1 pk Regular or quick-acting 1 ts Dried oregano leaves
-Active dry yeast 2 tb Vegetable oil
1 c Warm water (105 to115 degree Cornmeal
1 tb Sugar 1 Egg white
1 ts Salt 2 tb Cold water
3 1/4 c All-purpose flour* Poppy seed or sesame seed,
2 ts Dried rosemary -If desired.
-Leaves, crushed
*do not use self-rising flour in This recipe.
The food processor method is terrific for those of us who bake
frequently. Dissolve yeast in warm water in large bowl. Stir in
sugar, salt, rosemary, oregano, 2 cups of the flour and the oil. Beat
until smooth. Stir in enough remaining flour to make dough easy to
handle (dough will be soft). Turn dough onto lightly floured surface.
Knead about 5 minutes until smooth and elastic.Place dough in greased
medium bowl and turn greased side up. Cover and let rise in warm
place 1-1/2 to 2 hours or until double. (Longer rising gives typical
French bread texture.)Grease large cookie sheet and sprinkle with
cornmeal. Divide dough into 24 equal parts. Roll and shape each part
into rope, about 9 inches long, sprinkling with flour if dough is too
sticky. Place on cookie sheet. Mix egg white and 2 tablespoons cold
water. Brush over breadsticks. Sprinkle with poppy seed. Heat oven
to 400 degrees. Bake about 20 minutes or until crust is deep golden
brown and crisp. Immediately remove from cookie sheets. Store loosely
covered. 2 DOZEN BREADSTICKS; 65 CALORIES PER BREADSTICK Food
Processor Directions: Place warm water and yeast in food processor.
Cover and process, using quick on-and-off motions, until yeast is
dissolved. Add flour, sugar and salt. Process about 30 seconds or
until dough forms ball. (If dough is too sticky, add flour, 1
tablespoon at a time.) Do not knead dough. Continue as directed.
Yields
24 servings