Sunday, May 8, 2011

Pesto Breadsticks.

Recipe 22.

Pesto Breadsticks (from Heat Oven to 350).

Ok, ok. So mine didn't turn out at beautifully as they could have (and the pictures were at night, so I apologize for the lighting). I would have doubled the recipe or made half the amount if I had only known. Really thin dough = kind of crispy breadsticks. But they were still a hit (especially with ranch dressing, you know, to counter the crispiness. Oops.).

2 cups of flour (and a little extra)
1 1/2 tsp instant yeast
1/2 tsp salt
1 tbs olive oil
3/4 cup and 2 tbs warm water
1/4 cup pesto
1/4 cup parmesan cheese

Whisk 2 cups of flour, yeast, and salt together. Add oil and water and stir until dough comes together. Turn the dough out onto a floured counter and knead (YES!) for about ten minutes, forming a smooth ball. Place somewhere warm and let it rise for at least an hour. Don't rush this one.

Turn the dough back onto the counter and roll it into about a 15" x 10" square. Mine was 20" x 10", but as I mentioned earlier, I wouldn't recommend making 20 breadsticks out of this little amount of dough. Spread pesto generously over the dough. It's simpler if you plop it on in different areas and then spread it out. Sprinkle with the parmesan.

Fold the dough in half and press the edges together. Cut into 1" slices. As you lay the dough onto the pan, twist them evenly. Brush with more olive oil.

Let rise for about 30 more minutes. Preheat oven to 375, and bake for 20 to 25 minutes. Eat with pork and salad and everything good!

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