May 07, 2019
Hi All!
"You don't have to be a four-star chef to eat like a gourmet"
Marzee here and had such a wonderful weekend of sunshine! After the big 8th grade 'farewell fiesta' we helped out with on friday night being a huge success and then Cinco De Mayo which we celebrated all of Saturday and oh the fruity sangria was flowing fully. The weather for our local 5K run we did with the office gang could not have been nicer! That race still kicked my butt even though I pretty much power-walked it ;) A personal best for me and here's to getting moving much more!
Today I've got a JALAPENO BREADSTICKS recipe treat for you that's nice and spicy plus a cool new idea to make in place of biscuits or rolls....good for BBQ's too! You can never have enough of the spicy stuff but these really have great flavor as well.
BTW: Careful getting hot pand out of the oven...I still have a scar on my hand from that one time I reached in too fast and touched the rack. The MIRACLE OVEN GLOVES let you handle the hot stuff and more comfortably than your typical oven mitt.
You'll wonder why you never used an oven mitt with fingers before...
Enjoy!
Marzee
Email Marzee
GopherArchives
JALAPENO BREADSTICKS
NGREDIENTS:
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
DIRECTIONS:
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: What are the different flours used for?
ALL-PURPOSE FLOUR...a blend of hard and soft wheat flours,
is suitable for yeast breads as well as quick breads and
most cakes.
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
and texture.
Turn Your Backyard into a Tropical Paradise! Get the Solar-Powered Torches Before They're Gone
|
|