Recipe: Quick Sticks with 7 Variations (bread sticks w/o yeast, Martha Stewart)

QUICK STICKS

2 cups all-purpose flour
1/2 teaspoon coarse salt
1 1/2 teaspoons baking powder
3 tablespoons solid vegetable shortening
2 tablespoons olive oil (optional)
1/2 cup sea salt or coarse salt, for sprinkling (optional)

Preheat the oven to 350 degrees F.

In the bowl of a food processor, pulse the flour, the salt, and the baking powder to combine. Add the shortening, and pulse until the mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute.

Transfer the dough to a lightly floured surface. Form the dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut the dough lengthwise into 1/4-inch-wide strips.

Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Arrange the sticks on two baking sheets, side by side but not touching.

If salting, brush each stick lightly with olive oil, and sprinkle with 1/2 cup sea or coarse salt, if using. Press the ends onto the baking sheet to keep the sticks straight while they cook.

Bake until firm and cooked through, 14 to 18 minutes. Transfer the sticks to a wire rack to cool. Store in an airtight container at room temperature for 2 to 3 days.

VARIATIONS:

CURRY-TURMERIC QUICK STICKS:
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 cup black onion seeds
- Pulse the curry and turmeric with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Before rolling out the dough, sprinkle the work surface with the black onion seeds.

CUMIN QUICK STICKS:
2 teaspoons ground cumin
- Pulse the cumin with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon of water for the liquid in the same step.

CUMIN-PARMESAN QUICK STICKS:
2 teaspoons ground cumin
1/2 cup finely grated Parmesan cheese
- Pulse the cumin with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. In Step 3, sprinkle the sticks with the Parmesan just after brushing them with olive oil.

VEGETABLE QUICK STICKS VARIATIONS:

To make any of the flavored quick sticks below, simply add the juice and the listed amount of water in place of the 1/2 to 3/4 cup of water in Step 1 of Classic Quick Sticks, and proceed with the recipe.

BEET QUICK STICKS:
2 tablespoons beet juice, from 1 small beet
- Combine the beet juice with 1/2 cup cold water.

CARROT QUICK STICKS:
1/4 cup carrot juice, from 5 ounces (about 3) carrots
- Combine the carrot juice with 1/4 cup cold water.

PARSLEY QUICK STICKS:
1/2 cup parsley juice, unstrained, from 14 ounces of flat-leaf parsley
- Strain the parsley juice through a fine mesh sieve. The resulting liquid should equal 1/4 cup. Combine the 1/4 cup parsley juice with 1/4 cup plus 1 tablespoon water.

TOMATO QUICK STICKS:
1 1/2 tablespoons tomato paste
- Dissolve the paste in 1/2 cup plus 2 tablespoons water

Makes 3 dozen
Source: Martha Stewart