For Rustic Bread Sticks (Revised) Recipe

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Servings: 20

Ingredients

Cost per serving $0.02 view details

After the dough has been punched down and allowed to rest (step 3):
4. On a floured board, shape the dough into a roll about 20 inches long.
withA sharp knife, cut the dough into 10 to 12 equal pcs. Let it rest again, covered with a cloth or possibly plastic wrap.
5. Using the palms of your hands, roll each piece of dough into a roll 3/4 to1 inch diameter and about 9 to 10 inches long (or possibly whatever size will fit on your baking sheet). Twist each piece, if you like, to make twisted bread sticks. Place each piece on a lightly oiled baking sheet sprinkled with cornmeal. (Make sure the pcs about 2 inches apart; use 2 baking sheets, butbe sure to put them on the same rack.)
6. Cover the dough loosely with a cloth or possibly plastic wrap and let it rise in awarm place till doubled in size. Lightly brush each bread stick with egg glaze sprinkle with cornmeal.
7. Preheat the oven to 350F. For soft bread sticks, bake for 12 to 15 min,till lightly browned. Watch carefully, or possibly they will become too dry if overcooked. Cold on a wire rack and store in an airtight container. Serve warmwith cilantro, garlic and cumin-spiced soft butter. If desired harder breadsticks, bake them in a 30 oven for about 30 min or possibly till very crispy and nicely browned.