Toasty Seeded Bread Sticks

Title:
Toasty Seeded Bread Sticks

Yield:
12 Servings

Categories:
Yeast,
Bread




Ingredients:





   1/2    Recipe baguette dough


   1/3 c  Sesame seeds


   1/4 c  Poppy seeds


     2 tb Extra virgin olive oil, (up


          -to 3)


          Kosher salt for sprinkling






 A variation on the baguette


 


 Mix the baguette dough using the instructions in the recipe. Divide the


 dough in half and use the other half for baguettes. Dust your work surface


 with flour and place the kneaded dough on the floured surface. Cover the


 dough with oiled plastic wrap and allow it to rise at room temperature (75


 to 77 degrees F) for 1 hour. The dough will be soft but will not have


 doubled.


 


 Combine the sesame and poppy seeds in a small bowl. Pat the dough into an


 even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the


 dough. Coat both sides of the dough completely with the seed mixture; make


 sure there are no bare spots. Gently brush the dough on both sides with


 olive oil and sprinkle it with kosher salt.


 


 Line 2 baking pans with parchment paper and oil the paper lightly. Stretch


 the rectangle so that it is a little longer. Using a dough cutter, cut the


 dough width-wise into twelve strips, almost 1 inch wide. Lift each stick,


 stretch it slightly so it's 8 inches long and lay it on the baking sheet.


 Place the sticks on the baking sheet with about 1 inch between them. Let


 rise for 30 minutes, until they become slightly puffy but not quite fully


 doubled.


 


 Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking


 stone in the oven to preheat and place an empty water pan directly below


 the stone. Place the pan of bread on the baking stone. Quickly pour 1 cup


 of very hot water into the water pan and immediately shut the oven door.


 After about 1 minute, mist the sticks with water 6 to 8 times, then quickly


 shut the oven door. Mist again after 1 more minute.


 


 Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and


 bake 8 to 12 minutes longer, until the sticks look golden brown and are


 getting crisp on the outside. Brush the hot bread sticks with a little


 olive oil if desired, then transfer them to a rack to cool for a few


 minutes before serving.


 


 Yield: 12 sticks BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55 Copyright, 1996,


 TV FOOD NETWORK, G.P., All Rights Reserved


 


 MC Format by Gail Shermeyer, 4paws@netrax.net


 


 Recipe by: BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55 Posted to MC-Recipe


 Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997