Twisted Herb and Cheese Breadsticks

Twisted Herb and Cheese Breadsticks

Dough recipe – Makes two batches of breadsticks

1 1/3 cup Warm water (~105 degrees)
1/4 cup Non-fat dry milk
1/2 tsp salt
4 cups flour
1 tbs sugar
1 package instant dry yeast
2 tbs vegetable oil, (butter flavored if possible)

Seasoning

½ cup extra-virgin olive oil
6 garlic cloves, minced
4 teaspoons dried basil
1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon kosher salt
½ teaspoon cayenne pepper
4 ounces Parmigiano Reggiano, finely grated
4 ounces mozzarella, grated

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Direction

1. Add the dough hook to your stand mixer.

2. Put yeast, sugar, salt, and dry milk in the bowl of your stand mixer. Add water and stir to mix well. Allow to sit for two minutes or until the mixture starts to bubble. Add oil and stir again.

3. Gently add the flour and stir until dough forms and flour is absorbed. Then knead the dough with the dough hook on speed 4, for 5 minutes.

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4. Turn the dough out onto a lightly floured surface and divide dough into two balls. You can refrigerate the second dough ball.

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5. Pour 4 oz of oil into a 9×13 cake pan making sure it is spread evenly. I know it sounds gross, but without the oil you do not get that perfectly crispy crust. If you can find butter flavored oil, the dough will come out with even more flavor.

6. Roll out the dough into a 9×13 rectangle. Then place the dough into the 9×13 pan. Cover the pan with a sheet pan and let the dough rest and rise for at least 30 min.

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7. Combine the olive oil, herbs, salt, and peppers in a small bowl or liquid measuring cup and then spread over the surface of each dough rectangle. Then, sprinkle the cheeses on top. Press the cheese down lightly with your fingers to help it stick. Using a sharp knife or pizza cutter, cut each rectangle lengthwise into 8 or 12 equal strips.

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8. Working with one strip at a time, gently separate one strip and lift the top half, twisting it 2 or 3 revolutions before placing it back on your work surface. Then, pick up the lower half and twist it the opposite direction, which will ultimately create one long corkscrew of a breadstick. Gently lift the breadstick and transfer it to your waiting baking sheet. Repeat with the remaining breadsticks. Once they’re all twisted and arranged on your baking sheets (or waiting patiently on the work surface for their turn), cover loosely with plastic wrap and allow to rise in a warm place for 20-30 minutes.

9. Part-way through their rising, preheat your oven to 400 degrees. Bake the breadsticks for 12-15 minutes, or until lightly golden brown. I personally like mine to be soft, so I usually check them around 10 minutes to decide how many more minutes to give them. Once done, remove them from the oven and allow them to cool for about 5 minutes before serving.

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