Soft Breadsticks
Yield
24 servingsPrep
2 hrsCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
rosemary leaves
dried, leaves, crushed |
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
water
cold |
|
| 1 | x |
poppy seed
or sesame seed, if desired. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 769 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
rosemary leaves
dried, leaves, crushed |
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
water
cold |
|
| 1 | 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.
