Roti Oregano

Sumber: Astrid nya Indra.

Niat sudah ada mau bikin tapi angin rajin belum bertiup 🙂

2 tablespoons granulated sugar (=+/- 30 ml) 3/4 teaspoon active dry yeast 1 cup plus 1 tablespoon warm water (105 to 115 degrees F)
16 ounces bread flour (3 cups = +/- 750 gr) 1 1/2 teaspoons salt 1/4 cup (1/2 stick) butter, softened 1 tbsp dried oregano 1 tbsp garlic powder

On top:
2 tablespoons butter, melted 1/2 teaspoon garlic salt

Cooking Directions

Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it becomes foamy on top.

Combine the flour, garlic powder, dried oregano and salt in a large bowl. Use the paddle attachment on a stand mixer to mix the softened butter into

the flour. If you don’t have a stand mixer, use a mixing spoon to combine the butter with the flour. When the yeast mixture

is foamy, pour it into the flour mixture and use a dough hook on your mixture to combine the ingredients and knead the

dough for approximately 10 minutes. If you don’t have a stand mixer, combine the ingredients and then knead the dough

by hand on a countertop for 10 minutes untill smooth and elastic.

Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it doubles in size. When the dough has doubled, measure out 2-ounce portions

and roll the dough between your hands or on a countertop to form sticks that are 7 inches long. Place the dough

on parchment paper-lined baking sheets, cover and set aside for 1 to 1 1/2 hours, or until the dough doubles in size once again.

Preheat the oven to 400 degrees F.

Bake the bread sticks for 12 minutes, or longer until golden brown. When the bread sticks come out of the oven, immediately

brush each one with melted butter and sprinkle with a little garlic salt.


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