Whole-wheat breadsticks - country living

20 breadstick

Ingredients

Quantity Ingredient
1½ cup Warm water (105' to 115'F)
1 pack Active dry yeast
½ teaspoon Sugar
3½ To 4 C unsifted bread flour
Coarse salt, Italian herb seasoning, poppy seeds,
¾ cup Whole-wheat flour
¼ cup Olive Oil
2 teaspoons Salt
Egg Glaze (recipe follows) grated Cheddar cheese, and/or sesame seeds (opt.)

Directions

TOPPINGS

1. In large bowl, preferably of heavy- duty electric mixer, combine warm water, yeast, and sugar; stir to dissolve yeast. Let stand until foamy-about 5 minutes.

2. Add 2 C bread flour, the whole-wheat flour, oil, and salt to yeast mixture. With wooden spoon or dough book of mixer, beat 1 to 2 minutes or until smooth. Add the remaining bread flour, ¼ C at a time, and beat until a soft dough forms; that pulls away from the bowl as it is beaten.

3. Grease two 15- by 12-inch baking sheets. Turn dough out onto lightly floured surface. Knead dough, adding remaining bread flour as necessary to prevent stickiness, until smooth and elastic-about 5 minutes.

4. Wash, dry, and oil mixing bowl. Place dough in bowl, turning to bring oiled side up, Cover with clean cloth and let rise in warm place, away from drafts, until double in size-about 1 hour.

5. Turn dough out onto lightly floured surface and divide into 4 equal portions; cut each portion into 5 equal pieces. With hands, roll each piece into a 14-inch-long stick; place sticks, ¼ inch apart, on greased sheets. Cover and let rest at room temperature 15 minutes.

6. Meanwhile, heat oven to 375'F and prepare Egg Glaze. Gently brush Egg Glaze on the surface of the breadsticks. Sprinkle with Toppings, if desired. Bake breadsticks are crisp and golden brown. in center of oven 18 to 20 minutes or until Cool breadsticks on wire rack before serving. Store in an airtight container to retain crispness.

Egg Glaze: In small bowl, beat together 1 small egg and 2 T milk until blended; refrigerate when not using.

Country Living/Jan/94 Scanned & fixed by DP and GG

Related recipes