Soft breadsticks

 
                              SOFT BREADSTICKS
 
 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.
  
 
 
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