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*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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