Breads

Soft Breadsticks

  • 1 package Yeast
  • 1 cup Water, lukewarm
  • 3 tablespoons Sugar
  • 1 teaspoon Salt
  • 1/4 cup Oil
  • 3 cups Flour
  • Dashes Corn meal
  • 1 Egg whites
  • 1 tablespoon Water

    • In a mixing bowl, dissolve yeast in water. Add sugar and oil, stir until dissolved. Add 2 c flour, beat until smooth. Add enough remaining flour to form a soft dough.

    Turn onto a floured board, knead until smooth and elastic, about 6-8minutes. Place in a greased bowl, turning once to grease the top.

    Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10 inch x 1/2 inch strip. Place 1 inch apart on a greased baking sheet, sprinkled with cornmeal.

    Let rise, uncovered, until doubled, about 45-60 minutes. Beat egg white and water; brush over breadsticks.

    Sprinkle with parmesan cheese and parsley if desired. Place baking sheet on middle rack of oven, place a large shallow pan filled with boiling water on lowest rack.Bake at 400° for 10 minutes. Brush with egg white. Bake 5 minutes more or until golden brown.

    Yield 1 dozen.

    PizzaDough:

    1 pkg. yeast, 1 1/4 c warm water, 1 t salt, 1 T sugar, 2 T oil, 3-4 cupsflour.

    Bake at 400° for 20 minutes. After 10 minutes rotate pans.

    Yield 2 thin crusts.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!