Instead of buying crispy canape breads at the market for your next party, try making your own.
I've had these tube pans for years and have enjoyed using them time and time again to make fun shaped canape breads. They come three tubes to a set; a scallop, a star, and a heart. Today I'm using the scallop and the star tubes.
The recipe that came with the tubes is a very easy one and has been fool proof all these years. I've never bothered using another recipe with them although I'm sure it would be easy to do. The recipe makes a dense, crusty bread that is ideal for Hors D'oeuvres. I've often wondered why the recipe makes enough dough for two loaves when there are three tube pans. Life if full of funny little mysteries.
I like to proof my yeast just to make sure it's still alive and kicking.
The dough is easily mixed up in a stand mixer and kneaded with the dough hook. You can knead by hand if you want. I usually do; because it's great therapy for me.
Let the dough double in size then punch it down. Divide it in two, roll into logs about 2" shorter than the tubes and place in the tubes.
Bake them for an hour.
Heh, looky here. I've never had one bust out of the pan like this before.
A shooting star
Slice thinly. These are good as is...
or you can place on a cookie sheet and toast them in the oven.
These are so great for dips, spreads, mini sandwiches and whatever else your creative minds can dream up!
Valtrompia - Canape Bread
Makes 2 loaves
Recipe adapted from Rowoco's recipe provided with the bread molds
1/3 cup water
1 tsp sugar
2-1/4 tsp active dry yeast
1 cup milk
2 Tbsp. butter
1-1/4 tsp salt
3 to 4 cups unbleached all purpose flour
In a heat proof measuring cup (like a Pyrex) heat the water in the microwave to a temp between 102° and 120° (130° to 140° may kill your yeast). Add the sugar and yeast. Stir and allow to sit for about 5 minutes. If the mixture does not become foamy within that time your yeast is dead so repeat this with some fresh yeast.
Scald the milk either in the microwave or in a small saucepan. Pour in the mixing bowl of a stand mixer. Melt the butter and add to milk along with the salt. Using the flat paddle, stir until combined.
Add the yeast mixture and stir until combined. Add 2-1/2 cups of the flour and incorporate on low speed. Stir in as much of the remaining flour as necessary to form a soft dough (that is usually one more cup for me).
Switch to the dough hook and knead the dough (on low speed), adding enough of the remaining flour as necessary to form a smooth ball (for about 7-1/2 minutes). If you prefer to knead by hand, turn the dough onto a lightly floured surface and knead until your dough is smooth and does not stick to your hands.
Place dough in a greased bowl (I use solid Crisco). Roll the dough around in the bowl so that all surfaces of the dough is greased all over. Cover with plastic wrap and allow to rest in a warm draft free place to rise until double in bulk.
Punch down. Divide the dough in half. Roll into logs 2 inches shorter than the tube and insert in mold. Cap both ends and bake in a 400° oven for 60 to 70 minutes.
Remove from oven and allow to cool enough to remove ends and push bread out of the tube. Let bread cool completely on a cooling rack.
When completely cooled slice thinly using a serrated knife. Use as is or toast both sides of the slices in the oven.