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| Crunchy Bread Stix - Fowlerville Pizzeria Style |
"Great crunchy bread sticks in the grand fashion of the old Fowlerville Pizzeria. A real treat!"
Ingredients :
- 2 1/2 cups unbleached all-purpose flour
- 1 cup water
- 1 1/2 teaspoons instant yeast
- 3 tablespoons nonfat dry milk powder
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup toasted sesame seeds
Instructions :
| Prep : 20M | Cook : 40M | Ready in : 2H5M |
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- Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
- Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
- Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. Roll dough again lightly to press seeds into surface. Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. Hold each breadstick by both ends and twist once.
- Grease baking sheets or line with parchment paper. Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.
Notes :
- These go from pale to golden to burned very quickly; pay close attention to them as they approach the 10-minute mark.
- If desired, brush the dough with an egg white beaten with 1 tablespoon of water. This may make the sticks just marginally less tasty, but the seeds will adhere much better.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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