Italian Bread Sticks
(about 30 pieces)
Ingredients:
1 tbsp. Fresh Yeast (or ½ tbsp. Active Dry Yeast)
½ cup Warm Water
Pinch of Sugar
2 tsp. Malt Extract (optional)
1 tsp. Salt
1 ¾ - 2 cups All-Purpose Flour
Directions:
Warm a medium bowl with hot water and then drain. Place yeast in bowl and pour warm water into
bowl. Stir in the sugar and let stand
5-10 minutes. Use a wooden spoon to mix malt
extract, salt and 1/3 of flour into the bowl.
Mix another third of the flour into the bowl with the wooden spoon. When dough forms and it pulls away from bowl,
turn it out onto a floured surface.
Knead the dough using the remaining flour as you work it (about 8-10
minutes). Dough should be elastic and
smooth then form it into a ball. Tear
off a piece about the size of a walnut.
Roll lightly between hands to make a small sausage shape. Set aside on floured surface and repeat until
dough is gone (about 30 pieces). Place
one piece on clean smooth surface (no flour).
Using fingers of both hands roll out to a long thin stick 3/8 inch
thick. Place on a very lightly greased
baking sheet. When sheet is full, cover
with a towel and let rest 10-15 minutes.
Uncover and bake the bread sticks in a pre-heated 400 degree oven for
8-10 minutes. Turn the bread sticks over
and bake an additional 6-7 minutes. Do
not let them brown. Let bread sticks
cool before serving. They should be
crisp when served.
Note: You
can make this bread sticks ahead of time and freeze them until needed. To freeze, lay them on a sheet pan (not
touching) and place in freezer. When
frozen, remove and place bread sticks in a zip-lock bag and put back into the
freezer. This way you can take out just
what you need for a meal.
Ideas for Future Efforts
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