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
A Recipe for
Amy Scherber's Toasty Seeded Bread Sticks - T
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This Recipe for Amy Scherber's Toasty Seeded Bread Sticks - T is one of thousands in the Recipes-to-go Meal Cookbook.
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
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I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
This is a recipe for Amy Scherber's Toasty Seeded Bread Sticks - T from the recipe cookbook of Recipes-to-go (Meal)
Do vegetarians eat animal crackers? |
| Author Unknown |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
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
Serves: 12
Amy Scherber's Toasty Seeded Bread Sticks - T Recipe brought to you by Recipes To-Go