Breadsticks

Yeast Mixture:

* 1 and 1/2 cups warm water, 105* F. to 110*F.

*1/2 tablespoon Sugar

* 1 tablespoon instant yeast

***Stir lightly together the above in a bowl; Water, sugar and yeast and set aside to get bubbly.

Flour Mixture:

* 2 and 1/2 cups All-purpose Flour, more as needed

*1 cup White Wheat Pastry Flour

*1 heaping tablespoon Malt, Carnation

*2 tablespoons Honey

* 2 tablespoon Sugar

* 1 teaspoon Sea Salt

Note: I sprinkled on Lawry’s Garlic Salt Course Ground with Parsley; this is my favorite garlic salt to use for garlic breadsticks.

Directions:

Mix in a stand mixer on low -speed with hook or hand mix together the flour mixture with yeast mixture.

Knead 10 minutes by hand or 5-8 minutes in Kneading in a Kitchen Aid Mixer with dough hook set on number 2 speed, adding flour if needed until a semi-sticky dough. Set aside and cover with moist sheer cloth/Flour Sack dish towels. Let rise until double in bulk, about 1 hour.

Roll out dough into a rectangular shape, then using a plastic pizza cutter, cut into 1 to 1 and 1/2 inch strips. Just try to make them all uniform lengths around 6 inches or to your desired length.

Melt 1 cube of butter. Pour melted butter onto jelly roll pan/cookie sheet or I used a 1/2 baking sheet to give them more space and crispy edges.

Take dough strips and roll in the butter and twist them and place on pan.

Sprinkle with topping of your choice: Garlic Salt of your choice, Parmesan Cheese or Salad Elegance or Coarse Salt or Sesame Seeds or Cinnamon and Sugar topping, etc…..

Cover with cloth again, the pan of breadsticks and allow to rise another 20 minutes.

Bake in pre-heated oven 400*F. for 18 to 20 minutes.