Breadsticks

Fennel Seed Breadsticks

1 1/4 cups water
1 tablespoon barley malt syrup
1 3/4 teaspoons active dry yeast
1/4 cup olive oil
125 grams spelt flour
375 grams unbleached all-purpose flour
10 grams kosher salt
1 tablespoon fennel seeds, slightly crushed
semolina flour

Heat the water a bit warmer than the yeast would like and stir the malt syrup into it until the syrup dissolves, this takes a while as it tends to be reluctant to dissolve. Rewarm the water and syrup mixture if necessary to bring it up to about 105F. Stir the yeast into the water and let it stand until foamy.

Meanwhile, combine the flours and salt in the bowl of a stand mixer fitted with a dough hook. When the yeast mixture has foamed up a bit, add it to the flour mixture along with the olive oil. Mix until the dough comes together and knead on low speed for a few minutes, working in the fennel seeds towards the end.

Turn the dough out and knead briefly by hand on a lightly floured surface. Pat the dough into a 14 X 4-inch rectangle and set it on a surface that has been lightly dusted with semolina flour. Cover with plastic wrap and let rise at room temperature for 1 hour.

Preheat the oven to 450F about 15 minutes or more before the dough is done rising. Position one rack in the upper third of the oven and another rack in the lower third.

Sprinkle the risen dough with semolina flour. Cut the dough crosswise (the short way) into 1/2-inch wide strips, or a bit thicker for the end pieces if the ends of the rectangle are rounded. You should have about 22 strips. Use 2 rimless 13.5 X 15-inch baking sheets, or you can turn 2 rimmed baking sheets of a similar size upside down. I like to roll each strip through the semolina flour on the work surface to lightly coat the cut sides. Pick up one strip and holding each end of the strip in with your fingers, pull and stretch the piece of dough to fit the baking pan crosswise. Continue with the rest of the dough strips until both pans are filled with the strips of dough. The strips may shrink a bit, just stretch them a bit more as they lay on the pan, so that they fit from one edge of the pan to the other.

No need to let the sticks rise a second time, put them in the preheated oven and immediately turn the oven down to 400F. Bake for 10 minutes and then rotate the pans from the top rack to the bottom rack and vice versa. Bake another 10 minutes. At this point I like to turn the oven off, open the door, but leave the bread sticks in the oven for about 30 minutes. This makes them extra crispy, the way I like them. But you may prefer to just take them out and let them cool on the pans on a cooling rack.

The sage flavored bread sticks were the same recipe, except I used 100 grams of regular whole wheat flour (spelt flour is also good) and 400 grams of unbleached all-purpose flour. Substitute 1/4 cup chopped fresh sage for the fennel seeds. A teaspoon of ground black pepper is also a nice addition.

You can also make the recipe with all unbleached all-purpose flour, 500 grams (3 3/4 cups).

Zucchini Bread

2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 cup brown sugar
1 cup olive oil
2 teaspoons vanilla
2 cups (12 to 14 oz) coarsely grated zucchini
1 1/2 cups chopped lightly toasted walnuts


Preheat the oven to 350F. Put the flours, cinnamon, baking soda, baking powder, and salt in a bowl and stir together thoroughly. Set aside.

Beat the eggs in a large bowl until light and foamy. Beat in the sugar, oil, and vanilla. Stir in the zucchini. Add the flour mixture to the egg mixture and stir until just combined, stir in the nuts. Divide the batter evenly between 2 greased 9 x 5 x 3-inch loaf pans. Bake for about 1 hour, or until a skewer inserted in the middle of a loaf comes out clean. Cool on a rack 10 minutes, then turn the loaves out and finish cooling on the rack.

Makes 2 loaves.

I like to use extra virgin olive oil instead of refined vegetable oils when baking. Refined vegetable oils are treated with some really nasty solvents to remove color, flavor and odor - yuck. I've found that the olive flavor is not at all strong and nobody has ever even noticed the difference.

Spicy Cornmeal Sticks

2 to 4 jalapeno or similar chiles, to taste
1 cup cornmeal, preferably blue
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons butter, melted (part rendered duck fat is yummy)
1 large egg
vegetable oil

Preheat oven to 425 F.

Roast the chiles over an open flame or under the broiler until blackened. Set aside to cool. Rub off the skins, remove the stems and seeds, and finely chop, set aside.

Mix the dry ingredients in a small bowl. Whisk the milk, butter, egg, and chiles together in a large bowl. Stir the dry ingredients into the liquid mixture until just combined. Scrape the batter into a pastry bag.

Brush 2 well seasoned cast iron cornstick pans with oil. Heat the pans in the oven until the oil smokes slightly, about 10 minutes. Pour off any excess oil. Pipe the batter into the molds. Alternatively, the batter can be spooned into the molds, but piping is much easier. Bake until puffed and golden brown, about 15 minutes.

Makes 14 cornsticks.