Italian Breadsticks

Category: Bread

Cuisine: American

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2 reviews 
Ready in 1 hour

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


Directions

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" <nitro_ii@email.msn.com> on Jan 4, 1998

Reviews

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ok made some modifications to this recipe. i screwed up and put the egg white in the dough. oops. still tastes good :-) , i took the picture above, i used olive oil exclusively, and made half the bread oregano on top (while baking), and the other half wiped with olive oil post bake and parmesan bread. the red sauce is "best pizza sauce" recipe on here from tomatoe paste (with oregano, basil etc). great sauce for these breadstix!!! enjoy :-)

good_shepherd
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I make these all the time. They are a family favourite as you can shape them any way you like. We make candy cane shaped ones and pretzels at Christmas.

Muffetees

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