Printer Friendly

Swiss twists.

They're crisp and crunchy breadsticks coated with seeds

A TRIO OF SEEDS--sesame, cumin, and poppy--coats these twisted breadsticks with a flavorful and crunchy armor. The handsome twists, called chnuspi, are a specialty of Brothuus Zoller, a bakery in Basel, Switzerland.

To duplicate, begin with a whole-wheat yeast dough. Cut it into strips, brush with egg white, roll strips in seeds, twist, and bake. Chnuspi make a delicious companion for soups and salads.

Basel Seeded Wheat Twists (Chnuspi)

1 package active dry yeast

1 cup warm water (about 110|degrees~)

2 tablespoons salad oil

1 tablespoon honey

1/2 teaspoon salt

2 cups whole-wheat flour

1 to 1 1/4 cups all-purpose flour

1/3 cup sesame seed

3 tablespoons each cumin seed and poppy seed

1 large egg white

Sprinkle yeast over water in a large bowl; let stand about 5 minutes to soften. Stir in oil, honey, and salt. Add whole-wheat flour and beat until stretchy and sticky, about 5 minutes. Stir in 1 cup all-purpose flour.

To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, 5 to 7 minutes. If dough still sticks, add all-purpose flour, 1 tablespoon at a time, until dough pulls free.

To knead by hand, scrape dough onto a lightly floured board. Knead until smooth and elastic, adding just enough flour to prevent sticking, about 5 minutes. Return dough to bowl.

Cover bowl with plastic wrap. Set in a warm place. Let dough rise until doubled, about 1 hour. Punch dough down; knead briefly on a lightly floured board to release air. Roll or pat dough into a 6- by 9-inch rectangle. Cover rectangle with plastic wrap and let stand until puffy, 20 to 30 minutes. Cut dough into 10 equal 6-inch-long strips.

On waxed paper (about 14 in. square), mix sesame, cumin, and poppy seed. Brush 1 dough strip all over with egg white. Hold both ends and stretch strip evenly to a length of 12 inches. Roll in seeds to coat all over. Set strip on 1 of 2 greased 12- by 15-inch baking sheets; still holding ends, twist strip 3 or 4 times. Repeat to make remaining strips; place about 2 inches apart on pans.

Bake in a 375|degrees~ oven until browned and crusty, 25 to 30 minutes. (If using 1 oven, switch pan positions halfway.) Transfer bread to racks. Serve warm or cool. If made ahead, cool and store airtight up to a day; freeze up to 3 weeks. Recrisp to serve: lay sticks (thawed, if frozen) on pan. Place in a 350|degrees~ oven until warm, 8 to 10 minutes. Makes 10.

Per stick: 215 cal.; 7 g protein; 7.2 g fat (0.9 g sat.); 33 g carbo.; 121 mg sodium; 0 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:includes recipe
Author:Anusasananan, Linda Lau
Date:Jan 1, 1993
Previous Article:January menus.
Next Article:They're grand desserts ... but downsized.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters