2/3 cup warm (110 f.) water
1/2 tsp sugar
1 package dry yeast
1 tsp salt
2 tbsp olive oil
2 cup a/p flour, or as needed
OPTIONAL
4 tsp fennel or caraway seeds or>>
2 tbsp poppy seeds
Directions
Combine the water, sugar, and yeast in a small bowl and let work till
foamy, abt. 10 min.
In the large bowl of elec. mixer, combine yeast mixture, salt, oil,
and 1 1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec
mixer, change to dough hook and on low speed, continue to add
remainder of flour as needed to make med. stiff dough. Increase
speed to med. and continue to mix untill dough cleans bowl
completely. Turn into greased bowl and flip so that greased side is
up. Cover bowl with plastic, and let rise till doubled in bulk.
When proof is complete, punch dough down and knead in seeds if
desired. Cover in bowl with plastic and let rest for 10 to 15 min.
Turn out onto lightly floured working surface and divide into 32 pcs.
and lay plastic over. Roll one at a time to form rope about 7 or 8"
long (they'll be very thin). Place on lightly greased baking sheets
and proof once more until doubled. Preheat oven to 325 F.
Bake on shelf in center of oven untill stick are nicely browned all
over. After 5 min., and without removing from oven, spray with water
using trigger type sprayer OR place ice cubes in bottom of oven.
Repeat after 5 more min., then complete baking. Cool on racks, store
airtight. Will keep for weeks.
Servings: 32 servings
Breadsticks (Plain Or Seeded) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, in fact as far into history as the early Egyptians, and potentially, even further back. Having said that, mostly, these old records were just very basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and afters, something that is very familiar to us today. He also tells us how the early Romans used a good variety of herbs, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Moving on, we find some books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that appears on menues today, but instead descriptions of the types of food eaten by the nobility of those days. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to a torrent in cookery books, some of which are kept safe in academic collections. By the time we get to the twentieth century, cookbooks are greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Breadsticks (Plain Or Seeded) recipe.
