Prep 1 hr
Cook 25 mins
This will definitely remind you of San Francisco sourdough! You don't even need a starter. Just shape the dough into a baguette. Either way, they're delicious!
- 4 -4 1⁄2 cups all-purpose flour or 4 -4 1⁄2 cups bread flour
- 2 tablespoons granulated sugar (white)
- 1 (1/4 ounce) package active dry yeast
- 1 teaspoon salt
- 1 cup water
- 1 (6 ounce) carton plain yogurt (3/4 cup)
- 2 tablespoons butter (or margarine)
- 2 tablespoons vinegar
- 1 egg white, slightly beaten
- sesame seeds or poppy seed, if desired
- freshly grated parmesan cheese, if desired
- coarse salt, if desired
- Combine 1 1/2 cups flour, sugar, yeast and salt in a large bowl. Set aside.
- Combine water, yogurt and butter in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture reaches 120° to 130°F (2 to 4 minutes). (Butter may not melt completely). Add warm yogurt mixture and vinegar to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Invert large bowl over dough; let rise in warm place until almost double in size (30 to 60 minutes).
- Divide dough in half; roll each half into 10X8-inch rectangle. Cut each into 8(1-inch wide) strips. Stretch each strip to about 12-inches long. Fold strip in half; twist several times. Pinch ends to seal. Place onto greased baking sheet. Cover loosely with plastic food wrap; let rise in warm place until double in size (15 to 20 minutes).
- Heat oven to 375°F Brush breadsticks with beaten egg white. Sprinkle with desired topping. Bake for 20 to 25 minutes or until golden brown. Serve warm or cool.