Makes 10 to 12 bread sticks
2 ½ cups BUTTERFLY™ brad flour
1 tablespoon sugar
4½ teaspoons dry yeast
1½ cups warm water
2 teaspoons apple cider vinegar
¼ cup extra virgin olive oil
1 teaspoon salt
1 tablespoon water
Sesame seeds and poppy seeds, for sprinkling
Coarse salt, for sprinkling
- Spray two baking sheets with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, sift the flour, sugar and yeast.
- In a second bowl, mix the water, vinegar, 2 of the eggs and the oil. Stir the egg mixture into the flour mixture, add the salt and mix on a medium speed for about 4 minutes, until a dough forms.
- Transfer the dough to a pastry bag and pipe 10 strips into the pans. Cover loosely with plastic wrap and let the dough rise in a warm place for about 30 minutes, until it doubles in volume. In the meantime, preheat the oven to 375°F.
- Whisk the remaining egg with the water to make egg wash and brush on top of the breadsticks. Sprinkle with sesame seeds, poppy seeds or coarse salt. Bake for 10 to 15 minutes, rotating the pans about halfway through, until golden brown. Transfer to a wire rack and cool completely before serving.