Cucamonga Sticks (Breadsticks)

18 Jan

Breadstick Ingredients:

  • 1 package Active Dry Yeast
  • 1/2 cup warm water (105-115)
  • 1 3/4 cups all-purpose flour
  • 1 Tb Extra-Virgin Olive Oil
  • 1/2 tsp salt
  • 1/2 tsp sugar, plus a sprinkle
  • 2 Tb minced fresh parsley

Filling Ingredients:

  • 24 oz sour cream
  • 1 packet Hidden Valley Dip mix
  • 4 cloves garlic, minced
  • grated Parmesan Cheese
  • 1/4 cup parsley, minced
  • 1/2 cup shredded Mozzarella
  • 1/2 cup shredded Cheddar cheese

In a warm glass measuring cup add the warm water, a sprinkle of sugar then add the yeast to dissolve. Let stand until the yeast is slightly foamy on top, usually between 9 and 10 minutes. Prepared once this has happened and the time has elapsed to immediately use this. If you let it sit longer the yeast will start to lose it activity. Yeast needs to have food to eat, which is the sugar in your recipe.

I use my counter top mixer with a dough hook, but if you are doing this by hand I will make a special note for you within this recipe.

In a warm mixing bowl add the activated yeast, half of the flour, Olive Oil, salt and sugar and stir with a rubber spatula just until roughly mixed.  Add the remaining flour and parsley. With the dough hook attached, on low-speed, mix for 30 seconds. Turn the speed to medium and mix for another minute or so until the dough pulls away from the sides of the bowl and wraps around the dough hook. NOTE: if not using the counter top mixer with a dough hook and working dough by hand follow this portion of the recipe. Once all the ingredients are added into the mixing bowl mix well with a rubber spatula, then on a floured cold  surface knead for about 10 minute until the dough is no long sticky and springs back when touched. Then form into a ball.

When taking the dough from the counter top mixer it will be a bit sticky, place it on a lightly floured cold surface and knead it for about a minute or two until it is no longer sticky and springs back when touched. Then form into a ball.

Place the dough ball in a warm large, lightly greased bowl. Roll it around until all sides of the ball are greased. Cover the bowl with plastic wrap and let rise in a warm place for 20 minutes.

Gently push down dough with your fist to deflate it. Reshape into a ball, cover again with plastic wrap and place in your refrigerator for a minimum of 2 hours. This gives the dough adequate time for the retarding process. You can leave the dough in the refrigerator for a maximum of 30 hours. (If the dough doubles in size during this process just push your fist into the dough to deflate it and reshape into a ball again.)

Mix the sour cream and Hidden Valley Dip mix together and set aside in the refrigerator.

When ready to bake, preheat oven to 450.

Let aged dough ball rest on a floured counter for 5 minutes before rolling. Flatten the dough ball into a sphere and begin rolling it out with a rolling-pin. (For those of you that may have pizza experience, go ahead and edge stretch this dough instead of using a rolling-pin). You goal is to roll the dough to measure 1/8″ – 1/4″ in thickness. Once the desired thickness is reached shape dough into a rectangle by gently pulling the edges of the dough out to the sides.

Brush the entire dough surface with an even layer of the dip mix. You won’t be using all of the dip. Sprinkle the minced garlic on top of the applied dip. Spread the Parmesan Cheese over 1/2 of the dough surface, then sprinkle the parsley on top of that. Lightly add the Mozzarella and Cheddar cheese to that side. Fold half of the dough over the half that has filling on it, then press down slightly on it. Cut 1 inch strips and place them on a pizza stone or baking pan lined with parchment paper. Twist the strip a couple of times while placing it down. Lightly sprinkle the mozzarella and cheddar cheese over the top. Let the sticks rise for 15 minutes before baking.

If using a pizza stone, bake on 425 for 10 minutes, turn oven down to 400 and bake another 10 minutes. Remove from oven and let sit on stone for 5 minutes before serving.

If using a baking pan lined with parchment paper, bake on 425 for 10 minutes, turn oven down to 400 and bake another 7-10 minutes. Remove from oven and pan, no need to let them sit on the pan as it does not retain the heat to continue the baking process. But on the other hand it seems to conduct more direct heat.

Serve with soups, with a cheese sauce, ranch dressing or a warm marinara sauce.

Tip: To warm bowls fill them with hot water, let set for a couple of minutes, empty the water and dry bowl.  Use a food thermometer to ensure the water is proper temperature for the yeast. If the water is to cold the yeast will not come alive, if the water is to hot it will kill the yeast. I prefer using my Pampered Chef Pizza Stone.

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Posted by on January 18, 2012 in Breads


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