Soft Bread Sticks
1 1/3 c water
¼ c butter, softened
2 T cane juice crystals
1 T yeast
2 c whole wheat flour
2 c all purpose white flour
2 T butter, melted (used to brush on risen bread sticks)
Using a mixer combine water, softened ¼ cup butter, cane juice crystals and yeast. Let sit for a couple of minutes. Add whole wheat flour. Add white flour 1 cup at a time until the dough no longer feels sticky but is still soft.
Cover the dough and let it rise until it has doubled in size, about 30 to 45 minutes. Punch down and knead again.
Divide the dough into 16 pieces. Roll out each piece into a long rope about 8 to 10 inches in length.
Lay the rope shaped pieces of dough on a cookie sheet or jelly roll pan that has been sprayed with non stick spray. Cover and let rise until doubled in size, about 30 to 45 minutes.
A few minutes before dough has finished rising turn your oven to 400. When the dough is ready to be baked brush melted butter over the top of each piece. Sprinkle lightly with coarse salt.
Bake for 15 minutes. Remove bread sticks from the oven and if you would like you can brush each one again, lightly, with butter and optionally a sprinkling of garlic powder. Serve while warm and enjoy!
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