1 pkg. active dry yeast
1 c. warm water
1/4 tsp. table salt (or 1/2 tsp. coarse salt)
1/2 c. cake flour
1 1/2-2 c. unbleached flour
1 egg white, beaten with 1 tsp. water
2-3 tbsp sesame seeds
2-3 tbsp caraway seeds
2-3 tbsp poppy seeds
2-3 tbsp fennel seeds
2-3 tbsp coarse sea salt
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- Dissolve 1 1/2 tsp. yeast in water. Let sit 5-10 minutes.
Pour yeast and water into large mixing bowl, add salt and cake flour. Mix in 1 1/2 c. unbleached flour. If dough sticks to sides of bowl, add remaining 1/2 c. flour in small increments until dough becomes one cohesive blob.
- Place ball of dough onto floured cutting board, dust hands with flour and knead dough for 5-10 minutes.
- Place dough back in bowl and cover with plastic wrap. Let rise for 2-3 hours in warm room, or overnight in refrigerator.
- Once dough has risen to 3 times its original size, remove plastic wrap and punch center of dough. If dough has been rising at room temperature, let rise for another 30-40 minutes; if it has been in refrigerator, let rise for another hour.
- After dough has risen for the second time, knead to remove remaining air pockets. Divide dough into 8 equal pieces. Take each piece and, using your hands, roll out on floured board until approximately 1/2" in diameter.
- Place breadsticks on greased cookie sheet, cover with clean towel and let sit for 30 minutes. While dough rises, preheat oven to 450 degrees and boil a pot of water. Fifteen minutes before baking, place a shallow baking pan in the bottom of the oven and fill half full with boiling water.
- Using a pastry brush, coat tops of breadsticks with egg white. Sprinkle each breadstick with sesame seeds, caraway seeds, poppy seeds, fennel seeds or coarse salt. Bake for 10 minutes.
- Remove pan of water from oven, then bake for an additional 7 minutes.
Remove breadsticks from oven. Let cool for several minutes.
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