Buttery Cheesy Breadsticks

-A.J.

Buttery Cheesy Breadsticks:

170326 breadsticks

These don’t skimp on the butter or the cheese — the butter weight is 25% of the flour weight.

The recipe:  600 g AP Flour, 150 g room temperature butter, 300 g refrigerator water, 12 g kosher salt, 1 tsp instant yeast. (1+ cup of Grated Pamesan is applied to the dough sheet in step 5, below.)

  1.  Add the flour to the work bowl of the mixer. Add the butter and break it up into the flour with your fingers.
  2.  Add the other ingredients (except the Parmesan) and mix on low speed for 8 minutes.
  3.  Refrigerate, covered, for 1-3 days.
  4.  Preheat the oven to 400 F.
  5.  Roll out the dough on parchment paper to 1/4″ – 1/2″ thick. It should come out to a rectangle around 10″ x 15″. The parchment paper will make it easier peel up the dough in step 8.
  6.  Spread the grated Parmesan evenly over the dough rectangle. Use a rolling pin to sort of mash it into the surface of the dough.
  7.  Using a pizza cutter, slice the dough across the short dimension into pieces 1/2″ wide and 10″ long.
  8.  Twist the individual slices and place on Silpat lined baking sheets. I was able to fit these onto two baking sheets.
  9.  Let rest, covered, for 15 minutes.
  10.  Bake for 20 minutes at 400 F.
  11.  Let cool on a cooling rack.

The finished weight of the breadsticks is somewhere North of two pounds — seven people wiped these out in no time. The nice thing about this recipe is that it will hold in the refrigerator for a few days, then be ready to eat in about an hour.

I’ll be making these again. They were a big hit.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>