| 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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