Bread tastes amazing when you add a generous helping of spice and adds a "wow" factor to this picnic-friendly spin on bread and cheese. You will need wooden skewers - short ones for a canapé and longer ones for a more substantial feast. Replace the goat's cheese with mozzarella, feta or even grilled haloumi if you prefer.
Makes: about 20 mini buns
Preparation: 30-40 minutes plus 2 hours rising
Cooking: 10 minutes
INGREDIENTS
FOR THE BUNS
500g strong bread flour plus 200g (approx) for kneading and shaping
2 x 7g sachets dried yeast
25g caster sugar depending on how sweet you like the bread
1 generous tsp salt
260ml warm water
130ml sunflower or vegetable oil
Curry powder, turmeric, sweet paprika and ground cumin
FOR THE SKEWERS
One large courgette
6 medium-sized vine tomatoes
125g sundried tomatoes
25g fresh basil
250g log of goat's cheese
METHOD
● Mix all ingredients except the spices together in a large bowl until it forms a neat ball. If, when touching the dough, it feels too wet or too dry, add more water or flour very gradually.
● Knead the dough for about 10 minutes until it becomes elastic. Leave it in a warm place - either on your worktop covered with the bowl if the room is warm, or in a lightly oiled bowl covered with cling film, to rise for approximately 2 hours until it has at least doubled in size.
● Divide the dough into three balls. Add a teaspoon of curry powder and a teaspoon of turmeric to the first ball; a tablespoon of sweet paprika to the second and a tablespoon of ground cumin to the third.
● Shape the buns and lay them on an oven tray (leave 2cm between them to rise when cooked) and cook at 180°C in a fan oven for about 10 minutes until golden.
● Cool on a wire rack.
● Meanwhile, slice the courgettes, tomatoes and the goat's cheese.
● Wash and dry the basil.
● To assemble your skewers, halve each bun and slide the first half onto a wooden skewer. Add alternating slices of courgette, tomato and cheese with a few basil leaves and sundried tomatoes.
● Finish with the second bun half.
