{"id":60,"date":"2020-04-26T21:22:57","date_gmt":"2020-04-27T01:22:57","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=60"},"modified":"2021-05-08T14:29:15","modified_gmt":"2021-05-08T18:29:15","slug":"breadsticks","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/breadsticks\/","title":{"rendered":"Breadsticks"},"content":{"rendered":"<p><button style=\"background-color: #85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/\">Return to Lab 1 Overview<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color: #85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/\">Return to Lab Schedule<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/shortbread\/\">Go to Shortbread Recipe<\/a><\/button>\u00a0\u00a0<br \/>\n&nbsp;<\/p>\n<h1><strong>Making\u00a0Breadsticks with different types of flour<\/strong><\/h1>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p><em>Makes ~ 1 dozen breadsticks<\/em><\/p>\n<p><em>These measurements are for one batch of breadsticks. You will be making two batches &#8211; so you will need 2x the ingredients listed here.\u00a0<\/em><\/p>\n<ul>\n<li>1\/4 &amp; 2 Tbsp cup warm water<\/li>\n<li>1\/2 \u00a0teaspoon honey<\/li>\n<li>1\/2 package (a scant \u00a01\/2 tablespoon) rapid rise instant yeast &#8211;\u00a0<em>you are making two batches of breadsticks, so you will use the other half of the package on the second batch.\u00a0<\/em><br \/>\n3\/4 cup\u00a0all-purpose flour<\/li>\n<li>1\/4\u00a0cup EACH of whole wheat flour\/Semolina OR\u00a0additional all-purpose flour. You will make two batches of breadsticks &#8211; adding whole wheat\/semolina to the first, and all-purpose to the second.<\/li>\n<li>1 &amp; 1\/2\u00a0tablespoons extra-virgin olive oil<\/li>\n<li>3\/4\u00a0teaspoons salt<\/li>\n<li>Oil for the bowl<\/li>\n<li>Herbs, finely chopped or seeds (e.g. seasame seeds) &#8211; optional<\/li>\n<\/ul>\n<div><\/div>\n<h3><strong>Materials<\/strong><\/h3>\n<ul>\n<li>Measuring cups and spoons<\/li>\n<li>Food processor or stand mixer (if you don&#8217;t have a food processor or stand mixer, see note at the end on how to mix by hand)<\/li>\n<li>Spoonula<\/li>\n<li>Small bowl<\/li>\n<li>Kitchen towel or plastic wrap<\/li>\n<li>Baking sheets<\/li>\n<li>Parchment paper (<em>not<\/em> wax paper, <em>not<\/em> foil)<\/li>\n<li>Sharp knife<\/li>\n<li>Cooling rack<\/li>\n<\/ul>\n<div><\/div>\n<h3>Special note on Equipment:<\/h3>\n<div><em>This lab would benefit from a large food processor or stand mixer, but it is also possible to mix by hand. Watch one of the following videos on technique for operating these pieces of kitchen equipment, or to do it by hand.\u00a0<\/em><\/div>\n<div>\n<h3>Food Processor<\/h3>\n<div><iframe loading=\"lazy\" style=\"width: 640px; height: 480px;\" title=\"How to make wheat flour dough in food processor( Real-time video)|Poonam's Kitchen\" src=\"https:\/\/www.youtube.com\/embed\/wLRTKKlFQ1Q?feature=oembed&amp;rel=0\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<h3>Stand mixer<\/h3>\n<div><iframe loading=\"lazy\" style=\"width: 640px; height: 480px;\" title=\"Garlic &amp; Herb Dutch Oven Bread - KitchenAid Stand Mixer\" src=\"https:\/\/www.youtube.com\/embed\/ZZGc4qTec5o?feature=oembed&amp;rel=0\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<h3>Mixing by hand<\/h3>\n<div><iframe loading=\"lazy\" style=\"width: 640px; height: 480px;\" title=\"How to Mix Dough without a Mixer | Make Bread\" src=\"https:\/\/www.youtube.com\/embed\/-GbV0b4sqpw?feature=oembed&amp;rel=0\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<div><\/div>\n<h3><strong>Instructions<\/strong><\/h3>\n<h3>When you see text in <span style=\"color: #0000ff;\"><strong>boldface blue font<\/strong><\/span>. You should document that step with a photo on your blog.<strong> \u00a0<\/strong><\/h3>\n<ol>\n<li>Use the microwave to heat up your water a little &#8211; it should be warm, NOT hot.<\/li>\n<li><strong><span style=\"color: #0000ff;\">Measure out the flour<\/span><\/strong> using the following technique:\n<ul>\n<li><iframe loading=\"lazy\" style=\"width: 640px; height: 480px;\" title=\"How to measure flour\" src=\"https:\/\/www.youtube.com\/embed\/GUSovVHpqsU?feature=oembed&amp;rel=0\" width=\"300\" height=\"150\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/li>\n<\/ul>\n<\/li>\n<li>Add the flour, yeast and salt in the bowl of the food processor or stand mixer &#8211; mix briefly by pulsing or stirring. \u00a0* if you are not using a food processor or stand mixer,use a whisk to combine.<\/li>\n<li>With the food processor\/stand mixer running, add the\u00a0olive oil, honey and water through the feeding tube. <strong><span style=\"color: #0000ff;\">Mix\u00a0with the dough blade\/hook until combined<\/span><\/strong>\n<ul>\n<li>For the food processor: mix for <strong>no more than 1 minute<\/strong> to knead. The dough should pull away from the sides of the mixing bowl.<\/li>\n<li>For the stand mixer: mix for <strong>~5-7 minutes<\/strong>.\u00a0The dough should pull away from the sides of the mixing bowl.<\/li>\n<li>By hand: mix with a dough scraper (or strong mixing spoon) until combined, then <strong>knead for 10 minutes<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #0000ff;\"><strong>Remove the dough from the mixer bowl and transfer it to a\u00a0bowl that has been sprayed with non-stick cooking spray<\/strong><\/span>. Drizzle a tiny amount of olive oil over the dough and roll it around until it has been coated. Cover with an kitchen towel or plastic wrap, and let sit undisturbed in a warm place for <strong>1 hour<\/strong> or until doubled in bulk.\n<ul>\n<li>\u200b\u200bWhile you are waiting, repeat steps 1-3 with the second kind of flour.<\/li>\n<\/ul>\n<\/li>\n<li>Preheat your oven to 425\u00b0F and line 2 or 3 baking sheets with parchment paper (cut paper to fit).\u00a0<em>Use an oven thermometer to measure oven temperature.\u00a0 <\/em><\/li>\n<li>Set out your cutting board, and turn the dough out of the bowl and onto the cutting board.<\/li>\n<li>Using the cutting board as your surface, <span style=\"color: #0000ff;\"><strong>shape the dough into a rough, flat rectangle.<\/strong><\/span> Slice a finger-sized piece from the long length of the rectangle with a sharp knife. <strong><span style=\"color: #0000ff;\">Roll it into a long, irregularly shaped snake and place on the baking sheet<\/span><\/strong>. Continue with the remaining dough, placing the dough snakes about 1\/2 inch apart.\u00a0Note:\u00a0The dough contains enough olive oil that you shouldn&#8217;t need flour to roll it out. If, for some reason, it is sticky, sprinkle a small amount of four on your surface before rolling.<\/li>\n<li>(Optional) Add flavor to the breadsticks\u00a0(optional)\u00a0To add herbs, knead about 1\/2 to 1 teaspoon of finely chopped fresh herbs into the dough and roll into snakes, as above. To add seeds, make the snakes as above. Measure out a couple of tablespoons of seeds and coax them into a long, thin line \u2014 as long as your snakes but fatter. Lay your snake over the seeds and press gently to make the seeds adhere. Place snakes on the baking sheet. Pick up one end and twist several times to create a swirl.<\/li>\n<li>Let the breadsticks rest for a few minutes before baking, <span style=\"color: #0000ff;\"><strong>so they puff up a bit<\/strong><\/span>, about <strong>15 minutes<\/strong>.<\/li>\n<li>Place the baking sheets with breadsticks into the oven and <strong>bake for 10 to 15 minutes<\/strong>. <em>At 5 minutes, rotate the pans and check their progress.<\/em> The breadsticks\u00a0are quite thin, so they will burn easily! Keep an eye on them and take them out when they are golden brown.<\/li>\n<li>Carefully move the breadsticks to a cooling rack to cool.<\/li>\n<li>Once they are cool, store them in an airtight container (for up to 2 to 3 days)<\/li>\n<\/ol>\n<h3><\/h3>\n<h3>On Your Blog<\/h3>\n<p>1. On your Blog,\u00a0<strong>document your process with a combination of text and images<\/strong>. Use your own words, be creative and be yourself. I will be looking for certain images that I have specified in\u00a0<span style=\"color: #0000ff;\"><strong>blue boldface font<\/strong><\/span>.<\/p>\n<p>2.<strong>\u00a0Compare the two batches of breadsticks<\/strong>. Line them up side by side and\u00a0<strong>label them <\/strong>so we can see which is which.\u00a0<span style=\"color: #0000ff;\"><strong>Take photos<\/strong><\/span>\u00a0of the two nutrition labels of the two types of flour.<\/p>\n<p><strong>3. <span style=\"color: #800080;\">Post a video<\/span><\/strong>\u00a0to your blog in which you address the following:<\/p>\n<ul>\n<li>Examine the texture (chewy, crumbly, etc) of the two types of breadsticks<\/li>\n<li>Break\/tear each breadstick type. How easily do they break?<\/li>\n<\/ul>\n<p><strong style=\"font-family: sans-serif; font-size: 1rem;\">4. Answer questions with typed text<\/strong><span style=\"font-family: sans-serif; font-size: 1rem;\">\u00a0at the end of the blog post.<\/span><\/p>\n<ul>\n<li>To what extent does the texture of the breadstick correlate with the protein content of the flour? Why do you think this is?<\/li>\n<\/ul>\n<p><button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/\">Return to Lab 1 Overview<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/\">Return to Lab Schedule<\/a><\/button>\u00a0\u00a0\u00a0<button style=\"background-color:#85B0F0; font-size: 120%;\" type=\"button\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/shortbread\/\">Go to Shortbread Recipe<\/a><\/button>\u00a0\u00a0\u00a0\u00a0<\/p>\n<h3>This recipe was adapted from\u00a0<a href=\"http:\/\/www.thekitchn.com\/how-to-make-grissini-cooking-lessons-from-the-kitchn-191541\" data-cke-saved-href=\"http:\/\/www.thekitchn.com\/how-to-make-grissini-cooking-lessons-from-the-kitchn-191541\">http:\/\/www.thekitchn.com\/how-to-make-grissini-cooking-lessons-from-the-kitchn-191541\u200b<\/a><\/h3>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Return to Lab 1 Overview\u00a0\u00a0\u00a0Return to Lab Schedule\u00a0\u00a0\u00a0Go to Shortbread Recipe\u00a0\u00a0 &nbsp; Making\u00a0Breadsticks with different types of flour Ingredients Makes ~ 1 dozen breadsticks These measurements are for one batch of breadsticks. You will be making two batches &#8211; so &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-1-overview\/breadsticks\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":265,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-60","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":6,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/60\/revisions"}],"predecessor-version":[{"id":789,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/60\/revisions\/789"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/265"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}