Post by Granny Smith on Apr 9, 2008 11:09:42 GMT -5
Italian Breadsticks
1 pkg. (a scant T.) dry yeast
2/3 cup warm water
2 T. salad oil (like canola, corn oil, etc)
2 T. olive oil
1 t. salt
1 T. sugar
About 2 1/4 cups all-purpose flour
1 egg, beaten
Poppy or Sesame seeds, optional
Dissolve yeast in warm water. Add salad oil, olive oil, salt, sugar, and 1 cup of the flour. Beat until smooth. Add enough of the remaining flour to make a stiff dough.
Turn out onto a floured board and knead until smooth and elastic, using additional flour as needed.
Place dough into a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk (about 1 hour).
Punch down dough and divide in half. Cut each half into 24 equal-sized pieces. Roll each, using palms of hands, into 6 - 8 inch lengths. Place parallel on greased baking sheets about 1/2 inch apart. Brush with egg and sprinkle with poppy or sesame seeds, if desired. Let rise in warm place until almost doubled (about 30 minutes).
Bake in moderately slow oven, 325 deg., for 30 minutes (less for longer sticks), or until golden brown.
Makes 4 dozen.
1 pkg. (a scant T.) dry yeast
2/3 cup warm water
2 T. salad oil (like canola, corn oil, etc)
2 T. olive oil
1 t. salt
1 T. sugar
About 2 1/4 cups all-purpose flour
1 egg, beaten
Poppy or Sesame seeds, optional
Dissolve yeast in warm water. Add salad oil, olive oil, salt, sugar, and 1 cup of the flour. Beat until smooth. Add enough of the remaining flour to make a stiff dough.
Turn out onto a floured board and knead until smooth and elastic, using additional flour as needed.
Place dough into a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk (about 1 hour).
Punch down dough and divide in half. Cut each half into 24 equal-sized pieces. Roll each, using palms of hands, into 6 - 8 inch lengths. Place parallel on greased baking sheets about 1/2 inch apart. Brush with egg and sprinkle with poppy or sesame seeds, if desired. Let rise in warm place until almost doubled (about 30 minutes).
Bake in moderately slow oven, 325 deg., for 30 minutes (less for longer sticks), or until golden brown.
Makes 4 dozen.