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Monday, October 29, 2018

Halloween Boney Breadsticks

1 cup plus 2 tablespoons water 70° to 80°
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 teaspoons of onion powder
1-1/2 teaspoons salt
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/2 teaspoon  black pepper or 3-4 pepper corns
2 cups /280g bread flour
1 cup/ all purpose flour
21/4 teaspoons  instant yeast/if using active dry yeast make sure to proof
1 tablespoon butter melted

In a bowl of kitchen aid stand mixer add all the ingredients except water and melted butter and with dough hook attachment, slowly add water to form soft pliable dough. (In a coffee blender add all the herbs including basil and grind well so that herbs won’t remain as big pieces)
Transfer to a well greased bowl cover with plastic wrap and damp towel and set aside for 1 hour or double in size. Once it is doubled transfer the dough to work table and spread it into 10 inch wide and 12 inch rectangle. Then cut it in the center to create two pieces.
Then with one half, cut into 10 inch long and 1 ½ inch wide pieces. For the bread sticks shaped as serious eats article roll each piece into a single rope and tie knot at each end. Transfer to baking sheet lined with parchment paper and set aside for  doubling for another 30 minutes.
Then with second part of dough cut it into 10 inch long and 1 ½ inch wide pieces. Then at the each end make a cut at 1 inch deep (I think making ½ inch is enough mine was little longer) so that you can make a small twist on each ends. Set aside for proofing for another 30 minutes.
By the end of the second proofing, preheat oven to 350F. Brush the sticks with melted before going into oven. Bake for about 25 minutes or until golden brown. Remove from the oven and again brush them once again with melted butter.
Set aside for cooling in the pan for about 5 minutes and then transfer to wire rack.
Serve with marinara while they are warm.

recipe resource here

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