Dinnertime Bread Sticks
Prep time:
Baking time:
Makes:
28 breadsticks
Freezing:
not recommended
2 cups
(500 mL)
milk
1/4 cup
(50 mL)
Vegetable Oil
1/4 cup
(50 mL)
honey
1 tsp
(5 mL)
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
(1375 mL)
Five Roses® All Purpose Bleached White Flour, separated, plus extra flour for kneading
2 tsp
(10 mL)
salt
1
egg white, lightly beaten
2 tsp
(30 mL)
sesame seeds
2 tsp
(30 mL)
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
- Heat milk in a saucepan just until steaming. Stir in oil and honey. Set aside to cool.
- Place water in a 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.
- Stir in salt (and chives, thyme and rosemary, if using) and gradually stir in 3 ½ cups (875mL) of flour until a soft dough is formed. Transfer to a lightly floured surface. Sprinkle 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.
- Preheat oven to 375°F (180°C). Brush tops with beaten egg white and sprinkle with seeds or coarse salt. Bake in centre of preheated oven for 15 to 20 minutes or until golden brown.
- These are also great if you sprinkle them with grated Cheddar cheese before baking.