Italian Wheat Breadsticks

Italian Wheat Breadsticks


Bread:
1 package active dry yeast (1 Tbsp. if you buy in bulk)
4 Tbsp. sugar, divided
1 cup warm water
3 Tbsp. butter, softened
1/2 tsp. salt
1 cup whole wheat flour
2 cups all-purpose flour
Topping:
2 Tbsp. butter
1 Tbsp. Italian seasoning
1/8 tsp. garlic powder
1/8 tsp. salt
1 Tbsp. Parmesan cheese

1. In a large mixing bowl, dissolve the yeast and 1 Tbsp. sugar in the warm water.  Proof the yeast by allowing it to sit for five minutes.  The mixture should smell very "yeasty" and look bubbly after proofing.
2. Add butter, whole wheat flour, 1 cup of white flour, salt, and remaining sugar.  Beat until smooth.  Stir in remaining white flour until dough forms a soft ball.  Turn onto floured surface and knead until smooth and elastic, about 5 minutes.  Place in a greased bowl, turning once to grease top.  Cover loosely with a dishtowel and let rise in a warm place until doubled, about 40 minutes.
3. After rising, punch down the dough.  Flour work surface and divide dough in to 36 pieces.  Shape each piece into a 4-6 inch stick.  Twist two sticks together to form a spiral pattern and pinch ends to hold in place.  Place breadsticks on greased baking sheet(s).  
4. Cover and let rise about 25 minutes, or until doubled. Preheat oven to 400 degrees. During second rise, melt butter for topping in microwave; mix in garlic, salt, and Italian seasoning.  When dough has risen, use pastry brush to coat breadsticks with spiced butter.  Sprinkle Parmesan on top. 
5. Bake at 400 degrees for 10 minutes or until golden brown. 

 Notes: From start to table, this recipe took about 1 hr. 45 min.  All-purpose flour can be substituted for wheat flour.

This post is linked to Tuesdays at the Table, Tasty Tuesday I, Made From Scratch Tuesday, Tasty Tuesday II, Tempt My Tummy Tuesday.