Seeded Breadsticks Recipes

Steps:

• Stir together milk, oil, sugar, and yeast in a large bowl until blended. Let stand until foamy, about 5 minutes. Stir in both flours, except additional all-purpose flour, and salt.
• Turn dough out onto a floured work surface and knead until smooth and elastic, 8 to 10 minutes, adding just enough additional flour to keep dough from sticking.
• Transfer dough to a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and turn out onto work surface. Cut dough into 16 equal pieces and roll each into a 15- to 16-inch rope. Arrange ropes 1 inch apart on 2 greased baking sheets sprinkled with cornmeal and let stand, uncovered, 15 minutes.
• Preheat oven to 400°F.
• Brush breadsticks with egg white and sprinkle with seeds and kosher salt, pressing to adhere.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 20 minutes. Transfer to racks to cool.

Steps:

• Mix the baguette dough using the instructions in the recipe. Divide the dough in half and use the other half for baguettes. Dust your work surface with flour and place the kneaded dough on the floured surface. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour. The dough will be soft but will not have doubled.
• Combine the sesame and poppy seeds in a small bowl. Pat the dough into an even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the dough. Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots. Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt.
• Line 2 baking pans with parchment paper and oil the paper lightly. Stretch the rectangle so that it is a little longer. Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide. Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet. Place the sticks on the baking sheet with about 1 inch between them. Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled.
• Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. Place the pan of bread on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door. After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door. Mist again after 1 more minute.
• Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside. Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving.
• A variation on the baguette .
• Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.) Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient.;
• Recipe Courtesy of Amy Scherber .

Steps:

• Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
• Combine the semolina, rice flour and salt, and add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
• Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
• Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands as you as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. As you shape each breadstick, brush it with beaten egg white and roll it in the seed mixture (1 to 1 1/2 teaspoons of seeds per breadstick). Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
• Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.