Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 3/4 to 2 1/4 cups bread flour
• 1 tsp. active dry yeast
• 1/2 tsp sugar
• 1/2 tsp. salt
• 2/3 cup warm water (120 to 130 degrees)
• 1 Tbsp. cooking oil
• 1 egg white. slightly beaten
• 1 Tbsp. water
• 1/2 to 3/4 tsp coarsely ground black pepper

Directions

1. Stir together 1 cup pf the flour, the yeast, sugar, and salt in a large bowl. Stir in the 2/3 cup warm water and oil. Beat with an electric mixer on low speed of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in just enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes). Cover dough, let rise until nearly double in size (30 to 45 minutes). Punch dough down. Cover dough; let rest 10 minutes.
3. Divide dough in half. Roll each dough half into a 12 × 8-inch rectangle on a lightly floured surface. Cut dough crosswise into 1/2-inch-wide strips.
4. Preheat oven to 400 degrees. Combine egg white and about 1 Tbsp. water in a small bowl. Before separating strips, brush with egg white mixture; sprinkle with black pepper. Place strips about 1/2 inch apart on lightly greased baking sheets. Twist dough to shape.
5. Bake 12 to 14 minutes or until golden brown. Cool on wire rack.

6. makes 48 breadsticks

7. Make-Ahead Tip: Cool baked breadsticks; place in airtight container or plastic freezer bag. Seal and freeze up to 1 month.

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