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Prep Time:
20 min + 25 min resting time

Cook Time:
40 to 45 minutes

Servings:
64 breadsticks

Prep Time:
20 min + 25 min resting time

Cook Time:
40 to 45 minutes

Servings:
64 breadsticks

Poppyseed Breadsticks

INGREDIENTS

Poppyseed Breadsticks

  • 1 C. (250 mL) milk
  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening
  • 1 Tbsp. (15 mL) sugar
  • 1 tsp. (5 mL) salt
  • 1 quick rise dry yeast package (or 1 tbsp/5 mL loose)
  • 3 C. (750 mL) all-purpose flour
  • 1 large egg
  • 2 Tbsp. (30 mL) water
  • poppy seeds

DIRECTIONS

  1. Grease baking sheets lightly or line with parchment paper.
  2. In a saucepan over medium heat, heat milk to 120°F (50ºC). Stir in shortening, sugar and salt until shortening is melted and sugar is dissolved. Cool slightly.
  3. In the bowl of an electric mixer, combine yeast and 2 1/2 C. (625 mL) flour. Beat in milk mixture at low speed until well blended. Beat in enough remaining flour to make a stiff dough. Turn dough onto lightly floured surface. Knead for 5 minutes or until smooth and elastic. Let rest for 5 minutes.
  4. Cut dough into 64 equal pieces with sharp knife. Roll out each piece between palms of hands or on flat surface to make a 6″ (15 cm) strip. Place on prepared baking sheets.
  5. In a small bowl, combine egg and water. Brush breadsticks with egg mixture and sprinkle with poppy seeds. Cover. Let rest for 20 minutes.
  6. Heat oven to 300°F (150ºC).
  7. Bake for 40 to 45 minutes or until golden brown and almost dry. Cool on racks.