Soft Breadstick Recipe

4.5 2
Soft Breadstick Recipe
Soft Breadstick Recipe photo by Taste of Home
Publisher Photo

Soft Breadstick Recipe

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4.5 2
Publisher Photo
Cornmeal on the bottom of the baking sheet gives these breadsticks added crispness. If desired, sprinkle poppy or sesame seeds on the breadsticks for baking.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 cups all-purpose flour, divided
  • Cornmeal
  • 1 egg white
  • 1 tablespoon water
  • Coarse salt, optional

Directions

In a mixing bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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 1 hour. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10-in. x 1/2-in. strip. Place 1 inch apart on a greased baking sheet sprinkled with cornmeal. Let rise, uncovered, until doubled, about 45-60 minutes. Beat egg white and water; brush over breadsticks. Sprinkle with coarse salt if desired. Place baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on the lowest rack. Bake at 400° for 10 minutes. Brush again with egg white. Bake 5 minutes more or until golden brown. Yield: 1 dozen.
Originally published as Soft Breadsticks in Taste of Home December/January 1995, p19

Nutritional Facts

1 each: 178 calories, 5g fat (0 saturated fat), 0 cholesterol, 194mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 cups all-purpose flour, divided
  • Cornmeal
  • 1 egg white
  • 1 tablespoon water
  • Coarse salt, optional
  1. In a mixing bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; 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 1 hour. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10-in. x 1/2-in. strip. Place 1 inch apart on a greased baking sheet sprinkled with cornmeal. Let rise, uncovered, until doubled, about 45-60 minutes. Beat egg white and water; brush over breadsticks. Sprinkle with coarse salt if desired. Place baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on the lowest rack. Bake at 400° for 10 minutes. Brush again with egg white. Bake 5 minutes more or until golden brown. Yield: 1 dozen.
Originally published as Soft Breadsticks in Taste of Home December/January 1995, p19

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