June 12, 2013

Italian Wheat Breadsticks

I admit that this recipe is not one that you are going to whip up on one of those busy week nights.  It does take a little time but oh, it's sooo good!  The best part is that no kneading is required!

Italian Wheat Breadsticks

1 Tablespoon (or one package) active dry yeast
1 1/3 cups warm water (105 - 115 degrees F.)
3 Tablespoons canola oil
1 Tablespoon honey
1 teaspoon salt
1 cup wheat flour
2 cups all-purpose flour
1 egg white, slightly beaten
1 Tablespoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano

In large bowl, dissolve the yeast in the water. Mix in the oil, honey, salt and wheat flour.  Beat until smooth.  Stir in rest of flour until a soft dough forms.  Cover and let rise in a warm place for 45 minutes.  The dough should double.

In the meantime, mix kosher salt, basil and oregano.

Preheat oven to 400 degrees F.  Stir dough to beat it down  (about 25 strokes).  On a well-floured surface break dough into 30 equal parts.  Roll each one and shape each one into 9" rope.  Twist and place on greased cookie sheet.  Brush each breadstick with egg white.  Generously sprinkle kosher salt mixture onto each breadstick.

 Bake about 15 minutes until golden brown and crisp.

Servings:  30 breadsticks

Italian Wheat Breadsticks

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