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Tuesday, April 12, 2011

Bread Sticks

Spring break - kids- Wii - pool party and food...  Italian of course with crunchy bread sticks.  James Beard strikes again in one of my favorite books, Beard on Bread and talk about fast,  from flour to sticks in a little over an hour.  

Bread Sticks
from James Beard
Beard on Bread

2 package of active dry yeast
1T granulated sugar
2t salt
1/4 cup olive oil
1 1/2 cups warm water (100-115 degrees)
3 to 3 1/2 cups all purpose flour
1 egg white beaten with 1T water
course salt, sesame seeds, poppy seeds

~ in a large mixing bowl combine yeast and sugar
~ add oil and 1/4 cup water
~ mix well for about 3 minutes
~ add salt
~ add 1/2 cup of flour and continue mixing
~ alternately add four one cup at at time and water until you have a fairly soft dough
~ switch to dough hook and knead for several minutes until the dough springs back and is satiny and smooth
~ place dough on floured surface
~ cover with towel and let rest 5 minutes
~ shape it into a roll about 20 to 22 inches long
~ with a sharp knife or pasty cutter cut into 20 equal pieces
~ let dough rest again for 3 to 4 minutes
~ using the palms of your hands roll out each piece as long as the baking sheet you are using
~ sprinkle seeds on surface and roll out each piece encapsulating seeds
~ oil baking sheet or use parchment paper
~ arrange bread sticks about an inch apart on sheet
~ let them sit for 20 minutes
~ just before you place in oven brush lightly with egg wash and sprinkle with salt or seeds
~ bake in a slow oven 300 degrees for about 30 minutes

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