For a fancy twist on the basic bread basket, offer guests individuals bundles of dainty breadsticks. These are whole wheat -- coated with poppy seeds, sesame seeds, or oats.
- Yield: Makes about 5 dozen
Source: Martha Stewart Weddings, Winter 2007
- 1 cup all-purpose flour, plus more for dusting
- 1 cup whole-wheat flour
- 1 teaspoon coarse salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons vegetable shortening
- 1/2 to 3/4 cup ice water
- 1 large egg white, lightly beaten
- 2 teaspoons poppy seeds
- 1 1/2 teaspoons sesame seeds
- 2 tablespoons old-fashioned oats
Preheat oven to 350 degrees. Pulse flours, coarse salt, and baking powder in a food processor until combined. Add shortening; pulse until mixture resembles coarse meal. With machine running, gradually add 1/2 cup ice water; process until dough comes together. If dough is dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, pulsing after each addition.
Turn out dough onto a lightly floured work surface. Pat into a rough rectangle, then roll out to an 8-by-10-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
Using your hands, roll each strip into a 16-inch stick; cut into four 4-inch pieces. Place on parchment-lined baking sheets. Brush with egg white. Sprinkle a third with poppy seeds, a third with sesame seeds, and a third with oats.
Bake until golden, 27 to 30 minutes. Let cool on sheets on wire racks. Bread- sticks can be stored in airtight containers at room temperature up to 3 days.