Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the sticks, we will need flour (I used bread of the first grade), warm milk, soft butter, hard cheese, honey or sugar, yeast, salt and fresh basil (instead of basil, you can use green onions, parsley, dill)
Step 2:
In warm milk (milk should be about 35-40 C no more), dissolve the yeast and leave for 5 minutes.
Step 3:
During this time, grate the cheese on a fine grater and cut the basil.
Step 4:
Add honey, grated cheese, chopped basil and butter to the yeast (I have half melted). Mix everything thoroughly so that the honey is completely dispersed.
Step 5:
Sift flour with salt and add in several steps to the milk mixture. Knead the soft dough. If necessary, add a little flour or milk during kneading.
Step 6:
Roll the dough into a ball.
Step 7:
We put the dough in a bowl lightly greased with vegetable oil and leave it in a warm place for 1 hour to rise, during this time the dough should increase 2-3 times.
Step 8:
We spread the dough that has come up on a floured work surface and stretch it into a rectangle about 5-8 mm thick.
Step 9:
Cut the dough into strips and form sticks. If desired, you can either twist the dough strips into a tube or simply twist them into a spiral.
Step 10:
We spread the resulting breadsticks on a baking sheet, if desired, lubricate with milk (so the color will be more saturated when baking, but you can not do it) and send it to the oven preheated to 200 C for 10-12 minutes (baking time depends on the thickness of the sticks, just be careful not to over-dry, otherwise you can get, something like a crispy straw).
Step 11:
Let the finished sticks cool down a little and serve to the table! Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Honey - 400 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Cheese "Russian" - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
