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Print this Recipe    Breadsticks 03

BreadSticks for a Crowd
makes 40

1 Tbsp active dry yeast
1 tsp sugar
1 Cup water (110 degrees)
1 tsp salt
2 Tbsp walnut oil (can be replaced with canola oil or olive oil)
2 tsp dried rosemary (crushed) in
1 Tbsp minced garlic
1/4 Cup finely grated cheddar cheese
1 1/2 Cup unbleached flour
1 Cup whole wheat flour

Dissolve yeast and sugar into the warm water and let proof for 10
minutes. Stir in the salt, oil, rosemary, garlic and cheese. Add
the flour slowly until the dough wont take anymore.

Take the dough out of the bowl and place on a floured board or
counter-top and knead for 20 minutes, adding flour to any sticky
parts, until the dough is smooth and elastic. Oil another bowl
and place the dough here making sure to turn the dough over and
over a few times until entirely covered with the oil. Cover with
a clean cloth and let sit in a warm spot until the dough doubles
in size (this will take about a half hour). Punch down dough

Preheat oven to 400 degrees. Again on a floured surface, divide
the dough into 4 even sections for ease of handling. Divide each
section into 10 balls of dough and roll each ball out into a snake
about a foot long. Repeat until all sticks are formed.

Place 1/4 inch apart on a non-stick sheet sprayed with cooking
spray and bake for 15 minutes until nicely browned.



Variations:

Any oil for the walnut oil.

Eliminate the garlic or replace with minced onion, minced peppers,
etc.

Use another dried herb in place of the rosemary.

Use grated Parmesan, Romano, Swiss in place of the cheddar (or a
mix).

Use all all-purpose flour.

Replace the whole wheat flour with another grain such as rye or
corn.

Just before baking you can also roll these sticks in sesame seeds
or poppy seeds.

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