| 1 | package regular or quick active dry yeast |
| 1 | cup warm water (105°F to 115°F) |
| 2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves |
| 1 | tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves, if desired |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon salt |
| 1 | to 1 cups Gold Medal® whole wheat flour |
| Cornmeal |
| 1 | egg white |
| 2 | tablespoons cold water |
| Sesame seed |
| 1. | 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). |
| 2. | 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.) |
| 3. | 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. |
| 4. | Heat oven to 400ºF. 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. |
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| Make these breadsticks up to 2 months before you need them. Place cooled breadsticks in a heavy-duty plastic food-storage bag; seal tightly and label. Before serving, unwrap and let stand at room temperature for 10 minutes. |
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| Keeping the water at 105ºF to 115ºF gives the yeast the warmth it needs to grow. A kitchen thermometer will help you maintain the proper water temperature. |
Nutrition Information:
80 ( 20 ); 2 g ( 0g); 0mg; 100 mg; 13 g ( 1 g); 3 g 0%; 0%; 0%; 4 % 1