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Ingredientes
- Extra virgin olive oil Nonstick cooking spray
- 2 x egg whites Coarse salt Sesame or possibly caraway or possibly poppy seeds
- 2 pkt active dry yeast - (1/4 ounce ea)
- 1/8 tsp sugar
- 1 1/4 c. hot water - (110 to 115 degrees) divided
- 1/4 c. extra virgin olive oil
- 3 1/2 c. flour
- 1 tsp salt
Direcciones
- For the Basic Pizza Dough: Dissolve the yeast with the sugar in 1/2 c. of the water and set aside till foamy.
- In a large mixing bowl, combine the remaining 3/4 c. hot water, the extra virgin olive oil and yeast mix. Stir in the flour, 1 c. at a time, and salt mixing till the dough begins to come together in a ball. Spoon the dough onto a floured board and knead it till it's smooth, elastic and no longer sticky, about 5 min.
- Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a hot place till it has doubled in size, about 1 hour. It is then ready to use. This makes sufficient dough for 2 pizzas.
- Knead the dough on a well-floured board for 5 min and place it in an oiled bowl; oil the top of the dough. Cover it with a towel and let the dough rise for 15 min. Punch it down and let it rise for 15 min more; it will puff up slightly.
- Heat the oven to 350 degrees. For pasta-machine bread sticks: Spray 4 baking sheets with cooking spray.
- Healthy pinch off a ball of dough 2 inches in diameter and flatten it with the palm of your hand to 1/2-inch thick. Lightly dust it with flour. Set the pasta machine rollers as far apart as possible. Guide the dough between the rollers and roll it through. Do this 3 times for each dough ball; place each on the baking sheets. Repeat with all dough.
- Change the pasta machine attachment to the fettuccine pasta maker. Push each piece of dough slowly through the cutter and catch it underneath. Place the dough on a baking sheet. Repeat till all dough has been run through the machine. The pcs will be 1/8- to 1/4-inch wide and 10 to 15 inches long. It's important to separate strands so which they're not touching.
- Lightly beat the egg whites and brush them over the bread sticks. Sprinkle them with coarse salt and seeds to taste. Bake them till they're golden and crisp, 14 to 16 min. Transfer the bread sticks to racks to cold.
- Variation: For hand-rolled bread sticks: Divide the dough into fourths and roll out each piece on a floured board into a rectangle 1/3-inch thick. Cut each rectangle into 2-inch squares; roll each square with your palms into pencil-thin sticks about 10 to 12 inches long.
- Carefully transfer each stick to a foil-lined 15- by 10-inch greased baking sheet or possibly jellyroll pan, placing the strips 1/2-inch apart. Keep the strips straight and healthy pinch the ends down so they stick to the foil.
- Repeat till all the dough is used. Brush with egg whites and sprinkle with salt. Bake the bread sticks at 350 degrees till golden, 15 to 20 min.
- This recipe yields about 150 bread sticks.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 176 | |
| Calories from Fat 43 | 24% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 62mg | 2% |
| Total Carbs 28.31g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.14g | 0% |
| Protein 4.21g | 7% |
