Breadsticks (plain or seeded)

Yield: 32 servings

Measure Ingredient
⅔ cup Warm (110 F.) water
½ teaspoon Sugar
1 pack Dry yeast
4 teaspoons Fennel or caraway seeds OR>>
1 teaspoon Salt
2 tablespoons Olive oil
2 cups A/P flour, or as needed
2 tablespoons Poppy seeds

OPTIONAL

Combine the water, sugar, and yeast in a small bowl and let work till foamy, abt. 10 min.

In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1¼ c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change to dough hook and on low speed, continue to add remainder of flour as needed to make med. stiff dough. Increase speed to med. and continue to mix untill dough cleans bowl completely. Turn into greased bowl and flip so that greased side is up. Cover bowl with plastic, and let rise till doubled in bulk.

When proof is complete, punch dough down and knead in seeds if desired. Cover in bowl with plastic and let rest for 10 to 15 min.

Turn out onto lightly floured working surface and divide into 32 pcs.

and lay plastic over. Roll one at a time to form rope about 7 or 8" long (they'll be very thin). Place on lightly greased baking sheets and proof once more until doubled. Preheat oven to 325 F.

Bake on shelf in center of oven untill stick are nicely browned all over. After 5 min., and without removing from oven, spray with water using trigger type sprayer OR place ice cubes in bottom of oven.

Repeat after 5 more min., then complete baking. Cool on racks, store airtight. Will keep for weeks.

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