Caraway Breadsticks
This Eastern European version of the breadstick is somewhat lighter and tastier than the common kind and equally crisp; the caraway flavor makes it more unusual. Like other breadsticks, these can be stored in an airtight container for a few days.
Recipe information
Yield
makes several dozen
Ingredients
Preparation
Step 1
Combine the sugar, yeast, flour, and salt in a food processor; pulse once or twice. Add the butter and process until the butter is combined. With the machine running, add half the milk through the feed tube. Continue to add milk, a tablespoon at a time, until the mixture forms a ball.
Step 2
Turn the dough onto a floured work surface and knead, adding a little flour as necessary, until the dough is smooth and no longer sticky, about 10 minutes. Let it rest for about 20 minutes.
Step 3
Cut the dough in half and roll out each piece into a long rectangle 5 inches wide and 1/2 inch thick. Cut lengthwise into 1/2-inch strips and lay them on a nonstick or lightly greased baking sheet, spaced at least 1/2 inch apart. Brush with the beaten egg and then sprinkle on the caraway seeds and coarse salt. Cover the breadsticks with a towel and let rise for 30 to 60 minutes. Meanwhile, preheat the oven to 400°F. Bake the breadsticks until golden brown, about 8 minutes. Serve warm or at room temperature.
