Rustic Jalapeno Cheese and Lager Grissini
| 2 | teaspoons bread machine yeast |
| 2 1/4 | cups bread flour |
| 1/2 | cup coarse ground cornmeal |
| 1 1/2 | teaspoons salt |
| 2 | teaspoons sugar |
| 3/4 | cup grated jalapeno cheese |
| 1/4 | cup olive oil |
| 1 | cup lager ( I used Samuel Adams, but any lager will do) |
Place all the ingredients in the bread machine container, process on the dough cycle. After it has mixed and kneaded some, check to see if dough has formed a nice ball, slightly tacky, but not sticky. Adjust with flour or more lager, if necessary.
Preheat oven to 325°
When the dough cycle is complete, transfer dough to a lightly oiled surface and divide into two pieces. Let rest 10 minutes. Work with one piece of dough at a time. Roll the dough to a 15“x8” rectangle about 1/4 inch thick. Using a pizza wheel, cut dough lengthwise into 10 pieces about 1/2 inch wide. Sprinkle with cumin seeds, if desired. Place on a lightly oiled baking sheet, cover loosely with lightly oiled wax paper and let rise about 30 minutes or until puffy. Repeat with second piece of dough.
Bake for 20 to 25 minutes or until golden brown. Transfer to cooling rack.
Makes about 20 long skinny breadsticks.
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