Sunday, July 22, 2012

Rosemary Breadsticks and Rolls

In a large stoneware bowl, I combined some warm water, yeast, flour, and a pinch of sugar. Then, I let it sit until bubbly. In a saucepan, I warmed some English pub beer.
I combined the warm beer with the yeast mixture, added more flour, olive oil, crushed dried rosemary, cracked black pepper, and salt.
I kneaded the dough, let it rise until doubled, then formed it into breadsticks and rolls.
I dipped the breadsticks and roll tops into beaten egg, and then a mixture of cornmeal, parmesan, cracked black pepper, and kosher salt.
After letting sit for a bit on the counter, the bread was put into a hot oven, 400F convection, and baked. The breadsticks took about 15-20 minutes, the rolls took longer.

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