Italian Breadsticks Recipe
What attracts me towards italian cuisine is its italian breadsticks - delightful and superb. The italian breadsticks holds a high place in the italian cuisine. It is generally consumed as a yummy side dish. This italian breadsticks recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
2 to 2 1/4 cups all-purpose flour
1 package active dry yeast
1 tablespoon sugar
1 1/2 teaspoons salt
3/4 cup warm water (110° to 115°)
2 tablespoons olive oil or cooking oil
1 egg yolk
1 egg white
1 tablespoon water
Coarse salt (optional)
Directions
In large mixer bowl combine 1 cup of the flour, the yeast, sugar, and salt.
Combine 3/4 cup warm water, oil, and egg yolk; add to flour mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in using a spoon.
Knead in enough remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; chill 3 to 4 hours or overnight.
Turn out onto a very lightly floured surface; divide into 16 pieces.
Cover; let rest 10 minutes.
Roll each piece into a rope 14 inches long.
Place on greased baking sheet.
Brush with mixture of egg white and 1 tablespoon water.
Cover; let rise till double (45 to 60 minutes).
Brush again with egg white mixture.
Sprinkle with coarse salt, if desired.
Bake at 425° about 10 minutes.
Combine 3/4 cup warm water, oil, and egg yolk; add to flour mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in using a spoon.
Knead in enough remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; chill 3 to 4 hours or overnight.
Turn out onto a very lightly floured surface; divide into 16 pieces.
Cover; let rest 10 minutes.
Roll each piece into a rope 14 inches long.
Place on greased baking sheet.
Brush with mixture of egg white and 1 tablespoon water.
Cover; let rise till double (45 to 60 minutes).
Brush again with egg white mixture.
Sprinkle with coarse salt, if desired.
Bake at 425° about 10 minutes.
