Saturday, 1 October 2011

Sesame BreadSticks

Breadsticks are fun. Not the dessicated ones that come in a box, but fresh, crispy ones from your own oven. You can dip them in exotic flavours, wrap them in thinly sliced deli meats, or just generally munch on them alongside your favourite soups and salads.

These ones are rolled in sesame seeds, you can always sub in poppy seeds if you desire. They can be made in one afternoon and no special skills are required. Even the kids will get a kick out of shaping them, the slightly irregular presentation just adds to the homemade appeal.

Let's get baking!

Sesame BreadSticks
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

AP flour - 1 lb, 2.9 oz
Water - 10.6 oz
Olive oil - 1.1 oz
Barley malt syrup - ¾ tsp
Salt - ½ Tbsp
Instant yeast, dry - ½ Tbsp

Sesame seeds - as needed

  • Mix all your ingredients, except the sesame seeds, in your stand mixer (with dough hook) on low for 3 minutes. When you have cleared the bowl and have nice looking dough, increase speed to medium and beat for another 4 minutes. 
  • On a counter, knead for a minute to get a nice ball. Place in a clean bowl and cover with plastic. Let rise 1 hour. 
  • Preheat oven to 380°F
  • Divide into 2 equal pieces. Divide each of those into 2. Keep going until you have 24 equal pieces. 
  • Cover with a tea towel and let rest 10-15 minutes, while you clean up or make coffee. Or open a bottle of wine, your choice. 
  • Line 2 half-sheet pans with silpat or parchment. 
  • Roll out some snakes! Remember how good you were at this in kindergarten? Now you can put those mad skills to work. You want each snake about a foot long, long enough to just fit across your pan. 
  • Have a trough or section of your board covered in sesame seeds. When your snake is long enough, roll in the seeds, pressing down gently to embed them.
  • Place on the lined pan. 12 on each. When first pan is ready, put it in the oven while you form the other breadsticks.
  • Bake for about 25 minutes. Until crunchy and golden. You can rotate the pan near the end, so you get even browning. 
  • Repeat with second pan.
  • Cool on racks.
  • Munch!
These breadsticks have been YeastSpotted!