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
options
~ using the palms of your hands roll out each piece as long as the baking sheet you are using
or
~ 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
~

Zucchini Bread....YUM!

 

Not the best picture, but I can attest to the moist yet crunchy scrumptiousness of this bread.  Some blogs have the most beautiful pictures.  Me, eh I point and shoot and move on. 

One of my favorite books.  My first bread book...my inspiration.  Not really just easy to follow recipes with no fuss and good taste.  This zucchini bread recipe is an all time favorite.  Something in it caramelizes so it has a slight crunch to it, yummm.

 soak the eggs in hot water to bring them to room temperature

Carl Gohs' Zucchini Bread

from Beard on Bread

adapted

3 eggs

2 cups granulated sugar

1 cup safflower oil

2 cups grated raw organic zucchini

3t vanilla extract

3 cup of all purpose flour

1t salt

1t baking soda

1/4 t double acting baking powder

3t ground cinnamon

1  cup toasted broken up walnuts (unsalted raw)

~ preheat oven 350

~ beat eggs until light and foamy

~ add the sugar, oil, zucchini and vanilla and mix lightly but well

~ combine the flour, salt, soda, baking powder and cinnamon and add to egg zucchini mixture

~ stir until well blended 

~ add nuts

~ pour into two 9x5x3 loaf pans

~ bake 1 hour