italian breadsticks
- Categories
- None
- Yield
- 36 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast |
| ⅔ cup | Warm water; (105 F to 115 F) |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| ¼ cup | Vegetable or olive oil |
| 2 | 1/4 cups all-purpose flour; up to 2 |
| Vegetable or olive oil | |
| 1 | Egg white |
| 1 tablespoon | Water |
| Coarse salt or toasted sesame seed |
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1 teaspoon salt, ¼ 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@...> on Jan 4, 1998
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