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Witch’s Finger Bread Sticks with Maple Mustard Dip

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Witch's Finger Bread Sticks with Maple Mustard Dip

Witch's Finger Bread Sticks with Maple Mustard Dip

amanda

Equipment

  • Stand Mixer - Essential for kneading dough efficiently and consistently.

  • Dough Hook Attachment - Specifically required for mixing bread stick dough.

  • Baking Stone - Helps in achieving a crispier exterior by mimicking the effect of baking on pizza stones or cast iron skillets.

  • Parchment Paper Sheets - Useful for preventing sticking during transfer and ensuring clean removal from the baking stone.

  • Digital Food Scale - Ensures precise measurement of ingredients, critical for baking consistency.

  • Silicone Spatula - Great for mixing doughs and scraping bowls without damaging them.

  • Oven Thermometer - Accurate temperature control is crucial in achieving the perfect bread stick texture.

  • Maple Syrup (for drizzling on top)

  • Yellow Mustard Jar (for making maple mustard dip)

  • Small Whisk or Hand Mixer (for mixing the maple mustard)

Ingredients

  • 1 1/2 cups warm water (105°F to 115°F)

  • 1 tablespoon sugar

  • 1 (1/4-ounce) package active dry yeast

  • 4 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 10 drops green food coloring

  • 48 sliced almonds or peanut halves

  • 8 drops red food coloring, diluted with 1/4 teaspoon water

  • 1 large egg beaten with 1 tablespoon water (egg wash)

  • 1/2 tablespoon pretzel salt or coarse sea salt

  • 1/2 cup mayonnaise

  • 1/2 cup coarse-grain Dijon mustard

  • 1 tablespoon maple syrup or mild honey

  • Special equpment: Stand mixer with paddle attachment and dough hook; 1 or 2 small paintbrushes

Instructions

1

Instruction 1

Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
2

Instruction 2

Beat in 1 cup of flour on low speed until combined.
3

Instruction 3

Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
4

Instruction 4

Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
5

Instruction 5

While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
6

Instruction 6

Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
7

Instruction 7

Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
8

Instruction 8

Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
9

Instruction 9

Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
10

Instruction 10

Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
11

Instruction 11

Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
12

Instruction 12

Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
13

Instruction 13

Repeat forming and baking in batches with remaining dough.
14

Instruction 14

Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.
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