1/2 cup warm milk, plus 1 tablespoon milk for egg wash
1/2 cup warm water
1 1/2 tablespoons sugar
1 package active dry yeast
3 large egg yolks, plus 1 yolk for egg wash
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
3 tablespoons unsalted butter, melted and cooled
1 cup yellow cornmeal, plus more for sprinkling
2 cups bread flour
Instructions
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 bowl 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 into ropes and place on
prepared baking sheet. 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.
Nutrition Facts
Servings Per Recipe 20 cal.(kcal)113, Fat, total(g)3, chol.(mg)42,
sat. fat(g)2, Monosaturated fat(g)1, carb.(g)18, fiber(g)1,
sugar(g)1, pro.(g)3, vit. A(IU)146, Thiamin(mg)0, Riboflavin(mg)0,
Niacin(mg)2, Pyridoxine (Vit. B6)(mg)0, Folate(µg)56, Cobalamin
(Vit. B12)(µg)0, sodium(mg)154, Potassium(mg)44,
calcium(mg)20, iron(mg)1, Percent Daily Values are based on a
2,000 calorie diet
Originally Submitted
1/1/2013
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