1 pk Regular or quick-acting
-Active dry yeast
1 c Warm water (105 to115 degree
1 tb Sugar
1 ts Salt
3 1/4 c All-purpose flour*
2 ts Dried rosemary
-Leaves, crushed
1 ts 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.
From
Yields
24 Servings
