Jalapeno Breadsticks
Ingredients
- 1 tbsp unsalted butter
- 0.5 each onion, chopped medium fine
- 2 tsp active dry yeast
- 0.3 cup warm water
- 0 tsp granulated sugar
- 0 tsp salt
- 6 each jalapeno chiles, seeded and chopped
- 1 cup buttermilk
- 0 cup bread flour
Instructions
- 1
Sauté onion in butter over medium heat until lightly browned.
- 2
Remove from heat and set aside.
- 3
Lightly grease three large baking sheets and sprinkle them with cornmeal.
- 4
Sprinkle yeast over warm water in a mixing bowl.
- 5
Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sautéed onion, buttermilk and 2 cups of the flour.
- 6
Beat mixture well.
- 7
Stir in enough of the remaining flour to make dough easy to handle.
- 8
Turn dough out onto a lightly floured surface; knead about 5 minutes.
- 9
Place in a large greased bowl, cover, and let rise in a warm place until double, about 1 1/2 to 2 hours.
- 10
Punch down dough and divide into 4 equal parts.
- 11
On a floured surface, roll out one part dough to form an 8-inch square.
- 12
Using a knife or pizza cutter, cut the square into 8 equal strips.
- 13
Place the strips onto prepared baking sheet.
- 14
Repeat with remaining portions of dough.
- 15
Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture).
- 16
Bake in a preheated 400 degree F oven for 10 to 12 minutes, or until golden brown.