Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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These sourdough bread sticks are reminiscent of the traditional tangy San Francisco sourdough.
Combine 1 1/2 cups flour, sugar, yeast and salt in large bowl. Set aside.
Combine water, yogurt and butter in 1-quart saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture reaches 120°F to 130°F. (Butter may not melt completely.) Add warm yogurt mixture and vinegar to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead 3-5 minutes or until smooth and elastic. Invert large bowl over dough; let rise in warm place 30-60 minutes or until almost double in size.
Divide dough in half; roll each half into 10x8-inch rectangle. Cut each into 8 (1-inch wide) strips. Stretch each strip to about 12 inches long. Fold strip in half; twist several times. Pinch ends to seal. Place onto greased baking sheet. Cover loosely with plastic food wrap; let rise in warm place 15-20 minutes or until double in size.
Heat oven to 375°F. Brush breadsticks with beaten egg white. Sprinkle with desired topping. Bake 20-25 minutes or until golden brown. Serve warm or cool.
Sourdough Baguette: Prepare dough as directed. Shape each half into 14x8-inch rectangle. Roll up tightly, jelly roll fashion, starting with 14-inch side. Pinch sides and ends to seal. Place seam-side down onto greased baking sheet. Cover; let rise in warm place until double in size (45 to 60 minutes). Heat oven to 375°F. Make several diagonal cuts with sharp knife about 1/2-inch deep on top of loaves. Brush tops with cold water. Bake 25-30 minutes or until golden brown. (For a crisper crust, brush tops of loaves one or two times with cold water during last 10-15 minutes of baking.) 2 loaves
Dietary Fiber: <1g
I was looking for a recipe for a round sourdough bread to make a Cinnamon pull apart receipe I found. I decided to try this and instead of making it into breadstick make it round. It worked. I just had to let it raise longer. It was so good that I've made it again just for the bread. I'm freezing a loaf for later. This is so much easier than using a starter and taste just as good. Very easy to make - my 3 year old grandson helps me make it. Try it you will be surprised how good it is!!!
SO GOOOOOOOOOD!!!! Chewy and airy yet substantial. I will definitely use this again!
great tasting! My grandson's favorits.
I had been trying new recipes and searching for a good breadstick recipe for a couple of years. After trying this recipe, I quit searching and started sharing the recipe. The recipe was easy to follow and versatile. Instead of using yogurt when I didn't have any on hand, I used milk. Once I forgot and added all of the flour at once before mixing in the liquid. It still worked! I always top the breadsticks with coarse salt. I have used both mozarella and monterey jack cheese, depending on what I have had on hand.This is a no fail recipe!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1109
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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