Parmesan Breadsticks

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This recipe is adapted from The Savory Baker by America’s Test Kitchen.  A full recipe will make 16 breadsticks and will take about 3 hours, although an overnight rise in the refrigerator would probably make them even better.  I have been enjoying them with some sliced salami and Boursin for breakfast.

20 oz. (4 cups) all-purpose flour

1 Tbs. yeast

1 Tbs. table salt

2 tsp. onion powder

1.5 cups (12 oz.) room temperature water

¼ up olive oil

3 oz. (1.5 cups) grated Parmesan, divided

1 large egg beaten with 2 Tbs. olive oil and a pinch of salt and ½ tsp. garlic powder.

In the bowl of a stand mixer, mix together the flour, yeast, salt and onion powder.

In a small bowl, mix together the water and olive oil.  Pour it into the flour mixture and stir with a dough whisk to make a rough dough.  Cover and allow to rest for 20 minutes.  With a dough hook, knead the dough for about 2 minutes.  Add a cup (2 oz.) of the grated Parmesan gradually until it is fully absorbed.  Increase the speed of the kneading to medium-low, and knead until there is a smooth dough, up to 8 minutes.   Put the dough in a doubling container, coat with a little oil, and cover.  Allow to rise for 1-1.5 hours, until doubled.

Put the dough on a clean work surface, form into a log, and divide in half 4 times until there are 16 pieces.  Form each piece into a ball.  Cover loosely with greased plastic wrap and rest for 30 minutes.

Preheat the oven to 500 degrees with a baking stone or steel.

Line 2 half sheet pans with silicone baking mats or with baking parchment.  On a lightly floured work surface, take the balls one at a time and roll each one into a log about 8 inches long.  Put 8 of them separated on each half sheet and cover with plastic wrap to rest for 30 minutes.

Gently brush  each log with the egg wash mixture and sprinkle with the remaining ½ cup of Parmesan.  Bake for about 12 minutes, reversing the trays at the halfway point.  Cool the cooked breadsticks on a rack for 15 minutes before eating.

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