Breadsticks with Black Pepper and Cheddar Recipe

This Breadsticks with Black Pepper and Cheddar recipe makes the most of crushed peppercorns added to the bread, a perfect choice to pair with any meal

| December 1991/January 1992

Try this peppercorn-infused Breadsticks with Black Pepper and Cheddar recipe as a side dish for your next meal.

Breadsticks with Black Pepper and Cheddar Recipe

More like small baguettes than the completely dry commercial breadsticks, these have a crisp crust and a chewy, bready interior. They have a nice, lingering, peppery aftertaste that complements most soups and salads, and aperitifs or cocktails, and they’re excellent picnic fare.

• 2 1/2 cups unbleached flour plus about 1/2 cup for kneading
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons active dry yeast
• Generous pinch sugar
• 1 1/2 cups warm water
• 2 tablespoons vegetable oil
• 2 teaspoons coarsely ground black pepper
• 3 scallions, sliced thin (about 1/4 cup)
• 1 cup grated cheddar cheese
• 1 egg white lightly beaten with 1 teaspoon water
• Kosher salt, optional

1. In a mixing bowl, combine 1 1/2 cups of the unbleached flour with the whole wheat flour and salt. Make a well in the flour and add the yeast, sugar, and 1/2 cup of the warm water. Let the yeast stand until foamy, about 5 to 10 minutes.

2. Stir in another 1/2 cup water and the oil. Add the remaining water, and stir the batter vigorously with a wooden spoon. Add 1/2 cup flour and beat well. Stir in the pepper, scallions, cheese, and another 1/2 cup flour and blend well.

3. Sprinkle about 1/4 cup of the flour for kneading on a pastry board or marble and turn the dough out onto it. Knead, adding the rest of the flour as needed, until the dough is smooth and homogeneous and springs back when pressed with your thumb. The dough will be slightly sticky, but should not be too sticky. Add a bit more flour if necessary.

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