Hazelnut Breadsticks

The Joy of Homemade Hazelnut Breadsticks

As a busy professional, finding time to bake can feel like a luxury. But there's something deeply satisfying about creating something delicious from scratch, the aroma filling your kitchen, a testament to a moment of calm amidst the whirlwind of daily life. These hazelnut breadsticks, while requiring a little planning (thanks to the overnight sourdough starter), are a perfect example. They're not just a tasty treat; they're a mini-escape, a reminder to slow down and appreciate the simple pleasures.

The process itself is a meditative experience. The gentle kneading of the dough, the careful shaping of the breadsticks – each step is an opportunity to disconnect from the emails and deadlines and reconnect with the tactile joy of creating something with your own hands. The subtle nutty flavor of the hazelnuts, the satisfying crunch, and the warm, inviting smell are a reward in themselves. These breadsticks aren't just food; they're a mood elevator, a conversation starter, a little bit of homemade happiness.

More Than Just a Snack: These aren't your average store-bought breadsticks. The use of a biga, an Italian sourdough starter, adds a depth of flavor and texture you simply won't find in commercially produced versions. It's this attention to detail, this commitment to quality ingredients and traditional methods, that elevates these breadsticks from a simple snack to something truly special.

I often find myself making a double or triple batch, not just for my own enjoyment, but also to share with friends and colleagues. There’s a sense of pride in gifting something you’ve made with your own hands – it’s a way of showing you care, a gesture of warmth and generosity. The delighted expressions on their faces as they take that first bite? Priceless.

Beyond the Recipe: Baking these breadsticks is about more than just following instructions; it's about embracing the process. It’s about taking a break from the daily grind, finding a quiet moment of creativity in the kitchen, and enjoying the rewarding outcome. The aroma alone is enough to transport you, even if just for a few minutes. And that, in today's fast-paced world, is a gift worth savoring.

So, set aside some time – even a little bit – and treat yourself to the experience of making these delicious hazelnut breadsticks. You’ll be surprised at how much joy a simple recipe can bring. Whether you're enjoying them with a glass of wine, sharing them with loved ones, or simply indulging in a quiet moment of self-care, these breadsticks are a testament to the power of homemade goodness.

Tips and Variations: Feel free to experiment with different shapes and sizes. You can add other nuts, seeds, or herbs to the dough for added flavor and texture. They're also delicious dipped in olive oil or balsamic glaze. And of course, don't hesitate to adjust the recipe to your own taste preferences. Baking is all about experimentation and finding what brings you joy.

The most important thing, though, is to relax and enjoy the process. Baking should be a fun and rewarding experience, a way to escape the daily stresses and connect with something meaningful. So put on some music, pour yourself a cup of tea, and let the aroma of freshly baked bread fill your kitchen with warmth and happiness. These hazelnut breadsticks are more than just a recipe; they're an invitation to embrace the simple pleasures of life.

Step-by-step

• Mix 1/2 cup warm water, 1/2 cup flour and 1 teaspoon yeast in large bowl to blend well. Cover and let starter stand at room temperature overnight.
• Heat oil in heavy small saucepan over medium-low heat. Add sage and sauté until crisp, about 7 minutes. Cool.
• Combine remaining 1 tablespoon water and 1/2 teaspoon yeast in small bowl; stir to blend. Let stand 10 minutes to dissolve yeast. Transfer to processor.
• Add remaining 2 cups flour, hazelnuts, milk and salt to yeast mixture in processor. Using on/off turns, process until small moist clumps form. Add sage-oil mixture and starter. Process just until large moist clumps form. Transfer dough to clean work surface. Gather dough into ball. Knead until dough is smooth and elastic, about 4 minutes. Form dough into ball.
• Lightly oil another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Cover. Let dough rest 15 minutes.
• Preheat oven to 400°F. Lightly oil 3 large baking sheets. Turn dough out onto floured work surface and knead briefly until smooth. Divide dough into thirds.
• Divide first third of dough into 7 equal pieces. Roll 1 dough piece between palms and work surface into 13-inch-long rope. Transfer rope to baking sheet. Repeat with remaining 6 dough pieces, spacing ropes evenly apart. If desired, shape 1 end of each rope decoratively. Let rise 10 minutes. Bake breadsticks until golden and very crisp, about 20 minutes. Transfer to racks and cool.
• Meanwhile, shape second third of dough into 7 breadsticks and let rise 10 minutes. Bake as above. Repeat with final third of dough. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)