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13
Cheddar Breadsticks
Pair with a glass of wine and olives for a perfect
pre-dinner snack.
Makes about 50 breadsticks
¾ cup water (105°F to 110°F)
½ teaspoon granulated sugar
2¼ teaspoons (1 standard packet)
active dry yeast
3 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
1 teaspoon paprika
1
/
4
cup extra virgin olive oil
1 cup shredded Cheddar, about 4 ounces,
divided
Egg wash (1 large egg and 1 tablespoon
water, whisked together)
1.
Stir together the warm water, sugar and
yeast in the Cuisinart
®
mixing bowl. Attach
dough hook and let stand until mixture is
foamy and bubbly, about 5 to 10 minutes.
2.
While yeast is proofing, combine the flour,
salt and paprika. Once the yeast mixture
proofs, add the flour mixture with the olive
oil and half of the Cheddar.
3.
Mix on Speed 3 until dough comes together
as a ball and cleans the sides of the bowl. If
dough is too dry, add water 1 tablespoon at
a time; conversely, if the dough is too wet or
sticky, add flour 1 tablespoon at a time until
dough ball forms.
4.
Continue kneading on Speed 3 for about 5
minutes. Dough should be smooth and
spring back to the touch.
5.
Transfer the dough ball into a clean bowl,
cover with plastic wrap and let rise in a
warm, draft-free place until doubled in
volume, about one hour.
6.
Line 3 baking sheets with parchment paper.
Preheat oven to 400°F.
7.
Punch down dough and then roll out into a
rectangle, ¼ inch thick, about 9 x 12 inches,
with the long end running left to right. Cut
the dough with a pizza cutter or sharp knife
into strips, about ¼ inch wide. Finally, make
a cut down the middle, cutting all of the
breadsticks in half.
8.
Twist each strip and place them on a
prepared baking sheet. Press each end
gently to the sheet to keep in place. Place
the breadsticks about 1 inch apart.
9.
Once the baking sheet is filled, brush the
breadsticks with egg wash and sprinkle with
some of the remaining Cheddar. Repeat with
remaining breadsticks. Bake until golden,
about 15 to 20 minutes.
TIP: To ensure even coloring, rotate the baking
sheets halfway through baking.
Nutritional analysis per breadstick:
Calories 29 (61% from fat) • carb. 1g • pro. 1g
fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg
calc. 36mg • fiber 0g
Spinach and Feta Soufflé
Looking for a new idea for a fun and festive side
dish? The classic combination of spinach and feta
comes together in this tasty soufflé.
Makes 12 servings
6 tablespoons (¾ stick) unsalted butter,
divided
½ cup grated Romano, divided
5 large eggs
1 large egg white
½ cup unbleached, all-purpose flour
1½ cups whole milk
4 ounces feta, crumbled
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1
/
8
teaspoon freshly ground nutmeg
10 ounces (1 standard package) frozen,
chopped spinach, thawed, with any
moisture squeezed out
¼ teaspoon grated lemon zest
1.
Preheat oven to 400°F with the rack in the
middle position.
2.
Generously butter a 2-quart (8-cup) soufflé
dish thoroughly with 1 tablespoon of the
butter. Sprinkle ¼ cup of Romano in the dish
so that bottom and sides are coated. Shake
out any excess. Wipe the rim of the dish
with a paper towel to remove any butter or
cheese; reserve.
3.
Separate eggs, placing whites (including
extra white) into the Cuisinart
®
mixing bowl
and the yolks into a separate, large mixing
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