Cornmeal Breadsticks

Enjoy warm, restaurant-worthy breadsticks without leaving home.

Ingredients

  • 2 cups Gold Medal® All Purpose Flour
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons melted butter or margarine, plus 1/4 cup, divided
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 package fast-acting dry yeast
  • 2 tablespoons cornmeal

Directions

  • In a large bowl, mix 1 cup of the flour, 1 cup cornmeal, the sugar, salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until hot (120ºF to 130ºF). Add hot liquid to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 1/2 to 1 cup of the flour until dough pulls away from side of bowl.
  • On floured work surface, knead in remaining 1/4 cup flour until dough is smooth and elastic, about 2 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80ºF to 85ºF) about 10 minutes or until light and doubled in size.
  • Grease 2 large cookie sheets with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide dough into 24 pieces. Roll each piece into 10-inch rope; place on cookie sheets. Cover; let rise in warm place about 10 minutes or until light and doubled in size.
  • Heat oven to 375ºF. Uncover dough. Carefully brush sticks with 2 Tbsp. melted butter; sprinkle with 2 Tbsp. cornmeal. Bake 12 to 16 minutes or until bottoms are golden brown. Immediately remove from cookie sheets. Serve warm or cool.

Recipe Information

Ingredients

  • 2 cups Gold Medal® All Purpose Flour
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons melted butter or margarine, plus 1/4 cup, divided
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 package fast-acting dry yeast
  • 2 tablespoons cornmeal

Directions

  • In a large bowl, mix 1 cup of the flour, 1 cup cornmeal, the sugar, salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until hot (120ºF to 130ºF). Add hot liquid to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 1/2 to 1 cup of the flour until dough pulls away from side of bowl.
  • On floured work surface, knead in remaining 1/4 cup flour until dough is smooth and elastic, about 2 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80ºF to 85ºF) about 10 minutes or until light and doubled in size.
  • Grease 2 large cookie sheets with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate; divide dough into 24 pieces. Roll each piece into 10-inch rope; place on cookie sheets. Cover; let rise in warm place about 10 minutes or until light and doubled in size.
  • Heat oven to 375ºF. Uncover dough. Carefully brush sticks with 2 Tbsp. melted butter; sprinkle with 2 Tbsp. cornmeal. Bake 12 to 16 minutes or until bottoms are golden brown. Immediately remove from cookie sheets. Serve warm or cool.