Snake Breadsticks
1 tsp. dry active yeast ⅔ cup warm water 1 Tbsp. sugar 4 Tbsps. avocado oil 2⅔ cup all-purpose flour ¼ tsp. salt 2-4 drops green food gel, more or less as needed for desired color Toppings for eyes and tongue, if desired Place yeast in medium bowl and add water and sugar. Whisk together and let sit 5 minutes to activate. Add oil, food color and salt and whisk to combine.
1 tsp. dry active yeast â cup warm water 1 Tbsp. sugar 4 Tbsps. avocado oil 2â cup all-purpose flour ¼ tsp. salt 2-4 drops green food gel, more or less as needed for desired color Toppings for eyes and tongue, if desired Place yeast in medium bowl and add water and sugar. Whisk together and let sit 5 minutes to activate. Add oil, food color and salt and whisk to combine.
Add 2 cups flour and mix until combined. Then, gently knead bread in bowl, adding more flour as needed until no longer sticky. Cover bowl with cling wrap and let rise until doubled in size, about 1 hour. Line baking sheet with parchment paper. Place dough on flat floured surface and knead about 8 times. Working with one handful of dough at a time, roll out dough into snake shape with tail being thinner and head being thicker. Flatten head slightly into snake shape. The original recipe called for dough to be wrapped around wooden skewers, but I didn’t like the way they looked. I suggest you laying them on baking sheet in a snakelike pattern. Repeat until all dough is used. Allow to sit 15 minutes. Preheat oven to 425°F. Bake snakes 15 minutes or until cooked through. If desired, add eyes and tongue while bread is still warm. Serve with dip.
Note: If you don’t want to dye dough, you can also mix gel coloring with water and brush it over top.
Recipe adapted from flawlessfood. co.uk.
