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Tuesday, August 27

Rosemary-tangerine breadsticks with pink salt

Yeast, active dry
¼ ounce
1 teaspoon
Water, 110°F
½ cup +
½ cup
Olive oil, extra virgin
¼ cup +
Flour, bread
11 ¼ ounces +
Flour, semolina
½ cup
Tangerine, zest finely grated
Rosemary, fresh, finely chopped
1 ½ teaspoons
Salt, sea, fine
1 teaspoon +
Egg, lightly beaten
Salt, pink Hawaiian Alaea
  1. In a large measuring cup, combine the yeast, sugar, and ½ cup water; stir to dissolve. 
  2. Let stand for 10 minutes, or until the yeast mixture forms a frothy head. 
  3. Stir in the remaining ½ cup water, and the oil. 
  4. In the food processor bowl, combine the flours, zest, rosemary, and sea salt; pulse to combine. 
  5. With the motor running, add the yeast mixture through the feed tube in a steady stream; take about 10 seconds to pour it all in. 
  6. Process for 10 seconds more, by which time the dough should form a rough mass on the stem.
    If the dough is too wet and forms a mass right away, remove the cover, and sprinkle 2 tablespoons of bread flour on the dough.
    If the dough is too dry and has not formed a ball on the stem within 15 seconds, sprinkle with 1 to 2 teaspoons of water. 
  7. Process for 10 seconds more. 
  8. Let stand with the cover, and rest for 20 minutes. 
  9. Generously oil a rimmed baking sheet. 
  10. Begin stretching, pushing, and pulling the dough with your fingertips and the heel of your hand into a 8-by-12-inch rectangle.
    This will take a little while—the dough will be tight at first, so give it a chance to relax. 
  11. Transfer the dough to the baking sheet, and brush the top with oil. 
  12. Cover with a plastic bag, and allow to rise in a warm, draft-free area for about 45 minutes, or until puffy. 
  13. Preheat the oven to 400°F; ensure a rack is in the middle. 
  14. Transfer the dough to an unfloured cutting board, and cut it crosswise into four equal sections. 
  15. Cut each section crosswise into eight little strips, and roll each one under the palm of your hands into a thin rope about 12 inches long. 
  16. Transfer to the oiled baking sheet, forming curlicues, if desired. 
  17. Beat the egg with a pinch of salt, and brush. Sprinkle with pink salt. 
  18. Bake for 15 to 20 minutes, until slightly golden.
    Do this in batches, if necessary, keeping the unrolled strips covered, and rolling them out just before baking. 
  19. Serve warm with a little dish of your best extra-virgin olive oil. 
Recipe adapted from The New Wine Country Cookbook by Brigit Binns.

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