinkle with salt and serve.
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1 tablespoon active dry yeast
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2 tablespoon plus 1/2 teaspoon sugar
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1 3/4 cup warm (110 degree) water
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1 large egg
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2/3 cup plus 1 tablespoon powdered milk
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2 1/2 teaspoon salt
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4 1/2 to 4 3/4 cups bread flour
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1 cup unsalted butter, room temperature and cut into small pieces
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1 large egg yolk beaten with 1 tablespoon water, for egg wash
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1/4 cup poppy seeds
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Nonstick cooking spray
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To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water.
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Let sit until foamy, about 5 minutes.
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In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour.
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Beat until smooth and creamy, about 7 minutes.
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Add yeast mixture; beat on medium.
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On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes.
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Switch to dough hook.
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Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes.
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If dough is too wet, add 1/4 cup flour.
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On lightly floured surface, knead dough several turns into a ball.
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Cover dough with plastic.
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Let stand in warm place until it doubles in size, about 1 hour.
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Preheat convection oven to 375 degrees F.
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Knead dough into a smooth ball.
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Divide into 1/4ths.
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Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long.
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Fit into pans; cover with sprayed plastic wrap.
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Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes.
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Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray.
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Bake 8 minutes.
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Remove foil; bake until lightly golden, about 4 minutes.
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Cool on bread rack.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.