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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Cornmeal on the bottom of the baking sheet gives these breadsticks added crispness. If desired, sprinkle poppy or sesame seeds on the breadsticks for baking. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
3 tablespoons sugar |
1 teaspoon salt |
1/4 cup canola oil |
3 cups king arthur unbleached all-purpose flour, divided |
cornmeal |
1 egg white |
1 tablespoon water |
coarse salt, optional |
Directions:
1. In a bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
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 1 hour.
3. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10-in. x 1/2-in. strip. Place 1 in. apart on a greased baking sheet sprinkled with cornmeal. Let rise, uncovered, until doubled, about 45-60 minutes.
4. Beat egg white and water; brush over breadsticks. Sprinkle with coarse salt if desired. Place baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on the lowest rack. Bake at 400° for 10 minutes. Brush again with egg white. Bake 5 minutes more or until golden brown. Yield: 1 dozen.
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