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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Be prepared to refill the basket when you put out these irresistibly chewy breadsticks, recommends Laneta Culp from Cazenovia, Wisconsin. âThey were very popular at the bakery I once worked for.â Ingredients:
1 package (1/4 ounce) active dry yeast |
1 egg, lightly beaten |
1/4 cup warm water (110° to 115°) |
1-3/4 cups 2% milk |
2-1/2 teaspoons canola oil |
2 tablespoons plus 1-1/2 teaspoons sugar |
2 teaspoons salt |
3/4 teaspoon each dried oregano, marjoram and thyme |
1/2 teaspoon garlic powder |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1 egg, lightly beaten |
1 teaspoon salt-free italian herb seasoning |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks. Yield: 32 breadsticks.
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