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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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a Food & Wine recipe for an unusal bread appetizer. Called biscotti these are really crunchy like bread sticks but in biscotti form. A different recipe for those who seek a diliciously different recipe Ingredients:
1 envelope active dry yeast (2 1/4 teaspoons) |
3/4 cup plus 2 tablespoons warm water |
1 tablespoon sugar |
2 3/4 cups all-purpose flour, plus more for dusting |
8 ounces aged gouda (preferably 4 years), shredded (2 cups) |
1/2 cup walnuts, finely chopped |
1 teaspoon kosher salt |
6 tablespoons unsalted butter, softened |
Directions:
1. In a medium bowl, combine the yeast with 1/2 cup of the warm water and let stand until foamy, about 5 minutes.
2. Stir in the sugar and 3/4 cup of the flour to form a sponge; cover and let stand until billowy, about 30 minutes.
3. In a large bowl, combine the remaining 2 cups of flour with the Gouda, walnuts and salt.
4. Make a well in the center and add the yeast mixture and the remaining 1/4 cup plus 2 tablespoons water; add the butter and stir until a dough is formed.
5. Line a baking sheet with parchment paper.
6. Scrape the dough onto a lightly floured work surface and knead until smooth, about 5 minutes; divide into thirds.
7. Roll each piece of dough into a 12-inch log about 1 1/2 inches thick.
8. Arrange the logs on the prepared baking sheet 2 inches apart.
9. Loosely cover with lightly moistened paper towels and plastic wrap. Let stand for about 45 minutes, until risen.
10. Preheat the oven to 350°.
11. Remove the plastic wrap and paper towels and bake the logs for about 35 minutes, until they are golden and puffed and an instant-read thermometer inserted in the center registers 205°.
12. Let the logs cool on the baking sheet for 20 minutes.
13. Reduce the oven temperature to 300° and position 2 racks in the lower and upper thirds of the oven.
14. Transfer the logs to a work surface.
15. Using a serrated knife, slice the logs crosswise 1/3; inch thick.
16. Arrange the slices cut side up on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp; flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back.
17. Transfer the biscotti to a rack and let cool completely
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