Friday, July 15, 2011

Pick Up Sticks



There's something fundamentally wrong with my brain for choosing to turn on the oven to 425 degrees when it's 90 outside.  Wrong wrong wrong.




I refused to turn the air conditioning on (because it was actually feeling quite lovely outside early in the morning), and so flipping on the oven to get us back to balmy indoor weather seemed... logical?  No.  No sane person would be doing what I did.




Cori and I made Pizza last night (which... needs tweaking.  I don't share things I'm not psyched about 110%), and there was the second ball of puffy dough sitting in my fridge when I woke up this morning.




Breadsticks.  DONE.

Well... breadtwists.  Whatevs.  You get what I'm sayin.




All the sweat effort was worth it, though.  You can't ever go wrong with yeasty bread, garlic, and butter (duh).





Garlic Butter Breadtwists


3 tbsps unsalted butter, melted
course sea salt
1 tsp fresh basil, minced
1 tsp fresh oregano, minced
garlic powder (several pinches)
1/4 cup parmegiano reggiano, freshly grated

1. Roll out the pizza dough into a rectangle, about 5 x 12 (ish... I didn't measure).  Using a long, sharp kitchen knife, slice the dough width-wise into 12 strips.  Gently stretch each strip until it's about 12 inches long or so, put your forefinger in the middle (so it hangs evenly), grab the ends, and twist.  Lay on a greased, rimmed baking sheet.  Repeat with the rest of the 11 strips, taking care to put space in between (about a 1/2 inch or so).
2. Cover with cling wrap that has been sprayed with a non-stick cooking spray, and cover for about 45 minutes.  It should be in a warm part of your house, as this will encourage proper rising. 
3. When you have 15 minutes to go, turn the oven on to 425 degrees.  
4. Brush the tops of each twist with the melted butter, and sprinkle sea salt over the butter.  Bake for 8 minutes.  Take out of the oven and sprinkle with the basil, oregano, garlic powder and parm. reg. cheese.  Continue to bake for 3-4 more minutes, or until the twists are barley getting golden on the edges and are springy when you poke at them.
5. Remove from oven and let cool slightly on a wire rack.  Serve warm.

These can last for one day at room temperature in a bread bag/paper bag, or 2 days in a ziploc bag in the fridge.  Marinara sauce or melted queso would be ridiculous right now.  And some beer.

2 comments:

  1. Mmmmmm...I can almost smell those warm, melt-in-your-mouth breadsticks right now! It's not crazy to make them in this heat. It's about love of bread and what we'll do for it. :) I think your brain is just fine. It sounds just like mine, and I like how you think! :)

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  2. Bread is a happy, happy thing!

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