Amy Scherber's Toasty Seeded Bread Sticks
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Amy Scherber's Toasty Seeded Bread Sticks
Last updated 6/12/2012 1:03:51 AM. Recipe ID 28034. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Amy scherber's toasty seeded bread sticks
 Categories: Bread
      Yield: 12 Sticks
    1/2    Recipe baguette dough
    1/3 c  (3 ounces) sesame seeds
    1/4 c  (2 ounces) poppy seeds
      2    Or 3 tablespoons extra
           Virgin olive oil
           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.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 28034 (Apr 03, 2005)

[an error occurred while processing this directive]