Breadsticks (Plain or Seeded)
Yield
7 servingsPrep
30 minCook
20 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
water
warm, 105 - 115 degrees F |
|
| ½ | teaspoon |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
all-purpose flour
or as needed |
|
| Optional | |||
| 4 | teaspoon |
fennel seeds
can be replaced with caraway seeds |
|
| 2 | tablespoon |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
water
warm, 105 - 115 degrees F |
|
| 2.5 | ml |
sugar
|
|
| 1 | package |
yeast, active dry
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
all-purpose flour
or as needed |
|
| Optional | |||
| 2E+1 | ml |
fennel seeds
can be replaced with caraway seeds |
|
| 3E+1 | ml |
poppy seed
|
|
Directions
Combine the water, sugar, and yeast in a small bowl and let work until foamy, about 10 minutes.
In the large bowl of an electric mixer, combine yeast mixture, salt, oil, and 1¼ cups flour; beat 4 to 5 minutes on medium speed.
If using elec mixer, change to dough hook and on low speed, continue to add remainder of flour as needed to make medium stiff dough.
Increase speed to med and continue to mix untill dough cleans bowl completely.
Turn into greased bowl and flip so that greased side is up.
Cover bowl with plastic, and let rise until doubled in bulk.
When proof is complete, punch dough down and knead in seeds if desired.
Cover in bowl with plastic and let rest for 10 to 15 min.
Turn out onto lightly floured working surface and divide into 32 pieces and lay plastic wrap over it.
Roll one at a time to form rope, about 7 or 8 inches long (they'll be very thin).
Place on lightly greased baking sheets and proof once more until doubled.
Preheat oven to 325℉ (160℃).
Bake on shelf in center of oven untill sticks are nicely browned all over.
After 5 minutes, and without removing from oven, spray with water using trigger type sprayer, or place ice cubes in bottom of oven.
Repeat after 5 more minutes, then complete baking.
Cool on racks; store in airtight container.
Note: Will keep for weeks.
