Soft Italian Breadsticks
PREP TIME: 30 min
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COOK TIME: 15 min
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YIELD: 36 servings |
INGREDIENTS:
| 1 pkg. active dry yeast | 2 1/2 cups White Lily® Enriched Unbleached Bread Flour |
| 2/3 cup warm water (105 to 115°F) | Crisco® Butter Flavor No-Stick Cooking Spray |
| 1 tbsp. sugar | 1 egg white |
| 1 tsp. salt | 1 tbsp. water |
| 1/4 cup Crisco® Pure Vegetable Oil | 2 tbsps. poppy seeds |
| 1/2 cup grated Parmesan cheese | 2 tbsps. sesame seeds |
| 1/2 tsp. garlic powder | Salt |
- 1 package active dry yeast
- 2/3 cup warm water (105 to 115°F)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup Crisco® Pure Vegetable Oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 2 1/2 cups White Lily® Enriched Unbleached Bread Flour
- Crisco® Butter Flavor No-Stick Cooking Spray
- 1 egg white
- 1 tablespoon water
- 2 tablespoons poppy seeds (optional)
- 2 tablespoons sesame seeds (optional)
- Salt (optional)
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PREPARATION DIRECTIONS:
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1.
DISSOLVE yeast in warm water in large bowl. Add sugar, salt, oil, Parmesan cheese, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to make a stiff dough.
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2.
TURN onto lightly floured surface; knead 2 to 3 minutes or until smooth.
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3.
COAT baking sheet with no-stick cooking spray. Divide dough into fourths. Shape each into a ball. Cut each ball into 9 pieces. Roll each piece into pencil thin 8-inch rope. Place 1-inch apart on prepared baking sheet. Spray sticks lightly with no-stick cooking spray. Cover and let rise in a warm place for about 45 minutes (dough will not double in size).
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4.
HEAT oven to 350°F. Combine egg white and 1 tablespoon water in small bowl. Brush over each stick; sprinkle with poppy seeds, sesame seeds or salt, as desired.
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5.
BAKE 12 to 15 minutes or until lightly browned. Serve warm.
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