INGREDIENTS

INSTRUCTIONS

After the dough has been punched down and allowed to rest (step 3):  4.
On a floured board, shape the dough into a roll about 20 inches  long.
with A sharp knife, cut the dough into 10 to 12 equal pieces.  Let it
rest again, covered with a cloth or plastic wrap.  5. Using the palms
of your hands, roll each piece of dough into a  roll 3/4 to 1 inch
diameter and about 9 to 10 inches long (or  whatever size will fit on
your baking sheet). Twist each piece, if  desired, to make twisted
bread sticks. Place each piece on a lightly  oiled baking sheet
sprinkled with cornmeal. (Make sure the pieces  about 2 inches apart;
use 2 baking sheets, but be sure to put them on  the same rack.)  6.
Cover the dough loosely with a cloth or plastic wrap and let it  rise
in a warm place until doubled in size. Lightly brush each bread  stick
with egg glaze sprinkle with cornmeal.  7. Preheat the oven to 350F.
For soft bread sticks, bake for 12 to 15  minutes, until lightly
browned. Watch carefully, or they will become  too dry if overcooked.
Cool on a wire rack and store in an airtight  container. Serve warm
with cilantro, garlic and cumin-spiced soft  butter. If you like harder
bread sticks, bake them in a 30 oven for  about 30 minutes or until
very crispy and nicely browned.  Posted to MC-Recipe Digest V1 #158
Date: Wed, 17 Jul 1996 16:07:30 -0400  From: ADAMSFMLE@aol.com  Recipe
By     : DIANE ROSSEN WORTHINGTON: THE CALIFORNIA COOK

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