Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl stir together 3/4 cup all-purpose flour, yeast, herbs and pepper. In a small saucepan, heat milk, butter, sugar and salt just until warm (120°F to 130°F) and butter is almost melted. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour (or all-purpose flour and cornmeal). Let stand for 1 minute. Stir in as much of the remaining 1/2 cup all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place dough in a lightly greased large bowl, turning once to grease surface of dough. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10x9-inch rectangle. Cut lengthwise into 24 strips.
For each breadstick, pinch together the ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends. Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 350°F. In a small bowl, beat together egg white and water. Lightly brush egg white mixture on breadsticks. Bake for 22 to 25 minutes or until golden. Serve warm.