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Name: For Rustic Bread Sticks (Revised)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 20
Cuisine: American
Ingredients: TEXT ONLY; Bread -- use half for this; See recipe: Jalepeno Cheese; Recipe

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INGREDIENTS

TEXT ONLY
Bread -- use half for this
See recipe: Jalepeno Cheese
Recipe

Servings

INSTRUCTIONS

After the dough has been punched down and allowed to rest (step 3): 4. On a floured board, shape the dough into a roll about 20 inches long. with A sharp knife, cut the dough into 10 to 12 equal pieces. Let it rest again, covered with a cloth or plastic wrap. 5. Using the palms of your hands, roll each piece of dough into a roll 3/4 to 1 inch diameter and about 9 to 10 inches long (or whatever size will fit on your baking sheet). Twist each piece, if desired, to make twisted bread sticks. Place each piece on a lightly oiled baking sheet sprinkled with cornmeal. (Make sure the pieces about 2 inches apart; use 2 baking sheets, but be sure to put them on the same rack.) 6. Cover the dough loosely with a cloth or plastic wrap and let it rise in a warm place until doubled in size. Lightly brush each bread stick with egg glaze sprinkle with cornmeal. 7. Preheat the oven to 350F. For soft bread sticks, bake for 12 to 15 minutes, until lightly browned. Watch carefully, or they will become too dry if overcooked. Cool on a wire rack and store in an airtight container. Serve warm with cilantro, garlic and cumin-spiced soft butter. If you like harder bread sticks, bake them in a 30 oven for about 30 minutes or until very crispy and nicely browned. Posted to MC-Recipe Digest V1 #158 Date: Wed, 17 Jul 1996 16:07:30 -0400 From: ADAMSFMLE@aol.com Recipe By : DIANE ROSSEN WORTHINGTON: THE CALIFORNIA COOK

NOTES

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For Rustic Bread Sticks (Revised)

TEXT ONLY
 Bread -- use half for this
 See recipe: Jalepeno Cheese
 Recipe

After the dough has been punched down and allowed to rest (step 3):    4. On a floured board, shape the dough into a roll about 20 inches long.  with  A sharp knife, cut the dough into 10 to 12 equal pieces. Let it rest again,  covered with a cloth or plastic wrap.    5. Using the palms of your hands, roll each piece of dough into a roll 3/4  to  1 inch diameter and about 9 to 10 inches long (or whatever size will fit on  your baking sheet). Twist each piece, if desired, to make twisted bread  sticks. Place each piece on a lightly oiled baking sheet sprinkled with  cornmeal. (Make sure the pieces about 2 inches apart; use 2 baking sheets,  but  be sure to put them on the same rack.)    6. Cover the dough loosely with a cloth or plastic wrap and let it rise in  a  warm place until doubled in size. Lightly brush each bread stick with egg  glaze sprinkle with cornmeal.    7. Preheat the oven to 350F. For soft bread sticks, bake for 12 to 15  minutes,  until lightly browned. Watch carefully, or they will become too dry if  overcooked. Cool on a wire rack and store in an airtight container. Serve  warm  with cilantro, garlic and cumin-spiced soft butter. If you like harder  bread  sticks, bake them in a 30 oven for about 30 minutes or until very crispy  and  nicely browned.    Posted to MC-Recipe Digest V1 #158    Date: Wed, 17 Jul 1996 16:07:30 -0400    From: ADAMSFMLE@aol.com    Recipe By     : DIANE ROSSEN WORTHINGTON: THE CALIFORNIA COOK

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 20 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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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