CORNMEAL SWEET POTATO BREADSTICKS

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Cornmeal Sweet Potato Breadsticks image

Crunchy and slightly sweet, pairing two indigenous American staples. This is based on a Cornmeal-Cayenne Grissini recipe from Gourmet magazine.

Provided by realbirdlady

Categories     Yeast Breads

Time 2h

Yield 12 serving(s)

Number Of Ingredients 9

1 cup warm water
2 1/2 teaspoons yeast (1 package)
2 cups flour
1 1/4 cups cornmeal
1 cup sweet potato, grated
1/2 teaspoon salt
1/4 teaspoon cayenne (optional)
1/2 teaspoon cinnamon (optional)
1/4 cup vegetable oil

Steps:

  • Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
  • Stir in remaining ingredients.
  • Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
  • Cover and let rise about an hour, until doubled in bulk.
  • Preheat over to 350°F.
  • Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
  • Bake about 10 minutes, until lightly browned.

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