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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