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
To shape
How it's done
Dough
Mix the flour with all the other ingredients up to and including the malt extract in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
To shape
Divide the dough into approx. 20 portions, shape into bread sticks (each approx. 30 cm long). Place on two baking trays lined with baking paper, brush with a little water and sprinkle with rosemary. Cover and leave to rise for approx. 30 mins.
To bake
Approx. 15 mins. in an oven preheated to 200 °C (convection). Remove, leave to cool on a rack.
| That fits: | Fine Food Riesling soup with safran |
|---|---|
| Shelf life: | Store in an airtight container for approx. 4 days. |
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