PERFECT SOURDOUGH BREAD STICKS
These sourdough bread sticks can be made to fit any meal by topping them with different spices. They make a beautiful and tasty addition to soups and salads and are easily frozen to keep around for any time.
Provided by Devils Cook
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 12
Number Of Ingredients 8
Steps:
- Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
- Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
- Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
- Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
- Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 40.9 g, Cholesterol 13.8 mg, Fat 0.9 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 205.3 mg, Sugar 3.7 g
KING ARTHUR SOUR DOUGH BREAD
Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time and planning to get it done. If you like a stronger sourdough taste (which we do) it recommends to substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in the sponge. Prep time does not include rising or making the spone
Provided by Bonnie G 2
Categories Sourdough Breads
Time 1h25m
Yield 2 Loaves, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sponge:.
- I medium mixing bowl mix starter and flour together.
- Mix in water.
- Stir for several minutes to activte gluten.
- Cover and set aside in warm place for 18-20 hours.
- When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
- You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
- Dough:.
- Add flour to all of sponge along with the waater, salt and yeast.
- Stir to form a shaggy mass.
- Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
- Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
- Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
- After an hour ad again at the 2 hour make, ently deflate and fold over few times.
- In 2-3 hours the dough should have almost doubled.
- Shaping:.
- Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
- Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
- Baking:.
- Preheat oven to 475F,
- Trun loaves out onto floured aker's peel or stone.
- Slash loaves several times
- Just before placing in oven spritz several times with water.
- Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
- Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.
SOURDOUGH BREADSTICKS
Wonderful with soups, salads or your favorite pasta dish. The Pizza Sticks make a great snack! This recipe makes a soft flavorful breadstick. I make in my Kitchen Aid however it can easily be made by hand. The amount of flour required will vary with the consistency of the starter and the additions that are added, i.e. pepparoni.
Provided by Galley Wench
Categories Breads
Time 1h30m
Yield 10-12 Bread Sticks
Number Of Ingredients 14
Steps:
- Blend together the dry ingredients in mixing bowl; make a well in the center.
- Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
- Optional: Add 1/2 cup grated parmesan cheese.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
- Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
- Using a pizza cutter, cut dough into 10-12 pieces.
- For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
- Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
- Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
- Place baking stone in oven and preheat to 375 degrees F.
- Bruh tops of dough with olive oil and sprinkle with preferred topping.
- Bake for 12-15 minutes until bottoms are light brown.
- Serve warm.
- Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.
Nutrition Facts : Calories 185.6, Fat 7.8, SaturatedFat 3.1, Cholesterol 15.3, Sodium 414.9, Carbohydrate 19.8, Fiber 0.7, Sugar 0.3, Protein 8.6
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