Saturday, November 14, 2009
Get Twisted With Breadstick Braids on Thanksgiving
Instead of traditional rolls, do the twist this Thanksgiving: Recipe for seeded garlic braids
By ALISON LADMAN For The Associated Press
For an attractive presentation for these long, seeded breadsticks, stand them upright in a vase or other tall container at the center of the table.
SEEDED GARLIC BRAIDS
Start to finish: 2 1/2 hours (1 hour active)
Makes 12 breadsticks
1/2 cup very warm tap water
1 tablespoon active dry yeast
1 teaspoon sugar
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
3 cups all-purpose flour
1 cup cool water
Method of Preparation
Mixed seeds (such as sesame, poppy and flax)
In a large bowl, combine the warm water, yeast and sugar. Let the mixture sit until bubbly.
Meanwhile in a small saucepan over low, melt the butter. Add the garlic and saute until soft, being careful not to burn or toast, about 5 minutes. Set aside.
Add the salt, 2 cups of the flour and the cool water to the bowl with the yeast. Mix well. Add the garlic butter and the remaining cup of flour, then mix until a soft but firm dough forms. Add flour or water in small quantities to adjust the consistency.
On a lightly floured surface, knead by hand for 5 minutes. Cover the dough with an overturned bowl, then let rest for 20 minutes. Knead for 20 strokes, then cover again and let rest for 1 hour.
Fold the dough over itself, punching it down. Cover again and let rise one last time until doubled in bulk.
When ready to bake, heat the oven to 350 F. If you prefer crispier breadsticks, heat the oven to 400 F.
Roll the dough out into a 12-by-18-inch rectangle. Cut the dough into 24 strips. To make each breadstick, braid together 2 strips. Arrange the braided breadsticks on the prepared baking sheet. Let sit for 20 minutes.
Sprinkle the breadsticks with the seeds, then bake for 10 to 15 minutes, depending on temperature and desired crispiness.