Oregano Breadsticks Recipe
Yield: 15 BreadstickRecipe by luhu.jp
Ingredients:
White dough **,
1 medium: Bouquet oregano, chopped
1/4 cup: Parmigiano Reggiano cheese,
. grated,
Flour, all-purpose
. for shaping & rising,
Olive oil, for brushing
Kosher or other coarse salt,
Directions:
** See other recipe "Simple, Essential Bread Starters"
Breadsticks owe their crunchy quality to the shaping of the dough,
not to the ingredients. These make a great appetizer accompanied by a
bowl of olives, or eat them with soup or salad.
DIRECTIONS:
Prepare the white dough, incorporating the oregano and cheese, 1 Tbsp
at a time, during the final 2 minutes of kneading.
When the dough has doubled, punch it down and turn out onto a lightly
floured work surface. Shape into a loose, round loaf, cover, and let
rest about 15 minutes.
Using as little flour as possible, pound out the dough into a 6x15
inch rectangle. Loosely fold the dough lengthwise in three like a
business letter, pinching to seal the long seam. Transfer to a
lightly floured baking sheet or work surface near the oven. Brush the
top of the dough with olive oil, loosely cover with plastic wrap, and
let rise 1 hour, or until it is puffy and bubbles are visible on the
surface.
A half hour before baking, preheat the oven to 475
F with a baking
stone in the lower third of the oven. Sprinkle the dough with a
little kosher salt. With a large, sharp knife or a pastry scraper,
cut the dough crosswise into 1/2-inch wide strips. After cutting each
strip, take an end in each hand, gently pull and stretch it
(carefully swinging it up and down helps). It should be about 15
inches long and 1/4-inch wide. Transfer each breadstick to the baking
stone after youve stretched it. Bake for 7 minutes, or until the
breadsticks are crisp and beginning to brown. You will probably need
to bake two or three batches; the dough waiting to be baked will not
rise too much because the breadsticks cook so quickly.
Transfer the breadsticks to baking racks and let cool. If stored in an
airtight container, they will stay crisp for as long as a week. **
The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Breadsticks owe their crunchy quality to the shaping of the dough,
not to the ingredients. These make a great appetizer accompanied by a
bowl of olives, or eat them with soup or salad.
DIRECTIONS:
Prepare the white dough, incorporating the oregano and cheese, 1 Tbsp
at a time, during the final 2 minutes of kneading.
When the dough has doubled, punch it down and turn out onto a lightly
floured work surface. Shape into a loose, round loaf, cover, and let
rest about 15 minutes.
Using as little flour as possible, pound out the dough into a 6x15
inch rectangle. Loosely fold the dough lengthwise in three like a
business letter, pinching to seal the long seam. Transfer to a
lightly floured baking sheet or work surface near the oven. Brush the
top of the dough with olive oil, loosely cover with plastic wrap, and
let rise 1 hour, or until it is puffy and bubbles are visible on the
surface.
A half hour before baking, preheat the oven to 475
F with a baking
stone in the lower third of the oven. Sprinkle the dough with a
little kosher salt. With a large, sharp knife or a pastry scraper,
cut the dough crosswise into 1/2-inch wide strips. After cutting each
strip, take an end in each hand, gently pull and stretch it
(carefully swinging it up and down helps). It should be about 15
inches long and 1/4-inch wide. Transfer each breadstick to the baking
stone after youve stretched it. Bake for 7 minutes, or until the
breadsticks are crisp and beginning to brown. You will probably need
to bake two or three batches; the dough waiting to be baked will not
rise too much because the breadsticks cook so quickly.
Transfer the breadsticks to baking racks and let cool. If stored in an
airtight container, they will stay crisp for as long as a week. **
The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp