* 1.5 cups hot water
* 2 teaspoons sugar
* 1 teaspoon active dry yeast
* About 3 cups flour, possibly a little bit more
* 4 slabs of thick cut bacon, and all of its fat
* About 4 ounces of cheese (considered a fat)
* Salt
* Chipotle powder
The bacon is cut into chunks and fried to crisp doneness. The emersion blender comes with a mixing cup and a tiny blade. The fried bacon chunks are processed to dust with 1/2 cup of flour.
Grated cheese is processed to dust the same way. This creates the smallest particles possible. You might want to leave an occasional small chunk. Pieces interfere with rolling and they create weak spots in the baked breadsticks.
It's a lovely dough to work with. If you consider kneading and rolling out dough to be work.
The dough is divided in half and rolled out on top of a Silpat. This establishes the size.
A disc pizza cutter is used to slice through the dough to create long strips of dough
Each dough strip is gently and lightly rolled to erase the edges. This technique is a lot faster than shaping snakes from a heaping teaspoon of dough. The process is much quicker. I suppose you could leave them square-shaped. By rolling you can also roll them with differential so that they twist and this could help them avoid bending into arc shapes as they dry. I'm guessing. I didn't do that.
Before proofing ↑.
Baked ↓.
I have only 3 storage containers available presently for proofing boxes. There was enough dough to roll thinly as possible but not enough dough for another tray of breadsticks so I made cracker with them.
Baked for 10 minutes at 375℉, near the top of the oven.
They might have to bake a little bit more to fully dehydrate. That's how I like them. Without any moisture at all.
Each tray can hold a little more than a dozen breadsticks.
I love these things so much. I'd like to have them around all the time. But then I would weigh at least 400 LBS. Because I cannot keep off of them when they're around.
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