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They are stretch-sticks; no rolling needed, just a cut and a tweak, and these elongated breadsticks are ready to bake.

Thrilled with the crunch of breadsticks but put off by the thought of laboriously hand-shaping them? These need no rolling-just a cut and tweak and they're ready to bake.

After kneading the yeast dough, pat it into a square. Let rise, then cut dough into pieces and stretch them into rustically irregular, skinny breadsticks. Season the sticks Italian-style with rosemary, or try the lively chili powder version with a cornmeal coating.

Rosemary and Lemon

Stretch Breadsticks If you're watching your sodium intake, use the smaller amount of salt.
 1 package active dry yeast
 1 cup warm water (110 deg)
 1 teaspoon sugar
 1 teaspoon grated lemon peel
 1/2 to 1 teaspoon salt
1 1/2 teaspoons dry rosemary leaves
 2 tablespoons plus 1 teaspoon
 olive oil
 About 2 3/4 cups all-purpose flour


In a large bowl, combine yeast, water, and sugar; let stand until yeast is softened, about 5 minutes. Add lemon peel, salt, rosemary, 2 tablespoons olive oil, and I 1/2 cups of the flour. Beat with a heavy spoon or an electric mixer until dough is stretchy, I to 2 minutes. Mix in enough additional flour to make a soft dough, about 1 cup. Turn dough out onto a floured surface and knead until smooth and springy, about 10 minutes; add flour as required to prevent sticking. Generously flour work surface. Set dough on floured area and pat into a 6-inch square. Brush dough with I teaspoon oil, lightly cover with plastic wrap, and let stand until puffy, about 45 minutes. Grease 3 baking sheets, each 12 by 15 inches. Gently rub dough with 2 tablespoons flour. With a sharp knife, cut dough lengthwise into quarters. Working with I section at a time, cut lengthwise again into 8 equal pieces. Pick up I piece and stretch it to the length of the pan. Repeat to make each stick; arrange at least 1/2 inch apart.

Bake breadsticks in a 350 deg oven until crisp to bite, 20 to 25 minutes; if using I oven, chill I pan of sticks while baking the other 2 switch pan positions halfway through baking. Lift sticks from pans. Serve or let cool on racks, then store airtight up to 3 days. Freeze for longer storage. Makes 32.

Per stick: 49cal.; 1.2g protein; 1.1g fat, 8.4g carbo.; 35 mg sodium; 0 mg chol. Chili-Cornmeal Stretch Breadsticks Follow preceding directions for rosemary and lemon stretch breadsticks but omit rosemary and use 2 tablespoons chili powder. After dough rises, sprinkle with 2 tablespoons cornmeal instead of flour. Makes 32.

Per stick: 52cal.; 1.3g protein; 1.1g fat,- 9.lg carbo.; 39 mg sodium; 0 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1991
Words:448
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