Breadsticks, Potato-Rye

By arthurlemay

Ingredients

• 1 medium potato, fully cooked
• 1/3 cup milk
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt
• 1 package dry yeast
• 1 tablespoon sugar
• 1/3 cup warm water
• 1 egg white
• 1 cup Rye flour
• 3 cups bread flour

Preparation

Step 1

Preheat convection oven to 400 degrees (regular oven 425)

In a food processor, purée the potato and milk. Season with salt and pepper. Set aside.

Foam the yeast with the sugar and warm water.

Place egg white, flours and the potato purée, and yeast mixture in a mixing bowl. Knead with dough hook for 10 minutes.

Place dough in oiled bowl. Cover and allow to rise until doubled, about an hour.

Punch dough down and place on a floured surface. Roll dough to 1/2 inch thick. Brush with egg wash. Sprinkle with coarse salt or sesame seeds.

Cut dough into 3/4 inch wide sticks.

Bake at 400 degrees (convection) until well browned, about 8-10 minutes.