Mini Grilled Cheese

Directions

1. 1
   To make long narrow baking pans: Cut 18-inch foil pan into 4 1/2-inch by 17-inch piece.
2. 2
   Fold long sides up twice by 7/8-inch.
3. 3
   To close off ends, make 1-inch cuts along folds; fold center flap up and side flaps in.
4. 4
   Spray with cooking spray.
5. 5
   Repeat to make 3 more pans.
6. 6
   To assemble: Slice bread 1/4-inch thick; cut cheese to fit.
7. 7
   Place 1 piece cheese in each sandwich.
8. 8
   Butter outside of sandwich.
9. 9
   Cook on hot griddle until bread is golden brown and cheese is melted, about 1 minute per side.
10. 10
    Sprinkle with salt and serve.
11. 11
    1 tablespoon active dry yeast
12. 12
    2 tablespoon plus 1/2 teaspoon sugar
13. 13
    1 3/4 cup warm (110 degree) water
14. 14
    1 large egg
15. 15
    2/3 cup plus 1 tablespoon powdered milk
16. 16
    2 1/2 teaspoon salt
17. 17
    4 1/2 to 4 3/4 cups bread flour
18. 18
    1 cup unsalted butter, room temperature and cut into small pieces
19. 19
    1 large egg yolk beaten with 1 tablespoon water, for egg wash
20. 20
    1/4 cup poppy seeds
21. 21
    Nonstick cooking spray
22. 22
    To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water.
23. 23
    Let sit until foamy, about 5 minutes.
24. 24
    In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour.
25. 25
    Beat until smooth and creamy, about 7 minutes.
26. 26
    Add yeast mixture; beat on medium.
27. 27
    On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes.
28. 28
    Switch to dough hook.
29. 29
    Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes.
30. 30
    If dough is too wet, add 1/4 cup flour.
31. 31
    On lightly floured surface, knead dough several turns into a ball.
32. 32
    Cover dough with plastic.
33. 33
    Let stand in warm place until it doubles in size, about 1 hour.
34. 34
    Preheat convection oven to 375 degrees F.
35. 35
    Knead dough into a smooth ball.
36. 36
    Divide into 1/4ths.
37. 37
    Roll each into 3/4 inch by 18 inches log; trim ends to make it 15 inches long.
38. 38
    Fit into pans; cover with sprayed plastic wrap.
39. 39
    Let stand in a warm place until dough reaches top of pan, 25 to 35 minutes.
40. 40
    Place filled pans on baking sheet; brush with egg wash, sprinkle with poppy seeds and cover loosely with aluminum foil coated lightly with cooking spray.
41. 41
    Bake 8 minutes.
42. 42
    Remove foil; bake until lightly golden, about 4 minutes.
43. 43
    Cool on bread rack.