Best-Ever Breadsticks Recipe
Present these long and thin breadsticks in a tall clear glass alongside an Italian favorite like lasagna or spaghetti.Carol Wolfer, Lebanon, Oregon
- 3 to 3-1/4 cups King Arthur Unbleached 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 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. Sprinkle with coarse salt. Bake at 400° for 10 minutes or until golden. Remove from pans to wire racks. Yield: about 18 breadsticks.
Originally published as Best-Ever Breadsticks in Country Woman November/December 1990, p35
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