2 bread dough loaves*
1 large egg white
1/4 cup grated parmesan cheese
1 tsp dried tarragon leaves
1 tsp dried dill weed
Directions
* - frozen white or whole wheat, thawed
Set loaves on a floured board and pat each loaf into a 5x10"
rectangle. Cover lightly with plastic wrap and let rinse until puffy,
45 minutes to 1 hour.
Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each
piece, and stretch it to the length of a 12x15" greased baking sheet
and set on pan; if dough snaps back, let rest a few minutes, then
stretch again. Repeat to make each stick, spacing about 1 1/2" apart.
With scissors at a 45' angle, snip dough to make cuts about 1/2" apart
along about 4" of 1 end of each stick.
Beat egg white until slightly frothy; brush dough lightly with egg
white. Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If
using 1 oven, switch pan positions halfway through baking; chill
remaining pans of dough until oven is free.) Transfer breadsticks to
racks.
Serve warm or cool. If you make sticks ahead, let cool, package
airtight, and hold up to 4 hours, or freeze. To recrisp, bake
breadsticks (thawed, if frozen), uncovered, on pans in a 350' oven
until warm, about 5 minutes.
Servings: 18 servings
Asparagus Breadsticks Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, certainly as far back into history as early Egypt, and possibly even further. However, generally, these old cook books were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe found, according to academics are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years we find some recipe books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the nobility of those days. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including basil and coriander. These new herbs and spices prompted a surge in manuscripts on cookery, some of which are now in private collections. During the succeeding few hundred years, the powerful and wealthy competed to offer the most exotic banquets, and as a result the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down popular recipes of the day. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Asparagus Breadsticks recipe.
