April 23, 2009 | | Comments 1

Breadstick

Carol, June and Karen were in-charged of making the anyway you like breadsticks for the South Arm Cooking Club for seniors. It is call any way you like breadsticks because you can vary the toppings to create breadsticks that could go with any sort of meal, from Italian to Mexican to Indian.

breadstick-6

The Breadsticks were very crispy and Charlene just cant stop munching on them. We made the breadsticks with parmesan and black pepper, dried rosemary, onion seeds and a pepper mix which Charlene brought fromher home. The pepper mix was from her friend who brought it back from overseas. I cant recall from which country.

The baked breadsticks may be frozen, in sealable plastic bags for 1 week. Reheat in a 350F oven until crisp.

Ingredients

  • 1 batch Pizza dough, kneaded and risen
  • cornmeal for sprinkling, optional
  • 1 large egg white, lightly beaten
  • 1 tablespoons seeds or herbs of your choice

breadstick-1

The toppings might include:

  • sesame seeds
  • chopped fresh or dried rosemary
  • fresh or dried thyme
  • nigella seeds (also called onion seeds)
  • poppy seeds
  • coarsely ground black peppers
  • cumin seeds

Instructions

Preheat the oven to 400F. Grease two large baking sheets and sprinkle lightly with cornmeal or line with parchment paper.

breadstick-2Punch down dough and turn out onto a lightly floured work surface. Cut dough into 16 equal pieces. Our dough was a bit too cold and we let the dough balls to be risen under plastic wrap.
breadstick-3Roll each ball into a 12-inch rope (or longer).
breadstick-4Arrange ropes 1 inch apart on the baking sheets and let stand, uncovered for 15 minutes.Brush the breadsticks with egg white.
breadstick-5Sprinkle the breadsticks with various topping of choice, pressing lightly to adhere.Bake until golden brown, about 20 minutes. Switch the position of sheets halfway through to encourage even baking, if necessary. Transfer to racks to cool.

Carol, June and those who had helped out in making the breadsticks. thank you.

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  1. Quinn says:

    Is this what we famously called the Grissini? They’re always serving this in high-end restaurants now! It’s yummy!

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