Witch's Finger Bread Sticks with Maple Mustard Dip

Name: Witch's Finger Bread Sticks with Maple Mustard Dip
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 48
Cuisine: Global
Ingredients: 7 grams package active dry yeast; 1 Tbsps pretzel salt or coarse sea salt; 118 milliliters coarse-grain Dijon mustard; 1 large egg beaten with 1 tablespoon water (egg wash); 946 milliliters all-purpose flour; 10 drops green food coloring; 1 Tbsp maple syrup or mild honey; 118 milliliters mayonnaise; 48 sliced almonds or peanut halves; 8 drops red food coloring, diluted with 1/4 teaspoon water; 2 teaspoons salt; 1 Tbsp sugar; 355 milliliters warm water (105°F to 115°F)

Witch's Finger Bread Sticks with Maple Mustard Dip is a dairy free and vegetarian bread. This recipe serves 48. One serving contains 65 calories, 2g of protein, and 3g of fat. It will be a hit at your The Super Bowl event. If you have food coloring, sugar, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

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.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Hand Mixer

Bowl

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

Ingredients you will need

All Purpose Flour

Clean dough from paddle, then attach dough hook.

Ingredients you will need

Dough

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.)

Ingredients you will need

Dough

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Green Food Color

Sliced Almonds

Peanuts

Dough

Equipment you will use

Bowl

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

Equipment you will use

Baking Paper

Baking Sheet

Oven

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

Ingredients you will need

Dough

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

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Roll

Dust work surface with additional flour, if necessary, to facilitate rolling.

Ingredients you will need

All Purpose Flour

Roll and stretch each piece into a craggy 5-inch "finger."

Ingredients you will need

Roll

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.

Equipment you will use

Baking Sheet

Kitchen Towels

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

Equipment you will use

Knife

Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles.

Ingredients you will need

Egg

Sprinkle fingers all over with pretzel or coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Pretzels

Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking).

Equipment you will use

Oven

Transfer to a rack to cool.

Repeat forming and baking in batches with remaining dough.

Ingredients you will need

Dough

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

Ingredients you will need

Maple Syrup

Mayonnaise

Mustard

Equipment you will use

Whisk

•Witch's Finger Bread Sticks are best eaten the day they are made, but they can be made 1 day ahead and kept, tightly wrapped, in a resealable plastic bag, or frozen 1 week.

Ingredients you will need

Bread