Soft breadsticks

Yield: 1 servings

Measure Ingredient
¼ ounce Active dry yeast
1 cup Warm water (110-115 degrees)
3 tablespoons Sugar
1 teaspoon Salt
¼ cup Vegetable oil
3 cups Flour, divided cornmeal
1 \N Egg white
1 tablespoon Water coarse salt (optional)

In mixing bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add two cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10x1/2 inch strip. Place 1 inch apart on a greased baking sheet sprinkled with cornmeal. Let rise, uncovered, until doubled, about 45 to 60 minutes. Beat egg white and water; brush over breadsticks.

Sprinkle with coarse salt, if desired. Blase baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on lowest rack. Bake at 400 for 10 minutes. Brush again with egg white.

Bake 5 minutes more or until golden brown.

Diabetic exchange: one bread stick (prepared without coarse salt) equals 2 starch, 1 fat; also 178 calories, 194 mg sodium, 0 cholesterol, 29 gm carbohydrate, 4 gm protein, 5 gm fat.

From: Marie Culver Date: 02-05-95 Submitted By JR BYERS On 12-14-95

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