Mexican breadsticks

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Another breadstick recipe but this ones a little more tricky. If you fancy something easier try my Spicy Breadsticks.

chilli4

Makes 36

  • 460g strong white bread flour
  • 1 1/2 tsp salt
  • 1 tsp yeast
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 4 tsp paprika
  • 1/4 tsp finely chopped garlic
  • 1/4 finely chopped onion
  • 4 tsp olive oil
  • 300ml lukewarm water
  • 100g drained sliced jalapenos

Put the flour, salt and yeast in a bowl and mix. Tip half of the mixture into another bowl and add the chilli powder, cumin, paprika, garlic and onion. Mix and then make a well in the centre of both bowls.

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Add half the oil and half the water to one bowl and mix with your hands to form a soft dough. Sprinkle some flour on a worktop and knead the dough for 5 minutes. Put back into the bowl (cleaned and oiled) and cover with cling film. Do the same with the other bowl. Leave to rise for one hour.

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Preheat the oven to 180C. Dust two baking sheets and finely chop the jalapenos. Dry them with kitchen paper. Roll out the white dough to a rectangle 1cm thick. Press the jalapenos into the dough. Roll out the other dough to a rectangle. Place it on top of the other dough and press.

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Roll the doughs out to a large rectangle 5mm thick. Cut it in half and then cut into long strips. Roll each strip between your hands to give a candy-cane effect. Place on the baking sheets and cook for 35 minutes. Place on a wire rack and leave to cool.

 

 

 

 

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One Comment Add yours

  1. chef mimi says:

    Beautiful! I love that you added cumin as well!

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