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Categories:
yeast water sugar salt flour rosemary oregano vegetable oil cornmeal egg whites Water [cold] sesame seed
Viewed: 47 - Published at: 9 years agoIngredients
- 1 package yeast, active dry
- 1 cup water warm
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 1/4 cups flour, all-purpose
- 2 teaspoons rosemary leaves dried, leaves, crushed
- 1 teaspoon oregano dried
- 2 tablespoons vegetable oil
- 1 x cornmeal
- 1 each egg whites
- 2 tablespoons water cold
- 1 x poppy seed or sesame seed, if desired.
Method
- Dissolve yeast in warm water in large bowl.
- Stir in sugar, salt, rosemary, oregano, 2 cups of the flour and the oil.
- Beat until smooth.
- Stir in enough remaining flour to make dough easy to handle (dough will be soft).
- Turn dough onto lightly floured surface.
- Knead about 5 minutes until smooth and elastic.
- Place dough in greased medium bowl and turn greased side up.
- Cover and let rise in warm place 1 1/2 to 2 hours or until double.
- (Longer rising gives typical French bread texture.)
- Grease large cookie sheet and sprinkle with cornmeal.
- Divide dough into 24 equal parts.
- Roll and shape each part into rope, about 9 inches long, sprinkling with flour if dough is too sticky.
- Place on cookie sheet.
- Mix egg white and 2 tablespoons cold water.
- Brush over breadsticks.
- Sprinkle with poppy seed.
- Heat oven to 400F (200C).
- Bake about 20 minutes or until crust is deep golden brown and crisp.
- Immediately remove from cookie sheets.
- Store loosely covered.
