Friday, May 06, 2005

Sesame-Sea Salt Breadsticks

Sesame-Sea Salt Breadsticks (Adapted from CL)

1 1/2 cups plus 2 tablespoons all-purpose flour, divided
1 cup white whole wheat flour
3 tablespoons sesame seeds, toasted
2 1/4 teaspoons instant yeast
1 1/4 teaspoons coarse sea salt, divided
1 cup warm water
1 tablespoon yellow cornmeal, divided

In a large bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, white whole wheat flour, sesame seeds, yeast and salt until combined. Stir in water to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth, adding sprinkles of the remaining 1/2 cup flour to keep the dough from sticking to your hands - the dough should remain a little tacky.

Set the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise until doubled in size, about 60 minutes. Punch dough down, cover and let rest 5 minutes.

Preheat oven to 375

Evenly divide the dough into 4 portions. While working with one piece of dough at a time, keep the others covered. Roll one portion into a 10 x 5" rectangle on a lightly floured surface. Scatter the top with 1/4 teaspoon salt and gently roll salt into dough with a rolling pin. Use a bench knife or pizza cutter to cut the dough into 8 10" long strips. Gently pick up both ends of each strip and twist the dough. Place dough twists 1" apart on baking sheets (I used 4 sheets total) lightly coated with nonstick spray and evenly sprinkled with cornmeal. Repeat process with remaining dough and teaspoon salt.

Bake until the twists are lightly browned on bottom, about 12-14 minutes. Remove from pan and set them on wire racks to cool.

Makes 32 sticks.

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