Bruschetta (my own version) Recipe

Categories: Recipes

Bruschetta (my own version) Recipe

Bruschetta (my own version)

Bruschetta (my own version). BRUSCHETTA Easy Recipe My own version of Italian Bruschetta, a good combination for pasta or for Appetizer. This is my version of Bruschetta. Authentic Italian Bruschetta is a classic appetizer that people absolutely love.

Ingredients

Prepare For of homemade white bread:-
It’s 2.5 cups of All purpose flour
You need 1 tbsp of Sugar
Prepare 1 and 1/8 tsp of Instant dry yeast(this doesn’t need any activation. You can directly add this to your flour)
You need 1/2 tsp of Salt
Prepare 1/2 cup of Lukewarm milk
It’s 1/2 cup of Lukewarm water
Prepare of Bruschetta in my way:-
Prepare 2 of Bread slices(Homemade white bread)
Prepare As required of Butter
It’s 1/2 cup of Sweet Corn(frozen)
You need 1/4 cup of Bell peppers(finely chopped. Multicolored you can take)
Prepare 1 tbsp of Onion(finely chopped)
You need Handful of Coriander leaves(finely chopped)
You need Handful of Mint leaves(finely chopped)
You need 2 tbsp of Tomato sauce(as per your taste)
You need As per taste of Salt
It’s 1/2 tsp of Black pepper powder
Prepare 1 tsp of Oregano
You need 1 tsp of Red chilli powder(as per your taste)
It’s As required of Mozzarella cheese(grated)

Steps

For homemade white loaf: Take a bowl. Mix the dry ingredients really well. Then add the liquid ingredients properly. Hot water and hot milk will kill the yeast so make sure to add lukewarm milk and water to the dry mixture..
Knead this well together to a soft dough. Use 1 or 2 tbsp more lukewarm water if you need. The dough should be really soft..
Pour oil in your kitchen platform and knead your dough properly without using any more flour..
1st Proofing:- Grease a large bowl & the tight dough with sufficient oil. Then cover the bowl with a plate and keep it in a dark cabinet for 1 hour..
After 1 hour, we will punch the risen dough(almost doubled) and knock out the air and knead it for 2 mins. After 2 mins, grease the dough, kitchen platform and the rolling pin properly and start rolling out to a large rectangle shape..
2nd Proofing:- Make sure to roll it perfectly neither too loose nor too tight.Once it is rolled properly just ensure to pinch the sides and seal properly. Place it in the loaf pan and grease the top of the dough with some oil. Cover the pan with a cling wrap and keep it in the dark cabinet for 30 mins..
Once it is rolled just ensure to pinch the sides and seal properly. Once you are happy with the shape then place it in the loaf pan and grease the top of the dough with some oil. Cover the pan with a cling wrap and keep it in the dark cabinet for 30 mins for 2nd proofing..
After 30 mins, you will see the dough has risen so well. Then again apply some oil on the top of the loaf. Cover the loaf pan with the aluminum foil and keep it in the lower rack of the oven and bake it for 30 mins in a preheated oven at 350 F..
For Bruschetta:-1. Take a bowl. Add everything except bread slices and cheese. Mix properly and check the seasoning and then keep it aside..
Take the slices of bread and apply some butter On one side of it. The butter side has to be towards the pan. Keep the slices of the bread on the pan then add the above mixture and grated cheese from the top. Then cover the pan and cook it for 5-10mins in a low flame. After 10mins, you will see the cheese must have melted nicely..

Make all of your spreads, cut your cheeses and meats, and prep the toppings the day before. Leave the fresh fruit, bread, and anything else that won't hold well overnight until the day of serving. Find trusted bruschetta recipes on Allrecipes.com!. Feel free to add your own touches to taste! This is a fail proof version of bruschetta!

(Visited 25 times, 1 visits today)

ReceptOK