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Bumpy Herbed Breadsticks
Bumpy Herbed Breadsticks
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Prep Time:
30 minutes
Total Time:
2 hours 55 minutes
Savory herb and sesame breadsticks bursting with bold flavors.
Ingredients:
  • 1 package regular or quick active dry yeast
  • 1 cup warm water (105°F to 115°F)
  • 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
  • 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, if desired
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 to 1 cups Gold Medal™ whole wheat flour
  • Cornmeal
  • 1 egg white
  • 2 tablespoons cold water
  • Sesame seed
Instructions:
  • In a large bowl, mix yeast with warm water until dissolved. Add all-purpose flour, basil, tarragon, oil, and salt. Gradually stir in enough whole wheat flour until a soft dough forms and is easy to handle.
  • Transfer the dough onto a surface dusted with whole wheat flour. Knead for about 5 minutes until it becomes smooth and elastic. Place the dough in a greased bowl with the greased side facing up. Cover it and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size. To check if the dough is ready, lightly press it - if an indentation remains, it's ready.
  • Prepare the cookie sheets by greasing them and sprinkling them with cornmeal. Punch down the dough, then divide it into 24 equal parts. Roll and shape each part into an 8-inch long rope, sprinkling with whole wheat flour if the dough is sticky. Place the ropes on the prepared cookie sheets. Cover and allow them to rise in a warm place for 30 to 40 minutes, or until doubled in size.
  • Preheat the oven to 400°F. Combine the egg white and cold water, then brush the mixture onto the breadsticks. Sprinkle with sesame seeds. Bake for approximately 15 minutes, or until they turn golden brown. Remove from the oven and cookie sheets. Serve either warm or at room temperature.

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