Bumpy Herbed Breadsticks

 

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.