Italian breadsticks

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 \N 1/4 cups all-purpose flour; up to 2
\N \N Vegetable or olive oil
1 \N Egg white
1 tablespoon Water
\N \N 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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