I have been working with bread doughs over the last few weeks and it has been my goal to create a bread stick for the holidays. With many failed tries, I finally achieve what I think is an amazing bread stick that will be a gem of any holiday dinner table. I hope you will enjoy it, and its Vegan too.
2 ½ cups of wheat flour, organic
1 cup of room temp water
½ cup of dried cranberries
½ cup of walnuts, chopped
3 tablespoons of olive oil
3 tablespoons of raw sugar
3 teaspoons of active dry yeast
1 tablespoons of dried thyme
2 teaspoons French Dijon Mustard
1 teaspoon of salt
½ teaspoon of dried rosemary, chopped
This is really simple, place all the dried ingredients into the stand mixer fitted with the dough hook, and blend ingredients. Next slowly add the oil, Dijon and water, followed by the cranberries and walnuts, once all added increase speed and let the machine knead the dough. If the dough is still” wet”, add a teaspoon of flour at a time until the dough becomes smooth and less sticky. Let the machine do the work of kneading for 5 minutes. Turn off and place dough on a floured work surface and hand knead for 2 minutes, form into a ball and place in a greased bowl, cover with plastic wrap and let proof for 60 to 90 minutes, or until it doubles in size.
Preheat oven to 400 degrees
Line 2 baking sheets with parchment paper.
Once the dough has proofed, place on a floured work surface and roll out to about a 12 by 18-inch rectangle. Using a pizza cutter, cut the dough into ¾ inch strips, twist strips, place on baking sheet pressing the ends onto parchment. Place sheets in plastic bags and let proof for a second time for about 20 minutes. Remove from bags, place in oven and bake for about 8 minutes or until golden brown. Remove and let cool for 15 minutes, or longer, before serving – Enjoy