Saffron Basil Breadsticks
Ingredients
- 1 large pinch saffron
- 3 tablespoons hot water
- 1 pound white bread flour
- 2 1/4 teaspoons fast acting yeast
- 1 teaspoon salt
- 2 cups water room temperature
- 2 tablespoons olive oil
- 3 tablespoons basil fresh, chopped
Instructions
- Grind the saffron with a mortar and pestle.
- Using a small heat resistant bowl, mix the saffron with 2 or 3 tablespoons of hot water and let stand for 10 or 15 minutes for an infusion of saffron.
- Using a large mixing bowl add the flour, salt and yeast.
- Add the saffron infusion and water to the mixing bowl and mix lightly.
- Add the olive oil and basil to the mixing bowl and mix thoroughly.
- Lightly flour your work surface and your hands.
- Turn the dough out onto the work surface and knead for 10 minutes. The dough should become smooth and elastic.
- Lightly grease a large mixing bowl with olive oil. Put the dough in the bowl and cover it with plastic wrap.
- Allow the dough to rise for 60 to 90 minutes. The dough should double in size.
- Punch the dough to deflate it.
- Turn the dough onto your floured work surface and knead it for 3 or 4 minutes.
- Pre-heat your oven to 425 ºF.
- Divide the dow into about 30 equal sized pieces. Roll each piece into a stick and put it on a greased baking sheet.
- Allow the sticks to sit for about a half hour. They should puff up a bit.
- Bake for 15 minutes at 425 ºF until golden brown and crisp on the outside.
- Cool on a wire rack ... but serve warm!
