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Best-Ever Breadsticks
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3 to 3-1/4 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
3/4 cup milk
1/4 cup warm water (110° to 115°)
1 tablespoon butter
1 egg white
1 tablespoon water
Coarse salt
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a
saucepan, heat the milk, water and butter to 120°-130°. Add to dry
ingredients; beat just until moistened. Stir in enough remaining flour to form a
stiff dough. Turn onto a lightly 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. Punch dough down.
Pinch off golf ball-size pieces. On a lightly floured surface, roll into
pencil-size strips. Place on greased baking sheets 1 in. apart. Cover and let
rise for 15 minutes. Beat egg white and cold water; brush over breadsticks.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |