Ingredients

  • 225 milliliters water
  • 1 tablespoon yeast
  • 250 grams flour, all-purpose
  • 170 grams cornmeal
  • ½ teaspoon salt
  • ¾ teaspoon cayenne
  • 55 milliliters olive oil
  • 2 tablespoons sea salt

Directions

1. Mix water and yeast. Combine dry ingredients. Add yeast mixture to flour mixture with oil. Knead. Let rise.
2. Preheat oven to 350*F/175*C/GM 4.
3. Roll into 10 inch wide sheet, cut into 3/4" wide strips. Oil & salt.
4. Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.
5. Keeps in airtight container at room temperature 1 week.

Notes
Notes:Original makes 40 breadsticks, 10 servings.
Serving Ideas:Original serves 10.


Categories
Bread
Keywords
Bread
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