RECIPE: JALAPENO BREADSTICKS
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INGREDIENTS:
1 tb Unsalted butter
1/2 medium Onion; chopped medium fine cornmeal
2 ts Active dry yeast
1/4 cup Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6 Jalapeno chiles seeded, & chopped (canned are OK too)
1 cup Buttermilk
3 1/2 cups Bread flour
DIRECTIONS:
Saute onion in butter over medium heat until lightly browned.
Remove from heat and set aside. Lightly grease three large
baking sheets and sprinkle them with cornmeal. Sprinkle yeast
over warm water in a mixing bowl. Let stand until yeast is
dissolved, then stir in sugar, salt, chopped jalapenos, sauteed
onion, buttermilk and 2 cups of the flour. Beat mixture well.
Stir in enough of the remaining flour to make dough easy to
handle. Turn dough out onto a lightly floured surface; knead
about 5 minutes. Place in a large greased bowl, cover, and let
rise in a warm place until double, about 1-1/2 to 2 hours.
Punch down dough and divide into 4 equal parts. On a floured
surface, roll out one part dough to form an 8" x 8" square.
Using a knife or pizza cutter, cut the square into 8 equal
strips. Place the strips onto prepared baking sheet. Repeat
with remaining portions of dough. Let rise uncovered (1 hour
or more for light, airy breadsticks; 30 minutes for a denser,
chewier texture). Bake in a preheated 400 F oven for 10 to 12
minutes, or until golden brown.
Sun Oct 19, 2008 11:11 pm
