1/2 recipe baguette dough
1/3 cup (3 ounces) sesame seeds
1/4 cup (2 ounces) poppy seeds
2 or 3 tablespoons extra
1 virgin olive oil
1 kosher salt for sprinkling
Directions
Mix the baguette dough using the instructions in the recipe. Divide
the dough in half and use the other half for baguettes. Dust your
work surface with flour and place the kneaded dough on the floured
surface. Cover the dough with oiled plastic wrap and allow it to rise
at room temperature (75 to 77 degrees F) for 1 hour. The dough will
be soft but will not have doubled.
Combine the sesame and poppy seeds in a small bowl. Pat the dough
into an even 4 by 6 inch rectangle. Using a plant sprayer, generously
mist the dough. Coat both sides of the dough completely with the seed
mixture; make sure there are no bare spots. Gently brush the dough on
both sides with olive oil and sprinkle it with kosher salt.
Line 2 baking pans with parchment paper and oil the paper lightly.
Stretch the rectangle so that it is a little longer. Using a dough
cutter, cut the dough width-wise into twelve strips, almost 1 inch
wide. Lift each stick, stretch it slightly so it's 8 inches long and
lay it on the baking sheet. Place the sticks on the baking sheet with
about 1 inch between them. Let rise for 30 minutes, until they become
slightly puffy but not quite fully doubled.
Thirty minutes before baking, preheat oven to 425 degrees F. Place a
baking stone in the oven to preheat and place an empty water pan
directly below the stone. Place the pan of bread on the baking stone.
Quickly pour 1 cup of very hot water into the water pan and
immediately shut the oven door. After about 1 minute, mist the sticks
with water 6 to 8 times, then quickly shut the oven door. Mist again
after 1 more minute.
Bake for 15 minutes, then reduce the oven temperature to 375 degrees
F and bake 8 to 12 minutes longer, until the sticks look golden brown
and are getting crisp on the outside. Brush the hot bread sticks with
a little olive oil if desired, then transfer them to a rack to cool
for a few minutes before serving.
BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55 Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Servings: 12 sticks
Amy Scherber's Toasty Seeded Bread Sticks - T Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, there were some interesting books which were published in the 14th Century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is served today, but instead accounts of the types of meals cooked for the rich and powerful of that period. For the next few years, the upper classes strove to offer the most extravagent meals, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery books are greatly in demand mostly as a result of higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Amy Scherber's Toasty Seeded Bread Sticks T recipe.
