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Food Court Bread Sticks

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 24 Jun 2015 11:59:48 -0700
v115.n025.2
* Exported from MasterCook *

                        Bread, Food Court Bread Sticks

Recipe By     :Marcy Goldman & Yvan Huneault
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          cornmeal -- for sprnkling
                          Dough:
    1 1/2           cups  warm water
    2          teaspoons  instant yeast
    2          teaspoons  sugar
    1 1/4      teaspoons  salt
    2        tablespoons  olive oil
    2        tablespoons  cornmeal
    1           teaspoon  baking powder
       1/4      teaspoon  garlic powder
       1/2      teaspoon  onion powder
    1                cup  all-purpose flour
    1                cup  bread flour -- to 2C
                          Garnish:
       1/3           cup  melted unsaltd butter
       1/3           cup  olive oil
       1/4           cup  seasoned bread crumbs -- or semolina
                          olive oil -- for brushing
                          Parmesan cheese
                          garlic powder -- or minced fresh or dried herbs

This recipe is a crowd pleaser and reminiscent of the bread sticks 
some pizzarias offer.  You can use leftover pizza dough (about half a 
batch) or follow the recipe below.  These are tender and chewy - dare 
we say "commercial tasting"?  For thicker, breadlike pizza dough, add 
an additional 1/2tsp yeast.

Lightly coat a 7x11" brownie pan or similar shallow pan with olive 
oil.  Sprinkle lightly with cornmeal.  Set aside.

For the dough, hand whisk the water and yeast together in the bowl of 
an electric mixer and let stand for 2-3 min to dissolve the 
yeast.  Stir in the sugar, salt, oil, cornmeal, baking powder, garlic 
powder, onion powder, all-purpose flour and 1C of the bread 
flour.  Mix to make a soft mass.  Knead with the dough hook on the 
lowest speed of the mixer for 5-8 min, gradually adding more bread 
flour as required to form a soft elastic dough.  Turn the dough out 
onto a lightly floured surface and form the dough into a ball.  Place 
in the lightly greased bowl  Place the bowl in a large plastic bag, 
close the bag loosely, and let the dough rise for 30-45 min, or until 
almost doubled in size.

Turn the dough out into the prepared pan and gently pat out to fill 
the pan, about 1/2" thick.  Lightly paint with the butter 
mixture.  Sprinkle with the bread crumbs.  Let the dough rise for 5 min.

Preheat the oven to 425F.  Bake the dough for 15-18 min, or until 
golden brown.  Remove from the oven, brush with olive oil, and 
sprinkle with Parmesan cheese and a touch of garlic powder.  Using 
tongs, lift the baked dough onto a cutting board.  Using a pizza 
wheel or sharp knife cut the bread into 1/2" wide strips.

Source:
    "The Best Of Better Baking.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 7g Fat (56.9% 
calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary 
Fiber; 7mg Cholesterol; 166mg Sodium.  Exchanges: 1/2 Grain(Starch); 
0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve as is, or with pizza sauce for dipping.