Bread sticks are pretty easy to make and pretty dull, so why don't we add something wild - like pepper! Sure does spice them up and make you pay attention. There are other things that can be added - see the note at the end of the recipe.
INGREDIENTS
1 cup warm water
1 tablespoon active dry yeast (1 1/2 packages)
3 cups plus 2 tablespoons bread flour
3/4 cup butter, butter substitute or shortening
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
METHOD
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. In a large bowl, combine the water, 2 tablespoons of flour and the yeast. Mix well and let it stand for 5 to 7 minutes until it gets foamy. (Be sure it is in a warm, draft free place.) Add the rest of the flour, shortening, salt and pepper.
Knead until the dough becomes smooth and elastic, about 5 minutes. Cover the bowl with a kitchen towel, place in a warm environment and let it rise for about 15 minutes. Turn the dough out onto a un-floured work surface and divide into 4 parts. Divide each quarter into 8 parts and roll each part into a 8 to 9 inch rope and arrange on the baking sheets.
Bake for 40 minutes until golden brown and firm, shifting the pans half way through the baking. Transfer to wire racks to cool. Serve at room temperature.
Additions: 1 tablespoon of a spice such as oregano, sage, rosemary, thyme 1/4 cup of grated cheese such as Parmesan, Asiago, Pecorino 1/4 cup pureed sun dried tomatoes
INGREDIENTS
1 cup warm water
1 tablespoon active dry yeast (1 1/2 packages)
3 cups plus 2 tablespoons bread flour
3/4 cup butter, butter substitute or shortening
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
METHOD
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. In a large bowl, combine the water, 2 tablespoons of flour and the yeast. Mix well and let it stand for 5 to 7 minutes until it gets foamy. (Be sure it is in a warm, draft free place.) Add the rest of the flour, shortening, salt and pepper.
Knead until the dough becomes smooth and elastic, about 5 minutes. Cover the bowl with a kitchen towel, place in a warm environment and let it rise for about 15 minutes. Turn the dough out onto a un-floured work surface and divide into 4 parts. Divide each quarter into 8 parts and roll each part into a 8 to 9 inch rope and arrange on the baking sheets.
Bake for 40 minutes until golden brown and firm, shifting the pans half way through the baking. Transfer to wire racks to cool. Serve at room temperature.
Additions: 1 tablespoon of a spice such as oregano, sage, rosemary, thyme 1/4 cup of grated cheese such as Parmesan, Asiago, Pecorino 1/4 cup pureed sun dried tomatoes
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