Mini Italian loaves

Posted on: August 29th, 2014 by Isabels Free From

These lovely ciabatta like mini loaves can be made in a variety of flavours using leftover meats or vegetables and the preparation just take a few minutes.

Gluten free breads

This recipe can easily be made dairy free. They are perfect nibbles for gathering and lunch boxes.

 

Mini Italian loaves

Makes 8 units

Ingredients

You’ll need:
125g batter mix
1g garlic powder (optional)
1g oregano
65g olive oil or melted butter
2 free range egg
65g Milk or substitute (KoKo milk works well)

Method

1.Pre-heat the oven to 170°C and grease an 8-hole mini loaf tin.

2.Place a large bowl over a scale, measure the batter mix flour, garlic powder and oregano mix well and make a well in the middle. Then add the eggs, olive oil or melted butter and milk. Using a balloon whisk, mix all the ingredients together well until you have a smooth lump free and drop consistency batter.

3.Pour the batter into each loaf tin cavity, then add your filling or sauce. Bake in the hot oven for about 20-25 minutes or until top is golden and toothpick inserted in the middle comes out clean. Remove from oven and allow it to cool down for about 3-5 minutes. Remove from pan and transfer to a wire rack.

4.These mini loaves are delicious eating warm from the oven or cold. They can be kept in the fridge and warmed up in the microwave.

Other Serving Suggestions

Toppings
Add your favourite toppings on top of each loaf and decorate as desired.

Chop an red onion, a green pepper, some fresh herbs, add chopped up olives, de-seeded chopped tomatoes, season and mix all together, then scatter over the batter and bake for about 20-25 minutes. If you have any leftover roast, chop it up and scatter over the top of the batter with some chopped onions and bake.

 
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