Ramp Breadsticks Recipe
Ingredients
>> 1 cup warm water (about 100 – 110°F)
>> 1 packet active dry yeast
>> 1 tbsp granulated sugar
>> 2 to 2 1/2 cups all-purpose flour, sifted and divided
>> 1 1/2 tsp salt
>> 2 cloves garlic, finely chopped
>> 3/4 cup finely chopped ramp leaves
>> 2 tbsp olive oil
>> 1 tbsp melted butter (optional)
Instructions
In a small glass bowl, dissolve sugar and yeast in the warm water. Let stand until frothy (about 10 minutes).
Place 1 2/2 cups of flour in a large bowl; then add salt. Pour in the yeast mixture and oil. Stir well with a rubber spatula (or mix on medium-low in mixer until combined). Stir in the chopped ramps and garlic.
Gradually mix in more flour until the dough pulls away from side of bowl and forms a ball. Knead on a well-floured surface, adding more flour if needed, until you have a smooth and elastic dough that is no longer sticky; this may take up to 10 minutes.
Place dough in an oiled bowl and cover with a towel. Allow to rest for about 45 minutes in a warm location. It should nearly doubled in size.
Preheat oven to 400°F.
On a large piece of floured parchment paper, carefully roll out dough into a rectangle. Cut into even sized strips, about 1 inch wide and 5 inches long. Gently, remove one strip at a time and twist it as you place it on a parchment paper covered baking sheet. Place them about 1.5 to 2 inches apart. If desired, brush on some melted butter.
Bake uncovered for 14 to 16 minutes, until tops are golden brown.
Remove from oven. Best served while warm, but will easily keep (covered) for two to three days).
Wild Edibles in Recipe: Wild Leek
Recipe Category: Miscellaneous
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