I love the easy recipes and this is one of them. Someone got me a Lékué mould to make bread sticks and I loved the idea. I since then, use it for my special dinner and meals, but I had forgotten them until a couple of days ago, I had a dinner at home and made the bread sticks and just realized I had to tall you about it.
The advantage of doing the bread sticks at home is that we can decide what taste we want. It is much more fun to have bread sticks of various kinds that one. I love when I go to a restaurant and get me a basket with various breads, and I'm very keen on bread and... very panarra. Eat and make bread at home is a pleasure, a luxury of slow living. An experience that need their time to come out well but with easy cooking recipes you will get great recipes in just a blink of an eye. Today's recipe is one of those easy, very simple and quick cooking that will give you much satisfaction and that will allow you to give a special touch to your table.
I make small bouquets with them,with a string, but you can set them in your table as you like: in a nice glass, in a basket or just on a table. They are crunchy and very nice colors and are also very simple. I hope they like you.
For dough
- 400 ml water €0.10
- 400 g of wheat flour €0,20
- 12 g of salt €0.01
- 12 g of powdered yeast €0.15
- 60 ml of olive oil Virgin €0,24
To flavor bread sticks
- 2 teaspoons sweet paprika from la Vera and poppy seeds €0.25
- seeds of lavender and a little black pepper 2 teaspoons ground €0.30
- 1 teaspoon 5 spices and other white sesame seeds €0.40
Total €1.40 posed among the 50 sticks of bread that we will obtain, 0.03 by beak. don't you think that it is worth to try?
Directions
1 Preheat oven to 180th. Mix water, salt, and yeast in a bowl.
2. Add flour and mix until a homogeneous mass.
3. Add oil and mix bin. To my I like to do it with a scraper to make bread in the same Bowl by hand, but you can use a blender if you prefer
4. Weigh and divide the dough obtained in three equal parts and place each one in a bowl.
6. Add a distinct flavor to each bowl and mix well. Pass each mixture to a disposable pastry bag sleeve
7. Carefully fill each hole of the mould up to the mark to prevent mass out of the mold in baking
8 Bake for 15 minutes at 180 ° C.
9. Leave to cool in the same mold and then pass a grille.
- Add your favorite Spice: curry, black pepper, grated cheese...
- Make small bouquets with your bread sticks to serve to each guest at the table, or place them in glasses for a different presentation.
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: about 25 tortillas
The Lékué mould is the cane, I give little use but should be given more, now you have given me quite a few good ideas so that great :-D
Kiss
Thank you Manu. You are a Sun, and the truth is that Yes that mould is the past. A big kiss
I love to make bread at home, is one of the pleasures of life and, as well you say, you have to enjoy it, but we don't always have time, this is a recipe that is very simple and very well explained, I do not know the mould of which you speak, I heard mark lékué but have not had the opportunity to use none, I will put to investigate , hehe. A greeting.
Do not hesitate to visit my blog
Hi Sergio, the mould is genial.LO sold in El Corte Inglés, but mostly sold online so it should not be hard to find. Me something much that like making bread. Thank you for being here with me. A hug
my mother that sweetie and these rich fall safe this weekend that we love
thanks for the recipe
Marga thank you very much. I'm glad you liked. But above all thank you for being here with me!
Great pint, that beautiful photos! Best regards
Thousand thanks Anabel have that prove it because besides good pint is for sucking is them fingers :)
I want to try to make them until they finish these days of festivities
With those ingredients, many grams of peaks you would get?
Delicious pint! Eager to try them.
Hi Marta. Thank you very much for writing. As the recipe States leave about 25 inches, but I can't tell you cradle to weigh because I have not never heavy. Sorry. Thank you very much porwsceibir and for being here with me. Hugs and happy new year!
I love your blog and your recipes, always so easy and colorful! Arises a doubt with respect to the yeast... is it dry bakery or pastry Rotal type? I understand that it must be the dry bakery but if you can confirm me it would be perfect to make them already same! Thank you :-)
Hi violet,
Baking powder is always yeast type Royal the other is dry or fresh Baker's yeast. A kiss and thanks for writing