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1
Combine 1 1/2 cups flour, sugar, yeast and salt in bowl.
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2
Set aside.
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3
Combine water, yogurt and butter in 1-quart saucepan.
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4
Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture reaches 120F to 130F.
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5
(Butter may not melt completely.)
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6
Add warm yogurt mixture and vinegar to flour mixture.
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7
Beat at medium speed, scraping bowl often, until smooth.
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8
Stir in enough remaining flour to make dough easy to handle.
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9
Turn dough onto lightly floured surface; knead 3-5 minutes or until smooth and elastic.
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10
Invert bowl over dough; let rise in warm place 30-60 minutes or until almost double in size.
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11
Divide dough in half; roll each half into 10x8-inch rectangle.
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12
Cut each into 8 (1-inch wide) strips.
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13
Stretch each strip to about 12 inches long.
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14
Fold strip in half; twist several times.
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15
Pinch ends to seal.
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16
Place onto greased baking sheet.
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17
Cover loosely with plastic food wrap; let rise in warm place 15-20 minutes or until double in size.
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18
Heat oven to 375F.
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19
Brush breadsticks with beaten egg white.
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20
Sprinkle with desired topping.
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21
Bake 20-25 minutes or until golden brown.
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22
Serve warm or cool.
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23
Variation:
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24
Sourdough Baguette: Prepare dough as directed.
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25
Shape each half into 14x8-inch rectangle.
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26
Roll up tightly, jelly-roll fashion, starting with 14-inch side.
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27
Pinch sides and ends to seal.
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28
Place seam-side down onto greased baking sheet.
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29
Cover; let rise in warm place 45-60 minutes or until double in size.
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30
Heat oven to 375F.
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31
Make several diagonal cuts with sharp knife about 1/2-inch deep on top of loaves.
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32
Brush tops with cold water.
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33
Bake 25-30 minutes or until golden brown.
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34
For a crisper crust, brush tops of loaves one or two times with cold water during last 10-15 minutes of baking.
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35
2 loaves
