Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Baking soda solution
Bread sticks
How it's done
Dough
Mix the flour, salt, porcini powder and yeast in a bowl. Pour in the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Baking soda solution
Bring the water and baking soda to the boil, reduce the heat and simmer for approx. 3 mins. Transfer the baking soda solution to a gratin dish.
Bread sticks
Divide the dough into approx. 25 portions, shape into bread sticks (each approx. 30 cm long). Using a slotted spoon, place the bread sticks in the liquid for approx. 10 secs., remove and drain. Place the pistachios in a shallow dish, roll the bread sticks half way in the nuts, place on two baking trays lined with baking paper, season with salt.
To bake
Approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, leave to cool completely on a rack.
Tip: | Mix 125 g of vegan cream cheese with 20 g of dried, finely ground porcini mushrooms, 1 tbsp of water and 1 tbsp of olive oil, season with salt and pepper, serve with the bread sticks. |
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