Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1/2 cup warm water
- 1/4 cup unsalted butter, softened
- 1 egg yolk
- 1 tablespoon milk
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, salt, sugar, and yeast. Mix on low speed until combined.
2. Add the warm water and mix on low speed until a dough forms.
3. Add the softened butter and mix on low speed until the butter is fully incorporated into the dough.
4. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Transfer the dough to a lightly floured surface and shape it into a ball. Place it in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
8. Cut the dough into strips about 1 inch wide and 6 inches long.
9. Place the strips on the prepared baking sheet, leaving about 1 inch between each strip.
10. In a small bowl, whisk together the egg yolk and milk. Brush the mixture over the tops of the strips.
11. Bake for 15-20 minutes, or until the baicoli bread is golden brown and crispy.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 20 baicoli bread sticks
Nutritional information:
Calories: 88
Fat: 4g
Carbohydrates: 11g
Protein: 2g
Sodium: 74mg
Sugar: 0.5g
Substitutions for ingredients:
- Bread flour can be used instead of all-purpose flour for a chewier texture.
- Instant yeast can be used instead of active dry yeast, but the amount should be reduced to 1/4 teaspoon.
- Margarine or vegetable shortening can be used instead of unsalted butter.
- Plant-based milk can be used instead of cow's milk.
Variations:
- Add herbs or spices to the dough for extra flavor.
- Sprinkle grated cheese or sesame seeds on top of the baicoli bread before baking.
- Dip the baicoli bread in melted chocolate for a sweet twist.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brushing the egg yolk mixture on top of the baicoli bread helps it brown and become crispy.
Storage instructions:
Store the baicoli bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the baicoli bread, place it in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the baicoli bread sticks on a platter and serve with a dipping sauce, such as marinara or hummus.
Garnishes:
Garnish the baicoli bread with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve the baicoli bread with a glass of red wine or sparkling water.
Suggested side dishes:
The baicoli bread pairs well with a salad or soup.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the baicoli bread is not crispy enough, bake it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Baicoli bread is a traditional Italian bread that originated in Venice. It was originally made for sailors on long voyages because it was durable and could last for months without spoiling.
Flavor profiles:
Baicoli bread has a crispy texture and a buttery, slightly salty flavor.
Serving suggestions:
Serve the baicoli bread as an appetizer or snack.
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Region: Italian