Breadsticks made with yeast have a wonderful chewy texture and crisp crust. These caraway-studded breadsticks are great as an appetizer or served with soup.
Serves: 16Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 1 package (2 1⁄4 tsp.) active dry yeast
- 1⁄2 cup warm water
- 1⁄2 cup milk
- 2 Tbsp. butter, melted
- 2 Tbsp. sugar
- 1 tsp. salt
- 2 1⁄2 cups all-purpose flour
- 1 large egg white
- 1 tsp. ground coriander
- 1 Tbsp. caraway seeds
- In a large bowl, combine yeast and warm water; stir, and let stand for 10 minutes. Add milk, butter, sugar, and salt and beat well. Add 2 cups flour and beat for 1 minute. Gradually add enough remaining flour to make a soft dough.
- On lightly floured surface, knead dough for 5 minutes, or until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise for about 1 hour until doubled in size. Punch down dough and divide into four balls. Divide each ball into four parts. Roll each part on a lightly floured surface to an 8-inch rope; place 2 inches apart on ungreased cookie sheet.
- In small bowl, beat egg white until foamy. Brush egg white over breadsticks and sprinkle with caraway seeds. Let rise until almost doubled, about 30 minutes.
- Preheat oven to 400°F. Bake breadsticks for 20 minutes or until deep golden brown.
- Remove to wire racks to cool.