As I mentioned in my previous post about my Gruyere and prosciutto tear-and-share loaf, I ended up with an extra batch of sage dough thanks to the quaint little quirks of baking (my first batch of dough took 2+ hours, instead of 1, to rise). All’s well that ends well, though, and that extra dough (the back burner bowl below) became breadsticks!
6 grams/2 1/4 teaspoons of instant yeast
100 ml water, between 100-105 degrees F
300 grams/2 cups strong white bread flour
6 grams/2 1/4 teaspoons salt
15 grams/1/8 cup sugar
20 grams/1 tablespoon butter, softened
1 medium egg
50 ml non-fat milk, at room temperature
2 tablespoons of fresh sage, finely chopped
30 grams of apple-smoked Gruyere cheese, grated
1. To make the dough, mix the yeast in the hot water in the bowl of a Kitchen aid mixer and let it sit for about 10 minutes, or until bubbly.
2. Add the flour, salt, and sugar and combine with a spoon or balloon whisk. Add the rest of the dough ingredients to the bowl and knead at medium-low speed (Kitchenaid 2) for 5 minutes. If you’re making the dough by hand, knead for 10 minutes. Place the dough into an oiled bowl and cover it with plastic wrap or a damp kitchen towel and leave it to prove for an hour, or until doubled in size.
3. Turn dough out onto a generously floured board or counter top. Pat into a 6-inch square (mine was actually more of an oval). Brush the dough with some olive oil and loosely cover with plastic wrap. Let it rise until puffy, about 45 minutes.
4. Grease 2 baking sheets. Preheat the oven to 350 F/175 C.
5. Sprinkle the dough with the shredded cheese and pat it gently into the surface. With a sharp knife, cut it lengthwise into equal strips about 1 inch wide. Twist each piece along its entire length; place on a baking sheet. They will stretch out as you lift and twist them – this is fine, just try to match their length to the length of your baking sheets. Put half on each sheet, leaving some room between each stick.
6. Bake for 25-30 minutes, or until golden brown. Rotate the baking sheets after 15 minutes.
7. Cool on a wire rack for about 10 minutes, then enjoy!
Note: If you can’t cook the breadsticks all at once, the dough can be refrigerated.