Saffron and Basil Breadsticks
By DK on Aug 10, 2009
I love breadsticks but I don't like making them :(. And that's for 2 main reasons! One - I have no patience to roll them out thin into elegantly smooth long sticks. Two - err..ahem..I have no patience at all!! If you ask me for a third, it would be the same too! But the only way I actually make them is because I love them so much to give it a miss, and I prefer home made 'rustic' ones to the 'sophisticated' store bought ones!
I like them with my salads and my soups. I like as they are too. My Basil plant has been growing well and I was looking out for ways to make use of them. I came across this recipe by Linda Fraser and I love them. I just halved her recipe and kept the recipe as they are. They are yummy and I dint feel like making any modification to them. According to her, they are pretty low in calories with no butter and good fat from Olive oil. I have been predominantly having soups for my lunch thanks to a self imposed and charted Detox diet (will supply the complete schedule with recipes soon after I complete it - have been at it for a month now!!) and these breadsticks made a hearty accompaniment to the soup. Without further ado, lets go to the recipe shall we?
Prep Time: 2 to 4 hours
Cook Time: Under 30 min
Yield: Makes around 20-25 thin breadsticks or 12-15 fat ones like these
- few strands of saffron
- 1 tbsp hot water
- 2 cups bread flour
- 1/2 tsp salt
- 1 tsp rapid-rise yeast
- 1/2 cup + 2 tbsp. lukewarm water
- 1-1/2 tbsp olive oil
- 1-1/2 tbsp chopped fresh basil
Infuse the saffron with the hot water for 10 minutes. Sift the flour and salt into a large bowl.
Stir in the yeast, and the saffron infused liquid and mix lightly. Add the Olive oil and basil and mix to make a soft dough.
Turn it out onto a floured surface and knead it until smooth and elastic.
Place it a greased bowl, cover with a plastic wrap and set aside,until doubled in size. Takes approx an hour or so depending on the climate where you live
Punch it down, knead for 1-2 minutes and divide the dough about 15 pieces. If, unlike me, you have the patience, shape it into beautiful long sticks - or else you can do a quick 'rustic' looking ones like me! *half-arsed * job more like it!!!! - but lets call it rustic shall we? Sounds better!
Place them on a greased baking sheet spaced well and leave them for another 20-30 minutes until puffy. Then bake them in a preheated 425F oven for 15-20 minutes until they become slightly golden and crisp.
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