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Name: Breadsticks (Plain or Seeded)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: American
Ingredients: 2/3 c water Warm (110 F.); 1 pk Dry yeast; 4 ts Fennel or caraway seeds, OR; 1/2 ts Sugar; 2 tb Poppy seeds; 2 c A/P flour or as needed; 1 ts Salt; 2 tb olive oil

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INGREDIENTS

OPTIONAL
2/3 c water ; Warm (110 F.)
1 pk Dry yeast
4 ts Fennel ; or caraway seeds, OR
1/2 ts Sugar
2 tb Poppy seeds
2 c A/P flour ; or as needed
1 ts Salt
2 tb olive oil

Servings

INSTRUCTIONS

Combine the water, sugar, and yeast in a small bowl and let work till foamy, abt. 10 min. In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1 1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change to dough hook and on low speed, continue to add remainder of flour as needed to make med. stiff dough. Increase speed to med. and continue to mix untill dough cleans bowl completely. Turn into greased bowl and flip so that greased side is up. Cover bowl with plastic, and let rise till doubled in bulk. When proof is complete, punch dough down and knead in seeds if desired. Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto lightly floured working surface and divide into 32 pcs. and lay plastic over. Roll one at a time to form rope about 7 or 8" long (theyll be very thin). Place on lightly greased baking sheets and proof once more until doubled. Preheat oven to 325 F. Bake on shelf in center of oven untill stick are nicely browned all over. After 5 min., and without removing from oven, spray with water using trigger type sprayer OR place ice cubes in bottom of oven. Repeat after 5 more min., then complete baking. Cool on racks, store airtight. Will keep for weeks.

NOTES

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Breadsticks (Plain or Seeded)

OPTIONAL
2/3 c water Warm (110 F.)
1 pk Dry yeast
4 ts Fennel or caraway seeds, OR
1/2 ts Sugar
2 tb Poppy seeds
2 c A/P flour or as needed
1 ts Salt
2 tb olive oil

Combine the water, sugar, and yeast in a small bowl and let work till  foamy, abt. 10 min.    In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1  1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change  to dough hook and on low speed, continue to add remainder of flour as  needed to make med. stiff dough.  Increase speed to med. and continue to  mix untill dough cleans bowl completely. Turn into greased bowl and flip so  that greased side is up.  Cover bowl with plastic, and let rise till  doubled in bulk.    When proof is complete, punch dough down and knead in seeds if desired.  Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto  lightly floured working surface and divide into 32 pcs. and lay plastic  over.  Roll one at a time to form rope about 7 or 8" long (theyll be very  thin).  Place on lightly greased baking sheets and proof once more until  doubled.  Preheat oven to 325 F.    Bake on shelf in center of oven untill stick are nicely browned all over.  After 5 min., and without removing from oven, spray with water using  trigger type sprayer OR place ice cubes in bottom of oven. Repeat after 5  more min., then complete baking.  Cool on racks, store airtight. Will keep  for weeks.

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 32

Calories: 32
Calories from Fat: 5 (16%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 19.1mg		1 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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