Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Rice French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Regular or quick-acting
-Active dry yeast
1 c Warm water (105 to115 degree
1 tb Sugar
1 t Salt
3 1/4 c All-purpose flour*
2 ts Dried rosemary
-Leaves, crushed
1 t Dried oregano leaves
2 tb Vegetable oil
Cornmeal
1 Egg white
2 tb Cold water
Poppy seed or sesame seed,
-If desired.
*do not use self-rising flour in This recipe.
The food processor method is terrific for those of us
who bake frequently. 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
1-1/2 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 degrees.
Bake about 20 minutes or until crust is deep golden
brown and crisp. Immediately remove from cookie
sheets. Store loosely covered. 2 DOZEN BREADSTICKS; 65
CALORIES PER BREADSTICK Food Processor Directions:
Place warm water and yeast in food processor. Cover
and process, using quick on-and-off motions, until
yeast is dissolved. Add flour, sugar and salt. Process
about 30 seconds or until dough forms ball. (If dough
is too sticky, add flour, 1 tablespoon at a time.) Do
not knead dough. Continue as directed.
