Food recipes
Cornmeal Sweet Potato Breadsticks
Cornmeal Sweet Potato Breadsticks Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow sweet potato, raw,...
Cornmeal Sweet Potato Breadsticks
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sweet potato, raw, unprepared
salt, table
spices, pepper, red or cayenne
spices, cinnamon, ground
oil, olive, salad or cooking
Directions:
Sprinkle to yeast over the warm water in a large bowl.
Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients.
Knead 8-10 minutes, until smooth and elastic.
(Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.
).
Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350F.
Roll dough into 8-10-inch-long sticks and place on a greased baking sheet.
Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste.
Thicker sticks (finger-sized) will have distinct crust and bread textures.
Bake about 10 minutes, until lightly browned.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sweet potato, raw, unprepared
salt, table
spices, pepper, red or cayenne
spices, cinnamon, ground
oil, olive, salad or cooking
Directions:
Sprinkle to yeast over the warm water in a large bowl.
Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients.
Knead 8-10 minutes, until smooth and elastic.
(Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.
).
Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350F.
Roll dough into 8-10-inch-long sticks and place on a greased baking sheet.
Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste.
Thicker sticks (finger-sized) will have distinct crust and bread textures.
Bake about 10 minutes, until lightly browned.