Breadsticks are one of the most delicious things in the breadbasket. They are really simple to make and if done at home and fresh they are of incredible fragrance.
The recipe I use is slightly modified from one used by Paoletta Sersante, one of my former teachers in bread making.
Breadsticks
- Preparation time: 120 minutes
- Ingredients for 6 servings
- Difficulty: Average difficulty recipe
- Ingredients
- 500 gr or 4 cups of all-purpose flour
- 250 gr or 1 cup and 1 tablespoon of water
- 25 gr or 2 tablespoons of lard (or extra virgin olive oil)
- 15 gr or 1 tablespoon of fresh brewer’s yeast
- 10 gr or ½ tablespoon of salt
- Instructions
- Mix the water with the yeast. Add the flour and continue to mix well. Add the lard and salt. The dough should be very smooth.
- Extend the dough with a rolling pin to the edge of the cutting board. Cover it with cellophane and leave to rise for at least an hour and a half.
- Cut the dough into strips and stretch them well with your hands.
- Put the breadsticks on a baking sheet covered with parchment paper. Cover it with cellophane and let it rise for about twenty minutes.
- Preheat the oven to 450 °F. Cook the breadsticks for about fifteen to twenty minutes, until they become golden brown.
Tips to ensure the success of the dish:
- Fats must always be added in when the mixture is already very smooth and, in technical terms, “strung.”
- The timing of baking is only suggested because each oven cooks differently.
