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Image / Editorial

These breadstick bones are the perfect Halloween party snack


by Meg Walker
28th Oct 2018

There’s nothing better than a basket of warm breadsticks on a chilly evening. Especially when they are potato breadsticks with a hint of garlic, shaped like bones, and topped with cheese. An added bonus is that the garlic will keep vampires away. Dip these in marinara sauce for an extra creepy garnish. You can bake some ahead of time and reheat them later. Bone appétit!

Breadstick Bones

Makes about 18 breadsticks

Ingredients

For the dough
1¼ tsp active dry yeast
60ml warm whole milk
60ml warm water
2 tbsp sugar
80g mashed potatoes
4 tbsp unsalted butter, melted
1 large egg
130g plain flour
160g bread flour
½ tsp garlic powder
2 tsp salt
1 tbsp olive oil, for coating the bowl and dough

For the topping
4 tbsp unsalted butter, melted
1 tsp garlic powder
65g grated Asiago cheese (or use Parmesan or Pecorino)

Equipment
Stand mixer fitted with the dough hook

Method
Make the dough: in the bowl of a stand mixer, whisk together the yeast, milk, water and sugar. Set aside until foamy, about 10 minutes.

Once foamy, stir in the mashed potatoes, melted butter and egg.

In a medium bowl, whisk together the plain flour, bread flour and garlic powder.

Stir 65g of the flour mixture into the yeast mixture until a thick paste forms.

With the mixer on low speed, beat in the salt and the remaining flour mixture, 30g at a time. Mix until the dough is soft and pulls away from the sides of the bowl, 3-5 minutes.

On a lightly floured surface, knead the dough for an additional minute, then form into a large ball. If the dough is too sticky, add more flour as needed.

Grease a large bowl with the olive oil and place the dough inside.

Roll the dough in the oil to completely coat. Cover the bowl with a clean cloth and let rest at room temperature until doubled in size, 1-2 hours.

Preheat the oven to 175ºC/gas mark 4. Line 2 baking sheets with parchment paper and lightly grease the paper.

On a lightly floured surface, divide the dough into 18 portions and shape each portion into a ball. Keep the dough covered with a clean cloth to prevent a skin from forming.

 

Extracted from Baking All Year Round by Rosanna Pansino (Sphere, approx €23).