Sunday, 13 October 2013

Herbed Bread Sticks

Herbed Bread Sticks

Last week when I went shopping to a supermarket, in the bakery section I saw the soup sticks. From that very moment I wanted to make these at Home. So I browsed through couple of blog for the recipe and found a fantastic recipe from priya's space here. So immediately made it and they were fantastic and it was fabulous with Spaghetti Pasta I made that day. 


All purpose flour/Madia - 2 Cups

Wheat Flour/Atta - 1 Cup
Dry yeast - 1 Tablespoon
Sugar - 1 Teaspoon
Salt - 1 Teaspoon
Luke warm Milk - 1/2 Cup 
Olive Oil - 2 Tablespoon
Coriander Leaves - 2 Tablespoon (Freshly Chopped)
Red Chilly Flakes - 1 teaspoon
Oregano - 1 Tablespoon
Thyme - 1 Tablespoon


Add the yeast,sugar and salt to the luke warm milk and keep aside until the yeast turns foamy.

Take the flours in a bowl with chopped coriander leaves,red chilly flakes,dry oregano and dry thyme leaves,add gradually the foamy yeast,olive oil . I added Thyme,Oregano,Coriander as I had stock of them. Depending on your taste and availability you can add or skip any of these herbs. 
Knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for an hour. 
Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a medium size long rope like strips.
Arrange the rolled breadsticks over a baking sheet lined over the baking tray.

Preheat the oven to 200C.
Bake the Breadsticks for 20-30 minutes at 200C. Brush them with butter once they are out of the oven (I did not do this step)

Once it is completely cooled off, store in a air tight box. Once the sticks have cooled down, they tend to become chewy. So serve them warm so they are crunchy.

To warm, use the Toast mode in your OTG and toast for 5-7 minutes. 


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