Oversize breadsticks, arranged in celery glasses, make delicious table decorations.

Martha Stewart Living, November 1999


Recipe Summary

Makes 30


Ingredient Checklist


Instructions Checklist
  • In a small bowl, dissolve the sugar and yeast in 1/4 cup warm (105 degrees) water. Let rest for 5 to 6 minutes until creamy.

  • Place 5 1/2 cups flour and the salt in the bowl of an electric mixer fitted with the paddle attachment, and stir to combine. Make a well in the center of the flour mixture and add yeast mixture, oil, and 2 cups lukewarm water. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic, about 5 minutes, adding up to 1/2 cup flour if dough is too sticky. Place the dough in a large oiled bowl, and allow to rest in a warm place until doubled in size, about 1 hour.

  • Heat oven to 375 degrees. Punch down dough, transfer to a lightly floured surface, and divide dough in half, keeping one half covered while working. Pat each half into a 1/2-inch-thick 6-by-12-inch rectangle.

  • Sprinkle each rectangle of dough with 1 tablespoon salt or seeds, and cut each rectangle lengthwise into 12 strips (make each of them 12 by 1/2 inches). Lightly oil four baking sheets. (Alternatively, use two baking sheets, and keep half of dough covered with cloth while proceeding.)

  • Pick up each piece of dough by the ends, and stretch to the length of the baking sheet. Place sticks 1 1/2 inches apart on baking sheets; bake until light golden brown, 20 to 22 minutes. Bread sticks will keep for several days stored in an airtight container.