Witch Finger Breadsticks
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¼ cup warm tap water (NOT boiling or super hot, up to 130°F (55°C) see note 1.)
- 1 tablespoon granulated sugar
- 1 teaspoon dry yeast (see note 2)
- 2 ¼ cups bread flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter (melted)
- 1 egg (for egg wash)
- ½ teaspoon garlic granules
- ½ teaspoon dried oregano
- 1 teaspoon sesame seeds (black and white)
- 16 blanched almonds
- 2 tablespoons marinara (or tomato sauce or ketchup)
Method
- In a small bowl, mix water with sugar and yeast. Set aside and leave the yeast to activate and bubble, it should take around 10 minutes.
- In a bowl, mix flour with melted butter, salt, and the yeast mixture. Knead it out on a floured surface and knead for 7 minutes or until you get a smooth ball of dough.
- Divide the dough ball into 12 equal balls, and roll each out into a rope.
- Place each "rope" onto a baking pan lined with parchment paper. Cover with a towel, and let it rise in a warm place for 30 minutes.
- Using a pastry brush, brush with an egg wash, then sprinkle with seasonings. Dip each almond in marinara, then press it firmly into the end of each breadstick.
- Preheat the oven to 390°F (200°C) just 10 minutes before the 30 minutes above end. Bake the breadsticks for 10 minutes.
- Remove from the oven and serve warm.