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I am wishing about now I had been able to put in a garden
this year and I'm especially missing the jalapenos ...maybe
next year I will find a small area in the yard to take over
but meantime we do have a Marianos store out here and I'm
a huge fan of their produce (although I often end up drooling
over their bakery!) Well I do have this great recipe for
JALAPENO BREADSTICKS that is just begging to be made and you
can load up as you like for a little or lots of heat. You
may be tempted to knead in a little shredded cheddar cheese?
Go for it a little cheese makes it even better!
Enjoy & stick around for more!
RECIPE: JALAPENO BREADSTICKS
1 tb Unsalted butter
1/2 medium Onion; chopped medium fine cornmeal
2 ts Active dry yeast
1/4 cup Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6 Jalapeno chiles seeded, & chopped (canned are OK too)
1 cup Buttermilk
3 1/2 cups Bread flour
Saute onion in butter over medium heat until lightly browned.
Remove from heat and set aside. Lightly grease three large
baking sheets and sprinkle them with cornmeal. Sprinkle yeast
over warm water in a mixing bowl. Let stand until yeast is
dissolved, then stir in sugar, salt, chopped jalapenos, sauteed
onion, buttermilk and 2 cups of the flour. Beat mixture well.
Stir in enough of the remaining flour to make dough easy to
handle. Turn dough out onto a lightly floured surface; knead
about 5 minutes. Place in a large greased bowl, cover, and let
rise in a warm place until double, about 1-1/2 to 2 hours.
Punch down dough and divide into 4 equal parts. On a floured
surface, roll out one part dough to form an 8" x 8" square.
Using a knife or pizza cutter, cut the square into 8 equal
strips. Place the strips onto prepared baking sheet. Repeat
with remaining portions of dough. Let rise uncovered (1 hour
or more for light, airy breadsticks; 30 minutes for a denser,
chewier texture). Bake in a preheated 400 F oven for 10 to 12
minutes, or until golden brown.
Category: Breads, Appetizers
*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~
QUICK SCOOP ON FLOUR:
Ever wonder just what are the different flours are used
for anyway? Believe me you are not alone, hope this helps!
ALL-PURPOSE FLOUR...a blend of hard and soft wheat flours,
is suitable for yeast breads as well as quick breads and
BREAD FLOUR...with its high gluten content, results in bread
with good volume. Dough made with bread flour should be
kneaded longer than dough made from all-purpose flour to
fully develop the gluten.
WHOLE WHEAT FLOUR: which contains the entire wheat kernel,
adds a distinctive "nutty" taste to doughs. Some all-purpose
flour is often added to it to lighten the dough and yield a
larger volume. Whole wheat flour should always be stored in
the refrigerator to prevent rancidity.
RYE FLOUR...limited in gluten, is usually combined with
all-purpose, whole wheat or bread flours to improve volume
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