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Prep Time: 23 Minutes Cook Time: 12 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These taste great plain or with hummus. Use as much of as many different seeds to your taste. Recipe source: Sunset Magazine 2005. Ingredients:
1 lb loaf thawed frozen bread dough |
2 teaspoons cumin seeds (use 1 kind or several) or 2 teaspoons dill seeds (use 1 kind or several) or 2 teaspoons fennel seeds (use 1 kind or several) or 2 teaspoons sesame seeds (use 1 kind or several) or 2 teaspoons poppy seeds (use 1 kind or several) |
1/2 teaspoon coarse salt |
Directions:
1. On a lightly floured board, roll dough into a 6 x 12-inch rectangle and sprinkle evenly with seeds and salt. Roll dough lightly to press seeds into dough, without changing shape of dough. Let stand until dough is slightly puffy, 5 to 10 minutes.
2. Oil 2 or 3 baking sheets, each 12 x 15-inches.
3. With a sharp, floured knife, cut dough into 6 x 1/2-inch strips.
4. Pick up both ends of one strip, gently stretch until strip is about 15 inches long and transfer to a baking sheet. Repeat to stretch remaining breadsticks and fill baking sheets, placing strips about 1/2-inch apart. The sticks will not look all exactly the same as they're somewhat rustic looking.
5. As each sheet is filled, bake in a 400° oven until breadsticks are browned and crisp, about 12 minutes. Transfer to racks to cool.
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