Braided Herb Breadsticks

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.

Herbed Breadsticks

Ingredients

• 1 - 1 1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 tablespoon snipped fresh rosemary, thyme, and/or oregano
• 1/4 teaspoon coarsely ground black pepper
• 3/4 cup milk
• 2 tablespoons butter or margarine
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup semolina pasta flour*
• 1 egg white
• 1 tablespoon water

Directions

1. 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.
2. 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.
3. 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.)
4. Punch dough down. Place dough in a freezer container; seal. Freeze for up to 3 weeks. Thaw dough overnight in refrigerator before using.
5. 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.
6. 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).
7. 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.

 As usual, Julia Chow sits right by the stove keeping an eye on me.

 Until her boy arrives for morning belly rubs.

 Then she lays on him hoping he won't leave.