Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Breads Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Unsalted butter
1/2 md Onion -- chopped medium fine
Cornmeal
2 ts Active dry yeast
1/4 c Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6 Jalapeno chiles
- (fresh or canned)
- seeded, and chopped
1 c Buttermilk
3 1/2 c Bread flour
Saute onion in butter over medium heat until lightly
browned. Remove from heat and set aside.
Lightly grease three large baking sheets and sprinkle
them with cornmeal. Sprinkle yeast over warm water in
a mixing bowl. Let stand until yeast is dissolved,
then stir in sugar, salt, chopped jalapenos, sauteed
onion, buttermilk and 2 cups of the flour. Beat
mixture well. Stir in enough of the remaining flour
to make dough easy to handle. Turn dough out onto a
lightly floured surface; knead about 5 minutes. Place
in a large greased bowl, cover, and let rise in a warm
place until double, about 1-1/2 to 2 hours.
Punch down dough and divide into 4 equal parts. On a
floured surface, roll out one part dough to form an 8"
x 8" square. Using a knife or pizza cutter, cut the
square into 8 equal strips. Place the strips onto
prepared baking sheet. Repeat with remaining portions
of dough. Let rise uncovered (1 hour or more for
light, airy breadsticks; 30 minutes for a denser,
chewier texture). Bake in a preheated 400 F oven for
10 to 12 minutes, or until golden brown.
