Buttery Cheesy Breadsticks:
These don’t skimp on the butter or the cheese — the butter weight is 25% of the flour weight.
The recipe: 600 g AP Flour, 150 g room temperature butter, 300 g refrigerator water, 12 g kosher salt, 1 tsp instant yeast. (1+ cup of Grated Pamesan is applied to the dough sheet in step 5, below.)
- Add the flour to the work bowl of the mixer. Add the butter and break it up into the flour with your fingers.
- Add the other ingredients (except the Parmesan) and mix on low speed for 8 minutes.
- Refrigerate, covered, for 1-3 days.
- Preheat the oven to 400 F.
- Roll out the dough on parchment paper to 1/4″ – 1/2″ thick. It should come out to a rectangle around 10″ x 15″. The parchment paper will make it easier peel up the dough in step 8.
- Spread the grated Parmesan evenly over the dough rectangle. Use a rolling pin to sort of mash it into the surface of the dough.
- Using a pizza cutter, slice the dough across the short dimension into pieces 1/2″ wide and 10″ long.
- Twist the individual slices and place on Silpat lined baking sheets. I was able to fit these onto two baking sheets.
- Let rest, covered, for 15 minutes.
- Bake for 20 minutes at 400 F.
- Let cool on a cooling rack.
The finished weight of the breadsticks is somewhere North of two pounds — seven people wiped these out in no time. The nice thing about this recipe is that it will hold in the refrigerator for a few days, then be ready to eat in about an hour.
I’ll be making these again. They were a big hit.