As I mentioned previously, I have been juicing lately, and working the pulp into new recipes. When I juice, I usually juice like foods together. All the veggies go into one container, and the fruit goes into another, and then I mix the two, instead of ruining a big batch of delicious fruit juice with far too much celery or kale. This veggie pulp included kale, spinach, celery and cucumber. The cucumber helped moisten it up, but I think the spinach and kale can be blamed for the bright green color that came out in the dough once I decided to make bread sticks.
I adapted from this recipe:
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 1/2 teaspoons dried oregano
- 1 package dry yeast
- 2 tablespoons sugar
- 3/4 cup skim milk (105° to 115°)
- 5 cups bread flour, divided
- 1/4 cup stick margarine, softened
- 1 teaspoon salt
- 1 teaspoon cider vinegar
- 1 large egg
- Cooking spray
- Combine first two ingredients; set aside.
- Dissolve yeast and sugar in 3/4 cup warm milk in a large bowl, and let sugar mixture stand 5 minutes. Add 2 cups flour, spinach mixture, margarine, salt, vinegar, and egg, and beat mixture at medium speed of a mixer until smooth. Stir in 1 cup flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes), and add enough of the remaining flour to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll dough into a 10 x 7-inch rectangle. Cut dough crosswise into 20 (7-inch-long) 1/2-inch-wide strips. Gently twist strips of dough. Repeat with remaining dough. Place dough twists 1 inch apart on two baking sheets coated with cooking spray. Cover dough twists, and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
- Preheat oven to 350°.
- Uncover breadsticks. Bake breadsticks at 350° for 18 to 20 minutes. Remove from pan, and let cool on wire racks.
I covered the bread sticks in a thin film of garlic paste, sesame seeds and a Tuscan sea salt. The toppings really set off the flavors, and the spinach and kale came through beautifully. These were full, dense and moist bread sticks, so savory, and full of a salad flavor. I’ll definitely use this recipe and idea again!