Cornmeal Breadsticks Recipes

Steps:

• Preheat oven to 425F and place corn stick pans in oven.
• Sift flour, sugar, baking powder, and salt into bowl.
• Stir in corn meal.
• Add eggs, milk, and butter.
• Beat with electric hand mixer until just smooth, about one minute, do not over beat.
• Grease pans with solid shortening.
• Fill pans about 2/3 full.
• Bake in hot oven (425 degrees) 12 to 15 minutes.

Steps:

• Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
• Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

Steps:

• Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
• Grease a baking sheet.
• Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Steps:

• Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

Steps:

• Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
• Stir in remaining ingredients.
• Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
• Cover and let rise about an hour, until doubled in bulk.
• Preheat over to 350°F.
• Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
• Bake about 10 minutes, until lightly browned.

Steps:

• In a small bowl whisk together water and yeast and let stand while combining remaining dough ingredients.
• Pulse together flour and salt 2 or 3 times to combine. Add oil, butter, or lard and pulse until combined well, 10 to 20 times. Add yeast mixture, scraping all of it from bowl with a rubber spatula, and pulse until dough forms a ball, about 10 times. Let dough rest in processor 5 minutes. Process dough continuously 10 seconds. On a lightly floured surface knead dough just until it forms a smooth ball.
• In bowl combine flour and salt and mix on low speed until combined. Add oil, butter, or lard and beat until thoroughly combined, about 3 minutes, stopping to scrape bowl and paddle as necessary. Add yeast mixture, scraping all of it from bowl with a rubber spatula, and beat on low speed until dough forms a ball, about 5 minutes. Let dough rest 5 minutes and beat on low speed 1 minute. On a lightly floured surface knead dough just until it forms a smooth ball.
• In a large bowl stir together flour and salt. Add oil, butter, or lard and blend with fingertips or a pastry blender until mixture resembles coarse meal. Add yeast mixture, scraping all of it from bowl with a rubber spatula, and stir until a rough dough forms. On a lightly floured surface knead dough just until it forms a smooth ball, about 5 minutes.
• Put dough in a lightly greased bowl, turning to coat, and let rise, covered tightly with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
• On lightly surface knead dough lightly to deflate and form into a ball. Grease bowl again and return dough to bowl, turning to coat. Chill dough, covered tightly with plastic wrap, at least 2 hours and up to 1 day.
• Preheat oven to 325°F. and lightly dust 3 jelly-roll pans or large baking sheets with cornmeal.
• Turn dough out onto lightly floured surface, making sure dough emerges from bowl in one piece and doesn't fold. (Folded dough becomes too elastic and is difficult to form into breadsticks.) Pat dough into a 9-inch square and cut in half to form 2 rectangles. Cut each rectangle crosswise into 4 1/2- by 1/2-inch strips for a total of 36 pieces and cover with plastic wrap or kitchen towel to keep them from forming skin.
• Roll and stretch each piece of dough with palms of hands to form a narrow stick 12 to 15 inches long. (If dough resists, let pieces rest, covered, 5 minutes, and they will roll and stretch easily.) Arrange breadsticks as formed on pans about 1/2 inch apart and let rest 10 minutes. Bake 2 pans of breadsticks in upper and lower thirds of oven, switching their positions halfway through baking, until breadsticks are firm, crisp, and pale golden, 20 to 30 minutes. (Third pan of breadsticks may be kept at room temperature while first 2 pans bake.) Transfer breadsticks to racks and cool. Bake remaining pan of breadsticks in middle of oven and cool. Breadsticks may be kept, loosely covered with plastic wrap or in a paper bag, at room temperature up to 1 week. If they absorb humidity and soften, recrisp in a preheated 325°F. oven about 5 minutes.

Steps:

• Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft).
• Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
• Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double.
• Heat oven to 400°F. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.