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Title: Toasty Seeded Bread Sticks
Categories: Blank
Yield: 12 Servings
| 1/2 | Recipe | |
| 1/3 | c | Sesame seeds |
| 1/4 | c | Poppy seeds |
| 2 | tb | Extra virgin olive oil -- |
| (up to 3) | ||
| Kosher salt for sprinkling | ||
| Baguette dough |
A variation on the baguette
Mix the baguette dough using the instructions in the recipe. Divide the dough in half and use the other half for baguettes. Dust your work surface with flour and place the kneaded dough on the floured surface. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour. The dough will be soft but will not have doubled. Combine the sesame and poppy seeds in a small bowl. Pat the dough into an even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the dough. Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots. Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt. Line 2 baking pans with parchment paper and oil the paper lightly. Stretch the rectangle so that it is a little longer. Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide. Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet. Place the sticks on the baking sheet with about 1 inch between them. Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled. Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly
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Ä Area: MasterCook Recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 200 Date: 05 Apr 97 19:34:25
From: Walt Gray Read: No
Replied: No To: All Mark: Subj:
03:Re: Help !!!!! Amy Scherber Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ Message-Id: <334719C1.262A@mnsinc.com> From: Walt Gray
below the stone. Place the pan of bread on the baking stone. Quickly pour 1
cup of very hot water into the water pan and immediately shut the oven
door. After about 1 minute, mist the sticks with water 6 to 8 times, then
quickly shut the oven door. Mist again after 1 more minute. Bake for 15
minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12
minutes longer, until the sticks look golden brown and are getting crisp on
the outside. Brush the hot bread sticks with a little olive oil if desired,
then transfer them to a rack to cool for a few minutes before serving.
Yield: 12 sticks BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55 Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer,
4paws@netrax.net By 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
Recipe By : BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55
From: Sherry Zeiss Date: 05 Apr 97 Mastercook Recipes
(Mailing List) Ä
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