I failed to arrange a party for tomorrow night. I'm shrugging my shoulders and ready to surrender, not bothering people with my annoying invitations. It's time to say: "Olga, stop it". Oh, folk! It's hard to stir you up!
Anyway I baked perfect cheese breadsticks using Den Lepard's recipe, many thanks to him.
Makes about 15.
8 rashers of streaky bacon
50g unsalted butter, cold
100ml milk
1 tsp fast-action yeast
200g '00' or plain flour, plus extra for rolling
25g-50g grated grana padano or parmesan
¾ tsp salt
Fry the bacon in a dry pan until crisp and golden, then leave it to drain on a paper towel until cold. Shred with a knife and chop finely, then put in a mixing bowl with the butter. Boil the milk, pour this over the butter and bacon, stir and leave until barely warm. Add the yeast – remember, if the milk's too hot, it will kill the yeast – then the flour, cheese and salt, and mix to a soft dough, adding a dash of water if needed. Cover the bowl and leave for an hour. There's no need to knead this dough – just roll it out into a rectangle about 1.5cm thick, then cut into 1cm strips. Using your hands, roll these into long, pencil-thick rods and place on trays lined with nonstick baking paper. Heat the oven to 170C (150C fan-assisted)/335F/gas mark 3, and bake for 30-40 minutes, until crisp and golden.
Actually I dismissed the bacon and used peccorino instead of parmesan. The dough came out perfectly smooth and airy after one hour rest. The texture was cottony elastic, easy to roll out and up. The one thing didn't go along with the recipe - 25 min was more than enough to keep the sticks in my 170C oven. But the result cheered me up! Can't wait for the supper and eat them with salad and hot goat cheese...
Anyway I baked perfect cheese breadsticks using Den Lepard's recipe, many thanks to him.
Makes about 15.
8 rashers of streaky bacon
50g unsalted butter, cold
100ml milk
1 tsp fast-action yeast
200g '00' or plain flour, plus extra for rolling
25g-50g grated grana padano or parmesan
¾ tsp salt
Fry the bacon in a dry pan until crisp and golden, then leave it to drain on a paper towel until cold. Shred with a knife and chop finely, then put in a mixing bowl with the butter. Boil the milk, pour this over the butter and bacon, stir and leave until barely warm. Add the yeast – remember, if the milk's too hot, it will kill the yeast – then the flour, cheese and salt, and mix to a soft dough, adding a dash of water if needed. Cover the bowl and leave for an hour. There's no need to knead this dough – just roll it out into a rectangle about 1.5cm thick, then cut into 1cm strips. Using your hands, roll these into long, pencil-thick rods and place on trays lined with nonstick baking paper. Heat the oven to 170C (150C fan-assisted)/335F/gas mark 3, and bake for 30-40 minutes, until crisp and golden.
Actually I dismissed the bacon and used peccorino instead of parmesan. The dough came out perfectly smooth and airy after one hour rest. The texture was cottony elastic, easy to roll out and up. The one thing didn't go along with the recipe - 25 min was more than enough to keep the sticks in my 170C oven. But the result cheered me up! Can't wait for the supper and eat them with salad and hot goat cheese...
