Yield: 40 Breadstick
|1 tablespoon||Active dry yeast|
|1 cup||Warm water|
|2 \N||Cloves garlic, minced|
|2 tablespoons||Minced fresh sage|
|2½ cup||Whole wheat flour, about|
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 ½-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@...> on Feb 22, 1997.