Ronco Pasta Maker Manuel d'utilisateur télécharger pdf (Page 29)

SALTED BREAD STICKS

Serve these with cocktails. They look particularly striking when fanned out in of a

tall glass.

Makes 25 to 30 bread sticks

3 cups bread flour

1 envelope rapid-rise yeast (2 teaspoons)

½ teaspoon salt

1 teaspoon sugar

¼ cup olive oil

1 cup hop water (about 120 degrees)

1 egg yoke, slightly beaten with 2 teaspoons water (Egg wash)

About 2 tablespoons course kosher salt or sea salt

1. Measure the flours by scooping it into a measuring cup and leveling off with

the back of a knife. Sift it into the mixing container of the pasta machine.

Add cheese, yeast, salt, sugar and cayenne to container and mix until well

blended.

2. Start machine and slowly poor the oil and water into the mixing container.

Process for 3 minutes, adding additional water or flour by tablespoons if

needed until dough is almost smooth and begins to clump together into small

balls. Using the bread stick attachment, extrude as directed in machines

manual.

3. Cut the dough into 6-inch lengths. On a lightly floured surface, use the

palms of your hands to roll each piece of dough to 9 or 10-inch lengths.

Place the bread sticks 1 inch apart on un-greased baking sheets and set aside

in a warm place for 30 minutes or until slightly risen.

4. Preheat oven to 375 degrees. Using a small brush, paint the tops of the bread

sticks with the egg wash and sprinkle heavily with salt.

5. Bake bread sticks until pale golden brown and crisp, 15 to 20 minutes. Cool

on wire rack. The bread sticks can be stored for 1 day well wrapped in a

plastic bag, or frozen for 1 month.

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Ronco Pasta Maker Manuel d'utilisateur Page 29