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Take 2 plain mini naans per person, warm in the oven till browned. Whilst naans are warming, prepare either thinly sliced cheese for a savoury filling, or crumbled 99 chocolate flake for a sweet filling. On removing naans from the oven, slice into top just enough to insert your cheese or chocolate, close firmly to conserve heat, and allow a couple of minutes before eating so that filling can partly melt. You may wish to spray chocolate naans with aerosol cream, or to sprinkle the cheese ones with paprika. Tastes more indulgent than it really is, because you would otherwise have had butter or similar topping if you had made toast for breakfast.
So many to ways vary this simple quick bread.
Dissolve yeast in the warm water, sift together your flour, baking powder and salt, cut in the butter then add your dissolved yeast. Mix well, turn out on a lightly floured surface, knead a dozen times or so and finish in one of the following ways. This dough does not have to raise it raises as it bakes.
1. Spread in a 9" pan, leave plain or top with cinnamon sugar and bake
2. Roll out top with butter, cinnamon sugar, (raisins optional) roll and cut for cinnamon rolls and bake
3. Roll out, top with butter, cinnamon sugar. Fold the dough in half then in half the other way and knead a few times then cut with a biscuit cutter. Sprinkle with cinnamon sugar and bake.
Bake 15 minutes at 400 degrees F. or until lightly browned for all methods
By Ann Winberg from Loup City, NE
This is a great bread loaf for those looking for a gluten free, dairy free, and low carb option. You can have it fresh out the oven, but I prefer to cut them into 1/3" slices, toast them, and have them with butter and/or jam. This bread's consistency is a cross between banana bread and an English muffin. If you'd like it more like the former altogether, add a few tablespoons of sugar, as this recipe is barely sweet.
*In this demo, I used a mix of coconut flour and almond flour. I also used a mix of almond butter, cashew butter, and peanut butter for the nut butter portion of this recipe. Use what you like, but preferably not all peanut butter, as it will give off a super heavy peanut taste that I believe is too overpowering.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 servings
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When I was growing up my Mom used to make a bread that she called breakfast bread. I remember that it had raisins and wheat germ in it - it was very dense and we would slice, toast, and top with butter.
I have made the bread that sounds like what you have described. I hope this is the recipe. Good luck!