Pink Peppercorn Breadsticks
Makes 16 breadsticks, 16” long
Inspired by Chef Joël Chenet
The bite of pink peppercorns and crunchy breadsticks are wonderful contrasts for cream cheese and rich salmon lox. Spicy Smoked Salmon Bloody Mary echos and amplifies the flavors of lox and peppercorns, making them ideal brunch partners. When interviewing Chef Chenet for a recent story, he described serving Smoked Salmon Vodka Bloody Mary with lox and Pink Peppercorn Breadsticks. I couldn’t get the idea out of my head, so the next weekend, we had drinks and breadsticks for brunch.
1 cup warm water
1 tsp. dried yeast (1/2 packet)
1 tsp. sugar
2-2 1/4 cups all-purpose flour, preferably unbleached
1 tsp. salt
1 Tbsp. olive oil
1 tsp. crushed pink peppercorns
Put warm water in large bowl and sprinkle with dried yeast and sugar. Let sit for 10 minutes while yeast begins working. Mix in 2 cups flour, salt, olive oil, and pink peppercorns until all ingredients are thoroughly incorporated. Using your hand, knead in remaining flour just until dough is no longer sticky (about 30 seconds).
Flour sides of bowl to prevent dough from sticking, leave dough in bowl to rise, cover bowl with plastic wrap and dishtowel, and put in a warm spot. Let dough rise for 1 hour, or until it doubles in size.
Preheat oven to 350°F.
Divide dough into 16 pieces and roll each piece into a 16” long breadstick. This is easiest to do on a floured flour sack dishtowel or on a Silpat or other silicone mat. Place on parchment paper covered baking sheets; 8 breadsticks fit on a half-sheet pan. Bake breadsticks for 25 minutes or until crisp and lightly browned. Cool completely before serving.