Monday, January 14, 2013

Hoppin' Jalapeno Sticks

Ever have those nights when you need a new kind of side…you don’t want anything too exotic…it needs to be easy to make…and you still want everyone to love it? Well that happens in my kitchen quite often. Recently a fellow broadcaster recommended the following recipe to me, it is not an original but it is delectable!
 1 tablespoon olive oil
1 medium onion, finely chopped
1 ¼ cups milk
2 ¼ tablespoon active dry yeast
1 ½ teaspoons sugar
1 ½ teaspoons salt
3 ounces jalapeno peppers, seeded and coarsely chopped
3 ¾ cups bread flour
choice of: pretzel salt, herbs, or shredded cheese (Parmesan or Jack are nice) for topping

It looks like chunky dough right now but just wait!

 1.Saute onions in olive oil until just translucent. Set aside. 
 2.Heat milk until lukewarm, pour into mixing bowl and then add sugar and yeast. Set aside until yeast foams (about 5 minutes).
 3.Add 1 cup flour and salt, and mix to a moist dough. Add enough remaining flour to make workable dough.
 4.This is the part where things really come together! Mix in onions and chopped jalapenos. Knead by hand for 10 minutes or with a mixer and dough hook until dough is springy. (In a mixer dough will cleanly pull away from the sides of bowl when done. Much easier on the hands!)
 5.Let rest for 10 minutes. I mean the dough. If you’d like to rest at this time too, feel free to do so!
 6.Preheat over to 400-degrees F
 7.Turn out onto lightly floured surface and divide into 30 to 32 pieces. Roll out into a rectangle and cut from side to side forming bread stick shapes (it’s not rocket science but the degree sure helps!).
 8.Brush tops with water or milk and sprinkle with pretzel salt, herbs or shredded cheese. Bake for 20 minutes or until gold brown.

I worked with this picture for 15 minutes trying 
to get it to sit horizontally.
It won't. Tilt your head. Yes, now you can see 

it with the steak and broccoli.

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