Yeast Breads: Cornmeal Breadsticks

These tasty breadsticks have a great texture and flavor. Serve them at your next family dinner or just make them for the kids. They're good for all ages and will go quickly, so make extra.


Ingredients


1¼ tsp bread machine or quick rise yeast
2½ cups all purpose flour
1 cup cornmeal
¼ cup sugar
1 tsp salt
2 tbsp butter or margarine, softened
1 cup water
cornmeal
butter, melted
parsley


Preparation


Place yeast, flour, cornmeal, and sugar in a large bowl. Toss lightly. Add salt, butter, and water. Blend until you have a loose dough. Turn this loose dough out onto a floured surface and knead until dough is smooth and elastic, about 5 minutes. Place dough in a slightly oiled bowl and cover with a damp towel. Set aside in a warm location to rise until doubled in size, about 1 hour.


Sprinkle a little cornmeal on a prepared baking tray. Punch down the dough to remove all air bubbles. Divide dough into 16 equal pieces. Roll each piece into a rope that is about 4 or 5 inches long. Place these ropes onto the prepared baking tray that you sprinkled with cornmeal.


Cover breadsticks with a towel and set aside in a warm location to rise until doubled in size. This time, the rise cycle will take 30 to 45 minutes. Check your breadsticks after 30 minutes, but don't rush them. They need to truly rise to be light and fluffy.


Preheat oven to 375°F. Uncover breadsticks and bake until golden brown, about 20 to 22 minutes. Remove from oven and brush immediately with melted butter sprinkle with parsley.


Serve immediately or allow to cool completely and store in an airtight container for up to 4 days.