Make It Mini: Mini Bread + Mini Tomato Sandwiches
Channel: Le Creuset
Date: 2023-08-30

Part 17 of Make It Mini with @Bon__Abbetit: Mini No-Knead Bread, turned into snack-size versions of the viral Heirloom Tomato and Mayo Sandwich. 🥪 These freshly baked rolls are perfect for single servings, and you can store the remaining dough in the freezer to use whenever you're craving a little homemade sandwich!

Mini Cocotte in Azure: https://bit.ly/45LC2xR
Craft Series Basting Brush: https://bit.ly/3PezKSr

Ingredients (about 6 rolls):
4 cups all-purpose or bread flour
1 1/2 tsp salt
1 tsp instant yeast
1 1/2 cups room temperature water
1 Tbsp apple cider vinegar
Olive or vegetable oil
Heirloom tomatoes
@InaGarten's basil mayo - the recipe is available online if you do a quick search!

Instructions:
1. Whisk together the flour, salt and yeast in a large mixing bowl. Combine the water and vinegar in a measuring cup. Make a well in the center of the flour and pour the water mixture into the well. Use a spatula or your hands to stir the flour and liquid until no dry flour remains and a dry shaggy dough is formed. Cover bowl tightly with a pot lid or plastic wrap and let sit at room temperature for at least 12 hours and up to 18 hours.

2. Turn the dough out onto a heavily floured work surface. Use floured hands to gently lift the edges of the dough into the center. Turn the dough over and shape it into a tight ball – the tighter the better – by rolling it on the work surface between your palms.

3. Turn the dough out onto a heavily floured work surface. Cut the dough into about 3oz balls. For each ball, gently lift the edges of the dough into the center. Turn the dough over and shape it into a tight ball – the tighter the better – by rolling it on the work surface between your palms. Freeze any extra dough balls that you want to save for later.*

4. Coat the inside of the cocotte with olive oil and add ball to cocotte. Cover dough and let it proof for about 15 min or until it’s doubled in size. Preheat oven to 400 and score the bread with a sharp knife or razor, making 2 half moons on each side of the dough. Brush the top with olive oil or egg wash and sprinkle with sea salt. Bake for about 18 min or until bread is golden brown. If bread looks like it’s browning too quickly, cover with top. 

5. Once bread is baked and cooled, add mayo and sliced heirloom tomatoes topped with flaky salt. If you are using Ina Garten's basil mayo recipe, try folding in the fresh basil rather than blending it at the end. Fresh basil has a lot of liquid and can break your mayo. If you finely chop and fold it in, you’ll get the same effect. Enjoy!

*If freezing excess dough: After the first rise, take the dough you’re planning to freeze and shape it into 3-oz dough balls, as noted in step 3. Cover in plastic wrap and freeze on a sheet pan before storing in a freezer bag for up to 3 months. When ready to bake, thaw overnight in the fridge or 1-2 hours on the counter. Then proceed with the rest of step 3, starting at “Cover dough and let it proof for about 15 min or until it’s doubled in size."