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Soft Breadsticks

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Submitted by djk

YIELD

24 servings

PREP

2 hrs

COOK

20 min

READY

2 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 237
CUP ML WATER
warm
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML SALT
3 ¼ 769
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
dried, leaves, crushed
1 5
TEASPOON ML OREGANO
dried
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X CORNMEAL *
1 1
EACH EACH EGG WHITES *
2 3E+1
TABLESPOONS ML WATER
cold
1 1
X X POPPY SEED
or sesame seed, if desired. *

Directions

Dissolve yeast in warm water in large bowl.

Stir in sugar, salt, rosemary, oregano, 2 cups of the flour and the oil.

Beat until smooth. Stir in enough remaining flour to make dough easy to handle (dough will be soft).

Turn dough onto lightly floured surface.

Knead about 5 minutes until smooth and elastic.

Place dough in greased medium bowl and turn greased side up. Cover and let rise in warm place 1½ to 2 hours or until double. (Longer rising gives typical French bread texture.)

Grease large cookie sheet and sprinkle with cornmeal.

Divide dough into 24 equal parts. Roll and shape each part into rope, about 9 inches long, sprinkling with flour if dough is too sticky.

Place on cookie sheet. Mix egg white and 2 tablespoons cold water. Brush over breadsticks.

Sprinkle with poppy seed. Heat oven to 400℉ (200℃).

Bake about 20 minutes or until crust is deep golden brown and crisp.

Immediately remove from cookie sheets. Store loosely covered.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 92 14% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 101mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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