Amy Scherber's Toasty Seeded Bread Sticks - T Recipe
1/2 recipe baguette dough
1/3 cup (3 ounces) sesame seeds
1/4 cup (2 ounces) poppy seeds
2 or 3 tablespoons extra
1 virgin olive oil
1 kosher salt for sprinkling
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 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.
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Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some low carbohydrate diet guidlines:
* Food labels can be misleading
Don't believe sales blurb that claims to be 'low carb' - check the nutritional information figures on the rear of the can or packet. Some are only a little lowered and in some cases still more than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are the same.
Cruciferous vegetables, Tasty superfoods that also help with your Your diet
(eg. Cauliflower, Brussels sprouts, Mizuna and Horseradish)
Members of the brassica family are jam-packed with vitamins (eg.folate), minerals (eg. potassium), fibre, chlorophyll, antioxidents, indole-3-carbinol and isothiocyanates..
Amongst many healthy effects, the nutrients in these are thought by many to help reduce the cancer risk.
Amy Scherber's Toasty Seeded Bread Sticks - T Recipe Category
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