Chili Breadsticks

Ingredients

• 2 tablespoons bread flour 
• 3 cups bread flour divided
• 3 tablespoons chili powder 
• 3 tablespoons cumin seeds 
• 1  egg white beaten
• 0.3 cup nonfat milk powder dry instant
• 2 teaspoons olive oil 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1 cup water 
• 1 package rapid-rise yeast 
• 3 tablespoons cornmeal yellow

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• hand mixer

Directions

1. Combine water and oil in a small saucepan; heat to 120 to 13
2. Combine 1 cup flour and next 5 ingredients in a large bowl; stir well. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed. Gradually stir in enough of the remaining 2 cups flour to make a stiff dough.
3. Sprinkle 2 tablespoons flour over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes).
4. Place in a bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
5. Combine chili powder and cornmeal; set aside. Punch dough down, and divide into 20 equal portions.
6. Roll each portion into a14-inch rope.
7. Brush each rope with egg white, and sprinkle with cornmeal mixture.
8. Place 1 inch apart on a large baking sheet coated with cooking spray.
9. Bake at 400 for 12 to 14 minutes or until done.