Sesame Seed Breadsticks Food

SOFT SESAME BREADSTICKS

Steps:

• Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10x5x1/2-in. rectangle; cut into 12 breadsticks. , Place butter in a 13x9-in. baking pan. Place breadsticks in butter and turn to coat. Sprinkle with sesame seeds. Bake until golden brown, 14-18 minutes. Serve warm.

SESAME BREADSTICKS

Steps:

• 1. Put the flour, salt and yeast into a big mixing bowl. 2. Add the water. Cold water is fine to use. The prove doesn't need to be jump-started by warm water. A slower prove makes for better bread. 3. Using a large metal spoon, give the ingredients a vigorous mixing to combine. After a minute or so of mixing, the dough should be cohesive and pulling away from the sides of the bowl in a big ball. It will feel wet. It should do: don't be tempted to add more flour. 4. Cover the bowl with a clean, damp tea towel and leave to rest on the worktop for an hour or more - you want the dough to approximately double in size. 5. When the dough has doubled in size, take it out of the bowl and knock it back, mixing in the sesame oil as you do so. 6. Divide the dough into about 15 thin finger-width strips and roll out to about 15 cm - give each strip a twist or two along the length to stop the dough bulging too much in the oven. 7. Lightly sprinkle a baking sheet with polenta or, if you'd rather, lightly grease with olive oil, and position the breadsticks, spaced apart, on the prepared baking sheet. 8. With your finger, lightly trail each breadstick with some more sesame oil and sprinkle with the sesame seeds. 9. Let the breadsticks rest on the tray for 15 minutes before baking. 10. Meanwhile, preheat the oven to 180°C/gas mark 4. Bake the breadsticks for 15-20 minutes, until golden and crisp. 11. Remove from the baking sheet and cool on a wine rack.

THIN & CRISPY SESAME SEED BREADSTICKS (GRISSINI)

Steps:

• In a two-cup measuring cup, dissolve the yeast in the water, add the honey and let stand for 5 minutes until frothy. In the bowl of a stand mixer equipped with a hook, stir together 3½ cups of the flour and the salt. Add the yeast mixture and the olive oil to the flour mixture and process until the dough comes together in a ball. If the dough is too wet add the remaining ½ flour, one tablespoon at a time. The dough should feel smooth and elastic. Cover the dough with a plastic wrap and let it rise for an hour.
• Preheat the oven to 400° F.
• Punch down the dough and cut it into two parts. Place one part in a re-sealable bag and refrigerate or freeze for future use. Turn out the second half of the dough onto a lightly - floured surface. Cut it in half and then cut the first half into 15-18 pieces. Working with one half at a time, and using your palms, roll out each piece and stretch it to form a very thin rope about 10" long.
• Line two rimmed baking sheets with parchment paper and sprinkle with some semolina flour.
• In a work surface, spread some sesame seeds and coarse sea salt and roll each of the "ropes" of dough on it, pressing gently until lightly coated with the seeds and the salt. Place them on the baking sheets and bake until crisp, for about 11-12 minutes. The longer you bake them the crunchier they become.
• The grissini can be stored at room temperature for a couple of days and in an airtight container at room temperature for a week, however, they will become softer if stored this way.

SESAME SEED BREADSTICKS

Steps:

• Line a large baking sheet with parchment paper.
• Spread sesame seeds on wax paper.
• In a mixing bowl combine flour(s), yeast, salt & sugar.
• Add oil & enough water to make a soft dough. Knead for one minute with a KitchenAid mixer or about 50 times by hand on a barely floured surface. DO NOT ADD TOO MUCH FLOUR WHEN KNEADING.
• On an unfloured surface, roll into 12 8-inch sticks & coat each stick with sesame seeds. If seeds don't stick, rub a little oil on your hands when rolling.
• Place on baking sheet & let rise in a warm place until double (45 min - 1 hour)
• Preheat oven to 325° F and bake for 25 minutes.
• Turn the breadsticks over and bake another 20-25 minutes.
• Test the fattest breadstick and if it's still soft in the middle, turn oven off and prop open the door. Let the oven cool down for about 20 minutes. Return baking sheet to the oven with the door open a few inches for up to an hour until breadsticks are totally dry throughout.
• Cool completely. Store in a sealed container.

GARLIC, SEASONED SALT, SESAME. POPPY, OR CHEESE BREADSTICKS

Steps:

• Add water and oil to bread pan.
• Top with flours, cheese, sugar and salt.
• Make a well in center and add yeast.
• Lock pan into machine.
• Program machine for Dough Cycle.
• When dough is done, let sit for 15 minutes.
• Knead well and roll out into 9x8 rectangle on a floured surface.
• Cut into three 8 inch strips.
• Cut each strip into 10 strips.
• Roll and stretch each piece into 12 inch sticks.
• Lightly roll each in olive oil then into optional toppings.
• Place on cookie sheet pans and cover with plastic wrap for 15 minutes.
• Preheat oven to 400 degrees.
• Bake for 12-15 minutes or until light golden brown for soft texture or bake 5 more minutes for a crisp texture.