Cornbread Breadsticks
Cornbread stands in for some of the flour in these flavorful cornbread themed breadsticks.
Servings 12 cornbread sticks
Cost 5
Ingredients
- 2 cups bread flour (280 grams)
- ½ cup yellow cornmeal or Jiffy Corn Muffin Mix (80 grams)
- 2 ¼ teaspoons fast rising yeast (one packet)
- 3-4 tablespoons brown sugar or (3 if using the Jiffy)
- 1 teaspoon salt
- ¾ cup warm water (120 to 125 degrees F)
- 3 tablespoons butter, softened plus extra for brushing. If using Jiffy mix, only use 2.
Instructions
- Mix the bread flour, cornmeal or Jiffy, yeast, brown sugar and salt together in the bowl of a stand mixer. Add the water and stir until almost blended, then add the butter and stir well. At this point the mixture will feel very thick and dry.
- Using the dough hook, knead until smooth and elastic. If the dough feels dry or breaks apart, add a splash more water. It should be a very smooth and not at all sticky or tacky.
- Scrape dough into the center of the bowl and form a ball. Cover with plastic wrap, set in a warm place and let rise for 30 to 45 minutes or until about doubled.
- Preheat the oven and have ready one or two parchment lined baking sheets. I usually make half a batch and use one, but unless your baking sheet is very large you'll probably need two for the full batch.
- Punch down dough on a mat and press and shape into a rectangular slab somewhere around 10x10 inches (doesn't have to be precise), then slice into 12 10 inch strands.
- Working one strand at a time, cut the strand lengthwise into two thin 10 inch pieces. Cross them like an X, then twist strands together from the middle up and middle down. Set on the baking sheet(s)
- Cover with a greased sheet of plastic wrap and let rise for another 20-30 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Bake the breadsticks for about 20 minutes or until golden. Brush with more melted salted butter.