Italian Breadsticks
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INGREDIENTS
- Vegetable oil ; or olive oil
- Coarse salt ; or toasted
- 2/3 c water ; Warm (105 F to 115 F)
- 1/4 c Vegetable oil ; or olive oil
- 1 pk Active dry yeast
- 1 tb Sugar
- 1 tb Water
- 1 ts Salt
- 2 1/4 c all-purpose flour
- 1 Egg white
INSTRUCTIONS
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough only lightly floured surface; knead until smooth and elastic, about 5 minutes Shape dough into roll, 10 inches long. Cut into 36 equal parts. Roll each part into rope, 8 inches long for thick breadsticks, 10 inches long for thin breadsticks. Place about 1 inch apart on greased cookie sheet. Brush with oil. Cover; let rise in warm place about 20 minutes. Heat oven to 350 F. Beat egg white and 1 tablespoon water slightly; brush over breadsticks and sprinkle with coarse salt. Bake until golden brown, 20 to 25 minutes. Yield: 3 dozen breadsticks Recipe by: Betty Crockers Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks"
NOTES
good_shepherd
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (14g) | ||
| Recipe Makes: 36 | ||
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| Calories: 42 | ||
| Calories from Fat: 10 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 105.3mg | 4 % | |
| Potassium 17.2mg | 0 % | |
| Total Carbohydrate 7g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 6.7g | ||
| Protein 1g | 1 % | |
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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: 42
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