Crispy Parm Breadsticks

those do not look very crispy

Cooking is arts and crafts, baking is nuts and bolts or so say those of us who are baking challenged. Simple bread baking is more art than science. Not much simpler than breadsticks, 2 parts flour, 1 part water with some yeast and seasoning. Maybe some sharp cheese, a healthy dose of yeast and a minimalist approach to proofing will set me on the right path.

There is room for interruption here. Like 'em crispy, follow my instructions. Like 'em chewy, roll them fatter and bake them less. It's more empowering when you figure some things out for yourself. At least that's what my life coach keeps telling me.

Let's see if we can find a happy mix here in the Aga Kitchen.

Gather up these tools and ingredients

  • Stand mixer with a paddle and a dough hook
  • two sheet pans with bak-o-glide or similar liner
  • brush and dough knife
  • 3/4 C. warm water
  • 1 t. sugar
  • 1 rounded Tablespoon active yeast (not instant)
  • 1 1/2 C all purpose flour plus a little more for rolling
  • 1/2 C semolina flour
  • 1 t salt
  • 1/2 cup grated parmesan
  • 1/8 cup olive oil plus a little more for brushing the breadsticks

Add sugar to water, sprinkle yeast over top and leave in a warm place until yeast is active and bubbling

Mix both flours, salt and cheese in bowl of stand mixer

Using the paddle add yeast and olive oil, mix until a dough forms

Switch paddle for dough hook and mix on lowest speed for 8 minutes until dough is smooth

Knead by hand for a minute then back into bowl covered in a warm place for 30 minutes

Divide dough in half and shape into a rectangle roughly 4x6

Cut into crayon sized pieces, I get about 18 per half but whose counting

Roll them out using two hands streching until they are thick as a cheap pen (fancy pens are pretty fat) and layout on sheetpan

Brush with olive oil and sprinkle liberally with fine sea salt

Roll them back in forth in the olive oil and excess sea salt so they are lightly coated in oil and salt

Straighten 'em out, evenly spaced

Bake for 8 minutes on bottom rack of Roasting Oven, turn and bake an addtional 7 minutes

Repeat with remaining dough