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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
1 package dry yeast |
2 teaspoons sugar |
1 1/4 cups warm water (105° to 115°) |
3 to 3 1/2 cups all-purpose flour, divided |
2 teaspoons salt |
cornmeal |
1 egg white |
coarse salt |
Directions:
1. Dissolve yeast and sugar in water in a large mixing bowl; let stand 5 minutes. Gradually add 1 1/4 cups flour and salt, beating at low speed of electric mixer until moistened. Increase to high speed, and beat 3 minutes. Gradually add enough remaining flour to make a stiff dough.
2. Turn dough out onto a heavily floured surface; knead about 5 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface, linead several times until smooth. Let dough rest for 10 minutes.
3. Grease two baking sheets; sprinkle with cornmeal, and set aside.
4. Divide dough into fourths. Clip each fourth into 8 equal portions, using a pair of kitchen shears. Roll each portion into a pencil-like stick 9 inches long. Place sticks about 1 inch apart on prepared baking sheets. Brush lightly with half of egg white. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
5. Brush lightly with remaining egg white, and sprinkle with coarse salt. Place a shallow pan containing 1 inch water on bottom rack of oven; place baking sheet on top rack. Bake at 400° for 15 minutes or until golden brown.
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