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Black Pepper Cornbread Sticks
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Brief Description
Modern cornbread sticks seasoned with cracked black pepper.
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Main Ingredient
flour
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Category: Quick Breads
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Cuisine: American
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Prep Time: 90 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Holidays Kid-Friendly Make-Ahead Party Large groups Thanksgiving
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Notes:
These can be made into breadsticks ahead of time and frozen for up to 2 weeks before thawing and baking.
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Posted By: cookingmama
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Posted On: Nov 01, 2012
Number of Servings:
Ingredients:
- 1/2 cups - warm milk plus 1 Tbsp for egg wash
- 1/2 cups - warm water
- 1 1/2 tablespoons - sugar
- 1 packages - active dry yeast
- 3 - large egg yolks plus 1 yolk for egg wash
- 1 1/2 teaspoons - kosher salt
- 1/2 teaspoons - cracked black pepper
- 3 tablespoons - unsalted butter melted and cooled
- 2 1/4 cups - bread flour
- 1 cups - yellow cornmeal plus more for sprinkling
Directions:
In a mixer fitted with the dough hook, combine warm milk, water, and sugar. Sprinkle yeast on top. Let stand until foamy, about 10 min. Add 3 egg yolks, salt, pepper, butter, cornmeal and flour; mix on low speed for 2 minutes, then beat until dough is smooth and soft, about 5 minutes.
Transfer dough to an oiled bowl, turn to coat dough with oil and cover with plastic wrap; let stand in a warm place until dough has doubled in size, about 45 minutes.
Heat oven to 425 degrees F. Line a baking sheet with parchment and sprinkle with extra cornmeal. Punch back the dough, and divide into 20 balls (1 1/2 ounces each). Roll pieces into ropes 10-12 inches long and place on prepared baking sheets. (To make ahead, freeze formed breadsticks on baking sheets. To prepare, thaw completely, then continue with next step.) Loosely cover with plastic wrap and let stand in a warm place to rise for 10 minutes.
In a small bowl, combine remaining egg yolk and the remaining tablespoon milk. Brush tops of rolls with egg wash. Sprinkle with extra cornmeal. Bake until golden brown, about 10 minutes. Remove from oven and cool. Makes 20 breadsticks.
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