Breadsticks for dipping


Golden, tender bread results from semolina flour, the yellow, high-protein wheat variety used to make dried pastas.  I crafted a soft, savory semolina breadstick from Daniel Leader’s pane in cassetta di Altamura (p. 251, Local Breads). His recipe makes a semolina sandwich loaf, tender but sturdy enough to slice.  I thought that the loaf’s texture would make a perfect soft breadstick, ideal for dipping into homemade marinara.  His recipe calls for 1 1/2 cups tepid water, 1 tsp instant yeast, 3 1/4 cups fine semolina flour, 1 T granulated sugar (I reduced it to 1 tsp), and 1/4 cup extra-virgin olive oil.  Mix & knead the dough for 9 minutes; allow it to rise until doubledd, then pat it gently into a rectangle approximately 1 1/2 to 2 inches thick.  Sprinkle generously with finely grated parmesan; pat it lightly to help it adhere.  Use a bench scraper to cut off strips of dough wide as two fingers.  Lift each dough strip onto a parchment-covered baking sheet; twist each strip three or four times for a spiral effect.  Place 1/2 inch to 1 inch apart.  Allow to rise 30-45 minutes, then bake for 30 minutes in a preheated 375 degree oven until golden brown.

2 thoughts on “Breadsticks for dipping

    • Most doughs suitable for a panned loaf will make nice, soft breadsticks. It’s easy to make a two-loaf recipe and turn half of it into breadsticks, which also freeze nicely. It’s convenient to have a bag of frozen breadsticks–you can take out one or two at a time to accompany simple suppers or salads.

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