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Ingredientes
- 3/4 c. lukewarm water (175 ml)
- 1 tsp sugar (5 ml)
- 1 tsp active dry yeast (5 ml)
- 1 1/2 tsp salt (7 ml)
- 1 1/2 c. all-purpose flour (375 ml)
- 2 Tbsp. whole-wheat flour (30 ml)
- 1 Tbsp. extra virgin olive oil (15 ml)
- 1/2 c. grated Asiago cheese (125 ml) Oil, for oiling the bowl Handful of cornmeal, for sprinkling on baking sheet
- 1 x egg white, beaten Cayenne pepper, to taste (optional)
Direcciones
- In a small bowl combine the water and sugar. Stir in the yeast. Let stand till slightly foamy, about 5 min.
- Sift together the salt and both of the flours onto parchment paper. Add in to a food processor (alternatively just make dough by hand, stirring with a wooden spoon in a large bowl). Add in the yeast mix, 1 tbsp. extra virgin olive oil and 7 tbsp. of Asiago cheese to the food processor. Pulse till dough just comes together. Turn out the dough onto lightly floured work surface. Knead by hand till smooth and elastic, about 10 min. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise for 1 hour or possibly till doubled in size.
- Preheat oven to 400 degrees F. Sprinkle baking sheet with cornmeal.
- Cut dough into 16 equal pcs. Roll out the pcs of dough with the palm of your hand till breadsticks are about as thick as a pencil, about 12-inches long. Place bread sticks 2-inches apart on the prepared baking sheet. Brush with beaten egg white and lightly sprinkle with cayenne pepper and remaining grated Asiago cheese. Cover breadsticks with plastic wrap and let rest for 20 min or possibly till doubled in size.
- Bake for 16 to 20 min or possibly till golden and crisp. Let cold and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 69 | |
| Calories from Fat 11 | 16% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 23mg | 1% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.39g | 0% |
| Protein 1.74g | 3% |
