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1 1/2 c Warm water (105′ to 115’F) 3/4 c Whole-wheat flour
1 pk Active dry yeast 1/4 c Olive Oil
1/2 ts Sugar 2 ts Salt
3 1/2 To 4 C unsifted bread flour Egg Glaze (recipe follows)
TOPPINGS
Coarse salt, Italian herb -grated Cheddar cheese,
-seasoning, poppy seeds, -and/or sesame seeds (opt.)
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, 1/4 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, 1/4 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
Yields
20 breadstick
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