- Ready In:
- 3hrs 15mins
- 1 tablespoon unsalted butter
- 1⁄2 medium onion, chopped medium fine
- 2 teaspoons active dry yeast
- 1⁄4 cup warm water
- 1 1⁄2 teaspoons granulated sugar
- 1 1⁄2 teaspoons salt
- 6 jalapeno chiles, seeded and chopped
- 1 cup buttermilk
- 3 1⁄2 cups bread flour
- Sauté 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, sautéed 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-inch 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 degree F oven for 10 to 12 minutes, or until golden brown.
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These came out really great. Perfect pairing for soup! Before cutting the dough into strips, I mixed in sharp cheddar cheese. The cheese sealed the deal for me! I decided to save half of the dough mix for another day, so I coated the inside of a ziplock bag with butter, sealed the dough inside and placed it in the freezer. Hopefully it'll turn out just as great on another day.