Poppy Seed Breadsticks
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄3 Cup (21.33 tbs) (105 To 115 Degrees Fahrenheit)|
|Unbleached flour||3 Cup (48 tbs), divided|
|Unbleached bread flour||2 Tablespoon|
|Vegetable cooking spray||1 Tablespoon|
|Egg white||1 , lightly beaten|
|Poppy seeds||2 Teaspoon|
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, sugar, and salt in a large mixing bowl; beat at medium speed of an electric mixer until well blended.
Add 1 cup flour; beat 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 12 equal portions; roll each portion into a 10-inch rope.
Place ropes 1 inch apart on a large baking sheet coated with cooking spray.
Brush breadsticks with egg white, and sprinkle evenly with poppy seeds.
Bake at 425° for 10 to 12 minutes or until golden.