Fall and Breadsticks

Homemade bread is without doubt one of my favorite fall and winter comfort foods and this recipe, given to me by the mother of a dear friend, is definitely a keeper. So in celebration of the wonderful, crisp weather we enjoyed today and the promise of that which is to come, my sweet friend and I spent the entire afternoon together and made these wonderful breadsticks to go along with my second to none baked potato soup and a superb salad made of baby field greens. Breaking bread with a friend, especially this bread, is indeed one of life's blessings.


Soft Breadsticks

3 teaspoons active dry yeast
2 cups warm water (110° to 115°)
1-1/2 teaspoons sugar
1/4 cup olive oil
1-1/2 teaspoons salt
3/4 cup whole wheat flour
4-1/2 to 5 cups all-purpose flour
1 egg
1 tablespoon water
Poppy seeds, sesame seeds, Italian seasoning, coarse salt and/or shredded Parmesan cheese, optional
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled.
Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm. Yield: 14 breadsticks.