We made these Asiago and Black Pepper Breadsticks from Baking Illustrated a few weeks ago. They were pretty easy to make. We made them on a weeknight but wouldn't do so if SP ever returns to working in the office because the rising time is 1.5-2 hours. It's nice now because he's home all the time and we can make things like this during the week.
We didn't use the onion powder because SP thought we didn't have any, but we do. Maybe next time. The grated cheese is in the dough and sprinkled on top before baking. Yum! There is a tablespoon of fresh grated black pepper. It's tasty, but we found that the more we ate, the more the pepper overwhelmed us a bit. Next time, we would use less pepper.
The recipe makes 18 breadsticks. That's a lot for 2 people so we froze them. On the nights that we want a breadstick, we thaw 2-3, wrap them in foil, and heat them in the oven.
We'd make these again, maybe adding the onion powder, maybe trying another flavor like pecorino & herbs.
Recipe here: Asiago Cheese-Black Pepper Breadsticks (page 170)
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