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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Parmesan and a blend of seasonings flavor every bite of these cornmeal breadsticks that were developed in our Test Kitchen. The dough is easy to roll out and cut into strips. Ingredients:
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
1 cup cornmeal |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons garlic salt |
2 teaspoons italian seasoning |
1/2 teaspoon onion powder |
1-1/3 cups milk |
1/2 cup butter, cubed |
4 eggs |
1-1/2 cups shredded parmesan cheese |
melted butter and additional parmesan cheese |
Directions:
1. In a large bowl, combine 2 cups flour, cornmeal, yeast, garlic salt, Italian seasoning and onion powder. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the Parmesan cheese and enough remaining flour to form a soft dough. Do not knead (dough will be sticky). Cover and let rest for 15 minutes.
2. Divide dough in half. On a lightly floured surface, roll each portion into a 10-in. square. Cut into 1-in. strips. Place 2-in. apart on greased baking sheets. Cover and let rise in a warm place for 30 minutes.
3. Bake at 375° for 13-15 minutes or until golden brown. Brush with melted butter; sprinkle with additional Parmesan cheese. Serve warm. Yield: 20 breadsticks.
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