Ingredients
-
1
-
1/2
-
-
2
-
1/4
-
1 1/2
-
1 1/2
-
6
-
1
-
3 1/2
-
-
-
-
-
Directions
Jalapeno Breadsticks, TASTY!, 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
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Steps
|
1
Done
|
Saut Onion in Butter Over Medium Heat Until Lightly Browned. |
|
2
Done
|
Remove from Heat and Set Aside. |
|
3
Done
|
Lightly Grease Three Large Baking Sheets and Sprinkle Them With Cornmeal. |
|
4
Done
|
Sprinkle Yeast Over Warm Water in a Mixing Bowl. |
|
5
Done
|
Let Stand Until Yeast Is Dissolved, Then Stir in Sugar, Salt, Chopped Jalapenos, Sauted Onion, Buttermilk and 2 Cups of the Flour. |
|
6
Done
|
Beat Mixture Well. |
|
7
Done
|
Stir in Enough of the Remaining Flour to Make Dough Easy to Handle. |
|
8
Done
|
Turn Dough Out Onto a Lightly Floured Surface; Knead About 5 Minutes. |
|
9
Done
|
Place in a Large Greased Bowl, Cover, and Let Rise in a Warm Place Until Double, About 1 1/2 to 2 Hours. |
|
10
Done
|
Punch Down Dough and Divide Into 4 Equal Parts. |
|
11
Done
|
on a Floured Surface, Roll Out One Part Dough to Form an 8-Inch Square. |
|
12
Done
|
Using a Knife or Pizza Cutter, Cut the Square Into 8 Equal Strips. |
|
13
Done
|
Place the Strips Onto Prepared Baking Sheet. |
|
14
Done
|
Repeat With Remaining Portions of Dough. |
|
15
Done
|
Let Rise Uncovered (1 Hour or More For Light, Airy Breadsticks; 30 Minutes For a Denser, Chewier Texture). |
