Cooking Class Monday - Breadsticks

If you have never worked with yeast, then breadsticks are an easy way to get your feet wet. I use this recipe for breadsticks, also. They work best if teased out rather than being rolled. If the dough does not want to pull, then let it rest for 5 minutes and try again.

I use spray oil on my counter top when working with breadsticks. Then I roll them in coarse salt, sesame seeds, poppy seeds, onion salt and garlic powder in any combination you like.

If you bake these at 350F you will achieve a crispy breadstick. If you bake them at 400F they will brown more quickly so the cooking time is shorter. The inside will become soft as they cool. Bake at 350F for about 15 minutes, then rotate in the oven and bake for 10 more minutes. At 400F, you will bake for a total of 15 minutes and rotating half way through the baking time.

Yeast basics

 *  yeast is a living plant with certain requirements. It thrives at 90F, requires moisture and food. The food is sugar in some form.

*  Regular yeast must be hydrated before adding to the dough. Instant yeast can be added to the dry ingredients.

* Proofing (or proving as it is called in England) is the time required for the yeast to grow and reproduce. Usually there are two proofing periods. This is because the air bubbles in the dough will become too large if they are not knocked down. Large air bubbles risk the bread falling as it bakes.

Kneading

* required to work the gluten in the flour so it is strong and will hold the air bubbles.

* helps to disperse the ingredients throughout the dough

* helps to warm the dough to the proper temperature so the yeast will grow

Herbed Flatbread                   adapted from Martha Stewart Living

1 cup warm water (about 110F)
1 teaspoon active dry yeast
3 cups all purpose flour, plus more for rolling
3 tablespoons of extra virgin olive oil
coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water, for egg wash
sea salt, for sprinkling
1/4 cup fresh rosemary or thyme

Place the water in a medium sized bowl or your stand mixer bowl and sprinkle the yeast.  Let stand until the yeast is foamy, about 5 minutes.  Stir in olive oil, salt and the sugar.  Add flour and stir until a dough forms. Or if using your stand mixer, using mixer attachment on speed level 1 mix until all flour is incorporated.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes.  Or if using your stand mixer, change to dough hook and knead for about 2 minutes. Use as much flour as necessary so it is not a sticky dough.  Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface.  Cover with saran wrap.  Let stand in a warm place until it doubles in volume, about 1 hour.

Preheat oven to 350F.  Divide dough into 16 equal portions and cover with plastic wrap.  Roll out each piece to approximately 4"x10" on a lightly floured surface.  Transfer to parchment lined baking sheet.  Brush with the egg mixture and sprinkle with sea salt and herbs.

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes.  Let cool on the baking sheet then transfer to a wire rack to cool completely.