Cheesy Breadsticks
Posted On 18 November 2019
A local bakery makes a version of these and sells them at the Farmer’s Market on Sundays. However, our Farmer’s Market is only May through October and my dog misses them. So I decided to try to make some.
Ingredients
- 2-1/4 oz (65 g) water
- 1 large egg, lightly beaten
- 2-3/4 oz (75g) tangzhong
- 1 tsp. salt
- 1 oz (30 g) sugar
- 1.5 cups + 1 tablespoon bread flour (195 g)
- 3/4 cup + 1 tablespoon all-purpose flour (90 g)
- 2 tablespoons + 1 teaspoon baking milk powder (14 g)
- 2 tsp. yeast
- 1 tbsp. dried oregano
- 3 tbsp. room temperature unsalted butter, cubed
- 1/4 cup grated Parmesan cheese
- 1 egg white with 1 teaspoon of milk or water for egg wash
- 1/2-1 cup Mozzarella cheese
- 1.5 tbsp. chopped parsley or oregano or a mix
Instructions
- In a mixer’s bowl add the water, egg, and tangzhong. Mix to combine.
- Add the salt, sugar, and flours.
- Add the milk powder, yeast, and herbs on top.
- Mix to combine, at least 5 minutes.
- Add the butter and cheese a little at a time and mix until not sticky, at least another 5 minutes on medium. May need to add more flour to get a dough-like consistency.
- Put into a greased bowl, cover, and put in a warm location and let rise until doubled, probably about 40-60 minutes.
- Divide the dough into 10 smaller portions. Round each one like a ball, cover with greased plastic wrap, let rest for 10 minutes.
- Line 2 half-sheet pans with parchment paper.
- Roll each piece of dough out into 8-10″ long logs. Place on baking sheet 2″ apart. Cover with greased plastic wrap and towel let proof for another 40-60 minutes until almost doubled.
- Preheat oven to 350°F (175°C)
- Brush each stick with the egg wash, sprinkle with the cheese and herbs.
- Bake for 14-16 minutes, turning half way through. To assure doneness thermometer should read at least 190°F (90°C).
- Transfer to cooling rack.
- Store in an airtight container.