Italian Black Breadsticks from Scratch
YumItalian Black Breadsticks from Scratch : healthy and so cool !
Breadsticks, every kind, are really perfect appetizer. Sometimes we use the same dough to make pretzels or any other shapes to combine with dips but they are served, one shape or the other, while people gather to celebrate or as single dish served with wine or craft beer.
Since my friends know I love cooking, I tend to make a surprise every now and then.
So, I sent an invitation to come to my place on Saturday afternoon, no special occasion, just to gather and have something to eat and drink ( for a change 🙂 )
I decided to serve Italian Black Breadsticks from Scratch with Baked Feta Cheese with Canned Sardines and Olives
Instead of flowers bouquet, I got herbs and it served perfectly to take photos of breadsticks. The herbs will be dried afterwards to use during winter since my friend has picked them up, no chemically treated, in her winter garden.
As about colouring the breadsticks, I have used activated charcoal because it doesn’t have too much of a taste so it really gives the colour only. Squid ink may be a problem to people that don’t enjoy the specific taste.
Also, activated charcoal is supporting detoxification after holidays, helping remove excess toxins from the body and giving you pearly white teeth. You cannot say „No“ to all of that, right ?
Italian Black Breadsticks from Scratch
Ingredients
- 3 cups flour
- ¾ Tbsp dry yeast
- 2/3 cup + 1 Tbsp warm water
- 1/3 cup milk
- 1 tsp salt
- 3 Tbsp activated charcoal ( carbon )
- Oil for the working surface
1 egg white + coarse salt to taste to sprinkle ( optional )
Instructions
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On a clean working surface, combine flour, dry yeast, water, milk, salt and activated charcoal. You can also use mixer with the dough hook.
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Knead the dough and divide it into 34 – 36 equal pieces.
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Preheat the oven to 200 C / 392 F.
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Line two baking sheets with baking paper.
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Lightly oil the working surface and roll each piece into a log 7 – 8 inches long.
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Place the breadsticks on baking paper allowing sufficient space between each stick.
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Egg wash them and sprinkle with coarse salt to taste.
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Bake for 12 minutes. Allow to cool and serve.
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