Dinnertime Breadsticks |
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Preparation time: 20 minutes + 10 minutes kneading
Rising time: 30 minutes
Baking time: 15-20 minutes
Freezing: Not recommended
Makes: 28 Breadsticks
2 cups (500 mL) milk
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) honey
1 tsp (5 mL) granulated sugar
1/4 cup (50 mL) warm water (105° - 115°F / 40° - 56°C)
2 tbsp (30 mL) active dry yeast
5 1/2 cups (1374 mL) Robin Hood® Homestyle White Best For Bread Flour, separated, plus extra flour for kneading
2 tsp (10 mL) salt
1 egg white, lightly beaten
2 tbsp (30 mL) each sesame seeds and coarse salt
For Herb Breadsticks (Optional)
2 tbsp (30 mL) chopped fresh chives
2 tbsp (30 mL) chopped fresh thyme
1 tbsp (15 mL) chopped fresh rosemary
In sausepan, heat milk just until steaming. Stir in oil and honey. Set aside to cool.
In large bowl, sprinkle sugar over water and add yeast; let stand for 10 minutes or until frothy. Stir warm milk mixture into yeast mixture. Add 2 cups (500mL) of flour stirring until mixture is smooth. Let sit for 10 minutes.
With wooden spoon, stir in salt (and chives, thyme, and rosemary, if using) and gradually stir in 3 1/2 cups (875mL) of flour until a soft dough is formed. Transfer to lightly floured surface. Sprinkling surface with extra flour as needed to prevent sticking, knead until smooth and elastic, about 10 minutes.
Cut dough into 28 pieces. With palms, roll each piece into 10" (25 cm) lengths. Place on parchment paper-lined baking sheet about 1" (2.5 cm) apart. Cover lightly with plastic wrap and let rise in warm, draft-free place for 30 minutes.
Pre-heat oven to 375°F (180°C). Brush tops with beaten egg white and sprinkle with seeds and coarse salt. bake in centre of preheated oven for 15 to 20 minutes or until golden brown.
Tip: These are also diving just sprinkled with grated Cheddar cheese before baking
Kid Friendly Tip: Kids will have a great time rolling the dough
* Recipe provided courtesy of Robin Hood
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