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Bread Sticks
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This recipe makes 24 bread sticks
INGREDIENTS
| Water | 1 cup | ||
| Shortening | 2 TBSP | ||
| Bread Flour | 2+1/4 to 2+3/4 cups | ||
| Salt | 2 tsp | ||
| Sugar | 1 TBSP | ||
| Active Dry Yeast | 2+1/4 tsp | ||
Topping |
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| Egg white, slightly beaten | 1 | ||
| Water | 1 TBSP | ||
| Poppy or sesame seeds | 3 to 4 TBSP | ||
DIRECTIONS
In large mixer bowl, combine 1 cup flour, yeast, sugar, and salt; mix well. In saucepan, heat water and shortening until very warm (120° – 130°F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. On lightly floured surface, roll each piece to an 8-inch rope. Place on greased cookie sheets. Combine egg white and water; brush tops of bread sticks. Sprinkle with poppy or sesame seed. Cover; let rise in warm place until indentation remains after touching. Bake at 400º for 15 to 20 minutes until deep golden brown. Remove from cookie sheets; cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.