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Herb and Buttermilk Breadsticks

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is indescribable in its evocation of innocence and delight..."
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Friday, November 10, 2006

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Wine and Bread
Viktor Shvaiko
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Herb and Buttermilk Breadsticks
Bon Appetit January 1988

“These are chewy and breadlike.  If you prefer a crisp texture, bake the
breadsticks for an additional 20 minutes in a 200-degree F. oven.”

1 envelope dry yeast
1/3 cup warm water (105 to 115 degrees F.)
1 tablespoon honey
1 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon minced fresh parsley or 1/2 teaspoon dried, crumbled
1 teaspoon minced fresh oregano or 1/2 teaspoon dried, crumbled
1 teaspoon minced fresh basil or 1/2 teaspoon dried, crumbled
3 1/4 cups (about) unbleached all-purpose flour
1/3 cup plus 1 teaspoon olive oil
1/2 cup cornmeal
6 medium garlic cloves, pressed
Coarse salt

Sprinkle yeast over water and honey in medium bowl; stir to dissolve.   Let stand 5 minutes. Mix in buttermilk, vegetable oil, salt, parsley, oregano, basil and enough flour 1/2 cup at a time to form a soft dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly grease large bowl with 1 teaspoon olive oil. Add dough, turning to coat entire surface. Cover bowl and refrigerate dough until double in volume, about 2 hours.
Preheat oven to 400 degrees F. Line 3 large baking sheets with parchment. Sprinkle evenly with cornmeal. Punch dough down. Knead on lightly floured surface until smooth.  Divide dough into 24 pieces. Roll each piece between palms and work surface to a 10-inch-long rope. Transfer ropes to prepared sheets, spacing 1 1/2 inches apart. Mix remaining 1/3 cup oil and garlic in bowl. Brush over breadsticks. Sprinkle lightly with coarse salt. Bake until breadsticks are deep golden brown, 15 to 20 minutes. Cool slightly on rack. Serve warm or at room temperature. Makes 24.
 

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