Halloween is this week and with three children, I am always looking for something fun to put in their lunch boxes or to have as an after school snack to get them in the mood for ghouls and goblins. I made these last week and when my youngest came home she said, "Ooh, FINGERS! Can I have one now?" She then proceeded to munch on one with great delight. They are crispy and crunchy with a nutty end. Eat them as they are or serve them with a favorite dip.
I use the no-knead dough for the country bread. For eight breadsticks, you will only need 8-ounces of dough. That is approximately 1/6 of the entire batch of dough. If you are making them for a party, you could certainly make more. I made just eight and saved the rest of the dough in the refrigerator for a smaller loaf of country bread for our Sunday spaghetti dinner. The dough is easiest to work with when it is cold, so once it has risen overnight, place it in the refrigerator. (You do not need to punch down or degas the dough at all). When ready to use, just pull or cut an 8-ounce portion from the batch and continue making the breadsticks.