|I made these breadsticks yesterday to go with some soup that we had for dinner. They are a bit rustic so the next time I might try to make them neater. They sure were good though.|
- In a large bowl stir together 3/4 cup of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
- Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose 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 large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes). (To serve today, omit Step 4 and continue as directed in Steps 5 through 7.)
- Punch dough down. Place dough in a freezer container; seal. Freeze for up to 3 weeks. Thaw dough overnight in refrigerator before using.
- Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10x9-inch rectangle. Cut lengthwise into 24 strips.
- For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 350 degrees F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.
* If you don't have semolina flour, just use 3/4 C. regular flour mixed with 1/4 C. cornmeal.