October 19, 2009

Soup Sticks

1 1/4 c. warm water
1 pkg active dry yeast
3 1/2 c. flour
1/2 c. whole wheat flour
1/3 c. olive oil
1 egg
1/4 c. packed brown sugar
2 tsp. chili powder (opt)
1 tsp. salt
1/2 tsp. ground cinamon
1 recipe Honey butter

In mixing bowl combine warm water and yeast. Stir to dissolve. Add 1 cup of the all purpose flour, the whole wheat flour, olive oil, egg, sugar, chili powder, salt, and cinamon. Beat with electric mixer on low 1 minute.

Stir in remaining flour to make soft dough that pulls away from the sides of the bowl (dough will be sticky). Coat 2 quart contaniner with nostick cooking spray . Place dough in container. Cover; refrigerate over night.

When ready to use, punch dough down. Turn out onto floured sheet of parchment paper. Pat or rulll dough in to 15x12 in. rectangel. Transfer parchment with dough to large baking sheet.

Using floured pizza cutter or knife, cut dough width-wise into 20 strips about 3/4 in wide. Dip cutter in flour as necessary to prevent sicking. Cover; let rise 1 hour or until doubled.  Brush with olive oil.

:Preheat oven to 375, Bake 20 minutes until golden. Slide soup sticks onto cutting board, cool slightly. Cut apart. Serve with Honey Butter.

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