Recipe for Herbed breadsticks (Adapted)
Yes, I baked these babies this afternoon.
Breadsticks are my absolute favourite for dipping with soups, teas and even sauces. Add a few herbs to the mix and you have a perfect snack sitting right there!
Nic from Baking Sheet blogged about this one as a Cooking School recipe and it was in true terms a great learning experience. Proofing the yeast, the patience with the dough and gentleness with the sticks did indeed feel all so new and beautiful to me.
I almost followed Nic’s recipe for these Herbed Breadsticks to the Tee…Now, what kind of an oxymoron is that?
Well, instead of using 2 cups AP flour, I used half all purpose and half whole wheat flour. Instead of using dill and parsley, both of which I don’t care for much, I used my favourite oregano and thyme, a tsp of each and substituted caraway seeds with good ol’ cumin
The end result was fantastic and encouraging enough to keep me playing with yeast each weekend. By the way, Nic mentions 25 minutes for these to bake to perfection. Since I use a smaller counter top oven and I baked 4 at a time, mine got done in less than 15 minutes
One of them has already been dipped in tea and relished. Couldn’t wait till dinner for soup!
Thanks Nic. Your recipe has proven to be extremely dependable.
Find the recipe here.
(c) Nandita Iyer 2006-2015