It doesn’t get much easier than a recipe with only four ingredients. These golden toasts from King Arthur Flour taste like a savory and earthy biscotti. I love them since they are fast and easy to make. They are good on their own but absolutely delicious when served along side a hearty tomato soup, corn and vegetable chowder or pumpkin soup. Talk about the ultimate in comfort food.
1 pinch saffron threads soaked in 1 tablespoon of warm water
2 large eggs
2/3 cup granulated sugar
1 cup all-purpose flour
- Soak the saffron threads in the water for 10-15 minutes to soften them for baking. Preheat the oven to 375 and lightly grease a 9 inch x 5 inch loaf pan.
- Using a hand mixer, beat the eggs and sugar together until light in color, thickened, and foamy.
- Stir in the saffron and water. Lightly sprinkle the flour over the surface of the mixture and fold it in gently. The mix will be thick and sponge-like, full of air and deep yellow in color.
- Spread the batter into the prepared pan and bake for 30 to 32 minutes. The edges will be well browned and begin to pull away from the sides of the pan. Set the pan on a rack to cool for 10 minutes.
- Turn the loaf out onto a cutting board and use a sharp serrated knife to slice the bread into 1/2 inch slices. Lay each slice on a baking sheet making sure that the cut sides are facing up (and down).
- Place the pan under the broiler until the toasts begin to darken at the edges, about 1 to 2 minutes.
- Remove the pan from the oven, carefully flip each slice over and broil the reverse side as well.
- Allow the toasts to cool completely before serving. Store in an airtight container or zip top bag for up to 3 weeks.
Yield: 16-18 slices
I love homemade bread. It can be eaten as is or as an accompaniment to soup or stew. Bread sticks give you the best of both worlds; you get the flavor and texture of bread in the convenience of an individual serving. These bread sticks are adapted from a King Arthur Flour recipe. They are quite simple to make and require minimal hands on time. The herbs can be adjusted or changed depending upon your own preferences and what you have on hand. Eat them alone or with Beef and Red Wine Stew, Corn and Vegetable Chowder, or any other dish where you want to soak up the juices.
HERB BREAD STICKS
1 1/2 cups lukewarm water
2 tablespoons olive oil
1 teaspoon sugar
2 teaspoons salt
1 tablespoon dried thyme
1/2 tablespoon dried rosemary
2 1/4 teaspoons instant yeast
1 teaspoon garlic powder
4 1/2 cups bread flour
1 egg, beaten
1 tablespoons water
1/4 cup King Arthur Flour artisan bread topping
- Lightly grease a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and set aside.
- Place the water, remaining olive oil, sugar, salt, thyme, rosemary, yeast, garlic powder, and flour the bowl of a stand mixer. Turn the machine onto low and mix until a slightly soft dough forms. Cover and let rise for 1 hour until puffy.
- Spread the dough into the prepared pan, stretching it to the edges. If it shrinks back, let it rest for 10 minutes then stretch again.
- Using a lightly greased bench knife or pizza wheel, cut the dough into 12 or 13 crosswise strips, about 1 inch wide. Then cut the dough in half lengthwise so you have 24 to 26 strips, each about 6 1/2 inches long.
- Cover the pan and let the strips rise at room temperature for 45 to 60 minutes, until puffy.
- Preheat the oven to 350.
- In a small bowl, combine the egg and water. Brush this mixture over the top of the strips.
- Sprinkle the bread topping evenly over the strips.
- Bake for 30 to 35 minutes or until they are golden brown in color. Remove the pan from the oven and allow to cool slightly.
- When the breadsticks are cool enough to handle, cut them along their score lines.
Yields: 24 to 26 breadsticks