87. coriander garlic crispy bread
Supa Loaf in Kenya make these wonderful barrel loaves both white and brown. I tend to use the round slices a lot to make croutons, crispy base for bruschetta, crispy plain bread to go with soup. My kaki gave this brilliant idea to me and I tried out the recipe. Its wonderful with soup, just on its own as a snack and the best part is it stays fresh for several days. The trick is to bake the slices on a low setting in the oven. The first time I made these spicy crispy rounds I buttered both sides. The second time round I just buttered one side and it tasted better. You can use any bread slices of your choice. Butter one side or both, whichever you prefer.
CORIANDER GARLIC CRISPY BREAD
Makes approximately 24 slices
4 tbsps olive oil
2 tbsps soft butter
8 cloves garlic
1 green chilli
¼ tsp salt
½ cup finely chopped fresh coriander
20 to 24 slices of bread
- Put chopped garlic, chopped chilli and coriander into a herb mill and make it into a paste.
- Take the paste out into a bowl. Add oil, butter and salt and mix well.
- Preheat the oven initially at 180°C.
- Spread the paste onto each slice.
- Place the bread in the baking tray.
- Put it in the oven and let it bake at 180°C for just 5 minutes.
- Lower the temperature to 150°C and bake further for 20 to 25 minutes. Keep checking to see if the top side has turned crispy.
- When the top side is crispy, turn the slices and bake for a further 10 to 15 minutes. Again keep checking to see if the slices have become crispy. You don’t want it to burn.
- Place the slices on a wire rack and let it cool.
- Store in an airtight container.
- Don’t use basil instead of coriander, as when it is baked for a long time it tastes bitter.
- Try ginger instead of garlic.
- Make the garlic butter, spread on hot crispy bread.