Savory Blueberry Breadsticks
Serves 12
Recipe By: Jennifer Trainer Thompson
Published in: Very Blueberry
2 tablespoons olive oil
1/3 cups finely chopped red onion -- (peeled)
1 tablespoons minced garlic
3 1/2 cups all-purpose flour -- plus more for kneading
1 1/2 teaspoons kosher salt -- plus more for sprinkling
1/2 teaspoons freshly ground black pepper
1 cups fresh or frozen blueberries
2 teaspoons active dry yeast
1/4 teaspoons sugar
3/4 cup hot water -- (120 to 130F)
In a skillet, heat the oil over medium heat. Add the onion and garlic
and saute for about 10 minutes, or until the onion is soft. Remove
from the heat and let cool.
Mix together the flour, 1 1/2 teaspoons salt, and pepper in a small
bowl and set aside. Place the blueberries in the bowl of a food
processor fitted with the metal blade and puree until smooth. Set aside.
In a large bowl, mix together the yeast and sugar. Stir in the hot
water, continuing to stir just until the yeast dissolves. Let rest
until the yeast mixture becomes foamy, about 10 minutes. Gently stir
the onion mixture and the blueberry puree into the yeast. Add the
flour mixture and stir to combine just until a dough ball forms.
Lightly grease a large bowl with canola oil. Working on a lightly
floured surface with lightly floured hands, knead the dough until
elastic, about 5 minutes. Place the dough ball in the oiled bowl and
turn to coat. Place a damp kitchen towel over the dough and place the
bowl in a warm place to rise for 45 minutes, or until approximately
doubled in volume.
Preheat the oven to 350F. Remove the dough from the bowl and roll it
into a rectangle about 1/2 inch thick and 15 inches long, then cut
into 24 to 30 pieces. Working on a lightly floured surface, roll the
pieces of dough into 15-inch-long ropes, about the thickness of your
pinky finger. Arrange breadsticks on baking sheets 2 inches apart and
brush their tops with water and sprinkle with kosher salt. Bake for
45 to 55 minutes, until very crispy and slightly browned. Serve warm.
The breadsticks stay fresh in an airtight container for up to 2 weeks.
Makes 24 to 30 breadsticks
Source:
"Very Blueberry page 54"
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