| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Italian | 36 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 2/3 | c | Warm water; (105 F to 115 F) |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1/4 | c | Vegetable or olive oil |
| 2 | 1/4 cups all-purpose flour; up to 2 | |
| Vegetable or olive oil | ||
| 1 | Egg white | |
| 1 | tb | Water |
| Coarse salt or toasted sesame seed |
INSTRUCTIONS
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough only lightly floured surface; knead until smooth and elastic, about 5 minutes Shape dough into roll, 10 inches long. Cut into 36 equal parts. Roll each part into rope, 8 inches long for thick breadsticks, 10 inches long for thin breadsticks. Place about 1 inch apart on greased cookie sheet. Brush with oil. Cover; let rise in warm place about 20 minutes. Heat oven to 350 F. Beat egg white and 1 tablespoon water slightly; brush over breadsticks and sprinkle with coarse salt. Bake until golden brown, 20 to 25 minutes. Yield: 3 dozen breadsticks Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 4, 1998
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