Parmesan Peppercorn Breadsticks |
|
 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 24 |
|
These crisp breadsticks are just like the ones served in restaurants. When entertaining, use them as a garnish on plate chargers. When guests sit down to dinner, they have an immediate treat!Mary Beth Jung, Hendersonville, North Carolina Ingredients:
2 tablespoons grated parmesan cheese |
1 package (1/4 ounce) quick-rise yeast |
2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon dried rosemary or thyme, crushed |
1/2 teaspoon coarsely ground pepper |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
1-1/4 cups water |
3 tablespoons olive oil |
1 egg white |
1 tablespoon cold water |
2 tablespoons sesame seeds |
Directions:
1. In a large bowl, combine cheese, yeast, salt, sugar, rosemary, pepper and 2 cups flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Divide each half into 12 pieces. Roll into 12x1/2-in. strips; place on greased baking sheets. Beat egg white and cold water until foamy; brush over strips. Sprinkle with sesame seeds.
4. Bake 18-22 minutes or until lightly browned. Cool on wire racks.
5. For tender breadsticks, serve the same day. Or let stand, uncovered, at room temperature for 1-2 days to dry breadsticks to a cracker-like consistency before packaging. Yield: 2 dozen.
|
|