Ingredients
- 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
Instructions
- 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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