Name: Sage Breadsticks
Ingredients: 1 tb Active dry yeast; 1 c Warm water; 1 ts Salt; 2 Cloves garlic, minced; 2 tb Minced fresh sage; 2 1/2 c Whole wheat flour, about

I hear men praying everywhere for more faith, but when I listen to them carefully, and get to the real heart of their prayer, very often it is not more faith at all that they are wanting, but a change from faith to sight. Faith says not, “I see that it is good for me, so God must have sent it,” but, “God sent it, and so it must be good for me.” Faith, walking in the dark with God, only prays Him to clasp its hand more closely.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian		40	Breadstick

INGREDIENTS

1	tb	Active dry yeast
1	c	Warm water
1	ts	Salt
2		Cloves garlic, minced
2	tb	Minced fresh sage
2 1/2	c	Whole wheat flour, about

INSTRUCTIONS

The following recipes are adapted from my upcoming cookbook, _'Tis the
Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995
by Fireside/Simon & Schuster.
These herbed breadsticks are thin and crispy and are quite popular as
munchies for a lively party. The best breadsticks are the ones that are
stretched, not rolled. Serve these stacked high in a rustic basket lined
with a red or green napkin.
Dissolve yeast in warm water for 10 minutes. Stir in salt, garlic, and
sage. Add flour slowly. Turn out onto well floured board and knead 20
minutes or until smooth and satiny.
Spray bowl with vegetable cooking spray and place dough in it. Cover and
let rise in warm place for 30 minutes or until doubled in bulk. Punch down.
Preheat oven to 400 degrees. On a floured board, roll dough out to a
12-inch square. Sprinkle dough lightly with additional flour. Divide dough
into four equal pieces. Cut each piece into 10 strips. Stretch each strip
out to 12 or 15-inches long. Place on greased cookie sheet 1/2-inch apart.
Bake for 15 minutes or until golden brown and crispy. Serve hot or at room
temperature.
Total Calories Per Breadstick: 27; Fat: <1 gram kwvegan vegan
Posted to Digest eat-lf.v097.n051 by Chris Woods <cmwoods@indiana.edu> on
Feb 22, 1997.

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