Italian Bread Twists



2 - 3 cups flour

1 tbsp. yeast

1/2 tsp. salt

3/4 cup warm water

6 tbsp. vegetable oil, divided

2 tsp. honey

2 tbsp. butter or margarine, melted

5 tsp. parmesan cheese

1 tbsp. parsley flakes

1 tsp. garlic salt

Directions

In a large bowl place warm water, yeast, 3 tbsp. oil and honey.

Add flour gradually and salt. Knead until smooth and elastic. Cover

and let rise for 15 minutes. Punch down and roll out into an

approximately 9x14" rectangle. Cut into strips, twist each strip and

place on greased cookie sheet. Combine butter and remaining oil.

Brush liberally over bread twists. Sprinkle with parmesan, garlic

salt and parsley. Bake at 350º F 15 - 20 minutes or until light

brown. Serve with warmed pizza sauce.

Makes 10 breadsticks.

Soft Bread Sticks

Ingredients



1 cup warm water

1 tbsp. yeast

3 tbsp. sugar

1/4 cup oil

1 tsp. salt

3 cups flour

Directions

Mix first 3 ingredients and let yeast rise. Add remaining

ingredients. Mix together and knead like bread. Let rise once.

Divide dough in 12 portions and fold into sticks. Let rise again.

Brush with beaten egg white and sprinkle with garlic salt and parsley.

Heat oven to 400º F. Bake 15 minutes or less. Place 9x13" pan with

boiling water on bottom rack to keep warm and also a little softer.

Enjoy with cheese sauce or pizza sauce.

BREAD STICKS

2/3 cup warm water
1 package yeast
1 tablespoon sugar 
1/4 cup oil
2-2 & 1/4 cups flour

Mix well. Knead slightly, roll into ball, divide in 4ths, cut each fourth into 8 pieces, and each of the 8 pieces into fourths. Roll into sticks. Place on cookie sheet and brush on oil and water mix. Sprinkle on coarse salt, sesame seeds, or poppy seeds. Let rise 20 minutes. Bake at 350° for 20-30 minutes.

Jalapeño Breadsticks



Ingredients:



1 tbsp. unsalted butter or margarine

1/2 medium onion; chopped medium fine cornmeal

2 tsp. active dry yeast

1/4 cup warm water

1-1/2 tsp. sugar

1-1/2 tsp. salt

6 jalapeño chilis, seeded, chopped (canned ok)

1 cup buttermilk

3-1/2 cups bread flour



Directions:



Sautè onion in butter over medium heat until lightly browned. Remove

from heat and set aside.

Lightly grease three large baking sheets, and sprinkle with cornmeal.

Sprinkle yeast over warm water in a mixing bowl. Let stand until

yeast is dissolved, then stir in sugar, salt, chopped jalapeños, sautèed

onion, buttermilk, and 2 cups of flour. Beat mixture well.

Stir in enough remaining flour to make dough easy to handle. Turn

dough out onto a lightly floured surface; knead about 5 minutes. Place in a

large greased bowl, cover, and let rise in a warm place until double, about

1-1/2 - 2 hours.

Punch down dough and divide into 4 equal parts.

On a floured surface, roll out one part dough to form an 8x8" square.

Using a knife or pizza cutter, cut the square into 8 equal strips. Place

strips onto prepared baking sheet. Repeat with remaining portions of dough.

Let rise, uncovered, 30 - 90 minutes; the shorter the rise, the denser the

breadsticks.

Bake at 400º F. 10 - 12 minutes, or until golden brown

Italian Style Soft Breadsticks

3/4 cup warm water
2 tablespoons olive oil
1/8 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoon dry active yeast
1 egg white, beaten

Add the water, oil, salt, flour and yeast in that order to a bread machine. Run the dough cycle. Place the dough on a lightly floured board. Cut the dough into 2 inch pieces. Roll, by hand, into long breadsticks. Place on a cookie sheet. Let rise for 25 minutes. Preheat the oven to 325F. Brush with the egg white and bake for 20 minutes or until lightly brown. Cool slightly before serving. Makes 12.