Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4oz pkg active dry yeast

1 cup warm water (110* -115*)

3 tablespoons sugar

1 teaspoon salt

1/4 cup vegetable oil

3 cups all-purpose flour, divided

Cornmeal

1 egg white

1 tablespoon water

Coarse salt, optional

Instructions: In a mixing bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down and divide into 12 portions. Using you hands, roll each portion into a 10-in. x 1/2-in. strip. Place 1 in. apart on a greased baking sheet sprinkled with cornmeal. Let rise, uncovered, until doubled, about 45-60 minutes. Beat egg white and water; brush over breadsticks. Sprinkle with coarse salt if desired. Place baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on lowest rack. Bake at 400* for 10 minutes. Brush again with egg white. Bake 5 minutes more or until golden brown. Yield: 1 dozen.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One breadstick (prepared without coarse salt) equals 2 starch, 1fat; also, 178 calories, 194 mg sodium, 0 cholesterol, 29 gm carbohydrate, 4 gm protein, 5 gm fat.

Serves: 0

Yields: 1 dozen

Food Exchanges: