Italian Breadsticks Recipe
Ingredients
| Active dry yeast | 1 | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Warm water | 3/4 Cup (16 tbs) | |
| 2 tablespoons olive or cooking oil | ||
| Egg yolk | 1 | |
| Egg white | 1 | |
Directions
In large mixer bowl, combine yeast, 1 cup of the flour, the sugar, and salt.
Combine warm water, oil, and egg yolk.
Add to dry mixture in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Turn dough out on lightly floured surface.
Knead till smooth and elastic, 5 to 8 minutes.
Place in lightly greased bowl, turning once to grease surface.
Cover and refrigerate 3 to 4 hours or overnight before shaping.
Turn out on very lightly floured surface and divide dough into 16 equal parts.
Let rest 10 minutes.
Roll each piece under hands to form a pencil like rope, 14 inches long and 3/8 inch in diameter.
Smooth each rope as you work.
Place ropes 2 inches apart on greased baking sheet.
Add 1 tablespoon water to egg white; beat till frothy.
Brush egg mixture over dough ropes.
Let rise till double in volume, 45 to 60 minutes.
Brush again with egg mixture; sprinkle with coarse salt, if desired.
Bake in 425° oven for 10 minutes or till golden brown.
Combine warm water, oil, and egg yolk.
Add to dry mixture in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Turn dough out on lightly floured surface.
Knead till smooth and elastic, 5 to 8 minutes.
Place in lightly greased bowl, turning once to grease surface.
Cover and refrigerate 3 to 4 hours or overnight before shaping.
Turn out on very lightly floured surface and divide dough into 16 equal parts.
Let rest 10 minutes.
Roll each piece under hands to form a pencil like rope, 14 inches long and 3/8 inch in diameter.
Smooth each rope as you work.
Place ropes 2 inches apart on greased baking sheet.
Add 1 tablespoon water to egg white; beat till frothy.
Brush egg mixture over dough ropes.
Let rise till double in volume, 45 to 60 minutes.
Brush again with egg mixture; sprinkle with coarse salt, if desired.
Bake in 425° oven for 10 minutes or till golden brown.
Chef
