Breadsticks 3 Recipe

  • 3/4 cup water
  • 1 package active dry yeast
  • 2 teaspoons sugar
  • 1 teaspoon Salt
  • 2 tablespoons olive or cooking oil
  • 1 egg, separated
  • 2 cups all-purpose flour
In a medium-sized bowl, dissolve yeast in warm (110°) water and let stand until bubbly. Add sugar, salt, oil, egg yolk and 1 cup flour. Beat well and then stir in enough remaining flour to make a soft dough. Turn out on a lightly floured surface; knead until smooth and elastic (5-8 minutes). Shape into a ball. Cover; refrigerate 3 to 4 hours or overnight.

Turn out on a very lightly floured surface and divide dough into 32 equal parts. Cover; let rest 10 minutes. Roll each piece of dough under hands to form a pencil-like rope about 8 inches long. Place ropes 2 inches apart on greased baking sheet.

Add 1 T. water to egg white, beat until frothy, and brush over each breadstick. Let rise in a warm place until doubled. Brush again with egg white mixture. Bake at 425° about 10 minutes.

Yield: 32 breadsticks.

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