Poppy Seed Breadsticks Recipe

Summary

CourseMethod

Ingredients

 Active dry yeast1 Tablespoon (1 Package)
 Warm water1 1⁄3 Cup (21.33 tbs) (105 To 115 Degrees Fahrenheit)
 Sugar1 Tablespoon
 Salt1 Teaspoon
 Unbleached flour3 Cup (48 tbs), divided
 Unbleached bread flour2 Tablespoon
 Vegetable cooking spray1 Tablespoon
 Egg white1 , lightly beaten
 Poppy seeds2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1871 Calories from Fat 183

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2029.7 mg84.6%

Total Carbohydrates 359 g119.6%

Dietary Fiber 16.8 g67.4%

Sugars 16.7 g

Protein 56 g111.4%

Vitamin A 0% Vitamin C 0.24%

Calcium 23.2% Iron 131.6%

*Based on a 2000 Calorie diet

Directions

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, sugar, and salt in a large mixing bowl; beat at medium speed of an electric mixer until well blended.
Add 1 cup flour; beat 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 12 equal portions; roll each portion into a 10-inch rope.
Place ropes 1 inch apart on a large baking sheet coated with cooking spray.
Brush breadsticks with egg white, and sprinkle evenly with poppy seeds.
Bake at 425° for 10 to 12 minutes or until golden.
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