Preparation:
Combine all of the dough ingredients except the seeds and mix and knead them together to make a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Transfer the dough to a lightly greased work surface and roll it into a 10 x 20 inch rectangle. Brush lightly with olive oil and sprinkle with the seeds. Roll lightly with a rolling pin to press the seeds in.
Use a pizza wheel or sharp knife to cut the dough (the short way) into 1/4 to 1/2 inch wide strips. Twist the ends of each strip in opposite directions to make a twist and place on a lightly greased or parchment lined baking sheets. Let the breadsticks rest, covered, for 30 minutes. Bake at 425 degrees for 12 to 14 minutes or until golden brown. Makes 3 to 6 dozen.
Notes: the dough relaxer makes rolling very easy.
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