Oil breadsticks and corn breadsticks with cheese, crunchy, tasty, and also easy to make for any occasion. The spiral shape makes them even more crispy and they are tasty and flavorful, great to serve in the bread basket at the table or to accompany a platter of cold cuts or cheeses.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 25 Pieces
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal (fine flour)
- 1/2 cup water (warm)
- 2 tbsp olive oil
- 1 oz grated cheese
- 1 1/2 tsp fine salt
- 1 tsp fresh yeast
- 1/2 tsp malt (or honey)
- to taste finely chopped rosemary
Steps
In a bowl, put the warm water and dissolve the crumbled yeast in it along with the malt, or the honey. Add the sifted flour, grated parmesan, fine salt, rosemary and knead.
Once you have gathered all the flour, add the oil and continue kneading to form a compact dough ball.
Place the dough back in the bowl, cover it with a cotton cloth or plastic wrap and let it rise in a warm place until doubled.After the rising time, take the dough and place it on the work surface, which you have previously dusted with a layer of fine cornmeal flour.
Slightly spread the dough, without overhandling it, and shape it into a rectangle.
Using a pizza cutter, or a spatula or a sharp knife, cut small strips.
Prepare the baking sheet for baking the breadsticks and place a sheet of parchment paper on it.
Take one strip of dough at a time, pass it over a layer of cornmeal flour and wrap it around a wooden skewer. You can choose the length of the breadsticks, but make sure they are all the same to bake them evenly. I make them 11 inches long and with these quantities, you get about 25.
Place the prepared breadsticks on the baking sheet and preheat the oven to 355°F fan setting, or 375°F static, and bake the corn breadsticks for 20 minutes.
Check the baking and when they appear golden, remove them from the oven.
They keep for a few days sealed like bread and can also be frozen if desired. Additionally, they are excellent served with cold cuts and cheeses or nibbled at the table.
