Feel free to “dunk” these breadsticks into your favorite soup or stew or serve with a classic casserole.
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1 cup warm (105°F to 115°F) water
1 (1/4-ounce) package active dry yeast
2 tablespoons firmly packed brown sugar
1 1/2 cups whole wheat flour
1 1/2 to 2 cups bread flour
1/2 cup cornmeal
1 large Land O Lakes® Egg, beaten
2 tablespoons light molasses
2 tablespoons Land O Lakes® Butter, melted
1 1/2 teaspoons salt
1 tablespoon water
2 tablespoons cornmeal
Combine water, yeast and brown sugar in large bowl; stir until yeast is dissolved. Add whole wheat flour, 1/2 cup bread flour, 1/2 cup cornmeal, egg, molasses, butter and salt. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining bread flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead 5-10 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise 1 hour in warm place until double in size.
Punch down dough; turn onto lightly floured surface. Divide into 12 (9x1/2-inch) breadsticks. (Dough may be sticky.) Place breadsticks 2 inches apart onto greased baking sheets. Cover; let rise 20-30 minutes or until double in size.
Combine 1 beaten egg and 1 tablespoon water in small bowl. Brush breadsticks with egg mixture; sprinkle with cornmeal.
Heat oven to 375ºF. Bake 13-18 minutes or until golden brown.
Bread flour contains a higher percentage of protein than all-purpose flour. When combined with liquid, these proteins form gluten, which gives elasticity to the dough and provides structure as the dough rises and bakes. Breads made with bread flour are chewier than the softer-textured breads made from all-purpose flour.