Soft breadsticks


The first quantity listed is for 20 breadsticks; I was only able to make a dozen from it.  The quantity in parentheses is for 30 breadsticks.

10 tbsp. water (1 c.)
1 egg, separated (1)
2 tbsp. vegetable oil (3 tbsp.)
2 tsp. sugar (1 tbsp.)
1 tsp. salt (1 1/2 tsp.)
2 c. bread flour (3 c.)
1 1/2 tsp. yeast (2 1/4 tsp.)
2 tbsp. water (2 tbsp)
Sesame seeds or coarse salt, optional

Separate the egg and put the yolk in the bread pan; save the white for a glaze.  Place remaining ingredients except for the last 2 tbsp. of water and seeds in the bread pan in the order listed.  Set bread machine for white bread, dough stage.

Grease baking sheets.  Make a wash of the egg white and 2 tbsp. water; preheat the oven to 350 degrees.

When dough is ready, remove from the bread machine and punch down.  Cut the dough into 20 pieces for the smaller recipe, 30 for the larger.  Roll each piece to form a rope about 6 inches long.  Place breadsticks on baking sheets, about 1 1/2 inches apart.  Brush with the egg wash, and sprinkle with sesame seeds or coarse salt, if desired.

Bake breadsticks until golden, 20-25 minutes.

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1 Comment »

  1. Terri said

    Not sure what happened the first time I made these … but about 10 minutes into baking them, smoke started coming from the oven – but nothing seemed to be burning. I turned the oven off, and left the breadsticks inside until the smoke seemed to dissipate. By that time, the breadsticks seemed to be perfectly done and nicely browned, and had a nice flavor.

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