Breadsticks
You should pull and roll these sticks of dough until they reach the length you prefer. They can be as long and thin or as short and fat as you like. The thicker sticks are chewy: the thinner ones are crisp. They freeze will in plastic freezer bags, and heat in seconds in the microwave. A mixture of sticks, each coated with a different seed or with course salt, is delicious with cocktails or beer.
- Serving SizeMakes about 20 breadsticks, depending on size.
Ingredients
- 2 cups culture after first proof (look under Hints for first proof)
- 1 tablespoon butter
- 1/2 cup milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 cups white bread flour
- GLAZE
- 2 eggs, beaten
- Poppy or sesame seeds, or course salt
Second Proof and Baking
Measure the culture into a large mixing bowl. Melt the butter over moderate heat, add the milk to the butter, and warm (to 75-85 degrees). (Or mix the butter and milk together and warm in a microwave oven.) Add the salt and sugar and stir until dissolved. Add this mixture to the culture and mix well.
Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand. Turn onto a floured board and knead in remaining flour until dough is satiny.
Divide dough into approximately 20 small balls.
Roll each ball into a rope about 1/4 to 1/2 inch in diameter.
Arrange 1 inch apart on a baking sheet and proof, covered, at 85 degrees for 30 minutes, or until they start to rise.
Preheat oven to 375 degrees. Brush breadsticks with egg and sprinkle with seed or salt.
Bake for 15 minutes, or until uniformly brown.
Happy Baking!