Savory
Breadsticks
To really put these flavorful breadsticks over the top, wrap a thin slice
of prosciutto or country ham around them just before serving.
1/2 cup warm milk (105-115 degrees)
1 package (2 3/4 tsp.) active dry yeast
1 tbsp. honey
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. cracked black pepper
2 to 3 cups bread flour
1 egg yolk combined with 2 tbsp. water
1 tbsp. sesame seeds
1 tbsp. fennel seeds
Preheat the oven to 375 degrees. Grease 2 baking sheets with nonstick spray. Combine
the milk, yeast, honey and butter in a bowl and set aside until foamy. In a food
processor, process the salt, pepper and flour until combined. Add the yeast mixture and
process until the dough leaves the sides of the bowl. Knead on a floured board into a
ball. Place in a lightly oiled bowl and let double in bulk, about 45 minutes. Punch down
the dough and roll out in a 1/4-inch thick square on a floured surface. Cut into 16
strips. Roll each strip into pencil-thin sticks. Place on the baking sheets 3/4 inch
apart. Brush with the egg glaze and sprinkle with the sesame and fennel seeds. Bake 12 to
15 minutes, until light golden brown. Makes 16 breadsticks.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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