Bread Rolls

One of my guilty pleasures in life is ordering tomato soup, in restaurants, for the fried croutons that come with it ( no healthy baked ones for me, that would totally ruin my tomato soup experience ! ). This dish totally tops that pleasure any day. Can you say a giant, stuffed and fried crouton ? Well this is what this dish tastes like. Heaven !!!!!!!

What makes this bread roll recipe better than the rest is the tangy soaking water. Generally all the recipes call for soaking the bread slice in plain water, I have even seen a recipe call for soaking it in milk. However, in this recipe lime juice and cayenne/ lal mirchi powder is added to the soaking water elevating this recipe to the next level. Also you can cut of the crust from your bread or not, this all depends on your personal preference . In my personal opinion, I think that the bread slice without the crust stays enclosed much better than the bread slice with the crust on.


I have adapted this recipe from Sindhi Rasoi. You must check out her blog, she has some really cool recipes.

Chicago Style Deep Dish Pizza

This is an amazing deep dish pizza recipe. I love the crust this recipe makes, it browns well and is not very bread-like ( by that I mean thick and chewy ) unlike some recipes.

I have tried a lot of deep dish pizza recipes and this is by far the best among them. That said , it is still not the crust that you get at UNO's. But it is close. Thanks to Cook's Illustrated for putting out this recipe earlier this year, which I got through Annie's Eats blog. I have modified the recipe a little to my style and the results were great.

My husband knows of my struggles to make the perfect pizza crust and Chicago-Style Deep Dish Pizza crust has always been my downfall. So when I announced that morning that we are having this for lunch, he took an extra serving of breakfast. I think he thought he will have to go hungry at lunchtime or he will have to make a quick trip to Taco Bell !

So when it was done and out of the oven he peered at the dish suspiciously and then took a tentative bite and said with a surprised note in his voice ' that's pretty good! '. Well thank the culinary gods for this recipe for I do not know for how long he would have tolerated eating either burnt crusts or half baked crusts in my quest to find the perfect crust for a deep dish pizza.

This is quite simple to make and does not need days of proofing. I made a lot of sauce and used about 3/4 of the sauce recipe on the pizza. I bake my pizza in an aluminium cake pan. Next time I will make it using the original Cook's Illustrated recipe, from 30 Bucks a Week's blog, which makes 2 pizzas, as it was so delicious. Use a good quality crushed tomatoes can for this recipe.


( UPDATE : I made this again and this time made some changes to the crust and it is even more Pizzeria Uno type. Loved it....made the necessary changes below. )