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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.
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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.

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Title Annotation:includes recipe
Author:Anusasananan, Linda Lau
Date:Jan 1, 1993
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