 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I came across these and thought these would be a great appetizer dipped in olive oil or served with dinner. Recipe source: Bon Appetit (June 1985) Ingredients:
2 cups flour |
1 (2 1/4 teaspoon) envelope yeast |
1 teaspoon salt |
1/2-1 teaspoon coarsely cracked pepper (depending on taste) |
3/4 cup hot water |
1 tablespoon olive oil (plus additional olive oil for oiling bowl and pans) |
Directions:
1. Combine 2 cups flour, yeast, salt and pepper in food processor using the steel knife and on/off turns. With machine running pour in 3/4 cup water and 1 tablespoon oil through the feed tube and process until dough clings to slide of workbowl. If the dough is too sticky add extra flour one tablespoon at a time, if too dry add more water one tablespoon at a time until it is right consistency.
2. Continue processing dough for 40 seconds until dough is smooth and elastic.
3. Knead on floured board for 1 minute.
4. Transfer dough to oiled bowl, turning to cover all surfaces. Cover and let dough rise for 30 minutes.
5. Preheat oven to 450-degrees F.
6. Coast baking sheet with olive oil.
7. Roll small pieces (about the size of a walnut) into 10-inch sticks. Arrange on baking sheet, spacing one inch apart.
8. Bake for 10-15 minutes or until brown.
|
|