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Herbed Breadsticks

Parmesan and a blend of seasonings flavor every bite of these cornmeal breadsticks that were developed in our Test Kitchen. The dough is easy to roll out and cut into strips.

20 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

3-1/2 to 4 cups all-purpose flour
1 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
2 teaspoons garlic salt
2 teaspoons Italian seasoning
1/2 teaspoon onion powder
1-1/3 cups milk
1/2 cup butter, cubed
4 eggs
1-1/2 cups shredded Parmesan cheese
Melted butter and additional Parmesan cheese

Directions

In a large bowl, combine 2 cups flour, cornmeal, yeast, garlic salt,
Italian seasoning and onion powder. In a small saucepan, heat milk
and butter to 120°-130°. Add to dry ingredients; beat just
until moistened. Add eggs; beat until smooth. Stir in the Parmesan
cheese and enough remaining flour to form a soft dough. Do not knead
(dough will be sticky). Cover and let rest for 15 minutes.
Divide dough in half. On a lightly floured surface, roll each portion
into a 10-in. square. Cut into 1-in. strips. Place 2-in. apart on
greased baking sheets. Cover and let rise in a warm place for 30
minutes.
Bake at 375° for 13-15 minutes or until golden brown. Brush with

2 of 2

Herbed Breadsticks (continued)

Directions (continued)

melted butter; sprinkle with additional Parmesan cheese. Serve warm.
Yield: 20 breadsticks.

Nutrition Facts: 1 breadstick (calculated without butter and additional Parmesan cheese) equals 198 calories, 8 g fat (5 g saturated fat), 61 mg cholesterol, 351 mg sodium, 24 g carbohydrate, 1 g fiber, 7 g protein.