Saturday, January 6, 2018

Rosie Makes Bread Sticks.

I had a hankerin' for bread sticks.
And when I get a hankerin', I get to work.

Rosie's Bread Sticks
1 cup warm water
1 package yeast
sprinkling of sugar

2 cups or so King Arthur bread flour
1 tsp Kosher salt
1/2 tsp freshly ground pepper

grated Parmesan/ground pepper/paprika
sesame seeds

Pour water in a medium bowl.  Sprinkle yeast on top, then sprinkle the sugar.
I don't even bother mixing.  I just leave it and let the yeast do its thang.
Yeast is hungry and the sugar is a snack for it.
When  you start to see little bubbles and "poofing" in the bowl, you know the yeast is good.  And ready.  The yeast produces carbon dioxide and other happy byproducts.  That's called "proofing" the yeast.  It has to "prove" it's alive.  Now, you're ready to make bread.  And because the yeast has been "proofed," the dough will rise.

Stir in about 2 cups King Arthur bread flour.  (I like King Arthur.  It has a high gluten content and is perfect for making bread doughs.)  Add in about 1 tsp Kosher salt, 1/2 tsp ground pepper, and a tsp of olive oil.  Mix together until it forms a ball.   Place on a lightly floured surface and knead the dough until it all comes together into a nice, elastic mass.  Add more flour by sprinkles if needed. Place in an oiled bowl, cover, put in a warm spot, and let it rise until doubled.

Divide dough into 18 balls and just give 'em a 20-minute rest before rolling and pulling the balls out into long ropes.  Place ropes on oiled baking pans, brush with a nice extra virgin olive oil, and let rise.  I  have an assortment of flavored oils I use, so you can use whatever suits your fancy.  Some of the ropes I dusted with a grated Parmesan/black pepper/paprika mixture; others I sprinkled with sesame seeds.

Bake in a 300° oven for about 20 minutes, or until lightly browned.

Here's my little ball o' dough.  Ready to rise.

Let it rise.

Form into balls and let them rest about 20 minutes before rolling out into ropes.

Place ropes on oiled baking pans and top with whatever suits your fancy.
I have sesame seeds on one batch.

The other batch has a combo of grated Parmesan, paprika, and freshly ground black pepper.

Let dough rise again.  Until doubled.
And bake.

Slather on some butter.
And enjoy!

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