Bloody Witches Fingers |
Get your Halloween bash off to a bloody start with these witches' fingers! Dip these herb and garlic breadsticks in pasta sauce, or serve with a hearty stew or soup.
Ingredients
- Pinch granulated sugar
- ¾ cup (175 mL) hot water
- 1 tbsp (15 mL) traditional active dry yeast
- 3 tbsp (45 mL) butter, melted
- ¼ cup (50 mL) freshly grated Canadian Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley
- 1 tbsp (15 mL) chopped fresh basil or 1 tsp (5 mL) dried basil
- 2 cloves garlic, minced
- 2 cups (500 mL) all- purpose flour
- ¼ tsp (1 mL) salt
Topping:
- 1 tbsp (15 mL) butter, melted
- 4 tsp (20 mL) toasted or black sesame seeds
- 12 sliced natural almonds
- 1- ½ cups (325 mL) pasta or marinara sauce
Directions
1. In large bowl, stir together sugar and water; sprinkle yeast over top and let stand for 10 minutes or until frothy. Stir in butter, cheese, parsley, basil and garlic. Stir in flour and salt until ragged dough forms. Using hands start to knead the dough in the bowl to bring it together.
2. Scrape dough out onto floured work surface and knead for about 3 minutes or until soft dough forms. (Dough should not be sticky.) Place in buttered bowl and cover with clean tea towel and let rise for about 1 hour or until doubled in size.
3. Punch down dough and divide the dough into 12 pieces and roll into about 4- inch (10 cm) fingers. Place on parchment paper lined baking sheet. Cover with clean tea towel and let rise for about 40 minutes or until doubled.
4. Preheat oven to 400˚F (200˚C).
Topping:
1. Brush each finger with butter and sprinkle with sesame seeds. Press an almond slice at end of each finger for the nails. Bake for about 20 minutes or until golden brown. Serve with pasta sauce.
Photo and recipe courtesy of Dairy Farmers of Canada.
Hot Topics
Who's Online
Become a Fan
Follow Us
Add a Comment