This is a bread braid of beauty; pretty to look at and delicious, the golden brown top, crispy crust and soft inside, fresh from the oven, this bread is exactly what you want to sop up soups, or dip into butter.
Prep: 10 mins
Rise: 1 hr 15 mins
Bake: 15 mins
Yield: 6 Bread sticks
Ingredients:
1 cup semolina
1 1/2 cup all-purpose flour
11/2 tsp active dry yeast
¾ cup milk
3 tablespoons butter
1 egg
1 tsp garlic powder
1 tablespoon oregano
1 teaspoon black pepper
1 tablespoon sugar
2 teaspoon salt
Egg wash :
1 egg with 1 tablespoon water
Steps:
1. Sprinkle the yeast and sugar into lukewarm milk and set the mixture aside for ten minutes until the yeast bloom.
2. Whisk together the dry ingredients the flours, sugar, salt, and herbs in a bowl.
3. When the yeast is foamy, add it along with the melted butter and egg to the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough well for a few minutes until a smooth dough forms. If needed add a tablespoon or two of extra flour.
5. Oil the dough and the bread bowl, cover it with a damp towel. Let the dough rise for about an hour or until double in size.
6. Divide the dough into six equal cuts.
7. Take a cut portion of the dough and divide into 3 equal portions to make long cylinders. Pinch together one end of the three rolled cylinders and braid the dough. Pinch the other ends together and tuck it under ti seal. Place on the prepared baking sheet. Repeat with remaining dough portions. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
8. Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Lay the bread sticks close together but not touching. Bake in the center of the oven for 15 to 20 minutes or until golden. Serve warm.
Enjoy!
Notes:
You can sprinkle sesame seeds on top before you bake. Serve with soup as dippers or eat with garlic butter. It’s a snack by itself.
Comments