Soup sticks ... a perfect accompaniment with a bowl of hot soup.
I love a dough that can be started the day before it needs to be baked.
It is a time saver when you are in a hurry to make a meal.
Today's preparation will result in tomorrow's soup sticks.
We will need some patience.
Some of the flour and all the other ingredients are put into a mixing bowl.
Beat together with an electric mixer.
Stir in the remaining flour with a wooden spoon to make a soft
dough that pulls away from the sides of the bowl.
Coat a 2-quart bowl with cooking spray. Place dough in bowl;
cover and refrigerate overnight.
When ready to use, punch dough down and turn out on floured sheet
of parchment paper.
Roll out into rectangle, cut into strips, let rise and brush with olive oil.
Bake until golden; cool slightly and cut apart.
This was my official taster .... her comment was,
'this tastes good!'
1¼ cups warm water
1 tsp. sugar
1 pkg. dry yeast (1 tbsp.)
Dissolve yeast and sugar in warm water until bubbly.
3 to 3¼ cups all-purpose flour, divided
½ cup whole wheat flour
1/3 cup olive oil
¼ cup brown sugar, packed
2 tsp. chili powder
1½ tsp. salt
In a mixing bowl, combine yeast, 1 cup all-purpose flour, whole wheat
flour, oil, egg, sugar and seasonings. Beat until thoroughly mixed.
Stir in enough of the remaining flour to make a soft dough that pulls away
from sides of bowl. (dough will be sticky)
Coat a 2-quart bowl with cooking spray. Place dough in bowl; cover
and refrigerate overnight.
Next day: when ready to use, punch dough down. Turn out onto floured
sheet of parchment paper. Pat or roll dough into a 15x12-inch rectangle.
Transfer parchment with dough to a large baking sheet.
Using a floured pizza cutter or sharp knife, cut dough widthwise into
20 strips, about 3/4-inch wide.
Cover and let rise about 1 hour or until doubled in size.
Brush with olive oil.
Bake in preheated 375° oven for 20 minutes or until golden.
Slide soup sticks onto cutting board, cool slightly and cut apart.
Serve with a bowl of homemade soup.