- 2 large eggs
- 2 Tablespoons oil
- 2 Tablespoons apple cider or white vinegar
- 2 Tablespoons water
- 1 box Simple Mills Artisan Bread mix
- Sesame seeds for garnish
- Preheat the oven to 400F/ 200C (180C Fan)
- Make your bread mold (I promise, it is far less complicated than it sounds): Cover a cookie sheet with tinfoil or a nonstick pad, like a Silpat. Set it aside. Cut six 8”x4” squares of tinfoil. Shape each piece of foil wrapping it around a narrow rolling pin. Straighten the edges to form a long, narrow u-shaped mold. Place, curved side down, on the prepared baking sheet, and repeat with the remaining squares of foil, bracing each one against the last to ensure the stay standing up. Very lightly grease the insides of each mold and set aside.
- In a large mixing bowl, whisk the eggs until beaten, and then add the oil, vinegar, and water. Stir until combined. Add the bread mix and stir vigorously to combine.
- Transfer the batter into a large zip top bag (see note). Squeeze the air out of the bag, seal the top and twist the excess plastic into a hand hold. Carefully (holding the bag upside down) snip a 1” triangle off of the corner of the bag. You just made a pastry (piping) bag.
- Pipe the batter in fat streams into the molds, dividing evenly between the six molds.
- Brush the breadsticks with egg wash (if using; see note), and sprinkle the tops with sesame seeds. Press the seeds very gently into the breadsticks to adhere.
- Bake for 10 minutes, then carefully remove the breadsticks from the molds and line them up on the baking sheet (You can recycle your molds). Bake for an additional 4 minutes, then switch the oven to broil for 60-90 seconds to encourage browning.
- Serve immediately.
- For extra browning, to make the sesame seeds stick better and for a little bit crisper crust, brush the breadsticks with egg wash. You can make an egg wash easily by whisking together 1 large egg and 1 tablespoon water, then use a pastry brush to apply it to the bread just before baking (and before adding the seeds).
- For your molds, it is best to use a heavy duty tinfoil. Reynold’s makes one, and it’s available at most grocery stores.
- Transferring the batter can be messy if you aren’t used to this. Here’s my favorite trick to minimize mess: stand the bag, one corner down, up in a tall empty water glass, and fold the excess over the sides of the glass. Open the bag in the glass, like it is a liner, and simply pour the batter into the glass.
- If you are planning to use these as hotdog buns, bake slightly wider, shorter lines of batter in the molds, and skip the egg wash. Slice into the side and gently separate to add the hotdog. Know that these are going to be more delicate than your standard gluten-y hotdog bun, and sometimes the break at the seams, but they still hold your hotdog – it’s just more like a hotdog sandwich!
- These are best eaten when fresh, and will get a little soft if left overnight. But if you do have leftovers, store them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.