Sea salt adds a burst of flavour to these breadsticks. Serve as a savoury appetizer or as a nibble anytime.
- Portion size 32 servings
- Credits : Canadian Living Magazine: April 2006
- 1 teaspoon granulated sugar
- 1 pkg active dry yeast (2-1/4 tsp/11 mL)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon liquid honey
- 3 3/4 cups all-purpose flour
- 2 teaspoons salt
- 1 egg
- 1/3 cup toasted sesame seeds
- 1 tablespoon sea salt
In large bowl, dissolve sugar in 1/4 cup (50 mL) warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Add 1-1/4 cups (300 mL) warm water, oil and honey. With wooden spoon, stir in 3-1/2 cups (875 mL) of the flour and salt until shaggy dough forms.
Turn out dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary to prevent sticking.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Punch down dough; turn out onto floured surface. Divide in half; pat each half into 8- x 5-inch (20 x 12 cm) square. Cover with tea towel; let dough rest for 10 minutes.
Cut each square crosswise to make 16 strips. On unfloured surface, roll each strip by hand into 16-inch (40 cm) long stick.
Grease 2 rimless baking sheets; set pans aside.
Topping: In small bowl, whisk egg with 1 tbsp (15 mL) water. On sheet of waxed paper, combine sesame seeds with sea salt. Brush sticks with egg mixture; roll each in salt mixture to coat. Place, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until golden, about 15 minutes. Transfer to racks to let cool. (Make-ahead: Wrap in plastic wrap and store for up to 2 days; recrisp in 350°F/180°C oven for about 10 minutes.)
Nutritional facts <b>Per piece:</b> about
- Sodium 292 mg
- Protein 2 g
- Calories 79.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat trace
- Total carbohydrate 12 g
- Iron 6.0
- Folate 12.0