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Best-Ever Breadsticks Recipe

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Present these long and thin breadsticks in a tall clear glass alongside an Italian favorite like lasagna or spaghetti.—Carol Wolfer, Lebanon, Oregon
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 9 servings

Ingredients

  • 3 to 3-1/4 cups all-purpose flour, divided
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup warm water (110° to 115°)
  • 1 tablespoon butter
  • 1 egg white
  • 1 tablespoon water
  • Coarse salt

Nutritional Facts

1 serving (1 each) equals 185 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 292 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Punch dough down. Pinch off golf ball-size pieces. On a lightly floured surface, roll into pencil-size strips. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes.
  4. Beat egg white and cold water; brush over breadsticks. Sprinkle with coarse salt. Bake at 400° for 10 minutes or until golden. Remove from pans to wire racks. Yield: about 18 breadsticks.
Originally published as Best-Ever Breadsticks in Country Woman November/December 1990, p35

Nutritional Facts

1 serving (1 each) equals 185 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 292 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.

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