Jalapeno Breadsticks
Spicy Mexican Jalapeno Breadsticks, crispy on the outside and soft on the inside.
Ingredients
unsalted butter
1 tablespoon
medium onion (chopped medium-fine)
1/2
cornmeal (for dusting the baking sheet)
as needed
active dry yeast
2 teaspoons
warm water
1/4 cup
granulated sugar
1.5 teaspoons
salt
1.5 teaspoons
jalapeño peppers (seeded and chopped)
6
buttermilk
1 cup
bread flour
3.5 cups
Instructions
1
Sauté the onions
Sauté the onions in butter over medium heat until light brown. Remove from heat and set aside.
2
Prepare the baking sheets
Lightly grease three large baking sheets and dust with cornmeal.
3
Activate the yeast
Sprinkle the yeast over the warm water and let sit until dissolved, then add the sugar, salt, chopped jalapeños, sautéed onions, buttermilk, and 2 cups of the flour. Stir well.
4
Knead the dough
Add the remaining flour and knead into a workable dough. Transfer to a floured surface and knead for about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled in volume, about 1.5 to 2 hours.
5
Divide the dough
Punch down the dough and divide into 4 equal portions. On a floured surface, roll one portion into an 8-inch square. Cut into 8 equal strips with a knife or pizza cutter. Place on the prepared baking sheets. Repeat with the remaining dough.
6
Second rise
Let rise for 1 hour or longer (a shorter rise will produce a denser texture).
7
Bake
Bake in a preheated 400°F oven for 10 to 12 minutes, or until golden brown.
