Heart "Beet" Sticks
These heart "beet" sticks are soft, vibrant, naturally tinted breadsticks with a tender crumb to serve with soups, salads, and pasta.
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Servings: 12 breadsticks
Ingredients
If Using Roasted Beet puree (makes 12 breadsticks)
- 2½ cups All purpose flour
- 1 tsp Salt
- 4 tbsp Olive oil
- 1½ tsp Active dry yeast
- ½ cup Water
- 1 tbsp Maple syrup
- 4 tbsp Roasted beet puree
If Using Beet Powder (makes 10 breadsticks)
- 2 cups All purpose flour
- 1 tsp Salt
- 4 tbsp Olive oil
- 1½ tsp Active dry yeast
- ½ cups plus 2 tbsp Water
- 1 tbsp Maple syrup
- 2 tbsp Beet powder
Brushing
- 1-2 tbsp Aquafaba
Optional Final Brushing
- 2 tbsp Olive oil
- ½ tsp Basil
- ⅛ tsp Salt
- ¼ tsp Garlic powder
Instructions
- Activate the yeast with warm water and maple syrup. Add oil, activated yeast, roasted beet puree or beet powder, salt to the bread machine followed by flour. Set it in dough cycle. The dough would have doubled in size after an hour of resting.
- Transfer the dough to a well floured surface. Punch and knead the dough to a smooth ball.
- Divide the dough to 12 balls (10 if using beet powder method). Take one portion of the dough and make a long rope of 12-14-in. Bring the edges together and make a heart shape. Transfer to a cornmeal dusted baking sheet. The shaping can be done on the sheet too.
- If no shaping is desired, just roll them to 10-in and continue with the next steps for simple breadsticks.
- Cover and let it prove for 30-40 minutes.Preheat the oven to 350 degrees.
- Brush with aquafaba.
- Bake for 17-18 minutes.
- When it bakes, mix basil, salt, garlic powder, and oil. set aside.
- Remove from the oven and brush with oil. Cool completely.
- Serve with soup, or salad, or with any dipping sauce.