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  All purpose flour 2 1⁄4 Cup (36 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 2⁄3 Cup (10.67 tbs)
  Molasses 3 Tablespoon
  Shortening 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg white 1
  Water 1 Tablespoon
  Sesame seed/Poppy seed 1 Tablespoon

In a mixer bowl combine 3/4 cup flour, cornmeal, and yeast.
In a saucepan heat the milk, molasses, shortening, and salt just till warm (115° to 120°), stirring constantly.
Add to flour mixture.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
Beat 3 minutes on high speed.
Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once.
Cover; let rise in a warm place till nearly double (about 45 to 60 minutes).
Punch dough down.
Turn out onto a lightly floured surface.
Divide dough into two portions.
Cover; let rest 10 minutes.
Roll each portion into a 10-inch square.
Cut off 36 strips of dough about 10 inches long and 1/4 inch wide.
Using three strips for each breadstick, braid the strips of dough and secure ends.
Place on a greased baking sheet.Cover and let rise in a warm place till nearly double (about 30 minutes).
Brush with a mixture of egg white and water.
Sprinkle with sesame seed or poppy seed.
Bake in a 375° oven for 10 to 15 minutes or till golden.

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Anadama Breadsticks Recipe