1Heat oil , pepper powder, garlic paste and celery leaves in microwave for a minute or two.Keep it aside.
2In a bowl, mix flour, instant dry yeast, sugar, salt
3Add warm milk and knead for 6-7 minutes.
4Add 2-3 tbsp of extra milk if the dough is too tight
5Add 1 tbsp of garlic oil and knead for 3-4 minutes. Balance oil can be used later .
6Dough will be sticky.
7Shape it into a ball.
8Place the dough in a well oiled bowl and let it double in volume.
9Now gently punch the dough.
10Take around 45-50 gms of dough and shape it in to a log.
11Line a rectangular tin with parchment sheet.
12Let it proof for 10 minutes.
13Meanwhile pre heat the oven at 180 degrees C with both top and bottom rods on.
14Place the tin on the lower rack and bake it for 18 minutes.
15Take the tin out and brush them with garlic oil. place it back in the oven and bake for 2-3 minutes.
16Remove it from the oven and let it cool well.
17Slice them and apply butter liberally.
19Pre heat the oven at 140 degrees C.
20Line a rectangular tin with parchment sheet.
21Bake them for 5-6 minutes. Turn off the oven and Keep then inside the oven for 3 minutes.
22Remove the tin from the oven. Allow the croutons to cool well.