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       Volume I - April 23, 2010

Italian Breadsticks

Serves: 24


  Download this recipe.

1 package active dry yeast
2/3 cup warm water
2 to 2 1/4 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon garlic salt
1/4 cup shortening
1 tablespoon water
1 egg white
Sesame seeds or poppy seeds

1. In large bowl, dissolve yeast in 2/3 cup warm water (105 to 115°F.). Add 1 cup flour, sugar, garlic salt and shortening; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 to 1 1/4 cups flour to form a soft dough.

2. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.

3. Grease 15x10x1-inch baking pan. On lightly floured surface, knead dough about 10 times or until no longer sticky. Roll into 15x10-inch rectangle; place in greased pan. Starting with 10-inch side, cut dough into 12 strips. Cut strips in half crosswise forming 24 sticks.

4. In small bowl, combine 1 tablespoon water and egg white; beat slightly. Brush over sticks. Sprinkle with sesame seed. Cover; let rise in warm place, 15 to 20 minutes.

5. Heat oven to 375°F. Uncover dough. Bake 18 to 22 minutes or until golden brown. Immediately remove from pan; cool on wire rack for 5 minutes. Serve warm.

Tip: For softer breadsticks, dough can be baked in greased 13x9-inch pan. Cut into 20 breadsticks

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