FN Kamut Bread Sticks
- 1 1/2 Cups Warm Water
- 1 tbsp Active Dry Yeast
- 2 tbsp Sugar
- 1/2 tsp French Gray Salt or Fleur de Sel
- 2 3/4 Cups White All Purpose Kamut Flour or 3 cups regular all-purpose white flour
- 1/2 Cup (1 stick butter) Land O Lakes
In a small bowl or a 2 cup measuring cup combine the water, yeast and sugar. Stir. Cover with a plate and let sit until foamy. About 10 minutes.
In a medium size bowl mix the yeast mixture with the salt and 2 ¾ cups flour. Stir until well combined. Put out onto counter top and knead for 3 minutes by hand or knead it with a dough hook in your Kitchen Aid or Bosch for 3 minutes.
Put a few drops of olive oil in your bowl and place the dough inside the bowl, cover with a dish towel and let it rise until double.
When the dough has doubled in size melt the stick of butter and pour into a half baking sheet.
Turn the dough out onto the counter top, knead a couple of times. Using a rolling pin, roll the dough out about 8 inches wide and 16 inches long…Use a ruler or a measuring tape and measure 1 in. strips across the dough. Cut the dough in long strips with a pizza cutter or knife. Then cut the dough in half. The sticks will be about 1 in. by 4 inches. (cut them in half again for smaller ones)
Take each cut bread stick and dip in butter (on the baking sheet) then over again and leave right in the same place to rise. Repeat with the rest of the dough that has been cut until the entire baking sheet is filled. (Line them up side by side touching each other. )
Sprinkle the bread sticks with garlic salt and Parmesan cheese to taste.
Let rise for 20 minutes in a warm place.
Bake at 350 degrees for 18-20 minutes or until light brown on top and barely brown on the bottom.
Serve with: Dip the Bread Sticks into our Alfredo Sauce Book 1 Page 71. or our Marinara sauces: Simple Sauce Book 2. Page 55, Book 1 Page 70 using one 28 oz. can of tomatoes or Book 1 Page 140.
Variation: May sprinkle with Sesame Seeds or Poppy Seeds.