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Featured Cookbook
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Sausage Bread (bread machine)
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Grissini with Herbs
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Country Bread (batter bread)
Book Description
Take advantage of the growing interest in herbal cooking with this book from a beautifully presented unique series
... (more)
Herbal Breads (Fresh-from-the-Garden Cookbook Series)
Authors: Ruth Bass
Date: January 1996
ISBN: 0882669230
Publisher: Storey Publishing, LLC
Hardcover
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Bread sticks must be a first cousin to potato chips: It's hard to eat just one. These are crunchy through and through if you cook them 25 minutes, a bit softer at 20 minutes. Crispness also depends on how thinly they are rolled. The recipe makes four dozen, but they won't last long.
Makes: 4 dozen breadsticks
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1 packet active dry yeast (about 1 tablespoon)
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2/3 cup warm water
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1/4 cup extra virgin olive oil
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1 teaspoon salt
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1 tablespoon brown sugar
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2 1/4 cups unbleached all-purpose flour
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1/2 teaspoon white pepper
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1 tablespoon minced fresh rosemary
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1 tablespoon minced fresh sage
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1 tablespoon minced fresh thyme
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1 egg, beaten
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In a large bowl, stir the yeast into the water and set aside for 4 minutes. Pour in the olive oil, salt, brown sugar, and 1 cup of the flour and beat about 100 strokes. The dough will be smooth but sticky.
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Gradually add more flour until the dough is soft. If it is still wet, add more.
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On a lightly floured surface, knead the dough until it is smooth and elastic. Place in the bowl, cover with plastic wrap, and put in a warm place to rise until it doubles in bulk (about 1 1/2 hours).
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Punch down the dough and split it in half. Shape each half like a little loaf, cut down the middle lengthwise with a sharp knife, and keep dividing the pieces in half until you have 24. It doesn't matter whether they are all the same size or not. Repeat with the other loaf.
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Mix the pepper with the herbs and spread the mixture on a piece of wax paper. Press the cut side of a dough stick into the herbs and then roll it out on a board with your fingers, spreading it into a pencil-sized shape. Place the "pencils" on a greased or nonstick cookie sheet about 1/2 inch apart, brush with the beaten egg, and cover with slightly oiled wax paper that does not actually touch the dough. Let rise a second time until they have nearly doubled in bulk (30 to 40 minutes).
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Preheat the oven to 325°F, remove the paper, and bake until the sticks are golden brown.
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Cool the bread sticks on a rack and store in an airtight container. They can be frozen.
More From This Book:
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Sausage Bread (bread machine)
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Grissini with Herbs
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Country Bread (batter bread)
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