- 1 tablespoon [15 mL] active dry yeast
- 1 tablespoon [15 mL] salt
- 1 tablespoon [15 g] sugar
- 2 cups [500 mL] hot water
- 5 to 5 1/2 cups [700 to 770 g] flour
- 2 tablespoons [30 g] butter, melted
- 2 tablespoons [30 mL] cornflour
- Flour
|
- Into a large bowl, dissolve together yeast, salt and sugar into hot water.
- Slowly stir in flour, until mixture cannot absorb any more flour.
- Onto a floured surface, knead dough for 3 to 4 minutes.
- Transfer dough into a greased bowl; lighlty coat dough with a little of the melted butter.
- Cover bowl with a damp cloth.
- Transfer bowl into a warm environment; leave to rise for 1 1/2 hours, until doubled in bulk.
- Butter then sprinkle a baking sheet with cornflour; shake to remove excess cornflour and set aside.
- Punch dough with your fist.
- Transfer dough onto a floured surface and divide dough into 3 equal parts.
- Flatten each one into an 8 x 13-inch [20 x 33-cm] rectangle.
- Roll each rectangle lengthwise; seal then shape ends into desired shape.
- Arrange bread sticks onto prepared baking sheet.
- Using a sharp knife, make many diagonal cuts, all along each bread stick.
- Lightly brush bread sticks with melted butter.
- Leave to rise, into a warm environment, for approximately 45 minutes.
- Arrange one oven rack into the center of the oven and the second one at the bottom of the oven.
- Preheat oven to 450°F [230°C].
- Transfer breads over center rack of preheated oven.
- Arrange a casserole filled with boiling water over the lower rack, underneath the baking sheet.
- Bake breads into preheated oven, for 5 minutes.
- Lower oven temperature to 350°F [180°C].
- Bake breads for 30 minutes longer.
|
