Devils Workshop

has been moved to new address

http://www.bigblackdogs.net

Sorry for inconvenience...

Big Black Dog: I've finally made Breadsticks

March 1, 2008

I've finally made Breadsticks

I know it's a simple thing but I've never in my life made breadsticks. I've collected many recipes but for some reason or another just never got around to making them.

Yesterday, I made the dough and today I baked the breadsticks. And they were...Oh so good and it's definitely a keeper recipe.






Fennel Breadsticks
Recipe adapted from Taste of Home

1 package (1/4 ounce) active dry yeast
3/4 cup warm water
3/4 cup vegetable oil (I used EVOO)
3/4 cup milk
1 tablespoon fennel seed, crushed
1-1/2 teaspoons salt
4-1/2 cups all-purpose flour
1 egg (See Notes)
1 tablespoon water (See Notes)

In a large mixing bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt. Beat in 3-1/2 cups flour. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in an oiled bowl, turning once to oil top. Cover and let rise in a warm place until doubled, about 1 hour.


Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths. Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap.



Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased baking sheets. Beat egg and water; brush over dough.


Bake at 325° for 25-30 minutes or until golden brown. Remove to wire racks.

Yield: 68 breadsticks.


Notes: Instead of the egg/water wash, I brushed the breadsticks with Garlic Infused Olive Oil and sprinkled with sesame seeds. Then cut the strips with my Pizza Cutter. Placed the strips oiled side down on a cookie sheet lined with parchment paper. Repeat brushing with EVOO and sprinkling with sesame seeds so that both sides were oiled and seeded.



Garlic Infused Extra Virgin Olive Oil (EVOO)
Recipe adapted from my friend Lucy

1/2 c. Extra Virgin Olive Oil
3-4 cloves of garlic, sliced thin

Heat EVOO in a small sauce pan. When EVOO is warm remove from heat and add sliced garlic. Let sit until cool. Discard garlic and strain EVOO if necessary.





All Rights Reserved 2008 © Big Black Dog

Labels: , , , ,

2 Comments:

Blogger deborah_ps said...

Your breadsticks look good enough for restaurant fare Michelle. I like that you've shown us the steps, it adds to the I want to try that factor :)
I've made them only once and that was with pre-made puff pastry dough, which isn't really "making" them! More like I cut them out LOL.
I have a good Bagna Cauda in the frig that needs to be eaten, hopefully it'll keep until I can bake up your recipe next week.

March 1, 2008 at 10:37 PM  
Blogger OhioMom said...

Michelle I made breadsticks the other day, but mine weren't nearly as uniform as yours. I had them with the Italian Sausage Stew ... the recipe I used is from a James Beard bread book. They were real tasty though :)

March 2, 2008 at 7:04 PM  

Post a Comment

<< Home