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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - August 15, 2008

Cheese-Filled Breadsticks

Serves: 15


  Download this recipe.

2/3 cup water
1 tablespoon vegetable oil
2 cups bread flour
2 teaspoons chili powder
1 1/2 teaspoons sugar
1 1/4 teaspoons bread machine or quick active dry yeast
1 cup shredded cheddar cheese (4 ounces)

Measure carefully, placing all ingredients except cheese in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet. Roll or pat dough into 15x9-inch rectangle; place on cookie sheet. Sprinkle cheese over lengthwise half of rectangle. Fold dough lengthwise in half over cheese; pinch to seal edges. Cover and let rise in warm place 15 to 20 minutes or until almost double.

Heat oven to 375. Sprinkle with additional chili powder if desired. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool at least 10 minutes. Cut crosswise into fifteen 1-inch breadsticks.

Do-ahead Note
After you have shaped and filled the dough on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.

From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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