Yield: 1 servings
|¼ ounce||Active dry yeast|
|1 cup||Warm water (110-115 degrees)|
|¼ cup||Vegetable oil|
|3 cups||Flour, divided cornmeal|
|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