How to Make Bread Sticks

Bread Sticks Recipe
Ingredients: Make 6 to 8 serving (Snaks) by: Dorothy Ferreria
1 tablespoon active dry yeast
1 tablespoon granulated white sugar
½ cup lukewarm water
3 whole eggs, graded extra large
5 cups sifted all purpose flour, divided
½ cup corn oil
1 ½ teaspoons fine salt

Glaze:
1 beaten egg
Sesame seeds for garnishing

Procedures:

• In a bowl combine yeast, sugar and water. Mix well with a wooden spoon. Cover the bowl with a damp tea towel. Let stand for 10 minutes then add eggs to the yeast mixture. Mix well.
• Stir in 1 cup of the flour until well blended. Mix well. Cover bowl once again with a towel or plastic wrap and set aside for 1 hour.
• After 1 hour, remove cover from bowl and add the oil, salt and 3 ½ cups of the flour. Mix with an electric mixer, or if you prefer, with a wooden spoon until mixture is well blended.
• Dust the work table with some of the remaining flour. Remove dough from the bowl and knead it on the floured surface until smooth and elastic.
• Place the dough in a greased bowl. Cover bowl with damp towel. Let stand for about 1 hour (if the room is cool, the dough may need more than an hour to rise). The dough should double in size after setting perio.
• Form the dough into a log and cut into several pieces using a dough cutter.
• Shape each slice into a ball, the size of pingpong ball. Preheat oven to 400 degree F.
• Dust work table again with flour. Using a rolling pin, roll each ball into a long thin sheet.
• Using your hands, roll each sheet into a pencil thin stick. The dough will be elastic, making it difficult to form a stick. Just keep stratching, until you’re able to form thin sticks. (another option is to roll the ball dough staight into sticks, without flattering it into a sheet.
• Brush each stick wth the beaten egg.
• Sprinkle each stick with sesame seeds. You may also use dried leaves of rosemary, tarragon, or thyme.
• Arrange sticks on a greased baking sheet and bake in preheated oven for 25 to 30 minutes, or until golden brown. End.