In a small bowl, stir together the sugar and
water. Sprinkle top with yeast and let stand until
foamy, about 10 minutes. Stir in vegetable oil.
In a large bowl, whisk together flour and salt.
Make a well in the center and add yeast
mixture; stir to combine. Using dough hook,
knead dough on medium speed until smooth and
elastic, about 3 minutes (OR, knead by hand on
a lightly floured surface until smooth and
elastic, about 5 minutes). Shape dough into a
ball and transfer to a lightly greased bowl;
turn to coat. Cover bowl with plastic wrap and
let rise in a warm place until doubled, about 1
hour to 1 hour, 30 minutes.
When dough is risen, heat oven to 450 degrees
F. Place an inverted baking sheet on the middle
rack. Line a second baking sheet with parchment
paper; sprinkle with cornmeal. In a medium
bowl, toss together cheeses, garlic powder,
salt and parsley flakes. Divide dough in half;
press each piece on the cornmeal-covered
parchment paper into an 8-inch square. Top one
side of each square with 1/2 cup (for each) of
the cheese mixture. Fold over and press edges
lightly to seal. Use a sharp knife to slice
dough into 8 1-inch strips, stopping just
before the folded edge. Sprinkle evenly with
remaining cheese mixture.
Carefully slide dough on parchment paper on top of
inverted baking sheet in oven. Bake until golden
brown and bubbling, about 12 to 15 minutes. Let
cool slightly before pulling apart into
breadsticks.
Originally Submitted
11/6/2014
0 Out of 5 from
0 reviews
You can add this Stuffed Cheesy Bread recipe to your own private DesktopCookbook.
